Description

A fast, cheap, and kid-approved breakfast recipe that uses sourdough discard to create fluffy pancakes coated in a sweet cinnamon-sugar crust. Perfect for busy mornings and zero-waste cooking.

Ingredients

Scale

1 cup (240g) sourdough discard
1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons granulated sugar (for batter)
2 large eggs
¾ cup (180ml) milk
1 teaspoon vanilla extract
½ cup (100g) granulated sugar (for coating)
1 ½ teaspoons ground cinnamon
Butter (for cooking)

Instructions

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 2 tablespoons of sugar.
In a separate medium bowl or large measuring cup, whisk the eggs, milk, vanilla, and sourdough discard until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; lumps are okay.
In a small shallow bowl, mix the ½ cup sugar and cinnamon for the coating.
Heat a non-stick skillet or griddle over medium heat and add a tablespoon of butter.
Pour about ¼ cup of batter for each pancake onto the hot pan. Cook for 2-3 minutes until bubbles form and pop, and edges look set.
Flip the pancake and cook for another 1-2 minutes until golden brown.
Remove the pancake from the pan and immediately roll it in the cinnamon sugar mixture to coat both sides.
Serve warm.

Notes

Do not overmix the batter to avoid tough pancakes. Keep the pan at medium heat to prevent burning due to the acidity of the sourdough. Wipe the pan between batches to remove burnt sugar bits. These pancakes freeze well and can be reheated in a toaster.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 4 pancakes per servi
Calories: 320
Sugar: 18
Sodium: 350
Fat: 8
Saturated Fat: 4
Carbohydrates: 55
Fiber: 2
Protein: 8

Keywords: sourdough discard, cinnamon sugar pancakes, quick breakfast, family breakfast, zero waste, cheap meals, kid-friendly