Overnight Sourdough Discard Pancakes (Easy Make-Ahead Recipe)

Last Updated on June 9, 2026 by Autumn Ballard

These overnight sourdough discard pancakes are light, fluffy, and full of flavor. Mix the batter the night before for an easy homemade breakfast the next morning.

But before we get started, I want to encourage you to grab my Guide to Establishing a Sourdough Starter. It’s free and a great resource for step-by-step instructions for getting a starter going so you can use it in sourdough bread and so much more!

One of my favorite ways to use extra sourdough discard is by making these overnight sourdough discard pancakes. Instead of scrambling to make breakfast from scratch in the morning, I can mix the batter the night before and wake up with most of the work already done. The overnight rest creates pancakes that are light, fluffy, and full of that delicious sourdough flavor without being overly tangy.

As a mom of five, I’m always looking for simple ways to make homemade meals fit into real life, and this recipe does exactly that. Whether you’re making a slow Saturday breakfast or trying to get a nourishing meal on the table before a busy day begins, these sourdough discard pancakes are an easy, family-friendly favorite.

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Why You’ll Love These Sourdough Discard Pancakes

• Uses up leftover sourdough discard
• Batter is made the night before
• Light and fluffy texture
• Easy breakfast for busy families
• Simple pantry ingredients
• Great for meal prep

Key Ingredients

You can find a full list of ingredients in the recipe card located at the bottom of this post.

It’s likely that you already have all of the basic ingredients to make fluffy sourdough discard pancakes. The sourdough discard lends a subtle tanginess, creating a perfect balance with the sweetness of the honey. 

Sourdough Discard: Adds flavor and helps create tender pancakes.

All-Purpose Flour: Gives structure to the batter.

Buttermilk (or whole milk):Creates a rich, flavorful pancake.

Eggs: Help create a fluffy texture.

Baking Soda: Whisk them in the batter the next morning for extra lift for fluffy pancakes

How to Make Overnight Sourdough Discard Pancakes

Step 1: Mix the Batter

First, you’ll need to mix up the overnight batter. To do this, add milk, honey, discard, melted butter, and vanilla to a large mixing bowl. Stir until combined. Then add flour to the wet ingredients and incorporate. 

Step 2: Let the Batter Rest

Cover with plastic wrap and let your batter ferment at room temperature on your counter overnight or up to 12 hours. 

Step 3: Add Remaining Ingredients

The next morning you’ll notice that your mix is quite fluffy and has doubled in size. This means it’s ready for the next step. 

When you’re ready to make pancakes, add leavening agents: eggs, baking soda, baking powder, and salt to your overnight mix. Stir and let your batter rest for 20 minutes while you prepare your hot griddle or pan. 

Step 4: Cook the Pancakes

Preheat your griddle or pan to medium high heat. If I’m making a batch to freeze, I’ll use my griddle because I can make several small pancakes at once. However, I really love to fry my fluffy sourdough pancakes in a cast iron skillet. You can read more about my love of cast iron here. 

Once your pan is nice a hot, add a pat of butter and let it melt. Then spoon your sourdough pancake batter onto the pan. A measuring cup works great for this!

Fry for 2-3 minutes or until they begin to bubble and the bottoms are golden brown. Flip and continue to cook until done and the edges are nice and crispy. 

Tip: preheat your oven to 200 and place cooked pancakes on a pan inside to keep warm. 

Once they are ready, stack them on a plate and drizzle with warm maple syrup or top with fresh blueberries or any other favorite toppings!

Why Let Pancake Batter Rest Overnight?

If you’ve never made overnight sourdough discard pancakes before, you might be wondering if the extra time is really worth it. In my opinion, absolutely!

Letting the batter rest overnight gives the sourdough discard time to work its magic. As the batter sits, the flour becomes fully hydrated, resulting in pancakes that are softer, more tender, and packed with flavor. The overnight rest also creates a light, fluffy texture that can be hard to achieve with a quick-mix pancake batter.

One of my favorite reasons for making overnight pancakes is simply the convenience. Instead of measuring ingredients and mixing batter during a busy morning, most of the work is already done. All that’s left is adding the final ingredients and cooking the pancakes.

Whether you’re feeding a crowd on a weekend or trying to simplify a weekday breakfast, letting the batter rest overnight is an easy way to make homemade pancakes feel a little more manageable.

However, if you’re looking for a quick discard pancake recipe that does not need an overnight ferment you’ll want to check out these discard pancakes.

Recipe Variations

Fresh Milled Flour Pancakes
Pumpkin Chocolate Chip Pancakes
Cinnamon Spiced German Pancakes

How to Store and Freeze Sourdough Pancakes

After your pancakes are cooled, you can store them inside the fridge in an airtight container for a few days.

I love to prepare a double batch of homemade sourdough pancakes and freeze half. This is great for busy mornings! Just cool your pancakes completely and then place them on a parchment-lined baking sheet. Flash freeze them for 1-2 hours. Then pop them inside a freezer bag. They will keep for up to 3 months.

When you’re ready to reheat them, simply place them in a toaster or reheat them in the oven at 300 until they are warm throughout. 

Light, airy, and slightly tangy, these homemade pancakes are a delicious change from the ordinary. Top them with your favorite syrup, fresh fruit, or a dollop of homemade whipped topping for a breakfast treat that’s as satisfying as it is comforting. 

Additional Sourdough Recipes 

Sourdough Cinnamon Rolls– These cinnamon rolls can be made with extra sourdough starter or sourdough discard. I like to double up and freeze a batch. 

Easy Sourdough Biscuits– This is hands down my number one breakfast request for Saturday morning. These biscuits are so quick and easy. If you’re new to sourdough discard, this may be the first recipe you want to try!

Sourdough Sandwich Bread & Rolls– This recipe makes three loaves of sandwich bread but my favorite way to use the dough is for 2 loaves and one batch of buttery soft rolls. 

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If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!