We love these quick and easy sourdough pancakes using leftover starter. Inspired by Perfect Loaf, these can be made vegan and are super light and fluffy!
If you’ve ever made a sourdough starter before, I think you’ll agree with me when I say coming up with what to do with the extra sourdough starter discard is often on the forefront of your mind.
After all, that sourdough starter is made up of flour which you paid good money for, out of your grocery budget.
Surely there’s SOMETHING we can do with it, right?
Good news – there is! I’ve been working on a handful of EASY go-to recipes that use up my leftover sourdough starter discard, and this sourdough pancakes recipe has quickly become one of my family’s favorites.
Let me just be clear – you don’t HAVE to have sourdough starter to make pancakes…
But you can’t make sourdough pancakes without starter. It just doesn’t work.
It’s like making banana muffins without bananas. It’s just not possible!
If you don’t have sourdough starter, I highly recommend pulling out your yogurt and/or buttermilk and consider making these light and fluffy chocolate pancakes, or these easy paleo almond flour pancakes, or these 10 minute sheet pan pancakes, or the very best protein pancakes, or super fun strawberry pancakes, or even these overnight soaked whole grain pancakes instead.
Shoot, you can even make homemade Bisquick and make pancakes from that!
I promise they’re all delicious in their own right!
Remember the einkorn sourdough starter I talked about here? That’s what started my quest for delicious sourdough pancakes.
I named my starter Judy, and after a few days, Judy started overflowing. I basically had a bunch of flour and water and needed something to make with it (that wasn’t sourdough bread).
I needed something easy, something fairly quick, and something my family would love (because really, what’s the point of making something they hate?).
I also wanted something that was fairly adaptable based on what I had in the pantry at any given time. I didn’t want to be locked into a recipe that HAD to use freshly milled whole grain flour… what if I used it all up and didn’t feel like grinding more at 7am on a Saturday morning?
That’s how I settled on this sourdough pancake recipe. These sourdough pancakes are:
- Light
- Fluffy
- Quick to Make
- Fast to Cook
- Sugar-free (really – no sweetener at all!)
- Yeast-free
- Adaptable to whatever flour you have on hand
Seriously, they’re giving my blender cinnamon oatmeal waffles a run for the top spot of favorite weekend breakfasts!
How to Make Sourdough Pancakes From Leftover Sourdough Starter Discard
Here’s a breakdown of what you need:
Sourdough Starter
As I mentioned, you can’t make sourdough pancakes without sourdough starter, so you need some leftover starter.
Personally, I don’t discard any of my sourdough starter. I pour it into a jar and keep the jar in the fridge instead. That way I’m not wasting any of the money I’ve spent on flour. Plus, it means I’m halfway to pancakes before I even start cooking!
This sourdough pancakes recipe makes 14-15 pancakes, and you need 1 ½ cups of starter to begin with. Make sure this is STIRRED starter, and preferably unfed. (Which means you haven’t fed it in the past 4 hours or so, and you stirred the starter before measuring.)
If you have more starter, you can easily double or triple this recipe. (You can even intentionally MAKE extra “leftover” starter by feeding your starter more flour and water the two prior feedings.)
If you’re making sourdough pancakes for two or sourdough pancakes for one, you can halve this recipe and in that case, you’ll only need ¾ cups of excess starter.
Flour
I’ve tested these sourdough pancakes with both einkorn all-purpose flour and freshly milled einkorn whole wheat flour. You can use regular all-purpose or any variety of wheat flour you have in the pantry, or you can use a combination of all-purpose and whole grain flour (I recommend any of these).
Generally speaking, the pancakes will be lighter and fluffier the more all-purpose flour you use.
That doesn’t mean whole grain sourdough pancakes taste bad – not by a long shot! My family still cleaned their plates and begged for more when I made them with freshly ground einkorn. They’re just not as visually “light and fluffy” is all.
Note: I’ve done some digging, and the best I’ve found for einkorn all-purpose flour is the price with this seller on Amazon. And after some more digging of local stores and scouring the internet, the best prices on einkorn berries is from Jovial Foods. Use the coupon DWCRUMBS to save you 10% off everything on the site (excluding their book), plus shipping is free for orders over $25. Go HERE to learn more about Jovial Foods.
