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Fluffy Overnight Sourdough Starter Pancakes: Easy 15-Min Breakfast

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These fluffy overnight sourdough starter pancakes are light, tangy, and incredibly easy to make. The overnight rest develops the flavor and texture, resulting in pancakes that are tender on the inside and golden on the outside.

Ingredients

Scale
  • 1 cup (240g) sourdough starter discard or active starter
  • 1 cup (120g) all-purpose flour
  • 1 cup (240ml) milk, room temperature
  • 1 large egg, room temperature
  • 2 tablespoons (25g) granulated sugar
  • 2 tablespoons (28g) unsalted butter, melted and slightly cooled
  • 1 teaspoon (5g) baking soda
  • ½ teaspoon (3g) salt
  • 1 teaspoon (5ml) vanilla extract
  • Butter or oil for greasing the griddle

Instructions

  1. The night before, combine sourdough starter discard, all-purpose flour, and room temperature milk in a large bowl. Whisk until smooth. Cover with plastic wrap or a clean towel and let sit on the counter overnight for 8-12 hours.
  2. In the morning, check the batter—it should be bubbly and slightly expanded. Give it a gentle stir. If there is a layer of liquid on top, whisk it back in.
  3. Add the egg, sugar, melted butter, vanilla extract, and salt to the batter. Whisk until just combined.
  4. Sprinkle baking soda over the batter and whisk quickly. The batter will bubble and foam. Let it rest for 2-3 minutes while heating the griddle.
  5. Heat a griddle or non-stick skillet over medium-low heat. Add a pat of butter or drizzle of oil. The pan is ready when a drop of water sizzles and dances on the surface.
  6. Using a ¼-cup measure or ladle, pour batter onto the griddle, leaving space between pancakes. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook for another 1-2 minutes until golden brown.
  7. Transfer cooked pancakes to a plate and cover loosely with a towel or keep warm in a 200°F (93°C) oven while cooking remaining batter.
  8. Serve immediately with butter and maple syrup.

Notes

The overnight rest is essential for flavor and texture. Use room temperature ingredients for best results. Don’t overmix after adding baking soda. The first pancake is a test pancake—adjust heat if needed. If batter is too thick, add a splash of milk; if too thin, add a tablespoon of flour.

Nutrition

Keywords: sourdough pancakes, overnight pancakes, sourdough starter discard, fluffy pancakes, easy breakfast, sourdough discard recipe

Find it online: https://recipebelle.com/fluffy-overnight-sourdough-starter-pancakes-easy-15-min-breakfast/