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Fluffy Sourdough Discard Pancakes Recipe with Easy Maple Butter Drizzle

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These fluffy sourdough discard pancakes combine a subtle tang with a soft, airy texture, topped with a rich maple butter drizzle for a cozy and delicious breakfast treat.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard
  • 1 cup (120 g) all-purpose flour
  • 1 tablespoon (15 ml) baking powder
  • ½ teaspoon (2.5 ml) baking soda
  • ¼ teaspoon (1.25 ml) salt
  • 2 tablespoons (25 g) granulated sugar
  • 1 cup (240 ml) milk (whole milk preferred, almond or oat milk can be used)
  • 1 large egg (room temperature)
  • 3 tablespoons (42 g) unsalted butter, melted plus extra for cooking
  • Pure maple syrup (for drizzle)
  • Butter (softened, for maple butter drizzle)

Instructions

  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until well combined.
  2. In a separate bowl, whisk the milk, egg, and melted unsalted butter until smooth. Ensure the butter is warm but not hot.
  3. Add the sourdough discard to the wet mixture and stir gently, keeping some lumps for texture.
  4. Pour the wet ingredients into the dry ingredients and fold just until no dry streaks remain. Do not overmix; a few lumps are okay.
  5. Preheat a non-stick skillet or griddle over medium heat and brush with melted butter. Test heat by sprinkling a few drops of water; they should sizzle immediately.
  6. Scoop about ¼ cup (60 ml) batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
  7. Flip carefully and cook for another 1-2 minutes until golden and cooked through.
  8. Transfer cooked pancakes to a cooling rack set inside a baking sheet or keep warm in a 200°F (95°C) oven while finishing the rest.
  9. In a small bowl, mix softened butter with enough pure maple syrup to create a smooth, pourable maple butter drizzle.
  10. Stack pancakes, drizzle generously with maple butter, and serve immediately.

Notes

If batter is too thick, add a splash more milk; if too thin, add a tablespoon of flour. Use medium heat to avoid burning. Flip pancakes only once when bubbles appear and edges look set. Let batter rest 5-10 minutes for better rise and flavor. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use plant-based milk and vegan butter. Maple butter drizzle clings better than syrup alone.

Nutrition

Keywords: sourdough discard pancakes, fluffy pancakes, maple butter drizzle, easy breakfast, sourdough recipe, weekend brunch, homemade pancakes

Find it online: https://emmayum.com/fluffy-sourdough-discard-pancakes-recipe-with-easy-maple-butter-drizzle/