Best Sourdough Pancakes (Overnight or Same Day) Recipe

Introduction

These best sourdough pancakes are wonderfully fluffy with a subtle tang from the starter, perfect for breakfast any day. Whether you prepare the batter overnight or the same day, they result in tender, airy pancakes that everyone will love.

Ingredients

• 1 1/2 cups (190 g) all purpose flour, spooned and leveled
• 2 tbsp. (24 g) sugar
• 1/2 tsp. fine sea salt
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 cup (240 g) sourdough starter (discard or active starter)
• 2 large eggs
• 1 cup (240 ml) milk, plus more as needed
• 3 tbsp. (42 g) melted unsalted butter or oil, plus more to coat the skillet
• Pure maple syrup, to serve
• Fresh berries, to serve
• Powdered sugar, to serve

Instructions

1. Step 1: For overnight preparation with thick and fluffy pancakes, combine all wet and dry ingredients except the baking powder and baking soda in a bowl. Whisk well, cover, and refrigerate overnight.
2. Step 2: The next day, sift baking powder and baking soda directly over the batter and whisk again. Adjust the consistency with extra milk, 1 tablespoon at a time, until thick and pourable. Let sit for 5 minutes until bubbly.
3. Step 3: For overnight thin and fluffy pancakes, mix all ingredients including leavening agents and chill overnight.
4. Step 4: For same-day preparation, preheat oven to 250°F (120°C). In a large bowl, whisk dry ingredients together, then add wet ingredients. Whisk gently until smooth; lumps are fine.
5. Step 5: Heat a 10-inch skillet over medium-low heat and melt a small amount of butter, swirling to coat the pan.
6. Step 6: Pour 1/3 cup of batter into the skillet. Cook 1–2 minutes until edges puff and bubbles form on top, then flip and cook for another minute.
7. Step 7: Transfer cooked pancakes to a sheet pan and keep warm in the oven. Wipe skillet with a scrunched paper towel and add more butter if needed before cooking remaining pancakes.
8. Step 8: Serve stacked pancakes with pure maple syrup, fresh berries, and a dusting of powdered sugar.

Tips & Variations

• Use sourdough discard to reduce waste while still enjoying flavorful pancakes.
• For extra tenderness, substitute half of the milk with buttermilk.
• If you prefer dairy-free, use plant-based milk and oil instead of butter.
• Adjust sugar to taste or add cinnamon for extra warmth.
• Keep cooked pancakes warm in a low oven while finishing the batch to serve hot.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave for 20–30 seconds. You can also freeze pancakes separated by parchment paper for up to 1 month and toast or reheat as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sourdough discard instead of active starter?

Yes, sourdough discard works perfectly in this recipe, adding flavor without requiring feeding or waiting for the starter to be active.

How do I know when to flip the pancakes?

Flip the pancakes when the edges start to puff up and bubbles form and pop on the surface. This indicates the bottom is cooked and the batter is set enough to safely flip.

Best Sourdough Pancakes (Overnight or Same Day) Recipe

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★★★★★

4.8 from 59 reviews

• Author: Isabella
• Total Time: 25 minutes (Same day) or 10 minutes prep plus overnight chilling
• Yield: Approximately 8–10 pancakes 1x

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Description

These Best Sourdough Pancakes are delightfully fluffy and flavorful, perfect for an overnight or same-day preparation. Made with sourdough starter for a subtle tang, they can be thick and bubbly or thin and tender depending on your preference. Serve them warm with pure maple syrup, fresh berries, and a dusting of powdered sugar for a classic breakfast treat.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups (190 g) all purpose flour, spooned and leveled
• 2 tbsp. (24 g) sugar
• 1/2 tsp. fine sea salt
• 2 tsp. baking powder
• 1 tsp. baking soda

Wet Ingredients

• 1 cup (240 g) sourdough starter (sourdough discard or active sourdough starter)
• 2 large eggs
• 1 cup (240 ml) milk, plus more as needed
• 3 tbsp. (42 g) melted unsalted butter or oil, plus more to coat the skillet

To Serve

• Pure maple syrup
• Fresh berries
• Powdered sugar

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Instructions

1. Overnight Preparation (Thick and Fluffy): Combine all wet and dry ingredients except the baking powder and baking soda in a bowl. Whisk well to combine, cover, and refrigerate overnight. The next day, sift in the baking powder and baking soda directly over the batter and whisk again until combined. The batter should be thick, bubbly, and pourable. If needed, thin it with extra milk, one tablespoon at a time. Let the batter sit for at least 5 minutes to aerate before cooking.
2. Overnight Preparation (Thin and Fluffy): Mix all ingredients together at once, including baking powder and baking soda, and refrigerate overnight. Use the batter cold as is without additional steps.
3. Same Day Preparation: Preheat your oven to 250°F (120°C). In a large bowl, whisk together the dry ingredients. Add in the wet ingredients and whisk gently until a smooth batter forms; some lumps are acceptable.
4. Cooking the Pancakes: Heat a large 10-inch cast iron or non-stick skillet over medium-low heat. Melt a small pat of butter in the skillet and swirl to coat evenly. Pour 1/3 cup of batter into the skillet. Cook for 1-2 minutes, adjusting heat as needed. When edges puff up and bubbles appear on the surface, flip the pancake and cook for another minute or until golden.
5. Keeping Pancakes Warm: Transfer cooked pancakes to a sheet pan and place in the preheated oven to keep warm while you cook remaining batter. Use a scrunched paper towel to wipe out the skillet between batches and add more butter if needed.
6. Serving: Stack the warm pancakes on a serving platter. Serve with pure maple syrup, fresh berries, and a dusting of powdered sugar for guests to enjoy.

Notes

• Adjust the consistency of the batter with extra milk for best results, especially when preparing thick, overnight batter.
• Using a cast iron skillet can provide even browning and excellent texture.
• You can use either active sourdough starter or discard.
• If chilling overnight, the batter can be used cold straight from the refrigerator.
• Keep cooked pancakes warm in a low oven to serve all at once.

• Prep Time: 10 minutes (plus overnight chilling time if applicable)
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: sourdough pancakes, breakfast pancakes, overnight pancakes, fluffy pancakes, sourdough starter recipes