Long Ferment Overnight Sourdough Pancakes (Edit recipe)

By allowing your dough to ferment overnight, you’re improving the digestibility of the flour by lowering gluten content!
30 minutes
12 hours
Difficulty:
Intermediate
Show nutritional information
This is our estimate based on online research.
Calories:301
Fat:8 g
Carbohydrates:46 g
Protein:8 g
Cholesterol:4 g
Sodium:507 mg
Fiber:2 g
Sugars:4 g
Calculated per serving.

Serves: 8

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Ingredients

Overnight Batter

Remaining Ingredients

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
  1. 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.
  2. In the morning, add the remaining ingredients. Mix until smooth.
  3. 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.
  4. 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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