Best Sourdough Pancakes (Overnight or Same Day) Recipe
These Best Sourdough Pancakes are fluffy, flavorful, and perfect for a weekend breakfast. You can prepare the batter overnight for a tangy twist or make them the same day. Made with sourdough starter, these pancakes develop a light texture and a subtle depth of flavor. Serve warm with pure maple syrup, fresh berries, and a dusting of powdered sugar for a delightful breakfast treat for the whole family.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Dry 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
Wet Ingredients
- 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
For Serving
- Pure maple syrup
- Fresh berries
- Powdered sugar
Instructions
- Overnight Preparation: In a large bowl, combine all dry ingredients. Add the sourdough starter, eggs, milk, and melted butter, whisking gently until the batter is smooth but still slightly lumpy. Cover the bowl and refrigerate the batter overnight to develop flavor and texture.
- Same Day Preparation: If making the pancakes the same day, follow the same mixing process as overnight preparation but proceed to cook immediately, allowing the baking powder and baking soda to provide lift during cooking.
- Mix Dry and Wet Ingredients: Whisk dry ingredients well in a large mixing bowl. Add the wet ingredients and stir gently until a smooth batter forms, leaving some lumps intact to keep the pancakes tender.
- Prepare Skillet: Heat a large 10-inch cast iron skillet or non-stick pan over medium-low heat. Melt a small pat of butter and swirl the pan to coat the surface evenly.
- Cook Pancakes: Pour approximately 1/3 cup of batter onto the skillet. Cook for 1-2 minutes, adjusting the heat as needed. When the edges puff slightly and bubbles appear on the surface, flip the pancake carefully and cook for another minute until golden brown.
- Keep Warm: Transfer cooked pancakes to a sheet pan and keep them warm in the oven while cooking the remaining batter. Use a scrunched paper towel to wipe out the skillet as needed, adding more butter if the pan becomes too dry.
- Serve: Stack the warm pancakes on a platter and serve with pure maple syrup, fresh berries, and a dusting of powdered sugar for a delicious and inviting breakfast experience.
Notes
- For best flavor, use an active or discard sourdough starter.
- You can adjust the milk quantity to achieve the desired batter consistency.
- Keep the heat on medium-low to avoid burning pancakes before they are cooked through.
- Using a cast iron skillet provides even heat but a non-stick pan works well too.
- Leftover pancakes can be refrigerated and reheated gently in a skillet or toaster.
