Overnight Sourdough Pancakes

Overnight Sourdough Pancakes are so convenient for a make-ahead breakfast and these make the fluffiest pancakes! Simply mix everything together before going to bed and refrigerate overnight. The next morning, you’ll wake up to a bubbly, naturally leavened pancake batter that’s ready to add leavening and cook.

👥 6 Servings⏱️ Prep & Cook: 12h 15m⏳ Prep: 5 min🔥 Cook: 10 min👤 Natasha Kravchuk📖 natashaskitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●bowl
●mixing bowl
●whisk
●skillet

📝 Preparation Steps

Make the Batter - In a large mixing bowl, combine water, buttermilk, active sourdough starter, egg, oil, sugar, and salt. Whisk until well combined.

active sourdough starter ((200g =1 cup) at room temperature)1 cuplarge egg1

Add flour 1 cup at a time, whisking to incorporate between each addition, and continue whisking until you have a smooth batter. It should have a cake-batter consistency.

Overnight Fermentation - Cover the mixing bowl with plastic wrap and let the batter rise in the refrigerator for 8 to ⏱️ 16 hours or overnight (If you have time, let it sit on the counter for ⏱️ 1-2 hours before refrigeration which will help with fermentation). When ready, the batter will have some bubbles at the top.

Add Leavening - the next day, sift the baking powder and baking soda over the batter and whisk to combine. Add milk or water a tablespoon at a time to thin the batter if needed. Let the batter rest for ⏱️ 10 minutes to activate the leavening and get nice and bubbly.

baking powder1 tspbaking soda1 tsp

Cook - Set a large non-stick skillet over medium heat (350˚F-370˚F) and add a drizzle of oil (or use an oil sprayer). Then, spoon the batter into the skillet. A trigger-release ice cream scoop works well for quick and even portioning. Sauté for about 1 to 1 ½ minutes per side, or until you see the bubbles form and pop on the surface and the pancakes are golden brown on the first side. If pancakes are browning too quickly, reduce the heat.

Once both sides are golden at the edges, transfer to a wire rack or a serving platter, and repeat with the remaining pancake batter, adding more oil as needed between batches. Serve warm.

Nutrition Facts

calories

308 kcal

fat Content

6 g

serving Size

1 serving

fiber Content

2 g

sugar Content

8 g

sodium Content

558 mg

protein Content

8 g

trans Fat Content

0.003 g

cholesterol Content

29 mg

carbohydrate Content

54 g

saturated Fat Content

1 g

unsaturated Fat Content

5 g

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