Overnight Sourdough Pancakes

Stack of pancakes with butter and syrup, bacon and eggs in background.

4.63 from 81 votes

Overnight Sourdough Pancakes

Sourdough pancakes made with a portion of your sourdough starter that you would otherwise discard. These pancakes are light and fluffy with just a hint of sweetness. This is one of the most delicious ways to use your extra sourdough starter.

Update: This recipe has buttermilk in the overnight sponge – just like my grandma used to make them, and how I've always enjoyed them.

While I personally continue to prepare them this way, I must note that leaving dairy out overnight goes against typical food safety recommendations. If that makes you uncomfortable, I have provided an alternative recipe in a downloadable PDF below the recipe card in the post.

Prep Time10

Cook Time4

Total Time14

Course: Breakfast

Cuisine: American

Keyword: sourdough pancakes, sourdough starter

Servings: pancakes

Author: Dahn Boquist

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

If you use a measuring cup to measure your sourdough starter, make sure you stir it before you measure it. Otherwise, if you use a scale there is no need to stir the starter.
This recipe is a great way to use up your discard but it works with fresh sourdough starter or with sourdough discard.
As noted above, if you are uncomfortable adding the buttermilk to the overnight sponge, I have provided an alternative recipe in a downloadable PDF just below the recipe card in the blog post.

If you’re looking for another way to use your starter, I also have a recipe for sourdough banana pancakes

Nutrition