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

The sourdough starter in this recipe does a lot of things but most of all it brings more flavor to the pancakes.

If you don't have a sourdough starter you should definitely make one.

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.