Stovetop Sourdough Pancakes with Cinnamon and Maple Syrup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy sourdough pancakes enriched with warm cinnamon and drizzled with pure maple syrup, perfect for a comforting breakfast. This American-inspired breakfast recipe, ready in about 30 minutes, layers sourdough starter, all-purpose flour, whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 1 cup sourdough starter, 1 cup all-purpose flour, and 1 cup whole milk. Whisk together until smooth and let rest for 10 minutes to activate the starter.
  2. Step 2: After resting, whisk in 1 large egg, 2 tbsp granulated sugar, 1 tsp baking powder, 1 tsp ground cinnamon, and 1/4 tsp salt until fully incorporated.
  3. Step 3: Heat a non-stick skillet over medium heat and melt 1 tbsp unsalted butter until foaming. Pour 1/4 cup batter per pancake onto the skillet and cook for 3-4 minutes until bubbles appear on the surface and edges look set.
  4. Step 4: Flip each pancake carefully and cook for another 2-3 minutes until golden brown and cooked through. Add more butter as needed between batches.
  5. Step 5: Serve hot drizzled generously with 1/4 cup pure maple syrup.

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