That’s not because I don’t love a big loaf of bread, because I do. It’s because here in Texas without air conditioning, turning the oven on does not sound appealing for half the year. Plus, we just really love pancakes, especially these extra-fluffy pancakes.
Wanna’ know the trick?
The trick to thicker, fluffier pancakes is simply a thicker batter. It’s less a pour-it-on-the-griddle type of batter and more of a scoop it out and spread it around. The other trick is to cook it quickly over a higher heat to seal in the edges. Then flip them as soon as bubbles are forming.
And by all means, serve your pancakes with a generous amount of butter. They are a vehicle for just such things as well as other delicious goodness like nut butters and jams and homemade syrups.
Finally, a note on the flour and starter used in this recipe. I have used both gluten-containing and gluten-free flours successfully with this recipe. So give it a go with anything from wheat to rye to buckwheat to rice flour.
Fluffy Overnight Sourdough Pancakes
- 1-3/4 cups sourdough starter
- 1-1/4 cup flour
- 2 eggs, beaten
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon baking soda
- 4 tablespoons melted butter plus more for greasing the pan.
- The night before you wish to make the pancakes, combine the sourdough starter and flour. Mix just to combine, cover, and let sit out overnight.
- The next morning heat a skillet to medium heat. Stir down the dough if it has risen and add the rest of the ingredients, stirring just to combine. If it seems too thick to spread you can thin it with just a bit of milk.
- Add a tablespoon of butter, coconut oil, or lard to the skillet and add 1/2 cup batter to the pan, spreading it out with the back of a spoon if needed. Cook just until bubbles begin to form and carefully flip.
- Cook two more minutes until just done. Repeat with remaining batter, adding butter as needed.