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Crispy Sourdough Discard Pancakes Recipe with Easy Brown Butter Maple Syrup

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These crispy sourdough discard pancakes feature tangy depth and a light, airy texture, topped with a warm, nutty brown butter maple syrup that elevates breakfast to a new level.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard, room temperature
  • 1 cup (120 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 large egg, room temperature
  • 3/4 cup (180 ml) milk (whole or 2%; dairy-free milks like almond or oat work too)
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup (120 ml) pure maple syrup
  • 4 tablespoons unsalted butter (for browning the syrup)

Instructions

  1. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly combined.
  2. In a separate bowl, beat the egg lightly. Add sourdough discard and milk, stirring until smooth. Stir in melted butter.
  3. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; small lumps are okay.
  4. Preheat a non-stick skillet or griddle over medium heat for 3-4 minutes. Test readiness by sprinkling water drops; they should dance and evaporate quickly.
  5. Lightly grease skillet with butter or oil. Pour 1/4 cup batter per pancake onto skillet. Cook until bubbles form and edges set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden and crisp.
  6. Transfer cooked pancakes to a cooling rack over a baking sheet to keep them crispy while cooking the rest.
  7. To make brown butter maple syrup, melt 4 tablespoons butter in a small saucepan over medium heat, stirring constantly until golden brown and nutty (3-4 minutes). Remove from heat and stir in maple syrup.
  8. Serve pancakes stacked and drizzle generously with warm brown butter maple syrup. Optionally sprinkle flaky sea salt on top.

Notes

Do not overmix the batter to avoid tough pancakes; lumps are fine. Maintain medium heat to achieve crispy edges without burning. Use a cooling rack to keep pancakes crisp. Brown butter syrup should be watched carefully to avoid burning. You can make syrup ahead and warm before serving.

Nutrition

Keywords: sourdough discard pancakes, crispy pancakes, brown butter maple syrup, easy breakfast, sourdough recipes, pancake recipe, brunch

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