Sourdough Overnight Pancakes

All the family shouted “Best Pancakes Ever!!”

These Pancakes are by far the best pancakes I have ever tasted, hands down.

With a simple mix the night before, let the sourdough mix ferment overnight (Health benefits!!) Wake up the next morning and mix in a few more ingredients, let sit for 15 minutes and get the griddle hot baby! I will admit the dough will feel weird to mix up the next morning when adding in the egg, but just be patient and mix for just a few minutes and it’ll all come together very nicely.

I recommend getting flour from Azure Standard, find out if you have a drop location near you! They have fantastic bulk and regular size Organic products! I like getting the Hard White Wheat Berries from them and use my Mockmill 100 to Grind.

Ingredients:

3/4 Cup Sourdough Starter (discard or active)
1 Cup Buttermilk (Or Milk) – Learn how to make Buttermilk HERE
3 Tablespoons sugar or honey
1 Tablespoon Vanilla Extract
4 Tablespoons Butter Melted/Lard-Learn how to make Butter HERE
2 Cups Flour

The Next Morning:

2 Large Eggs
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt

Directions

1. Mix together all ingredients in the first section. Cover and let sit overnight

2. The next morning whisk up the eggs and add to the top of your dough and mix well. This will take about a minute to do and it may feel odd or it won’t mix in but trust me it does. Next mix together in a small bowl the baking soda, baking powder and salt and sprinkle over the dough and mix well. Important please let it sit for 15-20 minutes.

3. Heat a skillet (I use cast iron) on medium heat OR Waffle Maker – pour batter in desired amounts. You could also use an ice cream scooper.

3. Flip pancakes when you see the edges slightly burning brown. Flipping to early will cause the pancake to stick and become a mess. Cook waffles according to waffle maker instructions

Note: You may use butter in your skillet to help prevent sticking.

Recipe adapted from Little Spoon Farm– LOVE this recipe, thank you!

Click on an image to get started!

Recommended Items

Banneton Proofing Basket

2 Pack Quart Jars

Stainless Steel Mixing Bowls

Pyrex Bread Baking Dish

Measuring Spoons & Cups

Kitchen Scale

Dutch Oven

Recommend Flour from Azure Standard & Wheat Berries

Common Sourdough Questions (Real Answers for Everyday Bakers)

Does my starter HAVE to double before using?

No. I do not obsess over doubling, rubber bands, or exact science. I use starter based on activity and feel. If your starter has been fed within the last ~12 hours and is bubbly and active, it’s often ready. Learn to trust your starter over strict rules.

What is an active starter?

An active starter is simply a starter that has been fed recently and is showing signs of life—bubbles, rise, and activity. I generally consider starter fed within the last 12 hours active, depending on your kitchen temperature.

Do I need expensive tools to make sourdough?

Absolutely not. Flour, water, starter, and your hands can go a long way. Fancy tools may help, but confidence matters more than equipment.

My dough feels sticky. Did I ruin it?

Probably not. Dough texture changes with flour type, hydration, kitchen temperature, and fermentation time. Sticky does not automatically mean failed.

Do I have to long ferment?

No—but I encourage longer fermentation when possible. Longer ferments often improve digestibility, flavor, and nutrient availability.

Can I use commercial yeast with sourdough?

I do not recommend adding commercial yeast to sourdough recipes. True sourdough relies on natural fermentation and time.

I forgot to add salt. Now what?

If you catch it early, work it into the next stretch-and-fold. If not, bake anyway. Salt improves flavor, fermentation control, and structure—but imperfect bread is still bread.

My starter has liquid on top (hooch). Is it dead?

Usually no. Hooch often means your starter is hungry. Stir it in or pour it off, feed your starter, and watch for activity.

Do I need to preheat my oven to 500°F for an hour?

No. There are many ways to bake excellent bread. I prefer practical methods that fit everyday life over complicated routines.

Can beginners make sourdough?

Yes. You do not need years of experience, fancy equipment, or perfection. Start where you are.

How do I know when dough is ready?

Learn the feel. Sourdough is not always about exact clocks. Dough texture, elasticity, and appearance matter more than rigid timing.

What flour should I use?

Start simple. Bread flour and all-purpose work well. Fresh-milled flour and whole wheat can be added as confidence grows. Preferably organic.

Remember: imperfect bread still feeds your family. — Laura

Sourdough for Everyday Life

You don’t need perfect timing. You don’t need complicated steps. You just need a way to make sourdough work in your real, everyday life.

This book shows you exactly how.
It’s how to actually use it in your everyday life.

You’ve tried sourdough…
and it felt confusing, time-consuming, or like it just didn’t fit your life.

This book changes that.

Learn more

New To Sourdough?

Start Here:

More Sourdough Recipes You’ll Love

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Sourdough Overnight Pancakes

All the family shouted “Best Pancakes Ever!!”