All-purpose wheat flour
A refined common-wheat flour blended for a broad range of baking; its protein and behavior vary with wheat, milling and market.
Modern method
Overnight sourdough pancakes
Classic Sourdough Pancakes
Buttermilk, flour and sourdough discard rest overnight before eggs and baking soda turn the sponge into a griddle batter. The finished pancakes are tender and lightly tangy.
History
Sourdough hotcakes fed travellers during western North American gold rushes and became a familiar food in remote Alaskan households that maintained starters when commercial yeast was hard to replace. The Klondike association dates to the gold rush of 1896–1899, but this buttermilk-and-discard formula is a contemporary recipe. Its overnight sponge supplies tang while baking soda lightens the batter just before griddling.
Ingredients
Yield 24 medium pancakes · Scaling: source batch only
Sourdough starterunfed discard, for the overnight sponge
227 g
Buttermilkovernight sponge
454 g
All-purpose wheat flourovernight sponge
240 g
Granulated sugarovernight sponge
28 g
Eggbatter
2 large
Vegetable oil (optional)choose this or 57 g melted butter
50 g
Butter (optional)melted; choose this or 50 g vegetable oil
57 g
Baking sodabatter
4.9 mL1 tsp as recorded
Table saltbatter
3.7 mL¾ tsp as recorded
Method
Risks and precautions · Standard risk
Raw flour and eggs
Uncooked flour can carry E. coli or Salmonella, and raw eggs can carry Salmonella.
Hazard sourceDo not taste uncooked sponge or batter; cook the pancakes by the recipe's griddle instructions and wash hands and flour- or egg-contact surfaces with hot, soapy water.
Control sourceRaw flour and eggs can carry harmful bacteria. Do not taste the sponge or uncooked batter; cook the pancakes before eating and wash hands, tools and worktops after handling the raw ingredients.
- Stir the sourdough discard, buttermilk, flour and sugar in a large bowl. Cover and rest at 65–70°F (18–21°C) for about 12 hours.
- Beat the eggs with either the oil or the melted butter. Fold this mixture into the overnight sponge just until combined.
- Stir in the baking soda and salt. Preheat a lightly greased griddle.
- Pour the batter onto the griddle in ¼-cup portions. Cook until bubbles form and pop on top, then turn each pancake and cook until the underside is browned.
- Serve immediately, or hold the cooked pancakes in a warm oven until serving.
Conditions
Yield24 medium pancakes
Active time42 min
Fermentation12 h
Temperature18–21°C
Temperature controlAmbient, monitored
Places
United States
Modern adaptation · Country evidenceCountry of this published baking formula, not a claim that pancakes originated here.
Alaska
Historical attestation · Region evidenceSourdough hotcake tradition; the extension's hotcake formula differs from this recipe.
Yukon
Historical attestation · Region evidenceKlondike Gold Rush sourdough pancakes, not attestation of this formula.
Related
Made from
Baking soda
Baking soda is food-grade sodium bicarbonate, a single alkaline powder that releases carbon dioxide when it meets acid in a wet batter. It lifts quick breads without a living culture.
Butter
Butter is a milk-fat emulsion made by churning cream. It enriches dough or finishes bread; melted, cool and room-temperature butter serve different recipe roles.
Chicken egg
Chicken eggs supply proteins and yolk fats that set and emulsify. Atlas breads use them in enriched doughs, surface washes and a sourdough pancake batter mixed after fermentation.
Cultured buttermilk
Cultured buttermilk is skim milk soured with a lactic starter into a tangy drink. This Canadian home method sets the milk without churning cream.
Vegetable oil
A broad kitchen label for edible oils pressed or extracted from many plant sources, each with its own flavor, composition and handling needs.
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Sources
King Arthur BakingInspiration
Classic Sourdough Pancakesovernight sponge ingredients
65–70°F (18–21°C) and approximately 12 hours
yield and final batter ingredients
Centers for Disease Control and PreventionSafety
Raw Flour and DoughUncooked flour and raw eggs may carry pathogens; do not taste pancake batter, cook according to the recipe, and clean contacted surfaces.
Parks CanadaHistory
Chilkoot Trail Sourdough Starter and FlapjacksSourdough pancakes were common food during the Klondike Gold Rush of 1896–1899; the displayed heritage recipe is a distinct modern adaptation.
University of Alaska Fairbanks Cooperative Extension ServiceHistory · Method
SourdoughSourdough hotcakes were part of Alaskan mining and homesteading foodways; baking soda is added after sponge fermentation in the extension's separate hotcake method.