Overnight Sourdough Discard Pancakes with Fresh Milled Flour
I love these overnight sourdough discard pancakes with fresh milled flour so much. They make a hot breakfast on a busy day (or sleep in day) possible. I have a confession to make, I’m not a morning person. On the weekends, I don’t like to get up at any certain time. I just wait for a little light to seep through the curtains and wake me up. Then I take my time with a hot, comforting, pot of coffee. For reference, I consider 8:00 a.m. sleeping in. When I’m finally ready for breakfast, it’s usually way too late to make something from scratch. My rescue breakfast recipes include these overnight pancakes, scones (frozen, just need baked) and previously baked frozen muffins warmed in the microwave. I have one more confession, like grilling, I am not the pancake cooker/flipper. I whip up the batter the night before, but my husband is the cook. He’s usually happy to flip a few pancakes to get a hot breakfast!
Add-ins
Feel free to add a little cinnamon or nutmeg to the batter, or both! You can also drop some blueberries or chocolate chips on top (seen below), right when you put the batter on the griddle/skillet.
Tips
If you think the batter is too thick, add 1 tablespoon of milk at a time until you reach the desired consistency, but don’t add too much milk or you’ll have flat pancakes. Also, make sure your pan or griddle isn’t too hot. I’d recommend cooking these at a little lower heat than normal. Due to the cold batter you want to be sure the overnight sourdough discard pancakes are cooked on the inside.
Overnight Sourdough Discard Pancakes
Ingredients
- 97 grams hard white wheat berries
- 118 grams soft white wheat berries
- 1 cup (240 grams) sourdough discard
- 1 1/4 cups (300 grams) buttermilk
- 1/4 cup oil
- 3 tablespoons (63 grams) honey
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon fine sea salt
- 2 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Mill your wheat berries.
- The night before you plan to cook the pancakes: in a medium bowl, add sourdough starter, buttermilk, oil, honey, eggs and vanilla, whisk together until well combined. Next, gently fold in the fresh milled flour and salt until no dry streaks of flour remain. Cover the bowl with plastic wrap and refrigerate overnight.
- The next morning, when it’s pancake time. Preheat the oven to 200 degrees if you want to keep the pancakes warm while the rest are cooking. Place a wire rack on a metal baking sheet, set aside.
- Get the bowl out of the fridge, give it a quick stir to see if it needs more buttermilk. If it does, add in 1 tablespoon at a time until you reach the desired thickness. Add the baking powder and baking soda to the bowl and mix well with a spatula.
- Preheat the non-stick skillet or griddle over medium heat. If using a nonstick griddle, adding a little butter or cooking spray is optional once the griddle is heated to 275-300 degrees. Cook the pancakes for 3-4 minutes per side. Transfer the cooked pancakes to a wire rack and place in the oven while the rest of the pancakes cook.
- Top the pancakes with whatever you’d like, and enjoy! (We’re a basic butter and syrup kind of family). But our favorite is whipping up an easy blueberry syrup, delicious!