Description
A sourdough discard pancake muffin is an innovative hybrid breakfast bake that merges two morning favorites into one portable dish. Instead of standing over a hot stove flipping individual flapjacks, you bake the batter directly in a muffin tin.
Ingredients
Scale
- 1 cup (240 g) sourdough discard
- 1½ cups (188 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ½ cup (120 ml) whole milk
- ¼ cup (60 g) melted unsalted butter
- 1 teaspoon vanilla extract
Optional add-ins:
- ½ cup blueberries
- ½ cup chocolate chips
- ¼ cup chopped pecans or walnuts
- 1 tablespoon maple syrup
Instructions
- Prepare the oven:
Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease it. - Mix the dry ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. - Mix the wet ingredients:
In another bowl, whisk together the sourdough discard, eggs, milk, melted butter, and vanilla until well combined. - Combine:
Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix; a few small lumps are fine. - Add extras:
Fold in blueberries, chocolate chips, nuts, or any other desired add-ins. - Fill the muffin pan:
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. - Bake:
Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. - Cool and serve:
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm with butter, maple syrup, fresh berries, or powdered sugar.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: American
- Cuisine: Baking
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
Keywords: sourdough pancake muffins, sourdough discard muffins, pancake muffins with sourdough starter