Fluffy Overnight Sourdough Pancakes

Lazy mornings call for stacks of fluffy pancakes, preferably with melted butter sliding down the sides and far too much real maple syrup involved. These overnight sourdough pancakes are soft, fluffy and packed with subtle sourdough flavour, with the batter prepared the night before for an easier, calmer breakfast the next morning.

Jump to:

• Why Ferment Sourdough Pancake Batter Overnight?
• Ingredients and Substitutes
• Step-By-Step Method
• Recipe Tips
• Topping Ideas
• Recipe FAQs
• More Sourdough Discard Breakfast Recipes
• Christmas Sourdough ebook
• Fluffy Overnight Sourdough Pancakes

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During our kitchen renovation, I had no oven for nearly three months. For a sourdough baker, honestly, it felt slightly dramatic. But I kept feeding my starter to keep the wild yeast and good bacteria happy, and these sourdough discard pancakes became one of my most-made sourdough breakfast recipes.

After countless batches cooked on a tiny electric ring, I've updated this sourdough pancake recipe with lots of little tips and insights that genuinely make a difference.

Find more ideas in our dedicated article about Sourdough Breakfast Recipes!

Why Ferment Sourdough Pancake Batter Overnight?

Long fermented sourdough pancakes aren't just convenient. The overnight ferment changes both flavour and texture in all the best ways.

• Better flavour. The overnight batter develops a deeper, slightly tangy flavour compared to regular pancakes or quick buttermilk pancakes.
• Easier digestion. During the overnight rest, the wild yeast and bacteria begin breaking down some of the gluten and starches in the flour.
• Fluffier pancakes. Fermenting the batter overnight creates a lighter, fluffier texture with beautifully tender pancakes.
• Quicker mornings. Most of the work happens the night before, so the next morning you simply whisk in the remaining ingredients and cook.

The same overnight ferment works brilliantly in my Sourdough Pumpkin Pancakes and Sourdough Banana Pancakes too.

Ingredients and Substitutes

• Sourdough discard. Use unfed sourdough discard straight from the refrigerator. Avoid overly acidic discard with too much liquid on top, as it can make the pancakes unpleasantly sour.
• Milk. Regular milk gives the richest flavour, but non-dairy milk like oat or soya also works well. A cup of milk with slightly higher fat content gives softer pancakes.
• Plain flour. Also known as all-purpose flour or white flour. You can replace part of it with whole wheat flour or einkorn flour for a heartier texture.
• Honey. Runny honey works best. Maple syrup or golden syrup are great substitutes.
• Butter. Melted butter adds richness and flavour. Unsalted butter is ideal, but salted works too.
• Egg. A small egg helps bind the batter and creates structure. Some recipes separate egg whites for extra lift, but I honestly don't think it's necessary here.
• Baking powder. Added just before cooking for fluffier pancakes. Baking soda can also be used, but use less as it has a stronger flavour.
• A pinch of salt is also important for balancing sweetness and enhancing flavour.

You'll find the full ingredients list, detailed instructions and nutritional information in the recipe card at the bottom of the post.

Step-By-Step Method

1. Prepare the overnight batter. The night before, whisk together the sourdough discard, milk, flour and honey in a large bowl or large mixing bowl until smooth.

Cover with plastic wrap, a plate or a clean tea towel and place in the refrigerator overnight.

2. Add the remaining ingredients. The next day, whisk the egg, melted butter and a pinch of salt into the overnight batter.

Finally, whisk in the baking powder just before cooking.

3. Heat the pan. Preheat a non-stick pan, non-stick skillet, cast iron skillet or griddle over medium-low heat. Add a little butter, vegetable oil, coconut oil or olive oil.

4. Cook the pancakes. Pour about one small ladle or roughly a cup of batter per pancake into the hot pan. Let the pancake batter spread naturally.

Cook the first side for around 2-3 minutes until bubbles cover most of the entire surface and the edges look set.

Flip and cook the second side for another 1-2 minutes until golden brown.

5. Repeat and serve. Continue with the rest of the batter, adjusting the heat if needed to avoid overly dark pancakes.

Serve these fluffy sourdough pancakes warm immediately or keep them in a warm oven while you finish cooking.

Recipe Tips

• Add baking powder last. For the fluffiest pancakes, whisk the baking powder in immediately before frying. It starts reacting straight away.
• Don't cook over high heat. Medium-low heat gives much better texture than medium-high heat. Too much heat browns the outside before the centre cooks through.
• Use fresh-ish discard. The older the discard, the tangier the pancakes become. A little tang is lovely, but very old discard can overpower the flavour.
• Don't overcrowd the pan. Leave space between pancakes so they don't merge together. Speaking from experience here.
• Keep pancakes warm properly. Place cooked pancakes in a single layer on a baking sheet in a warm oven while you cook the rest.
• The batter thickens overnight. If your overnight pancakes batter feels too thick in the morning, add a splash more milk before cooking.

Topping Ideas

Pancake toppings are serious business in our house.

These delicious sourdough pancakes work beautifully with:

• real maple syrup and a small pat of butter
• fresh berries and cream
• chocolate chips folded into the batter
• caramelised pears or stewed apples
• mango and toasted coconut
• strawberry compote
• cream cheese and honey
• warm chocolate sauce

Honestly, the perfect way to serve them is however makes you happiest at breakfast.

Recipe FAQs

More Sourdough Discard Breakfast Recipes

If you love easy breakfast recipes using sourdough discard, there are plenty more delicious ways to use your starter beyond sourdough bread, from waffles and crumpets to muffins and overnight pancakes packed with flavour.