Sourdough pancakes! Light, soft, and fluffy pancakes with a tangy flavor! Using an active sourdough starter or discard, this easy recipe has been in our family for generations.
My Grandmother’s Sourdough Pancakes
What sets my overnight sourdough pancakes apart? A secret ingredient! Read on!
You will love these light overnight pancakes; start the sponge the night before; in the morning, add a few ingredients and flip away!
This was my German Grandmother’s sourdough pancake recipe; the active starter was in our family for decades before we moved and lost it. It was a very sad day! But I have had my sourdough starter for years and restarted the tradition with my family. If you need a starter, check out my post on How to Make Sourdough Starter!
My mom would make this extra special by serving it with melted butter, powdered sugar, and a drizzle of real maple syrup. And have you ever tried copycat Magleby’s syrup? DELISH! Whatever you choose is the perfect way to serve these fluffy sourdough pancakes. Sweet memory, right? (pun intended.)
Why You Will Love This Sourdough Pancake Recipe
- Share: A sourdough starter is great to share with others!
- Classic Sourdough Flavor: Pancakes infused with the amazing flavor of sourdough bread.
- New Tradition: this is a great way to change it up from regular pancakes to a sourdough fluffy delight.
Sourdough Pancake Ingredients
Overnight Sponge (Night before)
- Sourdough Starter: Use sourdough discard or active sourdough starter; bring to room temperature before using for best results.
- Water: Lukewarm water helps the dough rise.
- Flour: I use organic, unbleached, all-purpose flour.
Sourdough Pancakes (In the morning)
- Oil: We like Avocado oil for this recipe.
- Egg: We use large eggs in our baking at room temperature
- Evaporated Milk: My grandmother used evaporated milk, adding a touch of sweetness to the pancakes – this is my secret ingredient. You may also replace with whole milk, 2 %, half and half, or heavy cream.
- Salt & Sugar: Just a touch of each!
- Baking Soda: Make sure your baking soda is fresh!
- Butter: Use butter to cook the best pancakes and get those edges a gorgeous golden brown.
Get the full recipe in the recipe card below.
What is Sourdough Discard?
Sourdough discard is the portion of the “starter” that is removed so the starter will not continue growing as you add more flour and water to “feed” it.
A sourdough starter is a fermented mixture of flour and water, a natural leavening agent for sourdough bread (also called wild yeast) and other baked goods. Instead of wasting the discard, it can be used in recipes like pancakes, waffles, crackers, muffins, quick breads such as Sourdough Banana Bread, cakes, and doughnuts, like this sourdough donut recipe.
How to Make Overnight Sourdough Sponge
Let the batter ferment by starting the sponge at least 12 hours before making your pancake recipe!
You will need one cup of discard, stir the starter down, and remove 1 cup for your batter. Or use 1 cup of sourdough discard.
Add the flour and wet ingredients to a large bowl. Mix gently but thoroughly. Cover the bowl with plastic wrap and leave it on the counter overnight. Allow the sponge to sit for 12 hours or overnight.
Fresh Tips
- If you don’t quite have 1 cup of starter, feed it earlier in the day so you have plenty.
How to Make the Best Overnight Sourdough Pancakes
Step 1 – Prepare the batter
Remove 1 ½ cups of starter and add it to the storage container for another sourdough adventure. To the rest of the sponge, add oil, one egg, and evaporated milk. Mix gently but thoroughly. But a few lumps are okay.
Step 2 – Combine dry ingredients
Add salt, baking soda, and sugar in a small bowl and stir together, removing any lumps with a fork. Then sprinkle it over the batter and fold in gently. Cover loosely with a tea towel and allow to rise for a few minutes.
Step 3 – Prep the oven and baking sheet
Meanwhile, preheat the oven to 250° F (120° C), line a baking sheet with parchment paper, and place it in the oven.
Then, preheat a cast iron skillet, non-stick pan or cast iron griddle over medium heat until hot. Add a small pat of butter and swirl to coat the entire surface. Play around with the heat; I had to lower to medium-low heat as the pan continued to heat up.
Fresh Tips
- While you can make these pancakes on a hot griddle (or even a Blackstone griddle) I prefer to make them one by one in a skillet; so that I can swirl the batter to thin out the pancakes, because those lacey crispy edges make the pancakes!
Step 4 – Test the batter
Test the batter; if it’s too thick to drop from a spoon, add enough milk to make it thinner. For thinner pancakes, add a little more milk; these are more like “Swedish-style” pancakes. For thicker, fluffier pancakes do not swirl the pan and keep the batter on the thicker side.
