Sourdough pancakes are a beautiful meeting point between tradition and comfort, where the tangy depth of fermented starter transforms a humble breakfast into something unexpectedly special. They’re soft yet hearty, with crisped edges and a delicate chew that regular pancakes can only aspire to. The sourdough starter not only adds flavor but also brings a bit of nutrition and improved digestibility, thanks to the natural fermentation process.
Not to mention, they are also a clever way to use up excess starter—no waste, just flavor. You can mix the batter the night before for maximum flavor and convenience, or whip them up in the morning with leftover starter from your last feeding. Either way, sourdough pancakes carry the spirit of slow food: intentional, nourishing, and deeply satisfying.
With love and warmth,
Ana
Overnight Sourdough Pancakes
Equipment
- 1 Hand mixer optional
- 1 Cast-iron or nonstick skillet
- 1 Mixing bowl
- 1 Spatula
Ingredients
- 100 g Sourdough starter discard (About ⅓ cup)
- 200 g All-purpose flour (1 ⅔ cups)
- 200 g Whole milk (¾ cup)
- 40 g Granulated sugar or honey ( ¼ cup)
- 50 g Butter, melted ( ¼ cup)
- 1 Large egg
- 5 g Baking powder (1 ½ teaspoons)
- 3 g Salt (Just a pinch)
- 5 g Pure vanilla extract (½ teaspoons)
Instructions
Ferment overnight
- Mix the first four ingredients in a mixing bowl and leave on the counter overnight to ferment.
Make the batter
- In the morning, add the remaining ingredients and mix well with a hand mixer until it forms a batter.
Cook the pancakes
- Heat a frying pan on medium-high and add butter to grease.
- Pour pancakes to your desired size.
- Let all the bubbles fully form on the surface before you flip them over.
- Enjoy them with warm maple syrup and fresh berries.