Eggs, Milk & Butter
Eggs serve two purposes in pancakes: to bind the pancake batter together and to provide lift. I haven’t tested this with an egg replacement, but there’s a good chance it will work. Here’s how to make flax eggs, if you can’t have eggs or if you run out. (I personally keep flax in the pantry for this exact reason!)
Milk helps to thin the batter a bit, but we’re using milk instead of water because milk tends to leave a softer crumb. It’s similar to why we use milk in homemade white sandwich bread. It makes it soft and pliable and OH SO GOOD!
I used almond milk in all of my testing, but I’m sure any type of milk will work fine.
Finally, we’re using butter as our fat of choice. Butter leaves the pancakes tender and the taste of richness that we love so much in pancakes. We’re using melted butter, so you can likely substitute melted coconut oil if you prefer. (Note though, that virgin coconut oil will solidify at cooler temperatures.)
Flavor + Leavening
We’re calling on two pantry stand-by’s for flavoring our sourdough pancakes: vanilla extract and salt.
If you don’t have vanilla extract, you can use any of these 15 vanilla extract substitutes, or another flavored extract. I have maple extract in the pantry because of these maple pecan blondies, and that would be SO GOOD in this pancake recipe.
Salt brings out the flavor of anything, so please don’t leave it out! (This is the salt I use and one 10lb bucket lasts me about one year.)
Sourdough pancakes need a bit of help to make them fluffy, especially if you’re using a sourdough starter that is active but not mature, so we’re using both baking soda and baking powder.
Should Sourdough Starter Pancakes Sit Overnight to Make Them Healthier?
Technically, “true sourdough” is when the starter and flour have been left to sit and ferment for at least 8 hours. Some say that this fermentation process makes sourdough pancakes healthier than if you didn’t soak for a long period of time.
I’m not part of that “some.”
I do believe that the extended period of soaking time makes the flour easier to digest for some people (you can read more about how that works in this article), but if you don’t suffer from any digestion issues, you should be fine with the 30 minutes of rest time as written in the recipe.
While you wait, get the rest of breakfast ready while the batter sits…
- Make sure you have a hot griddle or pull out your cast iron skillet.
- Wash and slice up fresh fruit.
- Pull out the maple syrup so it’s room temperature. (No one likes cold syrup on hot pancakes!)
Also decide how big you want your pancakes to be!
We made these using a ½ cup measuring spoon, a 1/3 cup measuring spoon and a ¼ cup measuring spoon.
- ½ cup batter was too much
- ¼ cup batter was too little
- 1/3 cup batter was just right!
How to Freeze Sourdough Pancakes
My husband asked if you can freeze sourdough pancakes, and I was like, “Of course you can!”
I used my standard pancake freezing method here:
- Put cooled pancakes on a cookie sheet OR cooling rack on a single layer.
- Place the cookie sheet or cooling rack into the freezer and let the pancakes freeze as-is for 1-2 hours.
- Remove the pancakes from the cookie sheet or cooling and rack and put them in a freezer-safe container.
Freezing them this way lets you pull out just one or two pancakes to re-heat when you want them.
You CAN stack all the pancakes together in a container and freeze them without freezing them individually, but then you’ll have one big clump of frozen sourdough pancakes later on.
Sourdough Pancakes (Using Leftover Sourdough Starter Discard)

We love these quick and easy sourdough pancakes using leftover starter. Inspired by Perfect Loaf, these can be made vegan and are super light and fluffy!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 12-14 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Ingredients
- 4 Tbsp butter, melted
- 2 eggs
- 1 cup milk (I used almond milk)
- 1 tsp vanilla extract
- 1 ½ cups sourdough starter, stirred
- 1 ½ cups flour (I used whole grain einkorn)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Instructions
- In a large bowl, melt the butter. Let it cool slightly, and then add the eggs, milk and vanilla. Stir well.
- Add the sourdough starter and stir well.
- Add the remaining ingredients and stir well. Let the batter sit for about 30 minutes.
- Meanwhile, preheat the griddle.
- When the batter is ready, gently stir and use 1/3 cup measuring spoon to ladle pancake batter onto the hot griddle. Let the pancake cook for 2-3 minutes, until the edges are showing signs of being cooked and there are bubble on the top.
- Gently flip the pancake and continue to cook for 1-2 minutes.
