1-First, gather all ingredients and ensure your sourdough starter is active at 100% hydration. In a large bowl, combine the wet ingredients like 1 cup sourdough starter, 2 large eggs, 1 cup milk, and 3 tablespoons melted butter or oil, then mix until smooth as per the directions for the thick and fluffy method.

2-Next, add the dry ingredients except for the baking powder and baking soda that’s 1 1/2 cups all-purpose flour, 2 tablespoons sugar, and 1/2 teaspoon salt and whisk everything together. Cover and refrigerate overnight to let fermentation work its magic, developing that tangy taste and easier digestion.

3-The next morning, for the thick and fluffy version, sift in 2 teaspoons baking powder and 1 teaspoon baking soda, whisk again, and let the batter sit for 5 minutes; it should be thick, bubbly, and pourable, adding more milk if needed. If you’re going for the thin and fluffy overnight method, mix all ingredients including the leaveners from the start and chill overnight for straightforward prep.

4-For same-day sourdough pancakes, preheat your oven to 250°F to keep pancakes warm. Combine all dry and wet ingredients in one bowl, whisk until smooth with some lumps okay, then heat butter in a skillet over medium-low heat. Pour about 1/3 cup batter per pancake, cook for 1-2 minutes until bubbles form, flip, and cook another minute. For deeper insights on techniques, consider this sourdough baking guide on our site.

5-Once cooked, stack them on a sheet pan in the oven to stay warm, wiping the skillet and adding butter as needed. Serve with pure maple syrup, fresh berries, and a sprinkle of powdered sugar for a delightful finish. This flexible preparation makes overnight sourdough pancakes recipe ideal for any schedule.