Overnight Sourdough Pancakes

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.

See the full recipe on the website!

Enjoy!