- Serve hot with your desired toppings. We like butter and pure maple syrup.
Keywords: sourdough pancakes
To learn more about sourdough or einkorn flour, check out Traditional Cooking School:
- Sourdough A to Z
Or check out these posts: - How to Make an Einkorn Sourdough Starter
- Overnight Einkorn Pizza Dough
- Einkorn English Muffins
- Einkorn: A Wheat for the Gluten Free?
- Chocolate Pancakes
- How to Make a Gluten-free Sourdough Starter
- Simple Sourdough Bread
- My 10 Practical Goals for Real Food & Natural Living for 2019
- Sourdough 101- the Benefits of Sourdough
The first time I made these, they were delicious, but I left out all the baking powder. They were still fluffy enough though. I made them again today with all the baking powder and they were WAY to strong. Still the recipe without the baking powder is great! Thanks! I’ll keep using it, but leave the baking powder out entirely.
So strange Lindsey, but I’m glad you liked how they turned out!
Maybe I missed this, but do you need to wake it up if you store the discard in the fridge? And what about feeding it? This post didn’t seem to address that part – it did mention that it needed to be not fed for the recipe. I just started making sourdough starter; I’m a total newb. AI’m on day 3, it’s all bubbly now. I was looking for something to make with the discard (it seems so wasteful). TIA
Hi Nori! No, there’s no need to feed or wake up the discard before using it in pancakes!
Thank you for the reply ! I didn’t realize I had commented on someone else’s thread till after I commented, Sorry, it wasn’t that obvious since I was on my phone.
We made this recipe today using our sourdough discard, eggs from the farmers market and fresh stone ground hard white wheat flour. Topped them with yogurt, granola, blackberry compote and a drizzle of maple syrup. They were amazing!
★★★★★
My discards are fresh, I’m just starting out so I’ll be def using the baking powder.
Incredible. Had visions of my children asking me to make these pancakes when they return home from college. They are babies now. As in THIS will be our family pancake recipe. Made a big batch and ate them all day plain and was in heaven.
Sarah,
That’s so wonderful. Thanks so much for sharing with us. 🙂
Aw, that means so much to me Sarah!! ♥
Hello,
Do I let the whole batter mix (including eggs) rest overnight in fridge or on counter?
Thank you
Hi Monique – in my recipe, the batter sits on the counter for 30 minutes.
Can you leave left over batter in the fridge and use it the next day.
Hello Claire,
Yes, you can! We’d love to hear how it turns out!
Love that NO SWEETENER is used. What should change if buttermilk is used instead of almond or plain cows milk?
To substitute buttermilk for milk in a recipe, use 2 teaspoons less baking powder and 1/2 teaspoon more baking soda than called for in the recipe for every cup of buttermilk used.
Can you please explain how to use 2 tsp less baking powder with buttermilk? The recipe calls for 1 tsp baking powder, so how do use a negative tsp?
These pancakes are fantastic. I’ve made them several times now since I made my starter back in April. Everyone in my family loves them. The best pancakes ever!
★★★★★
I have made these with and without letting them sit overnight. I have not used baking powder or soda. I do add sugar because they are a bit more tart than I like. I find that letting them sit overnight makes a lighter and fluffier pancake.
★★★★
Outstanding, these we fabulous thank you for sharing. They were light and fluffy and had the perfect balance of salt. Tasted great plain but we had a few with lemon and sugar for a cheeky great given it was Easter.
★★★★★
Hi Roman,
We’re so glad you’ve enjoyed!
My discard was probably a month old. Did not feed. This recipe is outstanding. So light and fluffy. I halved the recipe and it’s till made a lot of cakes. This is a keeper. Question is: can I refrigerate left over batter or is it better to cook pancake and freeze. Thanks for recipe.
★★★★★
Leah, glad to hear you enjoy this post! If you plan to make pancakes again within a day or two refrigeration would probably be best but if not then I would make and freeze the pancakes either separately or with separators so they do not stick together. They will probably last frozen for a month or so and should be thawed over a 24 hour period in the refrigerator then moved to the counter and cook shortly after.
Loved loved loved these. So easy to make and quick to cook.
They worked out perfectly and was so light and fluffy.
Definitely a recipe to keep and treasure. Thank you
Hi Lesley!
We’re so glad you loved these!!! 🙂
You’re most welcome!
