Stovetop Sourdough Pancakes with Cinnamon and Maple Syrup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy sourdough pancakes enriched with warm cinnamon and drizzled with pure maple syrup, perfect for a comforting breakfast. This american-inspired breakfast 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.

Frequently asked questions

How long does Stovetop Sourdough Pancakes with Cinnamon and Maple Syrup take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Stovetop Sourdough Pancakes with Cinnamon and Maple Syrup?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Stovetop Sourdough Pancakes with Cinnamon and Maple Syrup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stovetop Sourdough Pancakes with Cinnamon and Maple Syrup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stovetop Sourdough Pancakes with Cinnamon and Maple Syrup?

American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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