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Sourdough Pancakes Overnight

Sourdough pancakes! Exquisite, light, soft, and fluffy pancakes with a tangy flavor! Using an active sourdough starter or discard, this easy recipe has been in our family for generations. 

Prep Time
10 mins
Cook Time
10 mins
Additional Time
12 hrs
Total Time
12 hrs 40 mins
Servings: 4 6 servings (2-3 pancakes)
Calories: 310 kcal
Course: Breakfast
Cuisine: German , American

Ingredients

Overnight Sponge (Night before - at least 12 hours)
  • 1 cup sourdough starter use discard or active sourdough starter, bring to room temperature for best results
  • 2 cups lukewarm water
  • 2 ½ cups unbleached all-purpose flour I like organic, but use your regular flour, just not self-rising
Sourdough Pancakes (morning of)
  • 2 tablespoons oil we like Avocado oil, but use your favorite
  • 1 large egg room temperature
  • ¼ cup evaporated milk my grandmother used evaporated milk, but whole milk, other %, half and half, and heavy cream may all be used.
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 tablespoons granulated sugar
  • butter for pan

Instructions

Overnight Sponge (at least 12 hours before making pancakes)
    Cup of Yum
  1. Stir down your starter or discard and remove 1 cup (227 g). Place the starter (1 cup), lukewarm water (2 cups) and flour (2 ½ cups) into a large mixing bowl. Mix gently, but thoroughly. Cover with plastic wrap, and leave it on the counter overnight (65-70° F) or so. Allow the sponge to sit for 12 hours overnight, it can go longer too.
  2. Note: If you don’t quite have 1 cup of starter or discard, feed it earlier in the day, so you have plenty.
Sourdough Pancake Batter (in the morning)
  1. Scoop out 1 ½ cups of starter back into storage container in the fridge for another sourdough adventure.
  2. To the rest of the sponge add oil (2 TBL), 1 egg (lightly beaten), and ¼ cup evaporated milk. Mix gently, but thoroughly.
  3. In a small bowl, add salt (1 tsp), baking soda (1 tsp) and sugar (2 TBL), stir together removing any lumps. Then sprinkle it over the batter and fold in gently. Do not overmix the batter.
  4. Cover with a tea towel and allow a few minutes (about 5) for the batter to rise, meanwhile. Preheat the oven to 250° F (120° C) and line a baking sheet with parchment paper and place in oven.
  5. Preheat a cast iron or non-stick skillet over medium-low heat until hot. Add a small pat of butter and swirl to coat the entire surface.
  6. Test the batter; if it’s too thick to drop from a spoon, add a little more milk, enough to make it thinner. Don't overmix the batter, a few lumps are okay!
  7. Add about ⅓ cup of batter or so to the hot pan and swirl pan to thin out. Cook for 1-2 minutes. When bubbles begin to surface, carefully flip and cook for another minute until done.
  8. Keep the pancakes warm by adding to the baking sheet in the oven, and repeat with the rest of the batter. Makes about 14 large (6-7 inch) pancakes.

Notes

  • If the pan gets too dry, wipe out the pan with a paper towel; adding a little more butter if the pan gets too dry.
  • If the pan gets too dry, wipe out the pan with a paper towel; adding a little more butter if the pan gets too dry.
  • If thicker and fluffy pancakes are desired; do not add extra milk and do not swirl pan.
  • If thicker and fluffy pancakes are desired; do not add extra milk and do not swirl pan.
  • squeeze
  • pure maple syrup
  • pure maple syrup
  • Store leftover pancakes in an airtight container in the fridge, separated by wax paper or parchment, for 3 to 5 days. Then, when ready to reheat, you can pop them in a toaster, a microwave, or in a covered dish in the oven.
  • parchment
  • Can you freeze sourdough pancakes? | Place cooled pancakes in a single layer on a baking sheet and freeze them for 1 hour. Transfer the pancakes to a ziplock bag or airtight container freeze up to 1-2 months.
  • Enjoy them with butter and maple syrup – traditional style
  • Swedish style: I personally I loved them with butter, a dusting of powdered sugar and little squeeze of lemon; roll them up and enjoy.
  • Serve with butter, syrup and fresh berries
  • My mom would make this extra special by serving it with melted butter, powdered sugar, and pure maple syrup.
  • Sweet Toppings: Chocolate chips, powdered sugar, Nutella, lemon juice, pure maple syrup, or your choice of jams or preserves.
  • Savory Toppings: Butter, bacon pieces, and sausage crumbles.
  • Mix-ins: Feel free to get creative and add ingredients like berries, chocolate chips, nuts, or spices to the pancake batter for extra flavor and texture.
  • Change the oil: Use any other oil in your pancake batter if it is a mild variety. Try coconut oil or a mild olive oil.

Nutrition Information

Serving 1serving (2 pancakes) Calories 310kcal (16%) Carbohydrates 53g (18%) Protein 8g (16%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.02g Cholesterol 34mg (11%) Sodium 599mg (25%) Potassium 99mg (3%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 71IU (1%) Vitamin C 0.2mg (0%) Calcium 43mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 46 servings (2-3 pancakes)

Amount Per Serving

Calories 310

% Daily Value*

Serving 1serving (2 pancakes)
Calories 310kcal 16%
Carbohydrates 53g 18%
Protein 8g 16%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Trans Fat 0.02g 1%
Cholesterol 34mg 11%
Sodium 599mg 25%
Potassium 99mg 2%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 71IU 1%
Vitamin C 0.2mg 0%
Calcium 43mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.