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Stack of golden sourdough pancakes cooked in ghee with butter and maple syrup on a ceramic plate.

Long-Fermented Sourdough Pancakes

These easy long fermented sourdough pancakes are a cozy family favorite — light, golden, and perfectly tangy from active starter, cooked in ghee for crisp edges.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 8 hours 20 minutes
Servings: 4
Course: Breakfast
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Active sourdough starter
  • ¼ cup All-purpose flour
  • ¼ cup Cane sugar or sweetener of choice
  • ½ tsp cinnamon
  • 1 tsp Vanilla extract
  • 1 Egg
  • Pinch of sea salt
  • Ghee or butter for cooking
  • ½ tsp Baking soda
  • Splash of milk

Equipment

  • Mixing bowl
  • Measuring cups & spoons
  • Spatula or wooden spoon
  • Cast iron skillet
  • Plastic wrap or beeswax wrap

Method
 

  1. The Night Before
    In a medium bowl, combine sourdough starter, flour, sugar, cinnamon, vanilla, egg, and salt.
  2. Stir until smooth, cover the bowl with plastic wrap or a beeswax wrap, and let it ferment in the fridge overnight (8-12 hours)
    (Optional but helpful!) Leave a little note on top that says: “Add baking soda + milk before cooking!”
  3. In the morning, remove it from the fridge and let it sit at room temperature for 15–30 minutes while you preheat the skillet.
  4. Stir in ½ tsp baking soda + splash of milk, then cook as usual in ghee.
    The batter will immediately bubble and rise, becoming light and airy.
  5. Melt a bit of ghee in the skillet and pour ¼-cup scoops of batter.
  6. Cook 1–2 minutes per side until golden and crisp at the edges & serve warm with butter, maple syrup, or seasonal fruit.

Notes

  • The fridge ferment gives a gentle, sour flavor and tender crumb.
  • The batter becomes bubbly after adding baking soda — don’t skip this step!
  • Store leftovers covered in the fridge for 2–3 days, or freeze for up to 2 months.