Fluffy Sourdough Discard Pancakes Recipe with Easy Maple Butter Topping
These fluffy sourdough discard pancakes are quick and easy to make, featuring a subtle tang from the discard and a creamy maple butter topping that adds a sweet finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 9 pancakes (3 pancakes per serving), serves 3 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- ½ cup (120g) sourdough discard (unfed or fed; mild discard preferred)
- 1 cup (120g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons sugar (granulated or brown)
- ¼ teaspoon salt
- ¾ cup (180ml) milk (whole milk preferred, any milk or dairy-free alternative works)
- 1 large egg (room temperature)
- 2 tablespoons unsalted butter, melted (plus extra for cooking and maple butter)
- 1 teaspoon pure vanilla extract
- ¼ cup (60ml) maple syrup (for maple butter topping)
Instructions
- In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, 2 tablespoons sugar, and ¼ teaspoon salt.
- In another bowl, whisk ½ cup sourdough discard, ¾ cup milk, 1 large egg, 2 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined; a few lumps are okay.
- Preheat a nonstick skillet or griddle over medium heat for 3-5 minutes and lightly butter the surface.
- Pour ¼ cup batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden brown.
- While pancakes cook, melt 2 tablespoons unsalted butter in a small saucepan over low heat. Stir in ¼ cup maple syrup and cook for 1-2 minutes until combined and slightly thickened. Keep warm.
- Serve pancakes warm, stacked and topped with generous amounts of warm maple butter. Add extra maple syrup if desired.
Notes
Do not overmix the batter; a few lumps are fine for tender pancakes. Use medium heat to avoid burning. Let batter rest 5-10 minutes before cooking for best results. Keep cooked pancakes warm in a 200°F oven if needed. Fresh leavening agents ensure better rise.
Nutrition
- Serving Size: 3 pancakes with mapl
- Calories: 375
- Sugar: 12
- Sodium: 350
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 50
- Fiber: 1
- Protein: 7
Keywords: sourdough discard pancakes, fluffy pancakes, maple butter topping, easy breakfast, sourdough recipes, weekend brunch