Name: Best Sourdough Pancakes (Overnight or Same Day) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups (190 g) all purpose flour, spooned and leveled; 2 tbsp. (24 g) sugar; 1/2 tsp. fine sea salt; 2 tsp. baking powder; 1 tsp. baking soda; 1 cup (240 g) sourdough starter (sourdough discard or active sourdough starter); 2 large eggs; 1 cup (240 ml) milk, plus more as needed; 3 tbsp. (42 g) melted unsalted butter or oil, plus more to coat the skillet; Pure maple syrup; Fresh berries; Powdered sugar

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I absolutely adore starting my mornings with a stack of fluffy, tangy pancakes, and this Best Sourdough Pancakes (Overnight or Same Day) Recipe has become my ultimate go-to. Whether I prepare the batter the night before or whip it up in the morning, these pancakes never fail to deliver a perfect balance of lightness and rich sourdough flavor that keeps me coming back for more. It’s such a wonderful way to use up sourdough starter discard, transforming it into something incredibly comforting and delicious, and I’m excited to share how you can make them too!

Why You'll Love This Best Sourdough Pancakes (Overnight or Same Day) Recipe

What really makes this recipe stand out for me is that delightful tang from the sourdough starter that adds a subtle depth to what could otherwise be just a standard pancake. The flavor is vibrant without overpowering, with hints of buttery sweetness and a gentle crisp on the edges that elevate your breakfast experience. I love how versatile the flavor is—it plays so well with all sorts of toppings, from fresh berries to a drizzle of golden maple syrup.

Another reason I’m such a fan is how simple yet flexible the preparation is. Sometimes I like to mix the batter the night before and let it develop that lovely tang and tender crumb overnight, but on busy mornings, making it same day still yields incredible results. The step-by-step instructions are straightforward, so it’s perfect for both seasoned home cooks and beginners like me who want a hassle-free breakfast solution that feels special. Whenever I serve these pancakes, whether at a weekend brunch or a cozy family breakfast, they always steal the show!

Ingredients You'll Need

A clear glass bowl is filled with smooth, pale beige batter that has a thick, creamy texture with small bubbles throughout. A woman's hand holds a metal spoon softly swirling the batter in the center, creating gentle ridges and swirls. The bowl sits on a surface with a white marbled texture, adding a clean and bright contrast to the batter's light color. The focus is on the batter's smoothness and creamy movement. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Best Sourdough Pancakes (Overnight or Same Day) Recipe is that the ingredients are simple and pantry-friendly, yet each one plays an essential role in building the perfect texture and flavor. From the all-purpose flour giving structure, to the rising agents creating fluffiness, and the sourdough starter adding that signature tang, every ingredient is key to achieving delicious pancakes.

Quick Tip

All ingredient amounts are listed in the recipe card below

All-Purpose Flour: Provides the pancake’s structure and a tender crumb when combined with sourdough.
Sugar: Adds just enough sweetness to balance the tangy sourdough flavors.
Fine Sea Salt: Enhances the overall taste and rounds out the flavors.
Baking Powder and Baking Soda: Work together to make the pancakes light and fluffy.
Sourdough Starter: The heart of this recipe, imparting a delightful tang and complex flavor.
Eggs: Bind everything together and contribute to the moisture and richness.
Milk: Keeps the batter smooth and helps achieve the perfect consistency.
Melted Unsalted Butter or Oil: Adds tenderness and prevents sticking during cooking.
Pure Maple Syrup, Fresh Berries, and Powdered Sugar: Gorgeous toppings that complement the pancakes perfectly.

Directions

Step 1: If you’re planning to make these pancakes overnight, mix your sourdough starter with the milk and eggs in a large bowl, cover, and let it rest in the fridge for 8 to 12 hours. This slow fermentation develops that signature tangy flavor and creates a wonderfully tender texture.

Step 2: For the same day preparation, simply whisk the dry ingredients (flour, sugar, salt, baking powder, and baking soda) together in a large bowl. Then add the sourdough starter, eggs, milk, and melted butter. Mix gently until you get a smooth batter with a few small lumps remaining.

Step 3: Heat a 10-inch cast iron skillet or non-stick pan over medium-low heat. Melt a small pat of butter and swirl it to coat the pan evenly. This helps the pancakes develop a nice, golden crust without sticking.

Step 4: Pour about ⅓ cup of batter into the skillet for each pancake. Cook for 1 to 2 minutes, adjusting the heat as needed. Watch closely for bubbles forming on the surface and the edges puffing up—this is your cue to flip.

Step 5: Flip the pancakes gently and cook for another minute until golden and cooked through. Transfer cooked pancakes to a sheet pan and keep them warm in an oven set to low heat while you finish cooking the rest.

Step 6: Wipe out the skillet with a scrunched paper towel between batches to keep the pan clean. Use more butter if the pan starts to dry out. Repeat until all the batter is cooked into beautiful pancakes.

Step 7: Serve your pancakes stacked high, topped with fresh berries, a dusting of powdered sugar, and plenty of pure maple syrup. Enjoy the perfect balance of tangy, sweet, and fluffy in every bite!

