One of the best ways to use your never-ending sourdough discard is to make pancakes! Easy and fluffy, these overnight sourdough pancakes are very simple to make. With the main batter made the night before and left to ferment, they are easier to digest and quicker to make in the morning. Enjoy with your favourite toppings for a lazy Sunday morning treat!
Overnight Sourdough Pancakes might have been the first thing I made in an attempt to use up that sourdough starter. I will be honest, my first couple of tries resulted in pancakes that were ok, but too dense and too stodgy for my liking. After experimenting with the recipe a little bit, I am now confident that these are as good as they will ever get.
The night before you wish to eat your pancakes, whisk together the main batter ingredients. That includes a sourdough starter, flour, milk and honey. Cover with a large plate or clingfilm over the top of the bowl and pop in the fridge to rest and ferment overnight. Preparing the batter the night before means it only takes a minute to finish it ready for cooking the next morning. More importantly, the sourdough starter has time to break down the gluten in the flour overnight, making your pancakes so much easier to digest.
In the morning, melt your butter in a microwave. Then swiftly whisk it in your overnight sourdough pancake batter together with an egg and a pinch of salt. Finally, whisk in baking powder, and you’re ready to cook!
You can use either oil or butter, or a mixture of the two for frying. I remember hearing on one of the Masterchef episodes that you should add butter for flavour and oil for colour. Either way, don’t add too much. Pancake batter already contains some butter. And, if you’re using a non-stick frying pan, you can get away with using very little extra fat.
Using a small ladle, pour pancake batter in the frying pans. There’s no need to spread them out – they will do that naturally. Take care ladling to keep the pancakes apart, so they don’t merge into one (guilty as charged!). Fry until the surfaces of the sourdough pancakes are covered in bubbles (almost crumpet-like), then flip them over and fry for another 1-2 minutes. Repeat with the rest of the batter.
- This goes for all pancakes, not just these Overnight Sourdough Pancakes. Add your baking powder (or bicarb of soda, if using in your recipe) just before you cook. To maximise the lift from leavening, the batter must be used immediately.
- You can add 1/4 tsp of bicarbonate of soda instead of baking powder to your pancake mix if you wish. Pancakes with bicarbonate of soda turn out even fluffier, in my opinion. But it’s just personal preference to add baking powder – no matter how little of bicarb I add, I can still smell and taste it…
- The longer it’s been since you last fed your sourdough starter, the more sour your pancakes will be. We personally like a bit of tang from sourdough. So we make our pancakes with a starter that hasn’t been fed and kept in the fridge for about a week.
- If you want to serve all pancakes at once, you can keep them warm in the oven as you go. Just preheat to 100°C and keep the pancakes covered with foil until you’re finished cooking.
- You can reheat any leftover pancakes in a toaster to enjoy the next day!
For other delicious breakfast ideas, visit the Breakfast section. Here are some examples of what you’ll find there:
- ‘All-Things-Green’ Shakshuka
- Sourdough Brioche
- Our Christmas Breakfast
- Home-Made Granola with Egg Whites
Overnight Sourdough Pancakes
- 100 g sourdough starter unfed/discard (100% hydration)
- 80 ml milk
- 50 g plain flour
- 1 tbsp honey runny
- 15 g butter melted
- 1 small egg
- ½ tsp baking powder
The Night Before:
- In a large bowl, whisk together sourdough starter, flour, milk and honey. Cover with a plate or clingfilm and leave in the fridge overnight.
The Next Morning:
- Take the overnight sourdough pancake batter out of the fridge and whisk in an egg, melted butter and a pinch of salt. Lastly, just before frying, whisk in baking powder.
- Preheat a large frying pan (or two) with a little oil or butter. One small ladle per pancakes, pour the batter in the pan(s) and let it spread out naturally. Make sure you don't overcrowd the pan and keep them apart, so they don't merge with each other.
- After about 2 minutes, bubbles cover most of the surface of the pancakes. It's a cue to flip them over and fry again for 1-2 minutes.
- Repeat with the remaining batter. See tips on keeping them warm in the text above.