Long-Fermented Sourdough Pancakes
These soft, fluffy sourdough pancakes are full of flavor and easy to digest thanks to an overnight ferment. A great way to use up sourdough discard, they are golden, tender, and perfect for a cozy breakfast! They freeze wonderfully, so whip up extra for a simple grab-and-go breakfast anytime.
Servings: 12 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. If the mixture feels too thick to mix, you can add a dash of milk to help combine everything. Thicker batter creates taller and fluffier pancakes! Let batter rest for 5-10 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!