Breakfast popovers were one of my first sourdough discard recipes. I loved the crispy texture and how much they puffed up in the oven. Drizzled with maple syrup, sourdough popovers were my go-to breakfast for a long time.
But I decided to switch things up this week and make a breakfast that was a little less eggy and a little more cakey. Pancake-y that is.
I’m now happy to introduce my latest recipe: sourdough discard pancake muffins.
They have all the classic fluffy texture and flavor of a pancake, but in the easy to grab and eat shape of a muffin.
A Unique Breakfast Treat
Sourdough discard pancake muffins are a bit different from my usual breakfast rotation. They’re not as sweet as regular muffins, but they’re not as savory as regular pancakes. And I dig the differences in texture and flavor.
I prefer to drizzle these pancake bites with cinnamon bun buttermilk syrup. However, they also taste amazing with maple syrup, fruit syrup, or just plain butter.
They last about 2 to 3 days in a bag on a counter at room temperature, but I wouldn’t push them past that limit. But in my house, I don’t need to worry about that because they’re typically gone in a flash.
If you’re not quite into this particular recipe, don’t worry. I have lots of other sourdough discard breakfast options, including more traditional pancakes.
Sourdough Discard Pancake Muffins
Ingredients
Dry Ingredients
- 225 Grams All Purpose Flour (1 1/2 Cups)
- 50 Grams White Granulated Sugar (4 Tablespoons)
- 6 Grams Baking Powder (1 Teaspoon)
- 1 Gram Salt (1/4 Teaspoon)
Wet Ingredients
- 226 Grams Sourdough Starter (1 Cup)
- 360 Grams Milk (1 1/2 Cups)
- 56 Grams Butter, Melted (1/4 Cup)
- 4.34 Grams Vanilla Extract (1 Teaspoon)
- 1 Large Egg
Optional
- Maple, Fruit, or Buttermilk Syrup
Instructions
- Preheat oven to 350° Fahrenheit (176° Celsius).
- Lightly grease a mini muffin tin and set aside.
- In a medium mixing bowl: whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In a small mixing bowl: whisk together the wet ingredients: sourdough starter, milk, butter, vanilla extract, and egg.
- Stir the wet ingredients into the dry ingredients until well combined. Let rest for 3 minutes.
- Scoop batter into the muffin tin, filling each slot.
- Bake for 17 to 20 minutes. When an inserted toothpick comes out clean, they're done.
Notes
Did You Try It?
I love making new recipes for my family and friends to try, especially when my recipes involve sourdough. But I understand that sourdough isn’t everyone’s cup of tea, so to speak. So if you do try these sourdough discard pancake muffins, let me know what you think.
Would you prefer them sweeter? More sour? With cinnamon mixed in the batter rather than in the syrup? Share your ideas in the comments below!
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Can I make these full size ?
Go for it! Just be aware that bigger muffins might take longer to cook. Be sure to check on them periodically as they are baking to ensure they cook properly.