Easy Overnight Fluffy Sourdough Pancakes

These easy overnight fluffy sourdough pancakes are simple to make, fermented, and down right delicious. I can confidently say they are the fluffiest sourdough pancakes you will ever have! And for added bonus, this recipe requires less than 10 minutes of prep time.

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What’s more satisfying than a nice stack of pancakes a mile high? Well maybe not a mile literally but, you get the jest.

These sourdough pancakes are a staple in my household. We have them at least once or twice a week. We can’t get enough of them.

They’re a perfect meal for when you have excess sourdough starter or if you’re just craving something delicious with dark maple syrup like I do sometimes. If you need another use for your sourdough starter, you can also make some delicious fluffy biscuits too.

I love any excuse to use dark maple syrup and this recipe allows me the joys of life. Fresh overnight sourdough pancakes with butter and a generous amount of maple syrup and I do mean generous.

As an added bonus, this recipe only involves 10 minutes of prep time. Let the sourdough work it’s magic and in the morning, you’ll have homemade sourdough pancakes that will be loved by everyone!

HOW LONG WILL THESE EASY OVERNIGHT FLUFFY SOURDOUGH PANCAKES LAST IN THE FRIDGE OR THE FREEZER?

• In the fridge, these sourdough pancakes will last for 2 to 3 days in an airtight ziploc bag or container.
• In the freezer, the sourdough pancakes will last up to 3 months. I like to wrap them in cling wrap and then place in an airtight container.

Tools needed to be successful:

• whisk
• measuring cup
• electric griddle
• measuring spoons
• mixing bowl

Ingredients for Easy Sourdough Fluffy Overnight Pancakes:

• 2 cups all-purpose flour
• 1 cup buttermilk
• 1 cup sourdough starter
• 2 eggs (beaten)
• 4 tablespoons of melted butter
• 2 tablespoons sugar
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (optional)

HOW TO MAKE EASY OVERNIGHT FLUFFY SOURDOUGH PANCAKES:

The day before

Combine the all-purpose flour, sugar, sourdough starter, and buttermilk together in a bowl. Whisk together with dough whisk. The dough will be shaggy after mixing.

Cover with cling wrap (leave a small gap) or a damp tea towel and let ferment overnight for 8 to 12 hours.

The next day

The dough mixture should be fermented and have lots of air bubbles.

Gather the rest of the ingredients.

In the same bowl, add the melted butter, vanilla extract, beaten eggs, baking powder, and baking soda.

Mix throughly.

Heat up griddle and coat with butter. I used unsalted but, salted butter can be used as well.

Use a 1/2 cup measuring cup for each pancake. The batter will be thick so you will have to use a spoon to pour the batter on the griddle. Then take the spoon and spread out the batter into a rough circle. It won’t be perfect but, It will taste great!

A good rule of thumb is to flip the sourdough pancakes when you start seeing air holes or the underside is golden brown.

When the pancakes are finished, slather on the butter and maple syrup and dig in!

PIN IT FOR LATER

Check out my other post for more breakfast ideas:

• Perfectly Fluffy Homemade Sourdough Biscuits
• Sourdough Whole Wheat Buttermilk Biscuits

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