Easy Sourdough Discard Pancakes with Cinnamon Honey Butter

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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.

a stack of sourdough discard pancakes on a white plate topped with butter and syrup

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 freshly milled pancake recipe, 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!

Why You’ll Love This Recipe

  • LIGHT + FLUFFY: These pancakes maintain that light and fluffy texture we all love!
  • CINNAMON HONEY BUTTER: Otherwise known as pure HEAVEN. It’s only three ingredients, quick to whip up, and takes these pancakes to another level of delicious.
  • USE UP SOURDOUGH DISCARD: I love to use up my sourdough discard in all kinds of sourdough discard recipes! Sourdough chocolate chip cookies and sourdough discard pizza crust are among some of my family’s favorites.

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!

  • Flour: I used unbleached organic all purpose flour in this recipe.
  • Buttermilk: If you don’t have any buttermilk on hand, you can always make it using milk and vinegar (see note below). You can also swap to use regular milk.
  • Sourdough Starter: You can use either active starter or discard for this recipe.
  • Butter: You can use salted or unsalted, whatever you like!
  • Favorite Toppings: Maple syrup, sweetened whip cream, berries, chocolate chips… the options are endless (and delicious!)

Tips for Preparing to Make This Recipe

  1. The extra step of letting the batter sit for 10-15 minutes really does help make a lighter, fluffier pancake!
  2. 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!
  3. 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.
  4. 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!
  5. 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

  1. Begin by melting the butter. Set aside to let it cool briefly while you prepare the other ingredients.
  2. In a large mixing bowl, whisk together flour, salt, sugar, baking powder and baking soda.
  3. In another small bowl, whisk together the milk, vanilla extract, sourdough discard, and eggs until frothy.
  4. Add in the cooled melted butter to the wet ingredients, mixing until combined, then add the dry ingredients, mixing well.
  5. Let the batter rest for 10-15 minutes before preheating a cast iron skillet or griddle to medium heat.
  6. 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.
  7. Using a small measuring cup, begin pouring the batter into the pan.
  8. 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.
  9. 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.
  10. Serve warm with a large dollop of cinnamon honey butter and maple syrup. Enjoy!
a stack of sourdough discard pancakes on a white plate topped with butter and syrup

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.

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.

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Yield: 12 pancakes

Sourdough Discard Pancakes with Cinnamon Honey Butter

a stack of sourdough discard pancakes on a white plate topped with butter and syrup

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.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

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

  1. Begin by melting the butter. Set aside to let it cool briefly while you prepare the other ingredients.
  2. In a large mixing bowl, whisk together flour, salt, sugar, baking powder and baking soda.
  3. In another small bowl, whisk together the milk, vanilla extract, sourdough discard, and eggs until frothy.
  4. Add in the cooled melted butter to the wet ingredients, mixing until combined, then add the dry ingredients, mixing well.
  5. Let the batter rest for 10-15 minutes before preheating a cast iron skillet or griddle to medium heat.
  6. 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.
  7. Using a small measuring cup, begin pouring the batter into the pan.
  8. 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.
  9. 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.
  10. 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.
  • 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.

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    © Rachael

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    rachael

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