Overnight Sourdough Pancake

In my constant search to figure out how else I can use my sourdough starter discard, I came across an interesting recipe to try: Pancakes

On this page, we will post our different recipe versions on making Pancakes using the sourdough discard.

Sourdough Pancakes are a wonderful breakfast table over the weekend. And these recipes for sourdough pancakes are a different type of pancakes with a more sour taste, which I can clearly recommend to all sourdough fans to try. They are soft, tender, and pleasantly chewy with a fluffy texture with a sweet and tangy flavor.

Sourdough’s Many Options

It is super simple to start a leaven or starter, and once you have the starter it is always nice to be able to use a spoonful in your baked goods. If you do not yet have a starter, or would like to refresh, then you can read more as well as get the recipe for a sourdough starter right here.

Remember that sourdough starter I shared with you? This is one of the recipes where you can use your discard.

I mainly use sourdough in buns and bread, but sourdough can also make sweet treats. It is not an area that I’ve done a lot so far, but these Sourdough Pancakes are a good start.

Quick Tips Before Making Sourdough Pancakes

  • Keep the heat low while cooking these sourdough pancakes because the batter is thicker than typical pancakes.
  • You can also use this batter recipe for making Sourdough Waffles.
  • Other types of flour can easily be used.
  • Don’t have a sourdough starter? Please check out my simple starter recipe here.

If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you! 😊 You can also follow me on PinterestInstagramFacebook, and YouTube to see what I am getting up to.

Sourdough Pancake Version 1

You will need:

  • 220 grams (1 cup) sourdough starter 100% hydration (discard)
  • 250 grams (2 cups) all-purpose flour, sifted
  • 25 grams (2 tbsp) granulated white sugar, sifted
  • 480 grams (2 cups) buttermilk
  • 50 grams (approx. 1/4 cup) vegetable oil
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 tsp salt
  • 1 tsp baking soda

Procedure (video):

  1. In a large bowl, add the sourdough discard, flour, sugar, and buttermilk. Mix well just until combined and no lumps. Cover the bowl with plastic film (poke some holes) and leave it on the countertop for 8 hours or overnight.
  2. The next morning or after 8 hours, in another bowl, beat oil, vanilla extract, and eggs, then add to the sourdough starter mixture plus the salt and baking soda. Whisk until combined and smooth.
  3. Heat a non-stick frying pan and add a little bit of oil or butter or spray with your baking spray. Add the pancake batter to the pan (I used 1/4 cup) and cook for a few minutes until the bubbles start forming. Then flip the pancake and cook for another minute, or until cooked through.
  4. Serve warm with butter and syrup + berries.

Sourdough Pancake Version 2

You will need:

  • 220 grams (1 cup) sourdough starter 100% hydration (discard)
  • 250 grams (2 cups) all-purpose flour, sifted
  • 2 to 3 tbsp granulated white sugar, sifted
  • 480 grams (2 cups) buttermilk
  • 50 grams (approx. 1/4 cup) vegetable oil
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 tbsp milk
  • 1 tsp fine salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla powder (optional)

Procedure:

  1. In a large bowl, add the sourdough discard, flour, sugar, and buttermilk. Mix well just until combined and no lumps. Cover the bowl with plastic film (poke some holes) and leave it on the countertop for 8 hours or overnight.
  2. The next morning or after 8 hours, in another bowl, beat oil, vanilla extract, eggs, and milk, then add to the sourdough starter mixture plus the salt, baking soda, baking powder, vanilla powder (optional). Whisk until combined and smooth.
  3. Heat a non-stick frying pan and add a little bit of oil or butter or spray with your baking spray. Add the pancake batter to the pan (I used 1/4 cup) and cook for a few minutes until the bubbles start forming. Then flip the pancake and cook for another minute, or until cooked through.
  4. Serve warm with butter and syrup + berries.
 

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One Comment

  1. Lenka Ferris

    thank you! best pancakes ever (used the first version and halved the recipe – ended up w 7 proper sized pancakes)

     

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