This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Skip the morning chaos, these overnight sourdough pancakes do the heavy lifting while you sleep. The batter ferments overnight for rich, tangy flavor and pancakes that are light, fluffy, and just crisp enough around the edges. When morning comes, all that’s left to do is stir, cook, and pour the coffee.
If you’re in the mood for waffles instead, try my overnight sourdough waffles. They’re crisp on the outside, fluffy inside, and just as easy to prep ahead.
Here’s Why This Sourdough Pancake Recipe Works
Deep sourdough flavor: An overnight sponge gives these pancakes complex, tangy notes that short-rise recipes can’t match.
Low-effort mornings: The hard work’s done the night before. Just stir a few ingredients into the fermented batter and start cooking.
Works with starter or discard: No need to be picky. This batter handles both and it is the best breakfast recipe. And we have more sourdough recipes to put your starter to good use.
Amazing texture: These pancakes stay fluffy inside with crisp, golden edges. No rubbery centers or sourdough chewiness.
Recipe Tips
Use a large mixing bowl: The batter expands overnight. Give it room to rise so it doesn’t overflow or stick to the wrap.
Cover loosely overnight: This keeps the batter from drying out while still allowing a little airflow.
Preheat your skillet: Go for steady medium heat. You want golden edges, not scorched bottoms.
Give them room: Cook in batches and don’t crowd the pan. Each pancake needs space to spread and cook evenly.
Stir down the sponge gently: In the morning, you don’t need to fully deflate the batter, just enough to mix in the final ingredients.
Adjust thickness if needed: If the batter feels too thick to pour easily, add a splash of buttermilk.
Keep pancakes warm while cooking batches: Place them on a baking sheet in a 200°F oven while the others finish cooking.
Overnight Sourdough Discard Pancakes
These overnight sourdough pancakes make the most of your starter with barely any effort in the morning. They’re fluffy, flavorful, and full of that tangy depth only time can build. Smart, simple, and ready when you are.
Pin this now to find it later!
Pin It
Overnight Sourdough Pancakes
If you make this recipe, please leave a star rating and comment.
Ingredients
The Night Before Cooking:
- 1 cup sourdough starter, you can use active starter or discard for this recipe; 240 grams
- 1 ½ cups buttermilk, 340 grams
- 1 ½ cups all-purpose flour, 180 grams
- 2 tablespoons granulated sugar
In the Morning:
- 6 tablespoons butter, melted
- 2 large eggs
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
Instructions
The night before (sourdough sponge):
- Mix the sourdough starter, buttermilk, flour, and the sugar in a large bowl. Cover with plastic wrap and let sit on the countertop overnight.
In the morning finish the pancakes:
- Preheat your skillet.
- Stir in the melted butter, eggs, salt, baking soda, and baking powder. Fold into the batter until well combined.
- Pour ¼ to ½ cup of batter onto the preheated skillet and cook for 1 to 2 minutes until it starts to bubble then flip the pancake and cook for 1 to 2 more minutes until it is golden brown.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Won’t the buttermilk go bad sitting on the counter overnight?
Great question! Traditionally, this recipe has been made with buttermilk in the overnight sponge, and I’ve personally never had an issue with it. However, I do understand food safety concerns, which is why I included a note in the post and an alternative recipe in the downloadable PDF for those who prefer a different method.
Fermentation plays a role here; the acidity of buttermilk combined with the sourdough environment creates conditions that many people have used for generations without issue. That said, food safety recommendations today advise against leaving dairy at room temperature, so I included the alternative option for those who prefer to err on the side of caution. I hope that helps, and I appreciate your thoughtful question!
Such a great recipe! I double the sponge and use it all for a large family of 11. Thank you. Sometimes I use plain yogurt with milk… not worried about my dairy I guess, haven’t gotten sick yet.
I’m so glad you like the recipe. Thanks for sharing your tweaks.
Can you make the sponge and leave it in the fridge for a few days before using it?
Yes, you can do that and it will give the pancakes a more fermented, sourdough flavor. After the sponge sits for 2 or three days, the pancakes don’t seem quite as fluffy but they are still quite good.
I have been using an older version of this recipe (with the buttermilk added the night before cooking) and wondered what prompted the change. Mine are fantastic every time I make them. (I just recommended the recipe to a friend and noticed the difference.)
I do love my older version and still make it. There were concerns about the dairy being left out all night in the overnight sponge so I adjusted the recipe to eliminate those concerns. I will add the original recipe under the recipe card.
Made these sourdough pancakes as instructed. Added bananas and strawberries to some and they were phenomenal. Will make again.
So glad you loved the pancakes! Bananas and strawberries sound like a winning combo. Thanks for sharing.
If making a double batch, do I need to double the amount of starter along with the other ingredients? Or will it still work with starter amount for 1 batch. I normally don’t have that much discard starter, but 1 batch of pancakes isn’t enough for my family ?.
If you don’t have enough starter for a double batch then add 1/2 cup of water and 1/2 cup of flour to the batch and that will replace the amount of starter that you don’t have.