Sourdough Pancakes

a stack of pancakes with syrup pouring over the stack

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4.50 from 30 reviews

Eileen Gray

Start making Sourdough Pancakes the night before and have hot fresh pancakes for breakfast.

Prep Time12

Bake Time20

Total Time12 20

Servings:24 pancakes

Ingredients

Overnight Sponge

8 oz unfed sourdough starter (1 cup, 100% hydration)
10 oz All-Purpose Flour (2 cups, see note)
2 oz granulated sugar (¼ cup)
18 oz buttermilk (2 ¼ cups)

Batter

Sponge
2 large eggs (room temperature)
2 oz vegetable oil (¼ cup)
1 teaspoon table salt
1 teaspoon baking powder
½ teaspoon baking soda
butter or oil for cooking

Instructions

The night before:

In a large mixing bowl, combine 8 oz unfed sourdough starter, 10 oz All-Purpose Flour, 2 oz granulated sugar and 18 oz buttermilk. Cover with plastic wrap and leave at room temperature overnight.

In the morning:

Preheat a griddle or cast iron skillet over medium low heat. Preheat the oven at 200 °F if you want to hold the pancakes before serving.
In a small bowl, whisk 2 large eggs with 2 oz vegetable oil. Add the egg mixture to the sponge and mix until combined. Sift 1 teaspoon table salt, 1 teaspoon baking powder½ teaspoon baking soda over the batter.
Mix until the baking powder, baking soda and salt are completely dispersed in the batter. Use the batter immediately.
Turn the heat up to medium under the griddle or pan. Lightly brush the preheated pan with butter or oil. Use a large scoop or 1/3 cup measure to portion the batter into the pan, leaving 3" between pancakes. Cook on the first side until there are bubbles over the entire surface and the edges are beginning to brown. Flip the pancakes and cook until the second side is nicely browned. Adjust the heat as needed to allow the pancakes to cook evenly.
Serve pancakes immediately or hold in warm oven till ready to serve.

Notes

The starter should be "unfed" when you mix the sponge. This is also called sourdough discard.

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition