This sourdough pancake recipe is our family favorite. Whip up a few ingredients the night before, and then the next morning you will be ready to finish and enjoy the most delicious fluffy sourdough pancakes.
If you have been following along for any amount of time, then you probably know that I love to cook from scratch. I also happen to love sourdough and just recently decided to make my own starter and maintain it. If you missed that series, then head on over to this post on how to make sourdough.
You can also watch the day by day series on how to make a sourdough starter on YouTube.
Like a lot of sourdough recipes this one is made up the night before so that the fermentation process can take place. I find it easiest to just whip up the first few ingredients the night before while I am preparing dinner, place the towel on the bowl, and walk away until the next morning.
It’s pretty nice to wake up and already have the majority of the breakfast meal waiting.
Overnight Sourdough Pancake Recipe
1 cup sourdough starter
3 cups of flour
2 cups of milk
1 tsp salt
4 tsp baking soda
6 tablespoons softened butter
4 tablespoons of honey (you can also use sugar)
About 12 hours before you are ready to make pancakes, mix together the sourdough starter, flour, milk and salt. Mix very well until all ingredients are well incorporated. Then, cover with a cloth and place bowl on the counter.
Before baking pancakes, add baking soda, eggs, butter and honey (or sugar). Mix well.
Bake on hot cast iron skillet
Makes about 10-12 pancakes, depending on how large you want them.
How to Cook Sourdough Pancakes on Cast Iron Skillet
I cook all of my pancakes on a cast iron griddle because I find that it is the easiest way to make them, and I simply love using cast iron. Are you new to using cast iron? Head on over and read this post on how to properly care for and use cast iron skillets.
There are a few simple steps to make sure that you have great success when cooking pancakes on a griddle.
First, make sure that you are using a seasoned cast iron skillet. Then, add about a tablespoon of butter to the skillet. Next, heat up the cast iron skillet over medium heat until you can drop a little bit of water on it, and it sizzles.
Once the cast iron griddle is hot, pour about 1/3 cup batter on the griddle. Then, I turn the stove down to about halfway between low and medium to make sure that the pancake cooks all the way through. Once the pancake has little bubbles forming, you can flip it, and cook it on the other side. Continue repeating the process with each pancake until you have as many as you need.
You can store the batter in the fridge to use the next day, just stir well before using.