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Overnight Sourdough Pancakes

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4.1 from 51 reviews

Delight in the tangy and fluffy goodness of sourdough waffles or pancakes made with everyday ingredients. This versatile recipe uses sourdough starter discard combined with buttermilk and a touch of sweetness, producing a light, airy texture with a subtle sourdough flavor. Perfect for breakfast or brunch, you can either prepare the batter quickly for same-day cooking or ferment it overnight for deeper flavor. Ideal for cooking on a griddle or waffle iron to satisfy your cravings with a homemade touch.

Ingredients

Scale

Wet Ingredients

  • 3/4 cup sourdough starter discard (stirred down)
  • 1 cup buttermilk (or milk)
  • 3 tablespoons white sugar (or honey)
  • 1 teaspoon vanilla extract
  • 4 tablespoons butter (melted)
  • 2 large eggs (lightly beaten)

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt

Instructions

  1. Mix Ingredients for Same-Day Cooking: In a large bowl, combine the sourdough starter discard, buttermilk (or milk), sugar or honey, vanilla extract, melted butter, and flour. Stir until the batter is well combined and smooth. Cover and allow the batter to rest for 20 minutes at room temperature to let the ingredients settle while you preheat your cooking surface.
  2. Overnight Fermentation: Alternatively, whisk together sourdough starter, buttermilk, honey, vanilla extract, melted butter, and flour in a large mixing bowl. Cover the bowl and let it rest on your countertop overnight or up to 12 hours to ferment, which develops a richer sourdough flavor and tender texture.
  3. Finish Batter Before Cooking: When ready to cook the next day, add eggs, baking soda, baking powder, and salt to the fermented batter. Stir gently to combine, cover, and let rest at room temperature for 20 minutes as you prepare your cooking equipment.
  4. Cook Pancakes: Preheat a griddle or non-stick skillet until it is smoking hot. Lightly grease it with butter or oil. Pour about 1/4 cup of batter for each pancake onto the griddle, forming rounds. Cook on medium heat until bubbles form on the surface and the bottom is golden-brown, about 3 minutes. Flip carefully and cook the other side until golden brown and cooked through, another 3 minutes. Yield is approximately 12 pancakes.
  5. Cook Waffles: Preheat your waffle iron and lightly grease with cooking spray or oil. Pour approximately 3/4 cup of batter onto the center of the iron and gently spread it out. Close the lid and cook according to your waffle iron manufacturer’s instructions until golden brown and crisp, usually between 3 to 6 minutes. This recipe yields about 4 standard-sized waffles.

Notes

  • You can substitute honey for white sugar for a more natural sweetness.
  • Overnight fermentation enhances sourdough flavor and improves texture but can be skipped for quick same-day cooking.
  • Adjust cooking times based on your equipment and desired crispness.
  • Store leftover batter in the refrigerator for up to 24 hours but baking powder and soda effectiveness might decrease.
  • Serve waffles and pancakes with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.

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