Overnite Sourdough Pancakes
Wake up to the irresistible aroma of fluffy, golden-brown Overnite Sourdough Pancakes, a recipe that combines the tangy complexity of sourdough with the effortless appeal of a lazy morning breakfast. This overnight preparation gives the batter time to develop deep, rich flavors while making your morning routine a breeze. Made with active sourdough starter, a touch of vanilla, and just the right balance of sweetness, these pancakes cook up light, airy, and perfectly crisp around the edges. Ideal for weekend brunch or a special breakfast-in-bed treat, they pair beautifully with classic toppings like maple syrup, fresh berries, or a dollop of whipped cream. Whether you're a sourdough enthusiast or simply craving something new, these pancakes will transform your breakfast game and delight every palate at the table.
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Recipe Information
Ingredients
- 1 cup Sourdough starter (active)
- 1 cup All-purpose flour
- 1 cup Milk
- 2 large Eggs
- 2 tablespoons Unsalted butter (melted and cooled)
- 1 tablespoon Granulated sugar
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- Cooking oil or butter (for greasing the pan)
Instructions
In a large mixing bowl, combine the active sourdough starter, all-purpose flour, and milk. Mix well until smooth. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature overnight, preferably 8 to 12 hours.
The next morning, whisk the eggs in a small bowl and add them to the sourdough mixture. Stir in the melted butter, granulated sugar, baking soda, salt, and vanilla extract. Mix well until the batter is combined and slightly bubbly.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of cooking oil or butter.
Once the skillet is hot, pour about 1/4 cup of pancake batter onto the surface for each pancake, spacing them apart to allow for spreading.
Cook the pancakes for 2 to 3 minutes, or until bubbles appear on the surface and the edges look set. Flip the pancakes with a spatula and cook for another 1 to 2 minutes, or until golden brown on the other side.
Transfer the cooked pancakes to a plate and cover loosely with foil to keep them warm while cooking the remaining pancakes.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 1424 mg | 62% | |
| Total Carbohydrate | 142.1 g | 52% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 25.8 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 396 mg | 30% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 762 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
