Overnight Sourdough Pancakes

updated Apr 15, 2020
Sourdough for Beginners
Overnight Sourdough Pancakes

These easy, flavorful pancakes are the best way to use up your sourdough starter's discard.

Serves4

Makes12 (4-inch) pancakes

Prep12 hours

Cook35 minutes

Jump to Recipe
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Credit: Meghan Splawn

If your weekend plans include baking your first loaf of sourdough bread from your new sourdough starter, they should also include these sourdough pancakes. They’re as easy as your favorite classic pancake recipe, but are wildly more flavorful, with a unique tang brighter than buttermilk. They’re also a great way to get a preview of your starter’s flavor.

These pancakes start with a special overnight preferment that gives you a jump start on cooking them the next morning. Here’s how to do it.

Credit: Meghan Splawn

Start Your Sourdough Pancakes the Night Before

Like sourdough bread, sourdough pancakes get going with help from a preferment — a mixture of flour, water, and a leavening agent (in this case, your sourdough starter discard). Here, you’ll mix 1/2 cup of the discard with milk (both dairy and non-dairy milks work here, as does water if you’re completely out of milk) and flour. Cover this mixture and let it sit overnight.

In the morning, you’ll wake up to a little bubbly flour mixture to use as the base of your batter. Whisk in some melted butter, eggs, sugar, and baking powder, and after a final 10 minute rest, you’re ready to get cooking. Even with the small bit of sugar, these pancakes are decidedly savory, so top them accordingly. A few pats of butter and a drizzle of maple syrup is a great way to punch up the sweetness, or go straight-up savory and serve with a fried egg and bacon.

Overnight Sourdough Pancakes

These easy, flavorful pancakes are the best way to use up your sourdough starter's discard.

Prep time 12 hours

Cook time 35 minutes

Makes 12 (4-inch) pancakes

Serves 4

Nutritional Info

Ingredients

  • 1 1/2 cups

    all-purpose flour

  • 1 cup

    dairy or nondairy unsweetened milk

  • 1/2 cup

    sourdough starter discard

  • 2 tablespoons

    unsalted butter

  • 2

    large eggs

  • 2 tablespoons

    granulated sugar

  • 1 teaspoon

    baking powder

  • 1/2 teaspoon

    kosher salt

  • 4 teaspoons

    vegetable oil or butter, divided

Instructions

  1. Place 1 1/2 cups all-purpose flour, 1 cup milk, and 1/2 cup sourdough starter discard in a large bowl. Whisk to combine — don't stress if it isn't perfectly smooth. Cover the bowl and let rest at room temperature overnight.

  2. Melt 2 tablespoons unsalted butter. You can do this in a medium microwave-safe bowl for 30 to 45 seconds, or in a small saucepan pan over low heat on the stovetop and then transfer to a medium bowl. Set aside to cool 3 to 5 minutes.

  3. Add 2 large eggs, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt to the butter and whisk until smooth. Add the butter mixture to the flour mixture and gently fold to combine. Let the batter rest for 10 minutes.

  4. Heat a griddle or large cast iron or nonstick skillet over medium-high heat. Add 1 teaspoon vegetable oil or butter and spread into an even layer. Add 1/4 cup portions of the batter to the pan, cooking 3 at a time in a skillet. Cook on the first side until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes.

  5. Flip the pancakes. Cook until the second sides are golden-brown, 2 to 3 minutes more. Transfer to a warm oven or plate. Repeat using the remaining oil and cooking the remaining batter.