Overnight Sourdough Pancakes are so convenient and turn out super soft and fluffy! You simply mix everything together before going to bed and refrigerate overnight. In other words, you have make-ahead pancakes! The next morning, you’ll wake up to a bubbly, naturally leavened pancake batter that’s ready to finish and cook.
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My family loves having pancakes for breakfast and are constantly amazed by the countless ways to make them. From protein-packed Greek Yogurt Pancakes or Lemon Ricotta Pancakes to the billowy, custardy Dutch Babies, the possibilities for enjoying pancakes are endless.
Overnight Sourdough Pancake Recipe
Many of you asked if our Sourdough Discard Pancakes recipe could be made overnight, so I developed this recipe to give you an overnight option and the benefits of a long fermentation! I love coming up with new recipes using my sourdough starter and hope that you will love this one as much as we do.
The active sourdough starter works its magic overnight, giving you light, fluffy, and soft pancakes with minimal effort. It’s the perfect solution for busy mornings, holidays, or weekends when you want to take it slow without sacrificing a delicious breakfast!
Are Sourdough Pancakes Healthier?
I especially appreciate the added health benefits of these fermented overnight sourdough pancakes, which not only deliver a deliciously unique flavor but are easier to digest and offer enhanced nutritional value (more on that below).
Not to get too technical, but did you know that during the fermentation process, wild yeast and beneficial bacteria in your sourdough starter help break down complex carbohydrates and proteins, including gluten, making them easier for your body to digest? When it’s a true sourdough product with a long fermentation time, the bacteria essentially pre-digest the gluten for you. They also have a lower glycemic index. Overall they can be a healthier option than traditional Buttermilk Pancakes. This natural fermentation process results in a bread (or pancake) that’s gentler on your stomach, making it a more digestible option than many other types of bread.
Ingredients for Overnight Sourdough Pancakes
The key to perfect make-ahead sourdough pancakes is using an active starter (see How to Feed Sourdough Starter). This gives your pancakes their irresistible fluffiness without any commercial yast or baking soda.
- Filtered water – Warm (115°F) water helps activate the sourdough starter
- Buttermilk – adds a subtle tangy flavor, and moistens the batter, and the acidity gives the pancakes a slight lift
- Active sourdough starter – You will need a nice, bubbly starter that has at least doubled in size
- Egg – adds richness and structure to the pancake batter
- Oil – Extra light olive oil, or vegetable oil adds moisture, preventing dry pancakes
- Sugar – adds a touch of sweetness and gives the pancakes a beautiful golden color
- Salt – enhances overall flavor and balance the sweetness
- All-purpose flour – provides the necessary structure and bulk to the batter. Be sure to measure your flour correctly.
- Leavening – adding baking powder and baking soda the next day gives the pancakes an extra boost to make them super puffy.
Pancake Variations
Everyone knows the classic butter and maple syrup pancakes, but here are some other flavor options to add to your pancakes before making the first flip:
- mini chocolate chips
- diced banana slices
- a sprinkle of ground cinnamon
- fresh berries – hello Blueberry Pancakes!
How to Make Overnight Sourdough Pancakes
- Mix – In a large mixing bowl, whisk together the warm water, buttermilk, active sourdough starter, egg, oil, sugar, and salt until well combined.
- Add the Flour – Gradually add the flour, one cup at a time and whisk until the batter is smooth with a cake-batter consistency.
- Overnight Rise (Bulk Fermentation) – Cover the bowl with plastic wrap and let the batter rise in the refrigerator for 8-12 hours, or overnight. Pro Tip: If you have time, let it sit on the counter for 1-2 hours before refrigerating to give the fermentation process a jump start. When ready, the batter will have some bubbles at the top.
- Add Leavening – the next day, sift the baking powder and baking soda over the batter and whisk to combine. Add milk or water a tablespoon at a time to thin the batter if needed. Let the batter rest for 10 minutes to activate the leavening and get nice and bubbly.
- Cook – Heat a large non-stick pan (I love cast iron) over medium heat and drizzle in oil, or lightly coat the pan with an oil sprayer. Spoon the batter into the skillet (a trigger-release ice cream scoop makes it easy to portion). Cook for about 1 to 1 ½ minutes per side, or until bubbles form and pop on the surface and the bottom is golden brown. If the browning too quickly, reduce the heat since they need time to cook through.
