Overnight Sourdough Vanilla & Buttermilk Pancakes

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I hope you enjoy this new new recipe I’ve just created, for Overnight Sourdough Vanilla & Buttermilk Pancakes. Perfect for a weeekend brunch

Using Freshly Fed Sourdough Starter or Sourdough Discard

Hello from a warm but windy Lincolnshire, and our Saturday brunch……..this a new recipe I’ve just created, Overnight Sourdough Vanilla & Buttermilk Pancakes.

Made with sourdough discard, or freshly fed, bubbly sourdough starter, can I just add, these are absolutely delectable.

These Overnight Sourdough Vanilla & Buttermilk Pancakes are light, fluffy and spongy – not too thick – with a light bread-like crumb inside.

When developing this recipe, I thought why not create an overnight pancake recipe with sourdough starter (or discard), like an overnight sourdough loaf of bread.

Then all you have to do in the morning is add beaten eggs, vanilla extract and sugar, heat up the griddle or a skillet, and cook your pancakes.

I served these this morning with local Lincolnshire honey, homemade strawberry jam and good salted butter.

However, they would be delicious with maple syrup, golden syrup, mixed berries and bananas, maybe with a dollop of yoghurt or creme fraiche.

Served on Burleigh Green Asiatic Pheasants china, for a rustic but elegant brunch. And, they are all made in England.

I LOVE the giant cup and saucer, for a big morning cuppa…..no rushing back to the teapot or cafetière all the time!

I hope you feel inspired to make these pancakes, please do let me know in the comments section below.

Have a great weekend wherever you are, Karen

Culinary Notes

Also delicious with maple syrup, golden syrup, mixed berries and bananas, maybe with a dollop of yoghurt or creme fraiche.
delicious with maple syrup, golden syrup, mixed berries and bananas, maybe with a dollop of yoghurt or creme fraiche.
Use half light rye flour with half white flour.

More Pancake Recipes

The Queen’s Scotch Pancakes (Drop Scones)

More Sourdough Recipes

Overnight Sourdough Vanilla & Buttermilk Pancakes Recipe

Overnight Sourdough Vanilla & Buttermilk Pancakes

Yield:
12

Prep Time:
20 minutes

Cook Time:
30 minutes

Additional Time:
12 hours

Total Time:
12 hours 50 minutes

Hello from a warm but windy Lincolnshire, and our Saturday brunch…..
…..this a new recipe I’ve just created, Overnight Sourdough Vanilla & Buttermilk Pancakes.

Made with sourdough discard, or freshly fed, bubbly sourdough starter, can I just add, these are absolutely delectable.

These Overnight Sourdough Vanilla & Buttermilk Pancakes are light, fluffy and spongy – not too thick – with a light bread-like crumb inside.

When developing this recipe, I thought why not create an overnight pancake recipe with sourdough starter (or discard), like an overnight sourdough loaf of bread.

Then all you have to do in the morning is add beaten eggs, vanilla extract and sugar, heat up the griddle or a skillet, and cook your pancakes.

I served these this morning with local Lincolnshire honey, homemade strawberry jam and good salted butter.

However, they would be delicious with maple syrup, golden syrup, mixed berries and bananas, maybe with a dollop of yoghurt or creme fraiche.

Served on Burleigh Green Asiatic Pheasants china, for a rustic but elegant brunch. And, they are all made in England.

I LOVE the giant cup and saucer, for a big morning cuppa…..no rushing back to the teapot or cafetière all the time!

I hope you feel inspired to make these pancakes, please do let me know in the comments section below.

Have a great weekend wherever you are, Karen

Ingredients

100g recently fed bubbly, sourdough starter or sourdough discard
250g plain white flour, sifted
200mls buttermilk
4 tablespoons white sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
2 free-range eggs, beaten
50g butter, for frying and serving

Instructions

Start the night before you plan to cook them: In a large jug or bowl, mix the buttermilk, sourdough starter or discard and sifted flour together, mix well, cover with a clean tea towel and leave ovenright.
Next morning: Add the sugar, vanilla extract, salt, and the beaten aggs and mix well. until you have a smooth batter.
At this stage, you can leave the pancake batter for another hour or two, or cook with it straight away.
To cook: When you are ready to cook the pancakes, heat your bakestone (griddle) or large heavy based frying pan and add a knob of butter.
Beat the mixture again, adding more buttermilk if it is too thick. (it should be like a thick batter in consistency, and drop very slowly from a spoon – it will not be pourable)
Then drop spoonful’s of the mixture onto the hot griddle, adjusting the heat to make sure they cook slowly so they don’t burn before cooking all the way through.
Turn them over half way though cooking, or when they have puffed up and there are small holes appearing on the surface of them. Cook on the second side until well risen and golden brown.
To eat warm later, layer them in a heatproof dish, cover, and keep warm in the oven at about 120C/250F.
To eat immediately, as they are cooked, pile them onto a warm plate, let everyone butter them before drizzling honey or spooning jam over them.