These long-fermented sourdough pancakes are soft, fluffy, and full of flavor! Letting the batter rest overnight not only gives them a rich depth of taste, but also makes them easier to digest. They’re a perfect way to use up a cup of sourdough discard and they cook up golden and tender every time. A cozy, gut-friendly breakfast that feels like a weekend treat. Best of all, you don’t even need your kitchen scale to add your morning ingredients. Just grab your measuring spoons, mix in a few simple ingredients, and you’re ready to cook in under 5 minutes. They also freeze well, making them perfect for meal prep!
Equipment:
- Food scale for measuring ingredients
- Mixing bowl for mixing batter
- Measuring spoons (1 tbsp, 1 tsp and 1/2 tsp)
- Dough whisk or fork for combining ingredients
- Skillet, griddle or cast iron pan for cooking
- Spatula for flipping pancakes
- Ladle, measuring cup or batter dispenser for portioning pancakes
Ingredients:
Overnight mixture:
- 225g (approx. 1 cup) Sourdough discard
- 150g Milk
- 160g All-purpose flour (can substitute bread flour)
- 25g Honey (can substitute sugar or maple syrup)
The morning of:
- 4 tbsp (55g) Melted butter
- 1 Egg
- 1 tbsp Vanilla extract
- 1/2 tsp Salt
- 1/2 tsp Baking soda
- 2 tsp Baking powder
- Cooking oil or butter for pan
- Optional, add-ins such as blueberries or chocolate chips
Batter Instructions:
The evening before you plan on making pancakes, grab your kitchen scale and mixing bowl to get started. First, pour the milk and add your sourdough discard (for best results, make sure your discard is less than 5 days old). Stir them together using your dough whisk or fork until the discard is fully combined. Next, add the honey and flour, and mix well until all the dry bits are fully incorporated. Cover with plastic wrap and place in your refrigerator overnight.
The next morning, take the batter out of the fridge and add the melted butter, egg, vanilla extract, salt, baking soda and baking powder. Using your dough whisk or fork to combine well. Let rest 5 minutes while you preheat your skillet/griddle.
Add a little oil or butter to a skillet or griddle over medium heat. Scoop equal portions of batter (about ¼ cup each) onto the pan. If using add-ins, sprinkle them on right after pouring the batter. Avoid crowding to make flipping easier. Cook for 1 to 2 minutes, until bubbles form and begin to pop. Flip with an spatula and cook the other side until golden brown. Serve warm with your favorite syrup or toppings and enjoy!
Tip: Make a double batch and let the extra pancakes cool on a wire rack. Once cooled, stack them with small pieces of parchment paper between each to prevent sticking, then freeze in a sealed bag or container. For a quick and easy breakfast later, just pop them in the toaster to defrost and heat, ready to go!
Long-Fermented Sourdough Pancakes
Equipment
- Food scale
- Mixing bowl
- Measuring spoons (1 tbsp, 1 tsp, ½ tsp)
- Dough whisk or fork
- Skillet, griddle or cast iron pan
- Spatula
- Ladle, measuring cup or batter dispenser
Ingredients
The evening before:
- 225g Sourdough discard (best results if less than 5 days old)
- 150g Milk
- 160g All-purpose flour can substitute bread flour
- 25g Honey can substitute sugar or maple syrup
The morning of:
- 4 tbsp Melted butter
- 1 Egg
- 1 tbsp Vanilla Extract
- ½ tsp Salt
- ½ tsp Baking Soda
- 2 tsp Baking Powder
- Add-ins such as blueberries or chocolate chips
Instructions
The evening before:
- Add the milk and sourdough discard to a large mixing bowl and mix well.
- Add honey and flour; mix until no dry bits remain.
- Cover the bowl with plastic wrap and place in the refrigerator overnight.
The morning of:
- Remove batter from fridge and add melted butter, egg, vanilla extract, salt, baking soda and baking powder. Use your dough whisk or fork and mix until everything is fully incorporated. Let batter rest for 5 minutes.
- Heat a lightly oiled or buttered pan over medium heat. Scoop ¼ cup batter per pancake onto the pan. If using any add-ins, sprinkle them on right after pouring. Cook for 1-2 minutes, until bubbles form and pop. Flip with a spatula and cook until golden. Serve warm with your favorite toppings or syrup!
