ADVERTISEMENT
Introduction: If you’ve ever dreamed of waking up to the tantalizing scent of fresh pancakes without the morning rush, the solution lies in overnight pancakes! This recipe takes advantage of your sourdough starter, turning it into a delightful, fluffy stack of pancakes that are both tangy and delicious. The beauty of overnight pancakes lies in their simplicity — mix them the night before, let them rest, and then cook them up in the morning for an effortless, indulgent breakfast. Let’s dive into this easy yet spectacular sourdough pancake recipe!
Ingredients:
1 cup active sourdough starter (fed or unfed)
1 cup whole milk (or dairy-free alternative)
1 large egg
2 tablespoons melted butter or vegetable oil
1 tablespoon maple syrup or honey (optional, for sweetness)
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions:
Mix the wet ingredients: In a large bowl, whisk together the sourdough starter, milk, egg, melted butter (or oil), maple syrup (or honey), and vanilla extract until the mixture is smooth and well-combined.
Combine the dry ingredients: In a separate bowl, whisk the flour, baking powder, baking soda, and salt together.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; it's okay if the batter is slightly lumpy.
Let the batter rest overnight: Cover the bowl with plastic wrap or a clean kitchen towel, and let it rest at room temperature for 8–12 hours (overnight). This allows the sourdough starter to ferment and enhances the flavor of the pancakes.
Cook the pancakes: The next morning, heat a griddle or non-stick skillet over medium heat. Lightly grease with butter or oil. Once the surface is hot, pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
Serve and enjoy: Serve your pancakes immediately with your favorite toppings like butter, maple syrup, fresh berries, or whipped cream.
Presentation and Storage Tips:
Presentation: Stack your pancakes high and top them with a dollop of butter, a drizzle of maple syrup, or your favorite fresh fruit for a beautiful breakfast presentation. A sprinkle of powdered sugar can also add a touch of elegance.
Storage: If you have leftover pancakes, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. To reheat, simply warm them in a toaster or on a griddle until heated through.
Variations:
ADVERTISEMENT
