Apple Cinnamon Sourdough Pancakes

Kristine Kramer

Sep 12, 2024

2 min read

Updated: Oct 18

Diced apple cooked down with cinnamon before it goes into the batter is what makes these taste more like apple pie than a standard pancake.

Weekend pancakes are a real tradition here, every Sunday, sometimes Saturday, and always a doubled batch to stretch through the week.

Servings: 4 (about 2-3 pancakes per person)

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Instructions:

Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, sugar, and ground cinnamon.
Mix Wet Ingredients: In another bowl, combine melted butter, milk, and sourdough discard.
Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Cook the diced apple in a skillet with the cinnamon over medium heat for 3-4 minutes until softened, then fold into the batter.
Cook: Heat a pan over low heat (about 2 on the dial) and add a small amount of butter. Pour in pancake batter and cook for 1-2 minutes per side, or until golden brown and cooked through.
Serve: Enjoy your pancakes topped with warm maple syrup, and a light dusting of cinnamon sugar if desired. Each person can enjoy 2-3 pancakes, depending on appetite.

Additional Tips:

Variations: Add a handful of chopped walnuts or pecans to the batter for added crunch. You can also substitute the apples with other fruits like pears or berries.
Substitutions: If you don’t have sourdough discard, you can use regular buttermilk or milk with a splash of lemon juice as a substitute.
Common Mistakes: Avoid overmixing the batter as it can make the pancakes tough. Also, ensure your pan is at the right temperature; too hot and they’ll burn on the outside while remaining raw inside.

Storing Instructions:

Storing: The cooked apple keeps these softer than a plain pancake, so they will not stay crisp. Airtight container in the fridge, up to 3 days.
Freezing: Up to 2 months in a freezer bag with parchment between the layers.

Dicing the apple: Dicing the apple small spreads the apple flavor through every bite.

Apples still crunchy in the finished pancake: Cook the diced apple down first, raw apple will not soften in the short time a pancake cooks.
Batter turned brown: Apples oxidize quickly. Toss the diced pieces with a little lemon juice if you are prepping ahead.
Soggy centers: Too much apple relative to batter. Keep the ratio modest so the pancake can still set.
Cinnamon clumped: Whisk it into the dry ingredients rather than adding it to the wet batter.

Serve with warm maple syrup and a side of bacon.

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