These overnight sourdough pancakes are not only delicious but also incredibly easy to make. With just a few simple ingredients and some sourdough starter or discard, you can have a stack of fluffy pancakes ready to enjoy in no time.
The tangy flavor of the sourdough starter adds a unique depth to the pancakes, making them a delightful treat for breakfast, brunch, or breakfast-for-dinner.
Ingredients You'll Need
Use any sourdough starter you have, mature, refrigerated and dormant, or even the discard from a new sourdough starter. The overnight sponge process will wake it up and you'll have a bubbly sourdough sponge in the morning. It will be all ready for the remaining ingredients for making fluffy, sourdough pancakes!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Overnight Sourdough Pancakes
Overnight sourdough pancakes are a delightful way to put your sourdough starter or extra discard to good use. These fluffy and flavorful pancakes are made with a portion of your mature or discarded sourdough starter, giving them a tangy and slightly sour taste.
It's a guilt-free way to enjoy delicious pancakes while minimizing the waste of maintaining a sourdough starter.
Make The Sourdough Sponge
- Remove 1 cup of sourdough starter from your stirred-down starter and place in a large sized bowl.
- Add in the flour, sugar, and buttermilk, and combine well.
- Cover with a loose weave towel so it can breathe. Let sit at a cool room temperature for about 12 hours or overnight.
Make The Sourdough Pancake Batter
- In a small bowl, beat the eggs into the oil. Add to the overnight sponge and gently mix together until just combined.
- Add salt and baking soda and stir again until just combined.
Cook In A Hot Skillet
- Preheat and lightly grease your griddle or frying pan. Scoop ¼ cup of batter for each pancake and place on griddle. Be sure to give the pancakes room to spread and allow for space for flipping the pancake.
- Flip pancakes over when you see bubbles form and pop on top of the pancake. The pancakes bottom should also be golden brown. Flip over, and allow the second side to brown.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- You can experiment with different types of flour, such as whole wheat flour, einkorn, spelt, or buckwheat flour.
- You can substitute your favorite type of milk, such as almond milk or coconut milk.
- Get creative with your toppings! Try chocolate chips, blueberries, or a sprinkle of cinnamon sugar.
Tips for Success
Here are a few tips for making this sourdough pancake recipe:
- For a thicker batter, add more flour.
- For a thinner batter, add more milk.
- Cook the pancakes over medium heat to prevent burning.
Serving Suggestions
Enjoy these delicious and easy-to-make pancakes! They're a great way to use up leftover sourdough starter and enjoy a tasty breakfast or brunch.
Serve these fluffy sourdough pancakes with maple syrup and butter for a classic breakfast. Top with fresh fruit and a dollop of whipped cream to recreate your favorite Pancake House specialty pancakes!
Storage Options
- Pancakes are best enjoyed freshly made.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster oven or microwave.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
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Frequently Asked Questions
While pancakes are best freshly made, you can freeze them. Store with wax paper or parchment paper separating each pancake stored in a freezer bag in the amount you will reheat. Defrost overnight in the refrigerator and warm in the microwave.
You can make the pancake batter ahead of time and store it in the refrigerator for up to 3 days. Cook the pancakes when ready to serve.
More Delish Ideas
Sourdough Discard Pancakes
Ingredients
Overnight Sponge
- 1 cup sourdough starter from feeding discard
- 2 cups all-purpose flour
- 2 tablespoon granulated sugar
- 2 cups buttermilk
Batter
- Overnight sponge above
- 2 large eggs
- ¼ cup vegetable oil
- ¾ teaspoon salt
- 1 teaspoon baking soda
Instructions
Make The Overnight Sponge
- Remove 1 cup (227 grams) of starter from your stirred-down refrigerator starter and place in a large sized bowl. Add in the flour, sugar, and buttermilk, and combine well. Cover with a loose weave towel – flour sack towels work great for this! Let sit at a cool room temperature (65-70°F or 18-21°C) for about 12 hours or overnight.
Make Sourdough Discard Pancakes
- In a small bowl, beat the eggs into the oil or butter. Add to the overnight sponge and gently mix together until just combined.
- Add salt and baking soda and stir again until just combined.
- Preheat and lightly grease your griddle or frying pan. Scoop ¼ cup of batter for each pancake and place on griddle. Be sure to give the pancakes room to spread and allow for space for flipping the pancake.
- Flip pancakes over when you see bubbles form and pop on top of the pancake. The pancakes bottom should also be golden brown. Flip over, and allow the second side to brown.
Notes
- For a thicker batter, add more flour.
- For a thinner batter, add more milk.
- Cook the pancakes over medium heat to prevent burning.
- Pancakes are best served warm.
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