Step 5 – Cook the pancakes
Drop the batter (about ⅓ cup) into the hot pan and swirl the pan it to thin it out. Cook for 1-2 minutes. When bubbles begin to surface and break on the first side, carefully flip and cook the second side for another minute until done for 2-3 minutes. Add to the baking sheet in the warm oven, and repeat with the rest of the batter.
Fresh Tips
- Start small with the first pancake; it’s your tester!
- If the pan gets too dry, wipe it out with a paper towel, adding a little butter if needed.
Step 6 – Garnish & Serve
That’s all there is to this sourdough pancake recipe — serve with butter, syrup, powdered and fresh berries.
Sourdough Pancakes Recipe Variations
Mix-ins: Feel free to get creative and add ingredients like berries, chocolate chips, nuts, or spices to the pancake batter for extra flavor and texture.
Change the oil: Use any other oil in your pancake batter if it is a mild variety. Try coconut oil or a mild olive oil.
How to serve Overnight Sourdough Pancakes
- Sweet Toppings: Chocolate chips, powdered sugar, Nutella, lemon juice, pure maple syrup, or your choice of jams or preserves.
- Savory Toppings: Butter, bacon pieces, and sausage crumbles.
How to Store Sourdough Pancakes
Store leftover pancakes in an airtight container in the fridge, separated by wax paper or parchment, for 3 to 5 days. Then, when ready to reheat, you can pop them in a toaster, a microwave, or in a covered dish in the oven.
Can you freeze sourdough pancakes?
YES! Place cooled pancakes in a single layer on a baking sheet and flash freeze them for 1 hour. Transfer the pancakes to a ziplock bag or airtight container freeze up to 1-2 months.
Frequently Asked Questions
If your sourdough pancakes are gummy, they are likely undercooked, or the pan is not hot enough.
The most common use would be for sourdough bread. You can use it for pizza crusts and flatbreads. You have to try this recipe for sourdough waffles, pastries, and more!
Sourdough discard refers to the portion of sourdough starter usually discarded during feeding. It’s mature and has a slightly sour flavor. Active starter is the portion of the sourdough starter that is active and bubbly, used to leaven bread or in this case, pancakes. Both can be used in pancake recipes, but using active starter may result in a slightly different flavor and texture.
It might be because the batter is too thick. Try adding a bit more liquid to the batter to thin it out. And make sure not to overmix the batter, as this can result in tough pancakes.
Yes and no: you may use it straight from the fridge, but it’s best to bring it to room temperature before using it in your pancake batter. If using straight from the fridge, give it an extra 30-60 minutes for the overnight process.
What to Serve With This Sourdough Pancake Recipe
- Traditional Style: Enjoy them with butter and pure maple syrup, warmed up of course.
- Swedish Style: I love them with butter, a dusting of powdered sugar, and a little squeeze of lemon; all rolled up with a few drops of maple syrup.
Best Sides to Serve with Sourdough Pancakes Recipe
Make it a special breakfast with Air Fryer Breakfast Sausage Links or some slices of crispy bacon. Or, try these Instant Pot Egg Bites Recipe with Sausage and Cheese and serve with this Cranberry Mimosa.
Best Drinks to Serve with Homemade Sourdough Pancakes
Add a hot beverage to your breakfast table with some Hot Chocolate Recipe (with Chocolate Chips), Starbucks White Hot Chocolate, or this (not just for Christmas) Morning Chai Recipe.
More Sourdough Recipes
- Sourdough discard blueberry muffins
- Try sourdough discard English Muffins
- Perhaps this super moist Sourdough Discard Banana Bread
- Basic Sourdough Bread Recipe
- And finally, this Sourdough Focaccia recipe!
More Delicious Pancakes Recipes
- Harvest Grain and Nut Pancake Recipe
- Toasted Coconut Pancakes from my friend Sheila (I love them!)
- How to Make a Pancake Breakfast Charcuterie Board
- Blueberry Pancake Bundt Cake Recipe
Let the batter ferment by starting the sponge for at least 12 hours before making your pancake recipe!
More Popular Recipes from The Fresh Cooky
I hope you loved this Overnight Sourdough Pancake recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Video
Ingredients
Overnight Sponge (Night before – at least 12 hours)
- 1 cup sourdough starter use discard or active sourdough starter, bring to room temperature for best results
- 2 cups lukewarm water
- 2 ½ cups unbleached all-purpose flour I like organic, but use your regular flour, just not self-rising
Sourdough Pancakes (morning of)
- 2 tablespoons oil we like Avocado oil, but use your favorite
- 1 large egg room temperature
- ¼ cup evaporated milk my grandmother used evaporated milk, but whole milk, other %, half and half, and heavy cream may all be used.
