Description
These Homemade Overnight Sourdough Pancakes are perfect for a cozy morning. Made with an active sourdough starter and prepared the night before, they yield light, fluffy pancakes with a subtle tangy flavor. Easy to make and great for a comforting breakfast that brings traditional sourdough goodness to your table.
Ingredients
Scale
Main Ingredients
- 1 cup Active Sourdough Starter (Ensure it is bubbly for best results.)
- 1 cup All-Purpose Flour (Helps create a light and fluffy pancake.)
- 1 cup Milk (Can use whole, low-fat, or non-dairy milk.)
- 2 large Eggs (Bind ingredients and provide richness.)
Leavening and Seasoning
- 1 teaspoon Baking Powder (Gives pancakes an extra lift.)
- 0.5 teaspoon Salt (Enhances flavors without overpowering.)
For Cooking
- 2 tablespoons Butter (Adds richness and helps with cooking.)
Instructions
- Gather Ingredients: Collect all ingredients and make sure your sourdough starter is active and bubbly to ensure the best rise and flavor for your pancakes.
- Mix Starter and Milk: In a large mixing bowl, combine the sourdough starter and milk. Whisk together until the mixture is smooth without any lumps.
- Add Flour and Eggs: Add the all-purpose flour and eggs to the mixture. Stir well until no dry flour remains and the batter is fully integrated.
- Incorporate Baking Powder and Salt: In a separate small bowl, mix the baking powder and salt together. Fold this dry mixture gently into the batter to evenly distribute the leavening and seasoning.
- Ferment Overnight: Cover the mixing bowl with a clean cloth or plastic wrap. Leave it to rest at room temperature overnight (about 8-12 hours) to allow the batter to ferment and develop flavor.
- Preheat Griddle and Melt Butter: The next morning, preheat your griddle or skillet over medium heat. Melt the butter on the surface, making sure it coats the cooking area well to prevent sticking.
- Cook First Side: Pour ¼ cup of batter onto the griddle for each pancake. Cook the pancakes until bubbles start to form on the surface and the edges look set, indicating they are ready to flip.
- Flip and Cook Second Side: Carefully flip each pancake and cook until the second side turns golden brown, about 1-2 minutes more, ensuring the pancake is cooked through.
- Repeat Cooking: Remove the cooked pancakes and continue pouring, cooking, and flipping the remaining batter until all pancakes are done.
- Serve Warm: Serve the pancakes immediately while warm, topped with your favorite butter, syrup, fresh fruits, or any other desired toppings.
Notes
- For best results, use a bubbly, active sourdough starter that has been recently fed.
- If you prefer thicker pancakes, reduce the milk slightly or add a bit more flour.
- Non-dairy milk options like almond or oat milk work well in this recipe.
- Keep the griddle at medium heat to avoid burning the pancakes while ensuring they cook through.
- Leftover pancakes can be refrigerated for up to 2 days or frozen and reheated in a toaster or oven.
