Sourdough Pancakes

Fluffy, soft overnight sourdough pancakes are the perfect way to use your sourdough starter discard in a simple batter that makes a quick, satisfying breakfast. The overnight rest activates the yeast for extra lift and flavor.

Servings: 12-18 pancakes

Ingredients

Directions

1. In a medium mixing bowl, whisk together all of the ingredients for the overnight sponge (starter, buttermilk, flour, and honey). Cover and set in the refrigerator overnight, or up to 24 hours.
2. To finish the pancake batter, add the eggs, melted butter, baking soda, and salt to the sponge and mix thoroughly.
3. Heat a pan or griddle over medium heat until hot but not scorching. Grease the pan with a bit of butter.
4. Spoon ¼ to ⅓ cup of batter onto the pan, leaving enough space between pancakes to prevent them from running together.
5. Cook for 1-2 minutes, or until bubbles are forming on top and the edges are beginning to look cooked, then flip with a spatula.
6. Cook the other side for a couple of minutes, or until golden brown, then remove to a plate.
7. Repeat the cooking/flipping process until you've used all of the batter.

Notes

• Can use sourdough discard or active starter - doesn't need to be actively bubbling
• No buttermilk? Make your own: Place 3 tbsp lemon juice or white vinegar in bottom of measuring cup, then add whole milk up to the 1½ cup mark. Let sit 5-10 minutes until thickened
• To add blueberries or chocolate chips: Add them just after spooning batter into the pan so they sink in as it cooks
• The overnight rest activates the yeast in the starter and contributes to both rise and flavor - pancakes won't be as fluffy or flavorful if you skip this step
• Freezing: Freeze pancakes in a single layer on a cookie sheet, then transfer to an airtight container or freezer bag once frozen
• Storage: Pancakes keep for 4-5 days in an airtight container in the refrigerator

Adapated from Good Things Baking Co.