Sourdough Pancakes (Easy Overnight Recipe)
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.
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!