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 tablespoons granulated sugar
- butter for pan
Instructions
Overnight Sponge (at least 12 hours before making pancakes)
- Stir down your starter or discard and remove 1 cup (227 g). Place the starter (1 cup), lukewarm water (2 cups) and flour (2 ½ cups) into a large mixing bowl. Mix gently, but thoroughly. Cover with plastic wrap, and leave it on the counter overnight (65-70° F) or so. Allow the sponge to sit for 12 hours overnight, it can go longer too.
- Note: If you don’t quite have 1 cup of starter or discard, feed it earlier in the day, so you have plenty.
Sourdough Pancake Batter (in the morning)
- Scoop out 1 ½ cups of starter back into storage container in the fridge for another sourdough adventure.
- To the rest of the sponge add oil (2 TBL), 1 egg (lightly beaten), and ¼ cup evaporated milk. Mix gently, but thoroughly.
- In a small bowl, add salt (1 tsp), baking soda (1 tsp) and sugar (2 TBL), stir together removing any lumps. Then sprinkle it over the batter and fold in gently. Do not overmix the batter.
- Cover with a tea towel and allow a few minutes (about 5) for the batter to rise, meanwhile. Preheat the oven to 250° F (120° C) and line a baking sheet with parchment paper and place in oven.
- Preheat a cast iron or non-stick skillet over medium-low heat until hot. Add a small pat of butter and swirl to coat the entire surface.
- Test the batter; if it’s too thick to drop from a spoon, add a little more milk, enough to make it thinner. Don’t overmix the batter, a few lumps are okay!
- Add about ⅓ cup of batter or so to the hot pan and swirl pan to thin out. Cook for 1-2 minutes. When bubbles begin to surface, carefully flip and cook for another minute until done.
- Keep the pancakes warm by adding to the baking sheet in the oven, and repeat with the rest of the batter. Makes about 14 large (6-7 inch) pancakes.
Notes
Ways to serve sourdough pancakes
- Enjoy them with butter and maple syrup – traditional style
- Swedish style: I personally I loved them with butter, a dusting of powdered sugar and little squeeze of lemon; roll them up and enjoy.
- Serve with butter, syrup and fresh berries
- My mom would make this extra special by serving it with melted butter, powdered sugar, and pure maple syrup.
- Sweet Toppings: Chocolate chips, powdered sugar, Nutella, lemon juice, pure maple syrup, or your choice of jams or preserves.
- Savory Toppings: Butter, bacon pieces, and sausage crumbles.
Variations
- Mix-ins: Feel free to get creative and add ingredients like berries, chocolate chips, nuts, or spices to the pancake batter for extra flavor and texture.
- Change the oil: Use any other oil in your pancake batter if it is a mild variety. Try coconut oil or a mild olive oil.
Storage Tips
Store leftover pancakes in an airtight container in the fridge, separated by wax paper or parchment, for 3 to 5 days. Then, when ready to reheat, you can pop them in a toaster, a microwave, or in a covered dish in the oven. Can you freeze sourdough pancakes? | Place cooled pancakes in a single layer on a baking sheet and freeze them for 1 hour. Transfer the pancakes to a ziplock bag or airtight container freeze up to 1-2 months.Nutrition
Sherry
How do you make sourdough starter? Where is the recipe?
Hi Sherry,
I’m working on getting my sourdough starter on the blog, but here is a link to one I trust! But that one will take you awhile, here is a purchased one that has excellent ratings and reviews, you just have to feed it. But honestly I would ask around to neighbors and friends, that’s the best way to get a starter without having to do all the hard work yourself! I hope to have mine up sometime in December. Kathleen
TAYLER ROSS
I made these pancakes for breakfast this morning and they were incredible! I love that I can use my sourdough starter for more than just pancakes!
So glad you loved them Tayler!! THANK YOU!
Kristine
These pancakes have the absolute best flavor. My new go-to recipe thank you!
Thank you! So glad you loved them!
Tiffany
I love that these are pancakes my kids love and I feel good about the ingredients!
YAY!
Vicky
These sourdough pancakes were a total hit in my household. These easy pancakes came out fluffy and absolutely delicious. This recipe is one we will be making again!
So glad to hear that Vicky! Thank you!
Beth
I love the tang and texture of sourdough pancakes. These really hit the spot. They were easy to make, too, which is always a plus!
Thanks Beth, so glad you loved them!
Sheila
This is a phenomenal pancake recipe! Sourdough gives these the best flavor and makes them and extra special breakfast!
Always a special treat for us for sure! Thank you so much, Sheila!