Long Ferment Overnight Sourdough Pancakes
By allowing your dough to ferment overnight, you’re improving the digestibility of the flour by lowering gluten content!
PREP TIME
30 minutes
COOK TIME
12 hours
INGREDIENTS
12
Serves: 8
Ingredients
Overnight Batter
- 2.5 cups2.5 cups2.5 cups All Purpose Flour, 300g
- 1 cup1 cup1 cup Homemade Sourdough Starter, 227g (fed or unfed/discard all work)
- 2 cups2 cups2 cups Buttermilk, 454g (if using regular milk, add 2T. white vinegar)
- 0.25 cup0.25 cup0.25 cup Maple Sugar, 56g
Remaining Ingredients
- 2 whole2 whole2 whole Pastured Eggs, (Or 3 medium eggs)
- 0.25 cup0.25 cup0.25 cup Avocado Oil, 50g
- 1 tsp1 tsp1 tsp Baking Soda, 6g
- 1 tsp1 tsp1 tsp Sea Salt, 6g
- 1 tsp1 tsp1 tsp Ground Cinnamon, 3g
- 1 Tbsp1 Tbsp1 Tbsp Pure Vanilla Extract, 12g
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Mix the overnight batter before you head to bed. Keep in mind you want to leave it to ferment ~12 hours prior to cooking, so time accordingly. Cover and leave to rest at room temperature. If you’re not comfortable with it on the counter, you could let it rest in the fridge for ~24 hours.
- In the morning, add the remaining ingredients. Mix until smooth.
- Cook however you prefer to make pancakes. I like to use a hot cast iron skillet to get that beautiful brown and to use butter to re-up my seasoning on the skillet every few pancakes I turn out. I always do a test pancake to get my temperature right and then end up turning the temp down a bit more halfway through cooking them as the skillet tends to suck up the heat.
- Enjoy your pancakes! If you’d like to freeze them, let them cool and then place a single layer in a gallon freezer bag, place parchment on top and do another single layer. Repeat until bag is full. Grab from the freezer and use the toaster to heat them without defrosting them first. Such an easy grab-and-go breakfast!
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My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Nightshade Free Nut Free Pescetarian Shellfish Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 305 |
| Fat: | 8 g |
| Carbohydrates: | 47 g |
| Protein: | 8 g |
| Cholesterol: | 4 g |
| Sodium: | 507 mg |
| Fiber: | 2 g |
| Sugars: | 4 g |
| Calculated per serving. | |
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One response to “Long Ferment Overnight Sourdough Pancakes”
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Made these this morning and oh my goodness. So good! And so easy. I’ve never made sourdough pancakes before so I was intimidated, but this discard recipe was perfect and had such a great taste!