Overnight sourdough pancakes

 

Light and fluffy pancakes made with sourdough starter are a perfect weekend breakfast. Get these started the night before and then just add a few ingredients to cook them the next morning.

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My sourdough starter is doing so well and I've been practicing and perfecting my sourdough bread baking skills. I've been using my excess and unfed starter to make a lot of other recipes like these delicious pancakes as well as pizza crust, biscuits, muffins, and this banana bread. 

I'm excited because I really love to bake homemade bread and I enjoy the tang that sourdough gives to other foods as well. It's a nice contrast to the sweetness of things like pancakes and muffins.

These pancakes are terrific because you can start the mix on Friday or Saturday night before bed. Then you let it sit overnight and add in a few more ingredients in the morning before cooking them. 

I've substituted white whole wheat flour for the all-purpose in the past and it works well. I've also used a combination of all-purpose with whole wheat flour to change these up a bit. 

I've added blueberries and also I've used cranberries in the batter. I add about one cup of fruit right before cooking. Or you can add the blueberries on top when serving or other fruits like sliced strawberries or sliced bananas.

These overnight sourdough pancakes cook up so nicely with a light texture and slightly crisp outsides and edges. They are a delicious change-up to your usual pancakes.

If you have sourdough starter give these pancakes a try soon! Maple syrup season is starting here soon in our region, so pancakes will be on the menu even more than usual. The slight sourdough flavor makes them a perfect compliment to sweet maple syrup. 

Yield: 12-14 pancakes

Overnight Sourdough Pancakes

Light and fluffy pancakes made with sourdough starter are a perfect weekend breakfast. Get these started the night before and then just add a few ingredients to cook them the next morning.

ingredients:

• 1/2 cup sourdough starter
• 1/2 cup milk
• 1/2 cup water
• 1-1/4 cups all-purpose flour
• 1 large egg, lightly beaten
• 3 tablespoons unsalted butter, melted and slightly cooled (plus more for cooking)
• 1/4 teaspoon salt
• 1-1/2 teaspoons sugar
• 1/2 teaspoon baking soda

instructions:

How to cook Overnight Sourdough Pancakes

1. Before you go to bed, mix together the sourdough starter, milk, water, and flour in a large bowl until combined. Cover with plastic wrap. I usually leave it on the counter; however, you can cold proof it in the refrigerator (I've tried this too and it works fine).
   
2. The next morning, stir in the remaining ingredients until well-combined. Heat a griddle or cast iron skillet. When hot, grease the pan with butter and cook the pancakes using 1/4 cup of batter for each. When they begin to turn golden and bubble, flip and cook until the second side is golden. Repeat until all batter has been used.
3. Serve hot with your choice of toppings such as fruit, butter, and real maple syrup.

Created using The Recipes Generator

I hope you give these sourdough pancakes a try! Let me know in the comments below.

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This post was originally published in 2015 and has been updated in 2022 with new text and more to improve reader experience.

Check out these other pancake recipes: 

Cranberry Gingerbread Pancakes

Old-fashioned Cornmeal Griddle Cakes

Spinach Pancakes 

German Egg Pancakes

Whole Wheat Blueberry Baked Pancake Squares

Want even more pancakes recipes? Check out this round-up of 25 Pancake Recipes for Maple Season.