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Fluffy Apple Cinnamon Sourdough Discard Pancakes

Fluffy Apple Cinnamon Sourdough Discard Pancakes - featured image
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These fluffy apple cinnamon sourdough discard pancakes are the perfect way to use up your sourdough discard. The tang from the discard cuts through the sweetness of the apples and maple syrup, creating a perfectly balanced, cloud-like pancake that’s ideal for lazy weekends or rushed weekday mornings.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 cup (240g) sourdough discard, unfed, at room temperature
  • ¾ cup (180ml) milk, whole or 2%
  • 1 large egg, at room temperature
  • 1 medium apple (about 150g), peeled and finely grated
  • 2 tablespoons (25g) packed brown sugar
  • 2 tablespoons (28g) unsalted butter, melted, plus more for the griddle
  • 1 teaspoon ground cinnamon
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the apple: Peel and finely grate the apple using a box grater. Place the grated apple in a clean kitchen towel or paper towel and gently squeeze out excess liquid. Set aside.
  2. Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, brown sugar, ground cinnamon, baking powder, baking soda, and salt until no lumps remain. Set aside.
  3. Combine the wet ingredients: In a large mixing bowl, whisk together the sourdough discard, milk, egg, melted butter, and vanilla extract until smooth and slightly frothy.
  4. Fold in the grated apple: Add the squeezed grated apple to the wet ingredients and stir gently to distribute evenly.
  5. Combine wet and dry: Pour the dry ingredients into the wet mixture. Use a spatula or wooden spoon to fold together gently until just combined—a few small lumps are fine. Do not overmix.
  6. Rest the batter: Let the batter rest at room temperature for 15-20 minutes. Small bubbles should form on the surface.
  7. Preheat the griddle: While the batter rests, place a griddle or large non-stick skillet over medium heat. Add a small pat of butter and let it melt, swirling to coat the surface. The pan is ready when a drop of water sizzles and evaporates immediately.
  8. Cook the pancakes: Using a ladle or ¼-cup measure, pour batter onto the hot griddle, leaving about 2 inches between each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip gently with a thin spatula and cook for another 1-2 minutes, until the other side is golden brown and the pancake feels springy.
  9. Keep warm: Transfer cooked pancakes to a baking sheet in a 200°F oven or a cooling rack covered with a clean kitchen towel to keep warm while cooking the remaining batches.
  10. Repeat: Continue with the remaining batter, adding a little more butter to the griddle between batches. If the batter thickens too much, add a splash of milk to thin it out.
  11. Serve immediately: Stack the pancakes on plates, top with your favorite toppings, and enjoy while warm.

Notes

Don’t skip the 15-20 minute rest period—it’s essential for fluffy pancakes. Use discard that’s 2-3 days old for a more pronounced tang. For best results, grate the apple finely and squeeze out excess liquid. The first pancake is always a test—adjust heat if needed. To keep pancakes warm, place them in a single layer on a baking sheet in a 200°F oven; do not stack them or they will steam.

Nutrition

Keywords: sourdough discard pancakes, apple cinnamon pancakes, fluffy pancakes, sourdough discard recipe, easy pancake recipe, fall breakfast

Find it online: https://platebelle.com/fluffy-apple-cinnamon-sourdough-discard-pancakes-easy-recipe/