The BEST Fluffy Sourdough Pancakes | Easy Overnight Recipe with Discard or Active Starter

sourdough starter

🥗Healthier: whole wheat starter

💰Cheaper: self-rising flour

Whole wheat starter adds fiber, while self-rising flour simplifies the recipe.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds flavor, while margarine is often less expensive.

Mix together 2 cups of organic unbleached all-purpose flour and 1 and 1/4 cup of milk in a bowl.

Add active sourdough starter to the mixture (discard starter can also be used).

Incorporate 1/2 cup of plain Greek yogurt into the mixture.

Add 3 tablespoons of organic cane sugar and 1 teaspoon of vanilla.

Use a dough whisk to mix the ingredients until just combined; do not over mix.

Cover the bowl and let the mixture ferment on the counter for 8 to 12 hours overnight.

In the morning, check the mixture; it should be bubbly and risen.

Add 2 large pasture-raised organic eggs, 1 and 1/2 teaspoon of salt, and 2 teaspoons of baking powder to the fermented mixture.

Stir the new ingredients into the mixture using the dough whisk until combined.

Heat up a cast iron griddle or skillet.

Add butter to the heated skillet.

Use a 1/4 cup measuring cup to scoop batter; pour a heaping 1/4 cup of batter per pancake onto the skillet.

Cook the pancakes for about 3 minutes on the first side until bubbles form and the edges harden.

Flip the pancakes and cook until done; ensure they are not cooked on too high heat to avoid uncooked centers.

Transfer cooked pancakes to a warming tray to keep them warm while cooking the second batch.

Serve pancakes with toppings such as butter, maple syrup, or berry sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens