Description
Fluffy, sweet pancakes made with sourdough discard and coated in a crunchy cinnamon sugar crust. This easy, forgiving recipe turns leftover starter into a delicious breakfast treat in under 20 minutes.
Ingredients
Scale
- 1 cup (240g) sourdough discard
- 1 cup (120g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 large egg
- 1/2 cup (120ml) milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup (100g) brown sugar (for dredge)
- 2 teaspoons ground cinnamon (for dredge)
- 2 tablespoons melted butter (for dredge)
Instructions
- In a large bowl, whisk together sourdough discard, milk, melted butter, egg, and vanilla extract until smooth.
- Add flour, baking powder, baking soda, granulated sugar, and salt. Whisk gently until just combined; do not overmix. Lumps are acceptable.
- In a small bowl, mix brown sugar, cinnamon, and 2 tablespoons of melted butter until it resembles wet sand.
- Heat a non-stick skillet or griddle over medium-low heat for 3 minutes. Test readiness by flicking water drops onto the surface; they should dance and evaporate.
- Lightly grease the pan. Pour 1/4 cup of batter per pancake, cooking 2-3 at a time.
- Cook until bubbles form on the surface and pop, leaving holes that don’t fill back in (about 2-3 minutes). Flip carefully.
- Cook the second side for 1-2 minutes until golden brown.
- While the pancake is still hot, brush the top lightly with melted butter or dip the edge.
- Drop the hot pancake into the cinnamon sugar mixture and gently roll to coat both sides evenly.
- Serve immediately while hot and the crust is crunchy.
Notes
Do not overmix the batter to ensure fluffy pancakes. Let the batter rest for 10-15 minutes if time permits for better texture. Keep the pan clean between batches to prevent burnt bits. Store leftover batter in the fridge for up to 24 hours. Freeze cooked pancakes for up to 2 months; reheat in a toaster to restore crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 pancake with sugar
- Calories: 280
- Sugar: 18
- Sodium: 250
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 1
- Protein: 6
Keywords: sourdough discard, cinnamon sugar pancakes, easy breakfast, sourdough recipes, quick pancakes, gluten-free option, vegan option