Cant wait to try this, I’ve only just made my sour dough starter. I’m on day 2. I was just wondering what happens as it is winter now so during the day it’s warm but cold overnight. Would that hinder the starter?
If you keep it in a warm-ish place, you’ll be fine. Think, next to the stove, or near the fridge, away from windows where it will be coolest at night. You can also keep it in the microwave or oven, as long as you don’t forget it’s there!
Just for others to know, made this recipe with a kamut starter and Bobs 1:1 gluten free mix. I also used Bobs egg replacer for the eggs and coconut oil for the butter (Dairy and egg allergies). The best pancakes this home has had in a long time!
I made these pancakes this morning using a mixture of flours, plain unbleached, buckwheat and coconut. I also used buttermilk in place of the milk. They were very fluffy but a little dry as I cooked them on my new sandwich toaster whereas I would normally do them in a frying pan with a little coconut oil. Nevertheless they were fine topped with fresh berries, yoghurt and a sprinkle of hazelnut meal. They were just missing the pure maple syrup which I’d run out of and would have helped the dryness I’m sure. Great way to use up all the discard. Thank you for this recipe.
So happy you made these and liked them.
Great recipe, very light and fluffy. Good flavour, we were very happy and will definitely use as our regular pancake recipe. Also happy to find an easy and quick recipe to use sourdough discard! Most recipes I found need 24 hours. I’m just not that patient.
Thanks 🙂
★★★★★
I adapted the recipe and swapped some ingredients for what was available in my pantry-
Standard whole wheat flour
Gingley oil for butter
no baking soda
no baking poweder
cashew milk for almond milk
cocoa powder for vanilla extract
Jaggery
no eggs
It turned out delicious, light and fluffy. Thank you so much for sharing this. Made my morning! <3
★★★★★
Delicious. I used regular flour. Makes a lot!
★★★★
I’m so glad you enjoyed this Joanne!
I am totally new to sourdough and I really don’t want any of the starter to go to waste! I found your recipe after looking for something that didn’t say it needed to sit overnight and they turned out fantastic! My starter is still a baby, so it hasn’t developed it’s mature flavor, but still, probably some of the best pancakes we’ve made at home! Thank you!
★★★★★
You’re most welcome!
Im new to making starter. My starter is 5 days old. And this recipe for the discard was AMAZING! We kearned our LO can have Einkorn. Its been 4 years GF. Followed your recipe exactly. THE BEST PANCAKE. It is a total staple in our kitchen now. Thank you!!!
★★★★★
These pancakes are delicious! Have you tried using this same recipe to make waffles?
★★★★★
I have, but they didn’t quite work – too sticky. Waffles need more fat, but I’m working on it!
Made these vegan with soymilk and flax eggs, and coconut oil. So yummy! The only thing was that it seemed way too thick so I ended up adding a lot if water. Maybe my starter is just low hydration? I usually do equal ratios of water:flour:starter. Thanks!
I made mine vegan too! Subbed the “eggs” with half a banana and one egg-substitute. Mine were very thick, so I nicknamed them “pancake biscuits” because I ended up cutting them in half and eating it like an English muffin. Still yummy though, haha. I could really taste the baking soda/powder so next time I’ll probably use less of those. And my starter is a 1:1:1 ratio as well
I just made these and they were so great!! So fluffy they rose as they cooked on my cast iron skillet. I omitted baking powder only bc I didn’t have any in my pantry, and halved the recipe bc I was doing some solo cooking. I had to stop myself from eating the last pancake so I could save some for tomorrow! Other notes: I used bread flour from my co-op here in Minneapolis in the batter and topped them with butter and creamed honey. I let them set for about 45 minutes until the batter was bubbling a bit. Thanks for sharing this great recipe!
★★★★★
These are the most delicious pancakes ever! Very easy to make. I’m glad I found something to do with all my starter discard!
★★★★★
I thought you had an option to use coconut flour and cannot find it now. I made some using the recipe off your site but can’t find it.
★★★★
I have a recipe for almond flour pancakes, but not coconut flour.
Love these! Made them with my wholemeal flour sourdough starter and 1/2 fine oat meal +1/2 all purpose white flour – a good old mix! Everything else as per your recipe and they were delicious, really good texture and flavour, thanks.
