Description
Overnight sourdough pancakes are fluffy and tangy, perfect for breakfast.
Ingredients
Scale
- 1 cup sourdough starter
- 1 cup milk
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 egg
- 2 tablespoons melted butter
Instructions
- In a bowl, mix sourdough starter, milk, and flour. Cover and let sit overnight.
- The next morning, add sugar, baking soda, salt, egg, and melted butter. Stir until combined.
- Heat a non-stick skillet over medium heat.
- Pour batter onto the skillet to form pancakes.
- Cook until bubbles form, then flip and cook until golden brown.
- Serve with your favorite toppings.
Notes
- Use discard sourdough starter for best results.
- Adjust the thickness of the batter by adding more milk if needed.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: sourdough pancakes overnight, sourdough pancakes, breakfast pancakes