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Fluffy Sourdough Discard Cinnamon Roll Pancakes with Easy Maple Glaze

sourdough discard cinnamon roll pancakes - featured image
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A cozy breakfast treat combining tangy sourdough discard with cinnamon roll flavors and a sweet maple glaze, perfect for lazy weekend mornings.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard (unfed or fed)
  • 1 cup (120 g) all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 2 tbsp granulated sugar
  • ⅛ tsp salt
  • ¾ cup (180 ml) milk (whole or 2%, or almond/oat milk for dairy-free)
  • 1 large egg (room temperature)
  • 3 tbsp unsalted butter (melted and slightly cooled)
  • ¼ cup (50 g) brown sugar
  • 2 tsp ground cinnamon
  • 2 tbsp butter (melted)
  • 1 cup (120 g) powdered sugar
  • 2 tbsp pure maple syrup
  • 1–2 tbsp milk (for glaze, dairy or non-dairy)
  • ½ tsp vanilla extract

Instructions

  1. In a large bowl, whisk together flour, baking powder, baking soda, granulated sugar, and salt.
  2. In another bowl, beat the egg, then stir in sourdough discard and milk. Add melted butter and mix gently until combined.
  3. Pour wet ingredients into dry ingredients and fold gently until just combined; small lumps are okay.
  4. In a small bowl, mix brown sugar, ground cinnamon, and melted butter to form a thick paste for the cinnamon swirl.
  5. Heat a non-stick skillet or griddle over medium heat (about 350°F). Pour about ¼ cup batter per pancake onto the griddle.
  6. Drop small spoonfuls of cinnamon swirl mixture onto each pancake and gently swirl with a toothpick or skewer.
  7. Cook pancakes until bubbles form on the surface and edges look set, about 3 minutes. Flip and cook another 2 minutes until golden and cooked through.
  8. While pancakes cook, whisk powdered sugar, maple syrup, vanilla extract, and milk in a small bowl until smooth and pourable.
  9. Stack pancakes on plates, drizzle generously with maple glaze, and serve warm.

Notes

Let the batter rest for 5 minutes before cooking for fluffier pancakes. Use medium or medium-low heat to avoid burning the cinnamon swirl. Gently swirl cinnamon mixture to keep pockets of flavor. The glaze can be stored in the fridge for up to a week. Pancakes freeze well and reheat best in toaster or oven.

Nutrition

Keywords: sourdough discard, cinnamon roll pancakes, maple glaze, breakfast, brunch, fluffy pancakes, easy recipe

Find it online: https://eliplate.com/fluffy-sourdough-discard-cinnamon-roll-pancakes-with-easy-maple-glaze-recipe/