Servings and Timing

This recipe yields about 10 delicious pancakes, perfect for serving 4 to 5 people depending on appetite. The prep time varies depending on whether you choose overnight or same day mixing: plan for about 10 minutes to prepare the batter, plus 8 to 12 hours of fermentation if making ahead. The cook time is approximately 20 to 25 minutes, so total time ranges from 30 minutes for same day to around 12 hours if you make it overnight. This flexibility means you can enjoy a leisurely brunch or a quick weekday morning treat with ease.

How to Serve This Best Sourdough Pancakes (Overnight or Same Day) Recipe

The image shows a round pancake cooking in a black frying pan placed on a wooden surface. The pancake batter is light beige with small air bubbles forming on the surface. The pan is slightly shiny with cooking oil spread evenly around the pancake. The wooden surface beneath has a rich, warm brown tone with a textured pattern. photo taken with an iphone --ar 4:5 --v 7

When I serve these pancakes, I like to create a colorful and inviting breakfast spread. Fresh berries like blueberries, raspberries, or sliced strawberries add a burst of natural sweetness and vibrant color that contrasts beautifully with the golden pancakes. A light sprinkle of powdered sugar adds just the right touch of elegance without overpowering the flavors.

For drinks, I often reach for a classic cup of freshly brewed coffee or a lively herbal tea that pairs perfectly with the tangy-sweet pancake flavors. If it’s a special occasion or weekend brunch, a sparkling mimosa or a refreshing fruit-infused iced tea brings an extra celebratory feel.

I find these pancakes taste best served warm, straight from the skillet or kept cozy in a low oven until mealtime. Stacking them on a large platter encourages family or guests to pile on toppings to their liking, making breakfast interactive and fun. Portion-wise, 2 to 3 pancakes per person feel satisfying without being too heavy, especially when balanced with fresh fruit and a light side like yogurt or crispy bacon.

Variations

I love experimenting with this recipe to suit different tastes and dietary needs. For a gluten-free twist, I swap the all-purpose flour with a gluten-free baking blend, making sure it contains xanthan gum for structure. The texture is just as tender and the sourdough tang remains deliciously intact.

If you want to try a vegan version, I replace the eggs with flaxseed meal mixed with water and use a plant-based milk like almond or oat milk. Melted coconut oil works great in place of butter too. The flavor changes slightly but still stays wonderfully rich and satisfying.

Flavor-wise, adding a teaspoon of cinnamon or vanilla extract to the batter creates a lovely warm aroma. You can also fold in fresh blueberries or finely chopped nuts directly into the batter for a fun twist. If you prefer, cooking the pancakes on a griddle instead of a skillet works just as well and is great for making larger batches efficiently.

Storage and Reheating

Storing Leftovers

After enjoying your pancakes, I like to store any leftovers in an airtight container in the refrigerator. They keep well for up to 3 days and maintain their flavor and moisture if stored properly. You can layer parchment paper between pancakes to prevent them from sticking together, making it easy to pull out just the amount you want later.

Freezing

These pancakes freeze beautifully, which is a huge convenience for busy mornings. I separate them with parchment paper and place into a freezer-safe container or zip-top bag. They’ll keep fresh for about 1 to 2 months. I recommend freezing flat so they maintain their shape and texture, making it quick to reheat without losing any of their wonderful sourdough character.

Reheating

To bring your pancakes back to life, I usually pop them in a toaster or toaster oven for a quick crisp edge and warm center. You can also reheat them gently on a non-stick skillet over low heat, which helps restore that fresh-cooked texture. Avoid microwaving if possible, as it tends to make pancakes rubbery or soggy. Reheating slowly is key to preserving the delightful fluff and flavor.

FAQs

Can I use active sourdough starter instead of discard for this recipe?

Absolutely! Both active starter and discard work well in this recipe. Using active starter might add a touch more rise and tang, but discard is perfect too and a great way to avoid waste.

How thick should the pancake batter be? Should I thin it out?

The batter should be pourable but a bit thick—similar to traditional pancake batter. If it feels too dense, adding a splash more milk helps loosen it up for easier cooking and fluffier pancakes.

What if I don’t have a cast iron skillet? What are alternatives?

A non-stick skillet or a heavy-bottomed frying pan works well as an alternative. Just ensure the pan is well-heated and oiled to prevent sticking and achieve that golden crust.

Can I make the batter completely in the morning without fermenting overnight?

Yes! The same day preparation method is wonderful when you’re short on time. The pancakes won’t have as deep a tang as the overnight version but will still be tasty, fluffy, and satisfying.

What toppings do you recommend beyond syrup and berries?

I love layering on whipped cream, nuts like chopped pecans, sliced bananas, or even a drizzle of nut butter for extra richness. A sprinkle of cinnamon sugar or a dollop of yogurt adds nice texture and brightness too.

Conclusion

I truly can’t recommend this Best Sourdough Pancakes (Overnight or Same Day) Recipe enough—it’s a breakfast game-changer that’s both simple to prepare and incredibly delicious. Whether you’re indulging in a lazy weekend morning or need a quick weekday treat, these pancakes bring just the right balance of tangy flavor, fluffy texture, and comforting warmth. Give them a try, and I promise they’ll quickly become one of your favorite ways to enjoy sourdough starter too!

Best Sourdough Pancakes (Overnight or Same Day) Recipe

Why You'll Love This Best Sourdough Pancakes (Overnight or Same Day) Recipe