Overnight Sourdough Pancakes
EasyTransform your sourdough discard into the fluffiest, tangiest pancakes you've ever tasted. Prep the night before for an effortless morning treat.
10 hours (mostly sleeping!)
20 minutes
12 pancakes
Easy
Ingredients
Scaled yield:
- sourdough discard200g
- milk250ml
- butter30g
- egg1
- all-purpose flour150g
- sugar30g
- baking soda5g
- salt3g
- Butter for cooking0
Steps
Evening: Make the Batter Base
Combine sourdough discard, milk, and flour in a large bowl. Mix until smooth. Cover and leave at room temperature overnight (8-12 hours).
Overnight Fermentation
The batter will ferment and develop bubbles. This creates lightness and depth of flavor. It should smell pleasantly tangy by morning.
Morning: Add Remaining Ingredients
Melt butter and let cool slightly. Whisk egg, melted butter, and sugar into the fermented batter. In a small bowl, mix baking soda and salt, then fold into batter. Don't overmix!
Rest the Batter
Let batter rest while you heat the pan. This activates the baking soda and makes pancakes extra fluffy. You'll see bubbles forming.
Heat the Pan
Heat a non-stick pan or griddle over medium heat. Add a small amount of butter. Test temperature by dropping a tiny amount of batter—it should sizzle immediately.
Cook the Pancakes
Pour about 60ml batter per pancake. Cook until bubbles form on surface and edges look set (about 2 minutes). Flip and cook another 1-2 minutes until golden.
Keep Warm and Serve
Keep cooked pancakes warm in a 90°C oven on a wire rack. Serve stacked with maple syrup, fresh berries, or a dusting of powdered sugar.
Tips & Notes
- 1Use discard straight from the fridge—no need to feed first
- 2For thicker pancakes, use less milk; for thinner, add more
- 3Add blueberries, chocolate chips, or sliced bananas when cooking
- 4Batter keeps in the fridge for up to 2 days
- 5For extra crispy edges, use more butter in the pan