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Fluffy Sourdough Pancakes (Easy Overnight Homestead Recipe)

Fluffy sourdough pancakes made with sourdough discard or active starter. Easy overnight homestead recipe with simple pantry ingredients.
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Course: Breakfast
Cuisine: American
Keyword: cast iron pancakes, farmhouse sourdough, fermented pancakes, homestead breakfast recipes, overnight sourdough pancakes, sourdough discard pancakes, sourdough pancakes, traditional sourdough recipes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10 pancakes
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Author: Victoria Herbert

Equipment

Ingredients

  • 1 cup sourdough starter active or discard
  • 1 cup milk raw milk, whole milk, or plant milk
  • 1½ cups all-purpose or freshly milled flour
  • 1 tablespoon sugar or honey
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 large egg
  • 2 tablespoons melted butter or coconut oil
  • 1 teaspoon vanilla extract optional

Instructions

  • Preheat a cast iron or non-stick skillet over medium heat. Lightly grease with butter.
  • Add sugar, salt, egg, melted butter, and vanilla to the fermented batter. Mix gently.
  • Sprinkle baking soda evenly over the batter and stir just until combined. The batter will become light and airy.
  • Pour ¼ cup batter per pancake onto the skillet. Cook until bubbles form and edges look set, about 2–3 minutes.
  • Flip and cook another 1–2 minutes until golden brown.
  • Serve immediately or keep warm in a low oven.

Notes

Overnight Fermented Sourdough Pancake Batter (Optional but Recommended)

For maximum digestibility and classic sourdough flavor:
  1. In a large bowl, mix:
    • Sourdough starter
    • Milk
    • Flour
  2. Cover and let ferment at room temperature 8–12 hours.
  3. In the morning, continue with the remaining ingredients.
Short on time? Skip the overnight ferment and make them right away.
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