★★★★★
Worked great with GF starter and GF flour mix as well. Delicious!
★★★★★
Rachele,
Thank you for sharing! 🙂
My source for Einkorn wheat is azurestandard.com. It’s not always in stock, but the price is very reasonable.
Wow, I’ve tried a lot f pancake recipes in my time but these were the best pancakes I’ve ever made! I did add about 1 tablespoon of sugar to the batter, but otherwise as written. Thanks for sharing!
★★★★★
EASY AND DELICIOUS!
Never making normal pancakes again.
I have made these now with vanilla and almond extract. All purpose and whole wheat flour. You can’t go wrong.
★★★★★
Hey – the recipe says these can be made vegan – how?
Hi Phil! Coconut oil, flaxseed egg, and non-dairy milk. 🙂
These were excellent! I added about a tablespoon of sugar to the mix, and didn’t let it sit at all (hungry kids = hurry up) and they still turned out perfect! I’m making a recipe card right this minute and making this my go-to “starter pancake” recipe. LOL!
★★★★★
Thank you for sharing this with us, Karen! ♥
I’ve been looking for ways to use my rye sourdough starter “discard” and stumbled upon your recipe. I made them tonight in my enameled cast iron and they turned out amazing! My kids (and I) absolutely love them! Thank you!
★★★★★
You’re most welcome, Staci!
I am calling this the “QuarantineCooking” (I call it” loving to stay home not because someone told me to”) and trying my hand at sourdough starter again. It’s been 4 days since I started it and ready to go. I added equal amounts flour and water to the starter in a separate bowl and it sits on my counter to use for pancakes now. I also fed my original stater and put it in the fridge. I hope I am doing this right.
Wonderfully light. I used fine stone ground whole wheat for one-quarter of the flour for full flavor, and changed nothing else. Fabulous!
★★★★★
Hi Donna!
We’re so glad you’ve enjoyed!
Wow wow wow! This recipe was fantastic. I tweaked it a bit to try and make waffles: I followed everything exactly, then added maybe 2 Tbsp granulated sugar and 1-2 Tbsp avocado oil. I let it sit about 20 minutes (my discard was fairly ripe)…the waffles came out amazingly! Light, fluffy, slightly crunchy on the outside, not sticky at all. My husband said they’re his favorite waffles ever. Thank you!!
★★★★★
Sarah,
You’re very welcome! We’re so glad you’ve enjoyed!
Delicious in Belgian waffle maker! I cut recipe in half due to amount of starter and used spelt flour. Lovely, light; a hit with teenage grandson! Definitely a keeper.
★★★★★
Amazing recipe, thank you! First time making pancakes and they turned out perfectly. They turned out so light and fluffy – was a great way to use my discard! Would love some more recipes along that line 🙂
★★★★★
Thank you, Nina! We’re so glad you’ve enjoyed it!
I have made this recipe twice. The first time the pancakes were meh. Now I realize it’s because my starter was meh. It was probably 5 days old when I used it in this recipe. We liked it, and it was nice to use the discard (my goal). The second time, REALLY GOOD. My starter is 12 days old and more active. I did add a bit of honey since my family likes a little bit of sweet to their pancakes. I can’t wait to try it again next weekend.
★★★★★
I had unpleasant lumps of baking soda in my pancakes which made them almost inedible. If anyone tried this recipe, I suggest mixing the dry ingredients thoroughly before adding to the wet ingredients instead of adding them to the wet ingredients one at a time.
These pancakes were delicious on their own, but after mixing in some blueberries and lemon zest they became absolutely perfect. I’ll definitely be doing these again very soon!
Easy to make. I kept the batter in the fridge overnight and the pancakes were excellent. Added blueberries and walnuts. I didn’t use baking powder or baking soda but will try adding them next time I make them. I halved the recipe and it was enough for 2 people.
★★★★★
I have a waffle maker. What changes should I make for waffles? I know you need more butter not sure the amount and what else I need to adjust.
Hi Terri! I haven’t perfected the sourdough waffle just yet, but I’ll definitely post the recipe when I do!
I will try this soon, but I hope you come out with a waffle version soon. Please let me know! I would also welcome any other recipes that use up a lot of starter discard. 🙂
I’m working on it!! 😉
These sourdough pancakes change the game for me, don’t think i’ll make regular pancakes as often as these, theyre amazinggg thank you
I’m baking sourdough bread today. Had just enough leftover starter from this jar and decided to try you pancake recipe. Amazingly delicious! Did not change a thing. Have enough batter that I can refrigerate for another breakfast. THANK YOU for sharing your gift.
