Recipe: Fluffy Overnight Sourdough Pancakes

Sourdough is so much more than bread. In fact, I use sourdough more often for quick breads and soaking grains than I do a big old loaf of bread.

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.


  1. 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.
  2. 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.
  3. 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.
  4. Cook two more minutes until just done. Repeat with remaining batter, adding butter as needed.


Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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  1. L Nood says

    The photography of the pancakes makes them look delicious. Thanks for sharing the recipe. I plan to try it.

  2. Yolanda says

    I live no where near Texas nor off the grid- we live in Massachusetts and in an apartment with 9 other families on a graduate campus. Yet we love a good pancake breakfast – especially our 5 boys! I plan on a late Valentines breakfast tomorrow since we’ve been sick with a stomach bug. Pancakes, maple syrup, blueberries and strawberries it will be! Thanks for sharing! As I’m here watching the begging of a blizzard I must ask do you ever use AC? :)

  3. Heather says

    A out how thick will the starter, flour and water mixture be? Mine is super thick, like biscuit dough. I can’t for the life of me remember if I added the water or not. That’s having a newborn in the house, isn’t it?

    • says

      Heather – Aw, congrats on the new one and I understand. :) The batter should be thick but more like a brownie batter than a biscuit dough. Have you added the eggs yet?

  4. Jan says

    Made these for breakfast and they were delicious. I used about 1/3 cup of buttermilk to get the right consistency. These pancakes have a true sourdough taste!

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