Overnight Sourdough Pancakes Recipe.

How to Make Sourdough Pancakes

The ingredients for these pancakes are simple, and you probably have them all in your pantry right now. You’ll need:

A sourdough starter (it doesn’t have to be active to use it for this recipe
Buttermilk or milk and lemon juice (see notes on how to make your own buttermilk)

All-purpose flour
Honey
Eggs
Butter
Salt
Baking Soda

The first four ingredients are the overnight portion of the batter–simply whisk them together, cover the bowl, and pop it in the fridge for up to 24 hours. I like to use this batter bowl with a lid–not only does it make measuring ingredients easier, having a lid means you don’t have to use plastic wrap to cover the batter.

When you’re ready to make your pancakes, take the batter out of the fridge and whisk in the melted butter, eggs, salt, and baking soda. And your batter is ready!

To cook the pancakes, preheat a griddle over medium heat. I like to use cast iron, since it holds and distributes heat very evenly, and I absolutely love my Le Creuset Skillets for pancakes. Grease the hot skillet lightly with a bit of butter, and spoon 3-4 tablespoons of batter into the pan. Let them cook for a couple of minutes, or until the edges are starting to look a bit drier and the top batter has bubbles in it, then use a metal or plastic spatula to flip the pancakes.

If you want to add blueberries or chocolate chips to your pancakes, do it just after you’ve put the batter into the pan. This allows the add in to sink into the batter as it cooks.

Making Overnight Sourdough Pancakes

You can start your batter whenever you feed your starter, as long as it’s 24 hours or less before you plan to make your pancakes.
It doesn’t matter if the starter is active (bubbling and growing)–in fact, this is the perfect recipe to use a dormant starter discard.
If you don’t have buttermilk on hand, don’t worry! I rarely keep buttermilk in my fridge and usually “make” my own with whole milk and something acidic– usually lemon juice or white vinegar. Simply place 3 Tbsp. of lemon juice or vinegar in the bottom of your measuring cup, then pour in whole milk up to the 1 1/2 cup mark. Allow it to sit for 5-10 minutes, or until the mixture has thickened and looks a bit curdled, then continue with the rest of the overnight starter.

Can I freeze Sourdough Pancakes? How long will they keep in the refrigerator?

You can absolutely freeze your sourdough pancakes! I recommend freezing them in a single layer on a cookie sheet, then popping them into an airtight container or freezer bag once they’re frozen. The pancakes will keep for 4-5 days in an airtight container in the refrigerator. To reheat

Do I have to let the batter sit overnight?

Technically you could mix the batter the morning you want to make the pancakes. However, they won’t be as fluffy or flavorful since the overnight rest activates the yeast in the starter and contributes to both the rise and flavor.

Are Sourdough Pancakes?

Yes! A short explanation is that sourdough foods are fermented they make for finished foods that are easier for your body to digest with more of the good bacteria that your starter feeds. These overnight sourdough pancakes are no exception, and you could make them even (though less fluffy) by substituting in some white whole wheat flour.

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