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Fluffy Cinnamon Sugar Sourdough Discard Pancakes: Easy & Best Recipe

Fluffy Cinnamon Sugar Sourdough Discard Pancakes - featured image
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These fluffy cinnamon sugar sourdough discard pancakes are tangy, sweet, and impossibly light, with a crackly cinnamon sugar crust. They use simple pantry ingredients, come together in under 30 minutes, and are the perfect way to use up sourdough discard.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ cup (120g) sourdough discard, unfed and at room temperature
  • ½ cup (120ml) milk (whole milk preferred)
  • 1 large egg, at room temperature
  • 2 tablespoons (28g) unsalted butter, melted and slightly cooled, plus extra for the skillet
  • 2 tablespoons (25g) granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • For the cinnamon sugar coating: ¼ cup (50g) granulated sugar mixed with 1½ teaspoons ground cinnamon

Instructions

  1. Mix the cinnamon sugar coating: In a small bowl, combine ¼ cup (50g) granulated sugar with 1½ teaspoons ground cinnamon. Stir well and set aside.
  2. Whisk the dry ingredients: In a large mixing bowl, whisk together 1 cup (120g) all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
  3. Combine the wet ingredients: In a separate medium bowl, whisk together ½ cup (120g) sourdough discard, ½ cup (120ml) milk, 1 large egg, 2 tablespoons (28g) melted butter, 2 tablespoons (25g) granulated sugar, and 1 teaspoon vanilla extract until smooth and slightly frothy.
  4. Mix the batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined. A few lumps are fine. Do not overmix.
  5. Let the batter rest (optional but recommended): Let the batter sit for 5 minutes at room temperature to allow the flour to hydrate and the baking powder to activate.
  6. Preheat the skillet: Place a non-stick skillet or griddle over medium heat. Add about 1 tablespoon of butter and let it melt, swirling to coat the surface. The butter should sizzle gently.
  7. Cook the pancakes: Pour about ¼ cup (60ml) of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip carefully with a thin spatula and cook for another 1 to 2 minutes on the second side, until golden brown and springy to the touch.
  8. Coat with cinnamon sugar: As soon as you remove each pancake from the skillet, place it on a plate and immediately sprinkle both sides generously with the cinnamon sugar mixture. Press gently to adhere.
  9. Repeat with remaining batter: Wipe the skillet clean with a paper towel between batches and add fresh butter. Continue with the remaining batter.
  10. Keep warm while cooking: Place finished pancakes on a baking sheet in a 200°F (95°C) oven to keep warm. Do not stack directly without parchment paper to prevent sticking.

Notes

For best results, use discard that is not too old (less than 2 weeks in the fridge). Overmixing the batter will make pancakes tough. Coat pancakes with cinnamon sugar immediately after cooking while still hot. Wipe the skillet between batches to prevent burnt bits from sticking. Letting the batter rest for 5 minutes improves fluffiness.

Nutrition

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

Find it online: https://tastypierecipes.com/fluffy-cinnamon-sugar-sourdough-discard-pancakes-easy-and-best-recipe/