I've made these quite a few times. Overnight is definitely the way to go. I don't worry about overmixing the first round and don't overtax once I add the baking soda/ powder the morning of. I do add a little extra milk so they're not too thick.
Mix wet ingredients in bowl and add dry ingredients except baking soda/ powder
Wet Ingredients
- 1 cup (240 g) sourdough starter (sourdough discard or active sourdough starter)
- 2 large eggs
- 1 cup (240 ml) milk, plus more as needed
- 3 tbsp. (42 g) melted butter or oil, plus more to coat the skillet
Dry Ingredients
- 1 1/2 cups (190 g) all purpose flour
- 2 tbsp. (24 g) sugar
- 1/2 tsp. fine sea salt
- Add morning of:
- 2 tsp. baking powder
- 1 tsp. baking soda
For thick and fluffy pancakes: Combine the wet and dry ingredients EXCEPT for the baking powder and baking soda. Whisk well, cover and chill overnight. The next day, sift the powders directly over the bowl and whisk again to combine. The texture should be thick, bubbly, and pourable. Add extra milk, 1 tbsp at a time, to thin out the texture if needed. Let the batter sit for at least 5 minutes to aerate; it should be nice and bubbly before using. The batter can be used cold.
For thin and fluffy pancakes: Add all of the ingredients together and chill overnight. No need to add the leavening agents separately.
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