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Fluffy Sourdough Discard Pancakes with Cinnamon Butter

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These fluffy pancakes use sourdough discard for a tender texture and subtle tang, topped with a rich cinnamon butter that melts perfectly over warm stacks. A cozy, easy breakfast treat with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard
  • 1 cup (120 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons granulated sugar
  • ¾ cup (180 ml) milk (whole or 2%)
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted plus extra for cooking
  • 1 teaspoon vanilla extract
  • For cinnamon butter:
  • ½ cup (115 g) unsalted butter, softened
  • 1 tablespoon ground cinnamon
  • 2 tablespoons brown sugar
  • A pinch of salt

Instructions

  1. In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and 2 tablespoons granulated sugar until evenly mixed (about 2 minutes).
  2. In a separate bowl, whisk 1 cup sourdough discard with ¾ cup milk, 1 large room temperature egg, 3 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth and slightly frothy (about 3 minutes).
  3. Pour the wet mixture into the dry ingredients and gently fold with a spatula just until combined. The batter should be slightly lumpy; avoid overmixing (about 2 minutes).
  4. Preheat a non-stick skillet or griddle over medium heat and lightly brush with butter. Heat until a drop of water sizzles but does not burn (about 5 minutes).
  5. Using a ¼ cup measure, pour batter onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook the other side for 1-2 minutes until golden brown. Adjust heat as needed.
  6. While pancakes cook, mix ½ cup softened butter with 1 tablespoon ground cinnamon, 2 tablespoons brown sugar, and a pinch of salt in a small bowl until smooth.
  7. Serve pancakes warm, stacked and topped with generous spoonfuls of cinnamon butter. Optionally drizzle with maple syrup or honey.

Notes

Do not overmix the batter; lumps are good. Use room temperature eggs for best rise. Adjust skillet heat to avoid burning. Let batter rest 10-15 minutes if possible for extra fluffiness. Butter the pan lightly and occasionally brush with oil to prevent scorching. Flip pancakes only once when bubbles form and edges set.

Nutrition

Keywords: sourdough discard pancakes, fluffy pancakes, cinnamon butter, easy breakfast, sourdough recipe, leftover sourdough, pancake recipe, cozy breakfast

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