Sourdough Pancakes Overnight Batter

Sourdough Pancakes with Overnight Batter deliver the most satisfying breakfast with extra tang and real fluff. Slow fermented overnight using a sourdough starter, these pancakes come out deeply flavorful and tender & always a crowd favorite for a lazy weekend morning. They use up leftover starter and have become my go-to every time we want a cozy brunch that feels that little bit special.

I started making these during my first sourdough obsession and they have become almost ritual & I love waking up to ready-to-cook batter and memories of pancake breakfasts with my kids are among my favorites.

Ingredients

• Active sourdough starter: provides both tang and natural leavening that creates fluffy light pancakes use unfed or discard and make sure it smells fresh
• All-purpose flour: delivers structure and softness look for unbleached or stone-milled for best flavor
• Granulated sugar: lends just a hint of sweetness and helps pancakes brown use organic if possible
• Whole milk: makes a rich moist batter you can use plant-based options if needed but choose unsweetened and high-fat types for the best results
• Large eggs: provide binding and extra fluffiness opt for farm-fresh or free-range if available
• Melted butter: gives tenderness and flavor plus buttery crusts on the cooked pancakes use quality unsalted butter or your favorite alternative
• Fine sea salt: brings out the tang and balances sweet and savory choose a pure sea salt for clean taste
• Baking soda: reacts with the starter overnight to boost rise and tenderness check that your baking soda is fresh for best results
• Vanilla extract (optional): adds a gentle aromatic layer use real vanilla for depth

Instructions

Prepare the Overnight Batter:

Combine sourdough starter flour sugar and milk in a large bowl and stir until smooth and no dry pockets remain. The mixture should look a bit loose and have a slight tangy aroma. Cover loosely and leave at room temperature overnight ideally 8 to 12 hours. Fermentation allows flavors to develop and gives maximum fluff.

Finish the Batter:

In the morning beat two eggs in a small bowl until no streaks remain. Melt the butter and let it cool slightly so it does not cook the eggs. Add the eggs melted butter sea salt baking soda and vanilla to the overnight batter. Gently fold the mixture just until blended leaving bubbles in the batter which will help make it extra light. Do not overmix or pancakes can turn tough.

Preheat Cooking Surface:

Set a nonstick skillet or griddle over medium heat and let it come up to temperature for several minutes for even cooking. Brush or dab a thin layer of melted butter over the surface until just glistening but not pooled. This step crisps the pancakes and gives golden edges.

Cook the Pancakes:

Pour about a quarter cup of batter for each pancake onto the hot surface. Let cook untouched until small bubbles appear at the edges and the surface starts to set usually within two to three minutes. Flip with a spatula and cook another minute or two until deep golden brown. For best results cook in batches and add more butter between rounds.

Serve:

Transfer cooked pancakes to a warm plate and serve right away with maple syrup fresh fruit whipped cream or any favorite toppings. Enjoy every bite while still steaming hot for best texture and flavor.

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My favorite ingredient here is always the starter & it takes basic pancakes and transforms the whole flavor with that irresistible tang. Every time I serve these the family gathers around the table with huge anticipation and the tradition began with sourdough experiments that grew into cherished Saturday mornings.

Storage Tips

Keep leftovers in an airtight container or zip bag in the fridge for up to three days. Stack with parchment between pancakes to prevent sticking. To reheat pop pancakes in a toaster or warm in a dry skillet for a few minutes to restore crispness. Pancakes can be frozen individually then stored together for up to two months.

Ingredient Substitutions

Any dairy or nondairy milk can work but choose versions without added flavors. Coconut oil or avocado oil makes a good swap for melted butter if you prefer a plant-based option. If you do not have vanilla extract you can add a pinch of ground cinnamon or nutmeg for warm spice.

Serving Suggestions

Top pancakes with fresh berries sliced bananas toasted pecans or a shower of powdered sugar for brunch. Maple syrup always works well or try fruit compote yogurt or a dollop of lemon curd for something new. Savory fans can use softened cream cheese and smoked salmon.

Cultural and Historical Context

Sourdough pancakes have roots in old American frontier cooking and were favored for using up extra starter. The overnight technique stems from both practical and flavor traditions making breakfast preparation simple and boosting depth with long fermentation.

Seasonal Adaptations

Add warm spices and roasted apples in autumn In spring toss in strawberries and lemon zest Summer calls for blueberries and fresh peaches

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With this pancake method every weekend breakfast gets a little more special. Try it soon and start your own tradition.

Recipe Help & Support

→ Why rest the batter overnight?

Resting the batter helps develop tangy sourdough flavor and a lighter, fluffier pancake texture.

→ Can I use sourdough discard?

Yes, unfed sourdough starter or discard works perfectly in the batter for enhanced flavor.

→ How do I make dairy-free pancakes?

Substitute plant-based milk and oil for whole milk and melted butter for a dairy-free version.

→ What toppings pair well?

Maple syrup, fresh fruit, nuts, chocolate chips, or whipped cream all complement the pancakes.

→ How do I store leftovers?

Refrigerate cooked pancakes and reheat in a toaster or skillet. They stay fluffy and delicious.

→ Can I add fruit or spices?

Yes, fold berries, chocolate chips, or spices like cinnamon into the batter before cooking.