Overnight Sourdough Pancakes - Quick and Easy
This overnight sourdough pancake recipe has become one of our family’s favorite breakfasts. These light and fluffy homemade sourdough pancakes remind us of Krusteaz pancakes. I looked for a long time to find the best pancake recipe that didn’t produce “flat” pancakes, and yet was still made with plenty of sourdough discard and fully fermented. After tweaking this recipe a bit, it has become our favorite from-scratch sourdough pancake recipe.
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. You can also use more than one skillet to get them cooked faster if you’re in a hurry.
- 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
- I like to use buttermilk in my pancake recipe because it makes them even more fluffy and adds a greater depth of flavor
- You can use any kind of fat in this recipe. Wanting to make it oil free? Try using applesauce in place of the oil. It’ll turn out just fine.
- It’s important to use a mix of baking powder and baking soda for the fluffliest pancake
- You can use sugar, honey or maple syrup as sweetener and they will turn out amazing
- Don’t skip the vanilla. This along with cooking them in butter is my favorite part of the recipe
- Watch the bubbles on the top as they are cooking, as soon as the bubbles start to pop, they are ready to flip.
- You can add in some cinnamon and small apple chunks, or pumpkin spice these pancakes for a nice fall twist. I also like to drop blueberries, raspberries or chocolate chips on the pancakes as they are cooking for a fun and delicious variation.
- They are also delicious when served with a buttermilk syrup, or a homemade strawberry sauce and whipped cream
