Fluffy and light, these overnight sourdough pancakes are so easy to make.

They use discard starter which flavor and gives a super fluffy and tender texture.

If you don't have a sourdough starter, check out this sourdough starter guide! (linked below)

In a large bowl, mix together the flour, milk, sugar, sourdough starter, eggs, and salt. Cover the bowl with a plate or a lid and pop it into the refrigerator overnight (or up to 24 hours.)

In the morning, whisk in the baking powder and baking soda.

Preheat a cast-iron or non-stick pan over medium-high heat, then grease the pan with butter.

Pour in around ⅓ cup of batter for each pancake. If the pan gets too hot, turn down the heat a little once you've poured in the batter.

Once bubbles cover the whole area (about 2-3 minutes), flip the pancake over and finish cooking the other side for another minute or 2.

Transfer the pancakes to a plate and continue with the rest of the batter until it is all used up, stacking the pancakes in a pile as you go.

Serve the sourdough discard pancakes warm with plenty of butter and maple syrup (or apple syrup), or cream and berries.