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Overnight Sourdough Pancakes

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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. 

  • Yield: 4 servings

Ingredients

for the overnight ferment

  • 1 cup sourdough starter, unfed
  • 1 cup milk *see notes
  • 1 and 1/4 cups unbleached all purpose flour *see notes
  • 2 teaspoons honey

for the final batter

  • 1/4 cup 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

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

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