Easy Sourdough Discard Pancakes with Cinnamon Honey Butter
Light and fluffy with crisp edges, these quick and easy sourdough discard pancakes are delicious and full of flavor, making them pancakes you can feel good about! Sourdough starter discard adds a depth of flavor and a nutrient boost to make this your new go-to breakfast recipe.
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Of all the sourdough recipes on the blog, how in the world do I not have a sourdough discard pancake recipe?!
Unheard of, frankly. But don’t worry- I’m here to fix it!
These sourdough discard pancakes are a spin off of my einkorn and and fresh milled wheat pancakes, but with a sourdough twist. They are also topped with an easy and delicious cinnamon honey butter, which first made its debut in this einkorn cornbread recipe.
SO. GOOD. Especially when paired with fluffy pancakes.
Let’s make them!
Quick Recipe Snapshot
TOTAL TIME: About 30 minutes!
SERVES: 12(ish) pancakes, depending on how big or small you make ’em 🙂
STORAGE: Leftovers store well in the fridge for up to 3 days. Pancakes also freeze well.
BEST SERVED WITH: I love to serve these pancakes with cinnamon honey butter and a drizzle of maple syrup. Whipped cream, raspberry syrup, and fresh fruit are all good options.
Why You’ll Love This Recipe
Ingredients You’ll Need
This is a quick overview of essential ingredients needed to make this recipe. Be sure to check out the recipe card below for the full list!
Tips for Preparing to Make This Recipe
- The extra step of letting the batter sit for 10-15 minutes really does help make a lighter, fluffier pancake!
- Be sure to not overcrowd the pan while cooking the pancakes. I wouldn’t do more than 3 at a time. This will make them much easier to flip!
- Use a 1/4 cup measuring cup or medium size cookie scoop to easily scoop and drop the pancake batter onto the pan. This will also keep them more uniform in size.
- If you don’t have buttermilk on hand, you can use the same amount of regular milk and add 1 tbsp of white vinegar. Let the milk and vinegar mixture sit on the counter for a few minutes before adding to the batter. You can also use milk kefir!
- You could easily do many variations of this recipe. Chocolate chips or blueberries would make easy and delicious additions. Top with maple syrup, homemade raspberry syrup and whipped cream, cooked or fresh fruit… YUM.
Be sure to check out the full recipe and ingredient list below!
How to Make Sourdough Discard Pancakes
- Begin by melting the butter. Set aside to let it cool briefly while you prepare the other ingredients.
- In a large mixing bowl, whisk together flour, salt, sugar, baking powder and baking soda.
- In another small bowl, whisk together the milk, vanilla extract, sourdough discard, and eggs until frothy.
- Add in the cooled melted butter to the wet ingredients, mixing until combined, then add the dry ingredients, mixing well.
- Let the batter rest for 10-15 minutes before preheating a cast iron skillet or griddle to medium heat.
- Once the batter has had a chance to rest and the pan is nice and hot, add a small amount of butter or coconut oil to the pan.
- Using a small measuring cup, begin pouring the batter into the pan.
- Cook pancakes for a few minutes on one side, then flip. You will know when they are ready to flip by watching the bubbles. Once all the bubbles have popped and no new bubbles are forming, you know they are ready to flip.
- Once the pancakes have fully cooked and are a nice golden brown, transfer them to a plate and cover with a light towel to keep them warm until ready to serve.
- Serve warm with a large dollop of cinnamon honey butter and maple syrup. Enjoy!
Cinnamon Honey Butter
- All you need is butter, cinnamon, honey, and a little salt! Combine together, making sure to mix well.
- Quick Tip: If the butter is too hard and cold, it won’t blend, and melted butter won’t whip. Leave a stick of butter on the counter to warm up to room temperature for a half hour or longer. If you find yourself in a pinch for softened butter, you can always use the microwave to quickly soften. I usually stick mine in a bowl (in case it starts to melt slightly) and microwave it for 10-15 seconds at a time until soft.
- Cinnamon honey butter will store well in the fridge or on the counter for up to a week.
Recipe FAQs
Yes! Pancakes freeze extremely well. After cooking, let them cool and then add to an airtight, freezer-safe container (I usually use gallon sized Ziploc bags). When you are ready to eat them, reheat them by placing them in the oven, toasting them in the toaster, or popping in the microwave until warm, and then add your preferred toppings.
If you find yourself with extra pancakes, you can store them in an airtight container in the fridge for a few days or stick them in the freezer for later use.
These pancakes do have the added benefit of fermented sourdough starter discard.
More Sourdough Recipes
Check out these reader favorites, straight from my log cabin kitchen!
Pin it For Later!
Sourdough Discard Pancakes with Cinnamon Honey Butter
Ingredients
Sourdough Pancakes
- 6 tbsp butter melted
- 1 1/2 cups buttermilk
- 2 eggs
- 3/4 cup sourdough starter discard
- 1 tsp pure vanilla extract
- 1/2 cup sugar
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 cups all purpose flour
Cinnamon Honey Butter
- 1 stick butter softened
- 2 tbsp honey
- 1/4 tsp cinnamon
- Pinch salt to taste
Instructions
- Begin by melting the butter. Set aside to let it cool briefly while you prepare the other ingredients.
- In a large mixing bowl, whisk together flour, salt, sugar, baking powder and baking soda.
- In another small bowl, whisk together the milk, vanilla extract, sourdough discard, and eggs until frothy.
- Add in the cooled melted butter to the wet ingredients, mixing until combined, then add the dry ingredients, mixing well.
- Let the batter rest for 10-15 minutes before preheating a cast iron skillet or griddle to medium heat.
- Once the batter has had a chance to rest and the pan is nice and hot, add a small amount of butter or coconut oil to the pan.
- Using a small measuring cup, begin pouring the batter into the pan.
- Cook pancakes for a few minutes on one side, then flip. You will know when they are ready to flip by watching the bubbles. Once all the bubbles have popped and no new bubbles are forming, you know they are ready to flip.
- Once the pancakes have fully cooked and are a nice golden brown, transfer them to a plate and cover with a light towel to keep them warm until ready to serve.
- Serve warm with a generous dollop of cinnamon honey butter and maple syrup. Enjoy!
Notes
- The extra step of letting the batter sit for 10-15 minutes really does help make a lighter, fluffier pancake!
- Be sure to not overcrowd the pan while cooking the pancakes. I wouldn’t do more than 3 at a time. This will make them much easier to flip!
- Use a 1/4 cup measuring cup or medium size cookie scoop to easily scoop and drop the pancake batter onto the pan. This will also keep them more uniform in size.
- If you don’t have buttermilk on hand, you can use the same amount of regular milk and add 1 tbsp of white vinegar. Let the milk and vinegar mixture sit on the counter for a few minutes before adding to the batter. You can also use milk kefir!
- You could easily do many variations of this recipe. Chocolate chips or blueberries would make easy and delicious additions. Top with maple syrup, homemade raspberry syrup and whipped cream, cooked or fresh fruit… YUM.
- Storage: Cover leftovers tightly and store in the fridge for up to 3 days.
- Freezing Instructions: These sourdough discard pancakes will freeze well for up to 3 months. Store cooked, cooled pancakes in an airtight, freezer-safe container. Reheat frozen pancakes in the microwave or in a 350°F oven. Place pancakes on a lined baking sheet and cover with aluminum foil. Bake for 8-10 minutes or until defrosted and warm.
If you loved this sourdough discard pancake recipe, be sure to come back and leave a 5 star rating and a comment! I would love to know how this recipe turned out for you. Tag me on Instagram with your creations @ourhandcraftedhomeblog.
