Sourdough discard pancake muffins are an innovative and delicious way to use up extra sourdough starter. If you’re someone who maintains a sourdough starter, you probably find yourself with leftover sourdough discard after feedings.
These sourdough discard pancake muffins combine the fluffy texture of pancakes with the convenience of a muffin, making them a perfect breakfast or snack option. Packed with flavor from the sourdough discard, they’re easy to prepare and can be customized with various mix-ins like fruits, nuts, or chocolate chips.
These sourdough discard pancake muffins are ideal for a quick, grab-and-go breakfast or a fun twist on your morning routine. Let’s explore how to make these delightful treats using your leftover sourdough discard.
Ingredients
- 1 cup sourdough discard
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter or vegetable oil
- 1 teaspoon vanilla extract
- Optional mix-ins: blueberries, chocolate chips, or nuts
Execution
1- Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
2- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3- In a separate bowl, combine the sourdough discard, milk, eggs, melted butter, and vanilla extract. Mix well.
4- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5- If using any mix-ins like fruit or chocolate chips, gently fold them into the batter.
6- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack..
Additional tips
About: Sourdough Discard Pancake Muffins
- Don’t overmix the batter to ensure light and fluffy muffins.
- Customize your muffins by adding your favorite mix-ins, like fresh berries, nuts, or even a sprinkle of cinnamon.
- To keep the muffins from sticking, use paper liners or grease the tin well.
- These muffins can be frozen for later—just pop them in the microwave or oven to reheat.
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