- Serve – Transfer the cooked pancakes to a wire rack or serving platter. A wire rack will keep the pancakes from getting misshapen or flat. Repeat with the remaining batter, adding more oil as needed. Serve the pancakes warm, and enjoy!
Pro Tip:
For the best pancakes, start with a hot skillet. Heat it to 350-370˚F on a thermometer before cooking your pancakes. Whether you use a griddle, cast-iron pan, or non-stick skillet, the key is ensuring the surface is preheated to achieve that perfect golden-brown crust.
When is it time to flip sourdough pancakes?
Look for bubbles on the surface that form and then pop. The bottom of the pancakes should also be golden brown at the edges.
Can I Use Sourdough Discard?
I’ve tested this and found that the overnight pancakes didn’t rise properly and weren’t as fluffy when using discard. If you prefer using discard, try our Easy Sourdough Discard Pancakes, which include a bit of yeast for a quick rise and a better texture.
How to Keep Pancakes Warm Before Serving
As the pancakes come off the skillet, immediately transfer them to the cooling rack. This simple step helps prevent sogginess by allowing steam to escape, ensuring the pancakes retain their fluffy texture, crisp edges, and shape. For serving later, set the rack over a baking sheet and keep the pancakes warm in a 200°F oven.
What to Serve with Sourdough Pancakes
Pancakes can be filling enough on their own, but these breakfast sides make it a hearty meal:
- Baked Bacon or Air Fryer Bacon
- Fresh fruit – topped with fresh berries, sliced banana, or melon.
- Breakfast sausages – meat or vegetarian, they make a great addition.
- Eggs – Scrambled eggs, Poached Eggs or Boiled Eggs, there is no wrong answer when it comes to eggs.
- Honey Butter – spread this right on top of your warm pancakes for a sweet treat.
How to Store and Reheat Pancakes
- To Store: Once cool, transfer to a zip-top freezer bag or airtight container and refrigerate or freeze for longer storage.
- To Reheat: To reheat, simply pop refrigerated or frozen pancakes in a toaster or toaster oven. You can also reheat them on a dry skillet until heated through.
Give this recipe a try and enjoy a deliciously unique twist on your classic breakfast—fluffy, flavorful buttermilk sourdough pancakes packed with health benefits. They’re sure to become a family favorite!
More Irresistible Breakfast Recipes
Breakfast is the most important meal of the day, so why not start it with something delicious? After you try these Sourdough Pancakes, check out a few of our other favorite breakfast recipes below to kickstart your day on a tasty note.
- Banana Muffins
- French Toast
- Sourdough Cinnamon Rolls
- Potato Crust Quiche
- Blueberry Scones
- Easy Crepes
Overnight Sourdough Pancakes
Ingredients
- 1 cup warm filtered water, 115°F
- 1 cup low-fat buttermilk
- 1 cup active sourdough starter, (200g =1 cup) at room temperature
- 1 large egg
- 2 Tbsp extra light olive oil, or vegetable oil, plus more for the pan
- 3 Tbsp granulated sugar
- 1 ¼ tsp fine sea salt
- 2 ⅔ cups all-purpose flour, measured correctly
- 1 tsp baking powder
- 1 tsp baking soda
Instructions
- Make the Batter – In a large mixing bowl, combine water, buttermilk, active sourdough starter, egg, oil, sugar, and salt. Whisk until well combined.
- Add flour 1 cup at a time, whisking to incorporate between each addition, and continue whisking until you have a smooth batter. It should have a cake-batter consistency.
- Overnight Fermentation – Cover the mixing bowl with plastic wrap and let the batter rise in the refrigerator for 8 to 16 hours or overnight (If you have time, let it sit on the counter for 1-2 hours before refrigeration which will help with fermentation). When ready, the batter will have some bubbles at the top.
- Add Leavening – the next day, sift the baking powder and baking soda over the batter and whisk to combine. Add milk or water a tablespoon at a time to thin the batter if needed. Let the batter rest for 10 minutes to activate the leavening and get nice and bubbly.
- Cook – Set a large non-stick skillet over medium heat (350˚F-370˚F) and add a drizzle of oil (or use an oil sprayer). Then, spoon the batter into the skillet. A trigger-release ice cream scoop works well for quick and even portioning. Sauté for about 1 to 1 ½ minutes per side, or until you see the bubbles form and pop on the surface and the pancakes are golden brown on the first side. If pancakes are browning too quickly, reduce the heat.
