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Sourdough Discard Cinnamon Sugar Pancakes - featured image

Sourdough Discard Cinnamon Sugar Pancakes

  • Author: Harper
  • Total Time: 35 minutes
  • Yield: 12 servings 1x

Description

Tender, fluffy pancakes made with sourdough discard, coated in a sweet cinnamon sugar mixture. A perfect zero-waste brunch option that balances tangy starter with comforting sweetness.

Ingredients

Scale
  • 1 cup (240g) sourdough discard
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 large eggs, room temperature
  • 1 cup (240ml) milk (whole milk or buttermilk)
  • 4 tablespoons (60g) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • ½ cup (100g) granulated sugar
  • 2 teaspoons ground cinnamon
  • Pinch of salt
  • Extra butter or neutral oil for greasing the pan

Instructions

  1. Ensure eggs and milk are at room temperature. Melt butter and let it cool slightly.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and a pinch of salt.
  3. In a large bowl, whisk the sourdough discard, eggs, milk, melted butter, and vanilla extract until smooth.
  4. Pour the dry ingredients into the wet ingredients. Gently fold together with a spatula until just combined; leave the batter slightly lumpy to avoid tough pancakes.
  5. Heat a non-stick skillet or griddle over medium heat. Test readiness by flicking water drops onto the surface; they should sizzle and dance.
  6. Lightly grease the pan. Scoop about ¼ cup of batter per pancake.
  7. Cook for 2-3 minutes until bubbles form on the surface and pop, leaving holes that don’t fill in. Edges should look set.
  8. Flip gently and cook for another 1-2 minutes until golden brown.
  9. While pancakes cook, mix granulated sugar, cinnamon, and a pinch of salt in a small bowl.
  10. Immediately sprinkle the cinnamon sugar mixture onto hot pancakes as they finish cooking to help the sugar adhere.
  11. Serve immediately with warm maple syrup, whipped cream, or fresh fruit.

Notes

Do not overmix the batter; lumps are good for fluffy texture. Control heat carefully to prevent burning. Wipe the pan between batches to remove burnt butter bits. Keep finished pancakes warm in a 200°F oven on a wire rack. For best results, apply cinnamon sugar while pancakes are hot.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 pancake
  • Calories: 180
  • Sugar: 12
  • Sodium: 250
  • Fat: 6
  • Saturated Fat: 3
  • Carbohydrates: 28
  • Fiber: 1
  • Protein: 5

Keywords: sourdough discard, cinnamon sugar pancakes, brunch recipes, zero waste cooking, fluffy pancakes, weekend breakfast

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Find it online: https://warmdinner.online/sourdough-discard-cinnamon-sugar-pancakes-perfect-brunch/