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–+ servings

Sourdough Pancakes

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. 

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Prep Time 12 hours 30 minutes
Cook Time 5 minutes
Serving Size 12 pancakes

Ingredients

For Overnight Batter

  • 1 cup of milk or buttermilk
  • 3 Tablespoons of honey
  • 3/4 cup of discard
  • 1/2 stick melted butter 4 Tbsp
  • 1 teaspoon of vanilla
  • 2 cups of all-purpose flour

Add the Next Morning

  • 2 eggs
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt

Instructions

For the Overnight 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 bowl. Stir until combined.
  • Then add flour to the wet ingredients and incorporate.
  • Cover with plastic wrap and let your batter ferment at room temperature on your counter overnight or up to 12 hours.

The Next Morning

  • When you're ready to make pancakes, add 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.

To Fry

  • Preheat your griddle or pan to medium heat.
  • Once your pan is nice a hot, add a pat of butter. Then spoon your sourdough pancake batter onto the pan.
  • 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.
  • Once they are ready, stack them on a plate and drizzle with warm maple syrup or top with fresh berries or any other favorite toppings!