Overnight Sourdough Pancakes Recipe (Discard or Active)
Sourdough pancakes! Exquisite, 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.
2tablespoonsoilwe like Avocado oil, but use your favorite
1largeeggroom temperature
¼cupevaporated milkmy grandmother used evaporated milk, but whole milk, other %, half and half, and heavy cream may all be used.
1teaspoonkosher salt
1teaspoonbaking soda
2tablespoonsgranulated sugar
butterfor 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.
Video
Notes
If the pan gets too dry, wipe out the pan with a paper towel; adding a little more butter if the pan gets too dry.If thicker and fluffy pancakes are desired; do not add extra milk and do not swirl pan.
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.