Overnight Sourdough Pancakes
These overnight sourdough pancakes are light, fluffy, and full of delicious homemade flavor.
Equipment
- 1 cast iron skillet
- 1 Large bowl
- 1 Ladle
- 1 Spatula
Ingredients
- 3 cups unbleached all purpose flour
- 3 Tbl sugar or other sweetener
- 1 ½ teaspoon salt
- 3 teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 ½ cups sourdough discard
- 2 ¼ cups buttermilk
- 3 eggs
- 3 Tbl fat melted butter, beef tallow, or coconut oil
- 3 Tbl vanilla
Instructions
- The night before, mix together all the dry ingredients in a large bowl, and then add in all the wet ingredients right on top. Stir well.
- Cover and let the batter ferment at room temperature overnight.
- The next morning, heat a large cast iron skillet over medium-low heat.
- Add butter to the skillet
- Pour a ladle full of the pancake batter into the pre-heated skillet
- This is a good time to add any chocolate chips or other add-ins to the first side of each pancake
- Cook until the bubbles are popping on top and then gently flip with a spatula
- Cook for another 2-3 minutes until golden brown on both sides
- Transfer to a platter. Add to plate and top with your favorite pancake toppings
Notes
Tips
- Buttermilk makes these pancakes extra fluffy and adds great flavor.
- Use butter, oil, or applesauce for the fat.
- For the fluffiest pancakes, use both baking powder and baking soda.
- Honey, maple syrup, or sugar all work well as sweeteners.
- Don't skip the vanilla—it adds so much flavor!
- Watch for bubbles to pop on the surface before flipping.
- Add cinnamon, apples, pumpkin spice, berries, or chocolate chips for fun variations.
- Serve with maple syrup, homemade buttermilk syrup, fruit sauce, whipped cream, or butter.
