Overnight Sourdough Pancakes
Light and fluffy pancakes sweetened with a hint of honey, vanilla and subtle sourdough tang. Topped with pure maple syrup, these pancakes are a true weekend treat! Perfect if you have sourdough discard needing to be used.
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Servings: 4
Ingredients
Overnight Ferment:
- 1 cup sourdough starter, unfed
- 1 cup milk of choice (we used oat milk)
- 1 ¼ cups all-purpose flour
- 1 tablespoon honey
Final Batter:
- ¼ cup melted butter + more for the pan
- 1 large egg
- 1 tablespoon pure vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Instructions
The night before:
- In a medium bowl whisk together the unfed sourdough starter, milk of choice, all purpose flour and honey until thoroughly combined. Cover with plastic wrap and leave at room temperature on the counter until the next morning. In the morning you will notice some bubbling. This is normal.
In the morning:
- Into the bowl with the sourdough starter, whisk the remaining ingredients: melted butter, vanilla, egg, salt, baking powder, baking soda and salt. Mix until just combined. The batter will be thick.
- In a medium cast iron skillet or non stick pan, melt 2 tablespoons of butter until nice and bubbly. Add about ⅓ cup of batter to the skillet (batter will be thick), and cook until bubbles appear and the bottom is a nice golden brown, about 2 minutes. Flip. Repeat with the remaining batter adding more butter to the pan as necessary. Serve topped with warm maple syrup. Enjoy!