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My husband absolutely loves pancakes for Sunday breakfast. There’s something about sitting down with a hot stack, a cup of coffee, and the smell of maple syrup in the air that just makes the weekend feel special. But as much as we love traditional pancakes, I wanted to create a version that was not only delicious but also easier on digestion. That’s when I started experimenting with long-fermented sourdough pancake recipes.
The only problem? Many sourdough pancake recipes out there can be overwhelmingly sour. If you’ve ever tried one and thought, this tastes too much like sourdough bread, I totally get it. That’s why I worked to perfect a recipe that gives you all the benefits of fermentation—fluffier texture, better digestibility, and improved flavor—without an overpowering tang. The result? A perfectly balanced, slightly sweet, and lightly tangy pancake that my whole family enjoys.
Why Fermented Pancakes?
Long-fermented sourdough pancakes aren’t just a trendy take on breakfast; they offer real health benefits:
- Reduces Phytic Acid: This allows your body to absorb more nutrients from the flour.
- Easier on Digestion: The fermentation process breaks down gluten, making these pancakes gentler on the stomach.
- Naturally Leavened: Unlike traditional pancakes that rely solely on baking powder or soda, sourdough fermentation helps create a light and airy texture.
- Enhanced Flavor: No artificial flavoring needed—the fermentation process brings out natural sweetness and depth.
If you’re new to sourdough, be sure to check out How to Make a Sourdough Starter so you can begin your sourdough journey with confidence!
Why You’ll Love This Long-Fermented Sourdough Pancakes Recipe
- Fluffy & Delicious: These pancakes are soft, tender, and never too dense.
- Mild Tangy Flavor: Unlike some sourdough pancakes that taste overly sour, this recipe strikes the perfect balance.
- Easier on Digestion: The long fermentation process makes the batter more gut-friendly.
- Perfect for Meal Prep: Mix the batter the night before and enjoy stress-free pancakes in the morning.
- Naturally Leavened: Your sourdough starter does most of the work for you!
If you’re new to sourdough baking, be sure to check out How to Make a Sourdough Starter so you can get started on all things sourdough, including these incredible pancakes!
Tips for the Best Long-Fermented Sourdough Pancakes
- Use an Active Starter: A well-fed sourdough starter ensures a better rise and texture.
- Don’t Overmix: Over-stirring can make pancakes dense instead of fluffy.
- Let the Griddle Fully Preheat: This helps create evenly browned pancakes.
- Try Buttermilk for Extra Fluffiness: Substitute some of the milk with buttermilk for even softer pancakes.
Love baking with sourdough? Try my Easy Sourdough Bread Recipe for a simple, delicious homemade loaf!
Recommended Kitchen Tools
- Cast Iron Griddle – Provides even heat distribution for perfectly golden pancakes.
- Metal Flipper – Ideal for flipping pancakes without breaking them.
- Glass Mixing Bowls – Great for mixing and fermenting your batter.
- Whisk – Helps combine ingredients smoothly without overworking the batter.
Long Fermented Pancakes
These long-fermented sourdough pancakes are light, fluffy, and easy to digest, making them the perfect breakfast treat. With an overnight fermentation process, they develop a mild sourdough flavor while becoming gentler on the stomach.
Ingredients
- 2 cups unbleached all-purpose flour
- 2 ½ cups milk
- ½ cup active sourdough starter
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 2 tbsp melted butter
Instructions
The Night Before
- In a large bowl, mix the flour, milk, sugar, and sourdough starter until well combined.
- Cover with a lid or a damp towel and allow to ferment overnight at room temperature (8-12 hours). This fermentation step is key to getting long-fermented sourdough pancakes that are light, fluffy, and easy to digest.
The Next Morning
- Add the egg, melted butter, baking powder, baking soda, and salt to the fermented batter. Stir until just combined—do not overmix, as this can make the pancakes tough.
- Heat a cast iron griddle or non-stick pan over medium heat. Lightly grease if needed.
- Pour about ¼ cup of batter onto the griddle for each pancake.
- Cook for 2-3 minutes until bubbles form on the surface and the edges appear dry.
- Flip and cook for another 1-2 minutes until golden brown and cooked through.
- Serve warm with butter, macerated berries, whipped cream, maple syrup, or your favorite toppings!
Notes
Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over low heat or pop them in the toaster for a quick breakfast.
- You can also freeze cooked pancakes for up to 3 months—just separate them with parchment paper before freezing.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 140Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 416mgCarbohydrates: 23gFiber: 1gSugar: 4gProtein: 4g
Nutrition information will vary based on ingredients used and portion sizes. Always consult a professional for dietary concerns.
These long-fermented sourdough pancakes are the perfect way to enjoy a gut-friendly and delicious breakfast. With their light texture, subtle tang, and simple overnight fermentation process, they’re a must-try for anyone who loves pancakes but wants a healthier, more digestible option.
Give this long-fermented sourdough pancakes recipe a try and let me know what you think in the comments! If you enjoyed this recipe, don’t forget to share it with friends and check out my other sourdough recipes, like How to Make a Sourdough Starter and Easy Sourdough Bread Recipe. Happy cooking!
