Overnight Sourdough Pancakes

Overnight Sourdough Pancakes

When I began my education in nutrition, one of the first things I learned was that while grains are high in so many nutrients like iron, magnesium, selenium, and plenty of b vitamins they also have quite a few anti-nutrients (phytonutrients) that block the ability for us to absorb them. This is why many ancient cultures do things like soak, sprout, and ferment their grains before consuming them. 

Many sourdough discard recipes call for a discard along with flour and then they start baking or cooking with it right away. I personally found that a little perplexing as it seems to defeat the purpose of the sourdough in the first place. Below, I have given you my recipe for my overnight sourdough pancakes. In this recipe, the milk, discard, and flour are mixed together and are fermented overnight, leaving you with an easier to digest breakfast. 

These pancakes freeze beautifully. I like to put a small piece of parchment paper in between each pancake so they don't stick together. 



  • 4 cups of flour (I use bread flour, but whatever you have is fine)
  • 2 cups of sourdough starter
  • 2 Tbsp baking powder
  • 2 tsp baking soda
  • 1/4 cup of brown sugar (this is optional)
  • 2 eggs
  • 3 cups of milk
  • 1/4 cup of avocado oil (melted butter works well here too)
  • 2 tsp of vanilla extract



  1. Before bed, mix together milk, starter, and flour. Cover and set aside. Be aware that this will rise quite a bit & might overflow so be mindful of the size of the bowl.
  2. In the morning, warm your skillet (I use an electric griddle and program it to about 400 degrees) and get ready to mix the rest of your ingredients. 
  3. Transfer the batter to a large bowl and mix it up. This consistency will be different than normal pancake batter. If it is difficult to mix up well, you can add about 1/2 cup of water to thin out the batter. 
  4. Once the batter is all mixed up, you'll notice it bubbling, alive, and happy. 
  5. Use about 1/3 cup measuring cup to measure out your pancake batter. Let cook until you see little bubbles on top and the edges begin to round a bit. 
  6. Flip and let cook a couple minutes. 



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