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Fork with a slice from overnight sourdough pancakes.

Overnight Sourdough Discard Pancakes Recipe

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5 from 8 reviews

These Overnight Sourdough Pancakes are a beloved weekend tradition. A great way to use up your sourdough starter, they start with a simple overnight ferment. A few ingredients are added the next morning before frying them up and serving with your favorite pancake toppings. 

  • Total Time: 1 hour plus overnight ferment
  • Yield: 4 servings

Ingredients

for the overnight ferment

  • 1 cup or 240 grams sourdough starter, unfed - also called sourdough discard*
  • 1 cup or 240 grams milk *see notes
  • 1 and 1/4 cups or about 175 grams unbleached all purpose flour *see notes
  • 2 teaspoons or about 14 grams honey

for the final batter

  • 1/4 cup or 56 grams melted butter or coconut oil
  • 1 egg
  • 1 teaspoon vanilla extract or paste
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

For frying

  • Coconut oil (or oil/butter of choice)

Instructions

  1. In a large bowl or spouted pitcher, mix the sourdough starter, milk, flour, and honey until thoroughly combined. Cover loosely and leave at room temperature until the next morning.
  2. The next morning, add the remaining ingredients and whisk well to combine. 
  3. Preheat a cast iron skillet or griddle over medium heat until nice and hot.
  4. Add 2 tablespoons of coconut oil, allow to melt, and then add about 1/3 cup of batter per pancake. Fit as many as you can into your skillet without overcrowding.
  5. Cook until golden brown on the first side, flip, and cook until golden brown on 2nd side.
  6. Repeat, adding more coconut oil as needed for remaining batches.
  7. Serve with plenty of butter and syrup.

Notes

It needs to be a well-established discard for this recipe meaning it is more than two weeks old and has been fed fairly recently. It cannot be a young, unestablished starter or a very neglected starter or you will not get any fermentation.

I usually use raw, full-fat milk but I have used both whey and buttermilk before with great results. I am sure you could use goat milk, plant-based milk, really whatever milk you prefer.

Just plain, all-purpose is great, but I love using whole wheat pastry flour in this recipe. It is a very finely ground whole wheat flour. If you don't have whole wheat pastry flour but want to use some whole wheat, I'd suggest using a blend of regular whole wheat flour and all purpose. I think all whole wheat would be too dense. Rye flour is very good here too.

Recipe adapted from NY Times

  • Author: anita | wild thistle kitchen
  • Prep Time: 20 minutes active plus overnight ferment
  • Cook Time: 30 minutes
  • Category: breakfast, sourdough
  • Method: stovetop
  • Cuisine: American

Find it online: https://wildthistlekitchen.com/overnight-sourdough-discard-pancakes/