Classic Sourdough Pancakes

x 1

Sourdough pancakes with an overnight sponge for a mild tang and rich flavor. Yield is about 2 dozen medium pancakes.

Store leftovers in the refrigerator for a day or two or freeze for longer storage.
large bowl
small bowl or mixing cup
griddle or skillet
spatula
Vegetarian
Breakfast
Kid Friendly
Comfort Food
Meal Prep
Freezer

Overnight sponge

Ingredients

  • 1 cup sourdough starter unfed/discard
  • 2 cups buttermilk
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons granulated sugar

Preparation

  1. In a large bowl, stir together the unfed starter, buttermilk, flour, and sugar.
  2. Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.

Batter and cooking

Ingredients

  • overnight sponge all of the overnight sponge from previous section
  • 2 large eggs
  • 1/4 cup vegetable oil or butter, melted
  • 4 tablespoons butter melted (alternate to oil)
  • 1 teaspoon baking soda
  • 3/4 teaspoon table salt

Preparation

  1. In a small bowl or mixing cup, beat together the eggs and oil or melted butter.
  2. Add the egg mixture to the overnight sponge, stirring just to combine.
  3. Add the baking soda and salt, stirring to combine. The batter will expand and may bubble a bit.
  4. Pour the batter by the 1/4-cupful onto a preheated, lightly greased griddle.
  5. Cook until bubbles form and pop on the top side of the pancakes, then turn over and cook until browned underneath.
  6. Serve the pancakes immediately with your favorite toppings or hold in a warm oven until ready to serve.