These sourdough pancakes just might be the perfect breakfast food. They’re soft, fluffy, and hearty with a richer flavor than regular pancakes. This is a simple and easy one bowl recipe that you start the night before.
Pancakes have been surprisingly one of my favorite things to make with my sourdough starter. They are a sure fire breakfast that my whole family loves. You can make this recipe using ripe and bubbly starter or starter that is “hungry”. There are a lot of discard recipes that are made quickly without fermentation. Those recipes are fine and even delicious. But, if I am going to go through the trouble to add sourdough starter to a recipe, I want to actually let it ferment. It doesn’t add any difficulty to the recipe but you do have to start the batter at night.
How to Make Sourdough Pancakes
For these pancakes you’ll need:
- all purpose flour
- sourdough starter
- honey or sugar
- melted butter
- baking powder
The night before you want to make pancakes combine the flour, starter, and milk. This will sit on the counter with a lid overnight. The next morning simply add the remaining ingredients and cook. I prefer to cook them on cast iron and this is my favorite pan for pancakes and tortillas.
Can I freeze sourdough pancakes?
Yes! I do it all of the time. Lay flat on a cookie sheet and freeze one hour then place into an airtight container or freezer bag. I usually just stack mine in a freezer bag without laying out flat and freezing first. It works okay but the pancakes can be hard to get apart. I’ve found the quickest and easiest way to reheat is in the toaster! I keep this in mind when I’m cooking and make small pancakes.
Can I use sourdough starter straight from the fridge for pancakes?
You can use your starter straight from the fridge. I will sometimes warm my milk a little to make mixing easier and to speed up the fermentation process. I’ve made this recipe with fed sourdough starter and “hungry” starter.
Sourdough Pancakes (Easy Overnight Recipe)
- 1 cup ripe sourdough starter (227 grams)
- 2 cups all purpose flour (240 grams)
- 1.5 cups milk
- 1/4 cup sugar (50 grams) can also use honey
- 2 eggs
- 1/4 cup melted butter (half of a stick)
- 1/2 tsp salt
- 1 tsp baking soda
- The night before you want to cook the pancakes, mix the starter, milk, honey (or sugar), and flour. Cover and let sit on the counter overnight to ferment.
- The next morning add eggs, melted butter (make sure it's cooled), and salt. Lastly, stir in the baking soda. Avoid over mixing at the last step to ensure the pancakes will be light and fluffy.
- Heat up your skillet on low (I like cast iron). Melt a small amount of butter and pour in about 1/3 of the batter. Cook until the bubbles around the edges begin to burst and the edges start to appear a little dry. Flip and cook about one minute more. You can keep them warm in the oven as you finish cooking the rest of the pancakes.
- Serve! Toppings and add-ins are endless. Feel free to add in chocolate chips or berries to the batter. I like to serve the pancakes with butter and warmed real maple syrup.