Sourdough Buttermilk Pancakes
These sourdough buttermilk pancakes are golden, soft, fluffy, and full of rich flavor with a subtle tang from the sourdough starter. An overnight batter allows the flour to fully hydrate, giving you light and airy pancakes every time. They’re perfect for breakfast or brunch and a delicious way to put your sourdough starter to use.
Equipment
- 1 mixing bowl
- 1 cast-iron pan or skillet of choice
Ingredients
Overnight Fermentation Batter
- ¼ cup sourdough starter (active or discard)
- 1 ½ cups buttermilk
- 1 ½ cups cups unbleached all-purpose flour
In the Morning
- 2 large eggs
- ¼ cup butter, melted
- 2 tbsp white sugar
- ½ tsp salt
- 1 tsp baking soda
For Cooking
- Butter as needed
Instructions
Overnight Fermentation Batter
- In the evening, combine your sourdough starter, buttermilk, and flour in a large bowl.
- At first, the mixture will feel quite thick—almost like you’re starting a sourdough bread dough—but trust the process. The overnight rest allows the flour to fully hydrate and the starter to develop its signature tang.
- Cover loosely and let rest at room temperature overnight.
In the Morning
- The next day, whisk in eggs, melted butter, sugar, and salt until fully combined.
- Just before cooking, sprinkle baking soda over the batter and stir gently. The mixture will bubble and thicken.
- Heat a skillet or griddle over medium heat and add butter for frying.
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with maple syrup, butter, or fresh fruit.