Step 1

To make the overnight sponge: In a large bowl, stir together the unfed starter, buttermilk, flour, and sugar.

Step 2

Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight. The starter before the overnight rest (left) and after (right); it expands and becomes more bubbly.

Step 3

To make the batter: In a small bowl or mixing cup, beat together the eggs and oil or butter. Add the egg mixture to the overnight sponge, stirring just to combine.

Step 4

Add the baking soda and salt, stirring to combine. The batter will expand and may bubble a bit.

Step 5

To cook the sourdough pancakes: Pour the batter by the 1/4-cupful onto a preheated, lightly greased griddle. Cook until bubbles form and pop on the top side of the pancakes, then turn over and cook until browned underneath.

Step 6

Serve the pancakes immediately with your favorite toppings; or hold in a warm oven until ready to serve.

Step 7

Storage instructions: Store any leftover sourdough pancakes in the refrigerator for a day or two; freeze for longer storage.