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Overnight Sourdough Pancakes

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Prep Time 20 minutes
Cook Time 25 minutes
Overnight 12 hours
Total Time 12 hours 45 minutes
Course Breakfast
Cuisine American
Servings 6 People

Equipment

  • Cast Iron Pan

Ingredients
  

  • 2 Cups Flour Unbleached white
  • 2 Tbsp Baking powder
  • 1/2 tsp Sea Salt
  • 2 Cups Milk
  • 4 Tbsp olive oil
  • 4 tsp Vanilla extract
  • 2 Eggs
  • 1/2 Cup Sourdough discard

Instructions
 

  • Mix together the egg, sourdough starter, vanilla, oil, and milk in a large bowl.
  • In a small bowl whisk together the flour, baking powder, and salt.
  • Mix the dry ingredients into the wet ingredients.
  • If you are not going to ferment them overnight, go ahead and cook the pancakes. If you are going to ferment them overnight, cover the batter with cling wrap and ferment for 8-12 hours.
  • When it is time to cook them, heat a pan, I use cast iron, over medium heat. Grease with butter or coconut oil. Spoon batter onto the heated pan to the desired size.
  • Cook until all the bubbles pop, flip, and cook until golden on the other side.

Video

Notes

You can use either discard or started starter for this recipe.
If you are uncomfortable leaving a mixture containing eggs in it out overnight, you can put the mixture in the refrigerator. 
You can top these pancakes with a topping of your choice is desired.
Keyword breakfast, pancakes, Sourdough, sourdough pancakes, sourdough starter