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Easy Fluffy Cinnamon Sugar Sourdough Discard Pancakes

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These sourdough discard pancakes are light, fluffy, and swirled with caramelized cinnamon sugar. They solve the eternal sourdough discard problem while delivering a breakfast that feels special without requiring a ton of effort.

Ingredients

Scale
  • 1 cup (240g) sourdough discard, unfed and straight from the fridge
  • 1 cup (240ml) whole milk, room temperature
  • 1 large egg, room temperature
  • 2 tablespoons (28g) unsalted butter, melted and slightly cooled (plus more for the griddle)
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • For the cinnamon sugar swirl: ¼ cup (50g) granulated sugar mixed with 1½ tablespoons ground cinnamon

Instructions

  1. Combine the wet ingredients: In a large bowl, whisk together the sourdough discard, milk, egg, melted butter, sugar, and vanilla extract until smooth. Let sit for 5 minutes.
  2. Mix the dry ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt until no lumps remain.
  3. Combine wet and dry: Pour the dry ingredients into the wet mixture. Stir gently until just combined (a few lumps are fine). The batter should be thick but pourable.
  4. Let the batter rest: Cover the bowl and let the batter rest for 10-15 minutes at room temperature.
  5. Prepare the cinnamon sugar: While the batter rests, mix the granulated sugar and cinnamon in a small bowl.
  6. Preheat and butter the griddle: Place a griddle or skillet over medium heat. Add a pat of butter and let it melt, swirling to coat the surface.
  7. Pour the batter: Using a ¼-cup measure, pour the batter onto the griddle, leaving about 2 inches between each pancake.
  8. Add the cinnamon sugar swirl: Immediately after pouring each pancake, sprinkle about 1 teaspoon of the cinnamon sugar mixture evenly over the surface. Do not stir it in.
  9. Watch for bubbles: Cook for 2-3 minutes, until bubbles form on the surface and the edges look set. The bottom should be golden brown.
  10. Flip carefully: Slide a spatula under the pancake and flip it in one confident motion. Cook for another 1-2 minutes, until the second side is golden brown and the pancake feels springy.
  11. Keep warm: Transfer cooked pancakes to a baking sheet in a 200°F oven while you finish the remaining batter.
  12. Repeat with remaining batter: Add more butter to the griddle between batches as needed.

Notes

Temperature control is everything. If the griddle is too hot, the cinnamon sugar will burn before the pancake cooks through. Too cool, and the pancakes will spread into thin, flat discs. The ideal temperature is medium heat—about 350°F. Don’t overmix the batter; mix until the flour disappears, then stop. Resting time is non-negotiable for fluffiness. Use room temperature ingredients for even cooking. Butter the griddle between batches for best caramelization.

Nutrition

Keywords: sourdough discard pancakes, cinnamon sugar pancakes, fluffy pancakes, sourdough discard recipe, easy breakfast

Find it online: https://lenatable.com/easy-fluffy-cinnamon-sugar-sourdough-discard-pancakes/