Overnight Sourdough Pancakes
User Reviews
5.0
6 reviews
Excellent
Overnight Sourdough Pancakes
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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.
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Ingredients
- 1 cup warm filtered water 115°F
- 1 cup low-fat buttermilk
- 1 cup active sourdough starter (200g =1 cup) at room temperature
- 1 large egg
- 2 Tbsp extra light olive oil or vegetable oil, plus more for the pan
- 3 Tbsp granulated sugar
- 1 ¼ tsp fine sea salt
- 2 ⅔ cups all-purpose flour measured correctly
- 1 tsp baking powder
- 1 tsp baking soda
Instructions
- Make the Batter - In a large mixing bowl, combine water, buttermilk, active sourdough starter, egg, oil, sugar, and salt. Whisk until well combined.
- 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.
- 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 Information
Show Details
Serving
1serving
Calories
308kcal
(15%)
Carbs
54g
Protein
8g
(16%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.003g
Cholesterol
29mg
(10%)
Sodium
558mg
(23%)
Potassium
130mg
(4%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
58IU
(1%)
Vitamin C
0.4mg
(0%)
Calcium
60mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 308kcal | 15% |
| Carbs | 54g | |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 29mg | 10% |
| Sodium | 558mg | 23% |
| Potassium | 130mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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