Last Updated on February 26, 2026 by Deliciously Organic Editor
If you’ve got a sourdough starter hanging out on your counter, this overnight sourdough pancakes recipe needs to be next one you try. These pancakes are light, fluffy, and a little tangy in the best way. And because the batter ferments overnight, they are so much better on your digestive than regular pancakes.
Why you’ll love this sourdough pancakes recipe
This isn’t a fussy recipe. You mix it the day before, let it ferment (that sounds fancy, but you simply let it sit in the refrigerator), and then fry them up the next morning.
Here’s why I keep coming back to it:
- The pancakes turn out fluffy and soft.
- The flavor is so much better than quick pancakes.
- You can freeze extras and reheat them fast.
- It’s a smart way to use up extra starter.
What Overnight Fermenting Does
These pancakes are fermented for a total of 24 hours which helps reduce the gluten and sugars in the batter making it easier to digest and healthier option.To learn more about the science behind fermenting bread, check out this podcast.
As I’ve mentioned before, a gluten-free diet isn’t meant to be lifelong. Once you’ve taken the proper steps to heal, you can often slowly add properly prepared gluten-free grains back into your diet with the help of your nutritionist or holistic practitioner.
How to make fluffy sourdough pancakes
The fluffy part comes down to a few simple things.
Use a bubbly starter
If your starter is active and full of bubbles, the pancakes will taste better and cook up lighter.
Don’t rush the ferment
The overnight rest is the whole point. It helps the batter change and gives you that sourdough flavor.
Whip the egg whites
This is my favorite step because it makes the biggest difference. Whipped egg whites are what make these pancakes feel have a light and fluffy texture.
Fold gently
Once the whites are in, don’t stir hard. Gentle folding keeps all that air in the batter.
Cook low and slow
Medium-low heat on the stove gives you golden pancakes that cook through without burning.
Healthy pancake toppings
I’m all for toppings that make pancakes feel fun. Here are my go to options:
- Fresh berries or sliced bananas
- Real maple syrup
- Fresh whipped cream
- Jam or preserves
- Butter
- Greek yogurt
- Nut butter
- Warm berries with a sprinkle of cinnamon
How to store and freeze sourdough pancakes
The sourdough pancakes freeze really well so you can serve these on mornings when you don’t have time to cook.
The best way to reheat them so they taste like they just came off the griddle is to put them in a single layer on a plate, cover with a piece parchment and then a layer of foil. Heat in at 350ºF oven for about 15-20 minutes until hot.
Here are some other fermented sourdough recipes to enjoy:
Sourdough Broiche Cinnamon Swirl Bread
Fermented Sourdough Cinnamon RollsÂ
Fermented Chocolate Chip CookiesÂ
Overnight Fermented Sourdough Pancakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 14 hours 35 minutes
- Yield: Serves 4-6
- Category: Breakfast
- Cuisine: American
Ingredients
The night before:
- 1 cup whole milk (I used raw milk - and if using whole wheat flour, increase the milk by 1/2 cup)
- 1/4 cup whole plain yogurt
- 1 1/2 cups bubbly starter
- 1 1/2 cups all-purpose organic flour (or organic whole wheat flour)
- 2 tablespoon organic cane sugar or maple sugar
The next morning:
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon Celtic sea salt
- 4 tablespoons unsalted butter, melted and cooled
- 2 eggs, separated
- 2-3 tablespoons unsalted butter, for frying
- Maple syrup and butter for serving
Instructions
- The morning before, whisk together the milk, yogurt, starter, flour and sugar in a bowl. Cover and place in the refrigerator for 24 hours.
- Remove the mixture from the fridge and let sit at room temp for 30 minutes.
- Whisk the baking soda, baking powder, salt, butter and yolks into the flour mixture.
- In a separate bowl, whisk the egg whites until stiff peaks form. Fold the whites into the batter.
- Heat a large skillet over medium-low heat for 2 minutes. Add 1 tablespoon butter and swirl the pan to coat. Spoon pancake batter, about 1/4 cup each, into pan and cook until edges are set and the first side is golden, about 2-4 minutes. Flip the pancakes and continue cooking until the second side is golden brown, about 2-3 minutes. Repeat with remaining batter.
- Serve with butter, maple syrup, or any other toppings of your choice.
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