- Once both sides are golden at the edges, transfer to a wire rack or a serving platter, and repeat with the remaining pancake batter, adding more oil as needed between batches. Serve warm.
Nutrition Per Serving
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Fantastic recipe! These pancakes are great. I love to freeze them and then pull them out during the week and spread some butter and maple syrup over. Fingers crossed for a sourdough waffle recipe! Thank you for another wonderful sourdough recipe 🙂
I’ve never used any kind of sourdough starter and I’ve sent 2 messages to try and find out what active sourdough starter to use. Name brand etc. Is it a flour form or is it in a jar already made? I’m new and dumb to this. Sorry
Hi Shirley! I linked my recipe for Sourdough starterhere. Be sure to read through the whole post.
I’d love to try this, but my daughter has a dairy allergy. Could I substitute buttermilk for a plant milk of any kind?
Hi Meg! I haven’t tried that to know how they would turn out. Besides the flavor and moistness, the acidity from the buttermilk gives the pancakes a slight lift.
Hi Meg! I made this recipe with soy milk and added 1tsp of apple cider vinegar to it, I found it a great replacement!
I’m excited to try this recipe. I was wondering if this recipe could be modified for waffles?
Hi Erin! I haven’t tested this for waffles yet.
They may not be as crisp as regular waffles and you may need to adjust the hydration level, make the batter a little thicker. Let us know if you test it.
I had the same issue, the pancakes were very doughy. Same with the first sourdough pancakes recipe. I tried that one twice and both times had to toss them :/
Hi Inna, could you possibly be adding too much flour? With too much flour or if you use kefir (which is thicker than buttermilk and needs to be thinned with a little milk or it will mess up your consistency), the dough will be thick and could end up doughy. Check out our post on how to measure ingredients which will be helpful in all cooking and baking recipes from my blog. Lastly, make sure to let the batter proof adequately. If it’s not risen and bubbly, it wont rise properly.
Hi there, any idea what could’ve went wrong if every pancake came out dough-y inside? As if they weren’t cooked through? I cooked them on an electric griddle at 350F
It could be because of several reasons. Under-mixing the batter, mix throroughly to ensure that all the dry ingredients are properly incorporated into the wet ingredients. You can also try adding a splash of milk or water to thin out the batter if it’s too thick. You can also check the pan temp and makeDon’t flip too soon. Wait for the bubbles to form and burst before flipping. sure it’s hot enough and not too cool.
How do you make a sourdough starter for the sourdough pancakes? I do not understand what you use to fix it.
Hi Betty! I have a recipe for Sourdough starter here.
I made those for breakfast today, realized that I have let them sit on the counter for more than the recommended 12 hours. They tasted a lot like fermented buttermilk which was ok but not the greatest taste. Would the taste be the same within 12 hours? Also, I got worried and looked up how long the USDA guidelines for cracked open eggs in room temperature. It is up to 2 hours, which this recipe exceeds. I really hope that I haven’t made my family sick now that we ate those
Hi Vero, If egg is a concern, then pasteurized eggs are a good idea. I wouldn’t recommend letting it sit out longer because you’ll get more of the sourdough flavor which you don’t necessarily want for pancakes. Likely what you are tasting is the sourdough from the lengthy fermentation. I have an idea for re-working this recipe to refrigerate overnight and add some leavening to puff them more in the morning. Testing these now. Stay tuned!
Natasha,
What would 2 2/3 cups of flour be in grams? So excited to try this!
Thank you!
Hi Valentina! Click on the “metric” button in the recipe card for the conversions. I hope you love the recipe!
Sabrosisisimos muchísimas gracias
Hi Cristina, Thank you for your review! I’m so glad you enjoyed it! I translated this message using Google Translate: “Very tasty, thank you very much”. I hope this helps.
So I live in a village and we don’t have butter milk or heavy cream for baking. So the stores do get powered butter milk will that work as dry ingredients? Thank you Natasha
Hi Nora, do you have kefir? That is a buttermilk product that is slightly thicker so I usually do 3/4 cup kefir and 1/4 cup milk to get the same consistency of buttermilk. You can also make your own buttermilk.