Sourdough Buttermilk Pancakes (Overnight)

An overnight-fermented take on the light and fluffy buttermilk pancakes. A starter-and-buttermilk sponge ferments on the counter overnight, then eggs, sour cream, butter, and baking soda go in come morning. The wild ferment does most of the leavening and gives a deep, genuinely sour tang the quick version can't match. A great use for an active starter or discard.

IngredientsClear All

For the overnight sponge

• ¼ cup (about 50-60g) sourdough starter or discard
• 10 oz (about 2 cups) all-purpose flour
• 1½ cups (about 12 oz) buttermilk
• 1 tablespoon sugar

To finish in the morning

• 2 large eggs
• 1 cup (about 8 oz) sour cream (see notes)
• 4 tablespoons unsalted butter, melted, plus more for serving
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• Warm maple syrup, for serving

Instructions

1. Build the sponge (night before): In a large bowl (leave room — it will grow and bubble), whisk the starter, flour, buttermilk, and sugar until smooth. Cover and leave at room temperature 8-12 hours, or overnight. By morning it should be bubbly, risen, and smell pleasantly sour.

2. Finish the batter (morning): Whisk the eggs, sour cream, and melted butter together in a separate bowl, then fold into the sponge until just combined.

3. Add the baking soda: Sprinkle the salt and baking soda evenly over the batter and gently fold in. The batter will foam and lighten as the soda hits the fermented acids — don't overmix, and cook within a few minutes to catch that lift. It should be thick and airy; loosen with a splash of buttermilk if too stiff.

4. Heat the pan: Heat a large heavy-bottomed nonstick skillet or electric griddle over medium heat for about 5 minutes. Add a small amount of butter or oil and wipe with a paper towel until no visible fat remains.

5. Cook: Using a ¼-cup measure, portion pancakes into the skillet. Cook until bubbles appear on top and the bottoms are golden brown, about 2 minutes. Flip and cook until golden brown and set, about 2 minutes more.

6. Serve: Serve immediately, or keep warm on a wire rack set on a baking sheet in a low oven while you cook the rest. Serve with warm maple syrup and butter.

Notes

Why no baking powder: Unlike the quick version, this batter is leavened by the overnight wild ferment plus baking soda, which reacts with the sourdough's acidity for lift (and mellows the tang). Baking powder isn't needed.

How much starter: Only a small amount is needed — overnight, the starter acts as an inoculant and multiplies through the whole sponge, so ¼ cup seeds it just as well as a big scoop. No need to raid your whole jar. Using more mainly speeds up the ferment; using a bit less just means leaning toward the longer end of the window.

Starter vs. discard: Active, recently-fed starter ferments the sponge faster and rises more; cold discard straight from the fridge works too but may want the longer end of the ferment window. Either is fine — the baking soda provides the morning lift regardless.

Substitutions: The sour cream can be replaced with an equal amount of buttermilk (1 cup) for a tangier, slightly lighter pancake.

Tips:

• Give the sponge plenty of headroom — it bubbles up overnight and can overflow a small bowl.
• Warmer kitchens ferment faster; in a hot kitchen check it closer to 8 hours, and if it looks ready before you are, move it to the fridge to hold.
• Add the baking soda last, right before cooking, so the batter goes into the pan while it's still foamy and light.

Source

Overnight sourdough adaptation of Serious Eats — Light and Fluffy Buttermilk Pancakes by J. Kenji López-Alt