Description
Fluffy, forgiving pancakes made with sourdough discard and coated in a buttery cinnamon-sugar mixture for a breakfast that tastes like a cinnamon roll.
Ingredients
Scale
- 1 cup (240g) sourdough discard
- 1 ½ cups (190g) all-purpose flour
- 2 tablespoons (25g) sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons (30g) melted butter
- ½ cup (100g) granulated sugar (for coating)
- 1 ½ teaspoons ground cinnamon (for coating)
- 3 tablespoons (45g) melted butter (for coating)
- Pinch of nutmeg (optional)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until uniform.
- In a separate medium bowl or measuring cup, whisk the milk, egg, vanilla extract, and melted butter until creamy and incorporated.
- Pour the wet ingredients into the dry ingredients and add the sourdough discard. Stir gently with a spatula until just moistened; do not overmix. Small lumps are okay.
- Melt the 3 tablespoons of butter for the coating in a small bowl. In another shallow bowl or plate, mix the granulated sugar, cinnamon, and nutmeg (if using).
- Heat a non-stick skillet or griddle over medium heat. Test readiness by sprinkling water drops; they should sizzle and dance.
- Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and pop, and edges look set.
- Flip the pancakes and cook for another 1-2 minutes until golden brown on the second side.
- While the pancake is still hot, dip one side into the melted coating butter, then immediately place it onto the cinnamon sugar mixture to coat. Flip and coat the other side if desired.
- Serve immediately. Keep finished pancakes warm in a 200°F oven on a wire rack while cooking the rest of the batch.
Notes
Do not overmix the batter to ensure fluffy pancakes. Keep skillet heat at medium to prevent burning the sugar coating. For best texture, serve immediately; leftovers can be reheated in a toaster to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 medium pancake
- Calories: 280
- Sugar: 18
- Sodium: 250
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 42
- Fiber: 1
- Protein: 6
Keywords: sourdough discard, cinnamon sugar pancakes, breakfast, brunch, easy pancakes, sourdough recipes, fluffy pancakes