Last week I had a lot of discards so I experimented by substituting 4 cups of discard for all the liquid/flour in the recipe and only kept the salt, soda and bp cuz I wasn’t sure if it would rise. Rose so much! And was mildly sour. Today I tried again by omitting the soda and bp. It had a fizzy taste to it which was ok to me but it was a little too sour for my hubby. Then I added 4 tsp of oil and tried it in my waffle maker and it worked well! My 2yo loved it despite the sourness. Next time I’ll add 1 tbsp sugar like the other comment and see how that goes.
These are great experiments, Jaclyn!
Do you have any idea if this would still work if I have a different type of starter? I want to use this recipe and your other (GENIUS) tips for using extra starter but my starter is different (not just flour and water). Thanks!
Yes!! It should work with any type of starter!
I’m vegan and this my all time FAVORITE pancake recipe by far. I half the x1 recipe and it’s perfect for my partner and I with 2 pancakes each. I sub the butter for vegan butter but have also used olive oil when I don’t have any, and use egg replacer for the eggs. They come out super bread-like and fluffy, which I LOVE. I’ve also added blueberries to the batter and they’re the best! Thank you so much for sharing this. This is definitely vegan approved!
★★★★★
♥
Great! Delicious. I left out the vanilla and baking soda because I didn’t have them and the pancakes worked fine. Thanks for showing me how to use and not discard my sourdough starter!
Glad you liked it, Molly!
Sorry–I forgot to rate the recipe in the comment I just posted about the sour dough pancakes. Please add 5 stars or delete my comment and I will repost with the stars added. Thanks.
No worries, Molly! We are happy you enjoyed the recipe so much!
THE best pancakes I have ever made! This recipe gave me the best buttermilk tasting pancakes, super fluffy and just perfect! I used my gluten free sourdough starter with gluten free flours. So yum!
Yay! So glad you like them Ritka!
I started my sourdough starter journey back in May and have tried all the top rated sourdough pancake recipes because I just couldn’t find the perfect one. My search stop there! These are the very best! They have great flavor and have the perfect texture. Thanks for sharing!
My son loves pancakes in the morning for breakfast. But he is the only one who eats them! Is there a way just to make 2 pancakes every morning?? Would it be a mortal sin to use the starter with a pre- pancake mix so that I can make just 2. I see that reheating them is possible but it would take him a long time to eat the all!
Charity, you could refrigerate half the batter and rewarm the rest of the premade pancakes.
I tweaked the recipe for waffles this way…
Paul’s Sourdough Waffles
We love these quick and easy sourdough waffles using leftover starter – inspired by the recipe for oatmeal waffles that came with our first waffle iron, and by the website, Don’t Waste the Crumbs, the writers of which took inspiration from the Perfect Loaf website. These are crisp, super light and fluffy. And tasty!
INGREDIENTS
* 4 Tbsp butter/coconut oil mix melted
* 1 cup milk (I used soy milk)
* 1 cup oatmeal
* 1/8-1/4 cup (2-4 T) molasses
* 2 eggs
* 1 tsp vanilla extract
* 1 ½ cups sourdough starter, stirred
* ½ cups flour (I used whole grain einkorn)
* 1 tsp baking soda
* 1 tsp baking powder
* 0-1 tsp salt (per your taste in balance with your sodium sensitive hypertension)
INSTRUCTIONS
1. Preheat the waffle iron
2. In a large bowl, melt the butter.
3. Warm the milk (not hot) in the microwave
4. Mix together and add 1 cup oatmeal
5. Let stand 5 minutes, then add eggs and vanilla. Stir well.
6. Add the sourdough starter and stir well.
7. Add the remaining ingredients and stir well.
8. Let the batter sit for 15-30 minutes.
9. Bake the batter in the waffle iron.
10. Serve hot with fruit, maple syrup, cottage cheese, yogurt and/or toppings.
11. Freeze leftovers and toast for a quick repeat of this breakfast delight, or for a dinner desert with ice cream, nuts, chocolate syrup and whipped cream.
★★★★★