Fall-Flavored Apple Cinnamon Sourdough Pancakes
Indulge in a delicious and unique breakfast treat with our sourdough apple pancakes recipe. These flavorful pancakes are the perfect way to start your day and give you all of the cozy vibes.
Easy Apple Cinnamon Sourdough Pancakes
These pancakes are the perfect fall time cozy breakfast. Let’s make some flavorful sourdough apple pancakes together with this super easy recipe. These pancakes are sure to be a hit for breakfast or brunch!
If you’re looking for something to satisfy your fall cravings and finding a new way to use up your sourdough starter, look no further.
This recipe can be made with either fed starter or your sourdough starter discard. Personally, I prefer to feed my starter the night before to ensure it is bubbly, fermented, and has as many nutrients as possible.
Substitutions
- I like the flavor of maple syrup in this recipe, you can elevate it even more with flavored maple syrup or substitute the maple syrup for honey.
- I prefer a nice bubbly sourdough starter that is alive with as much gut-friendly bacteria as possible. However, we use our starter often so I hardly have excessive amounts of discard available. This is a great recipe for using up extra discard.
- There is no preference on the type of apple recommended for this recipe. Use your favorite or what you have available! For more tart, choose Granny Smith apples, we usually use Pink Lady or Gala apples.
Be sure to check out the full recipe and ingredient list in the recipe card below.
Instructions
Chop up the apples and set aside, then preheat the skillet over medium heat.
While the skillet is heating up, melt the butter and add to a large mixing bowl. Add the remaining ingredients to the large bowl: active sourdough starter or sourdough discard, eggs, baking soda, baking powder, salt, cinnamon, maple syrup, and vanilla extract.
Use a wooden spoon and stir well to combine.
Add the pancake batter to a preheated cast-iron skillet or other non-stick pan or griddle with a light coating of coconut oil. Cook until bubbles form on the edges and golden brown on one side and then flip and repeat.
Remove from the cast iron skillet and top with a pat of butter and drizzle of maple syrup.
Our Favorite
Breakfast Recipes
How to store + reheat leftovers
If you have leftover sourdough pancakes, store in an airtight container in the fridge for up to 2-3 days for best results. Heat up on a pre-heated skillet until warmed through.
FAQ (frequently asked questions)
Yes, sourdough discard still has some health benefits, although it might not be as nutritionally rich as the fully developed sourdough starter. Here are some of the benefits: Sourdough fermentation can increase the levels of antioxidants, partial fermentation in the discard helps break down gluten and other proteins, making it easier for some people to digest, especially compared to non-fermented flours.
While the discard itself may not be as rich in live probiotics as a mature sourdough starter, it still contains beneficial lactic acid bacteria that can aid digestion. These bacteria can help create a gut-friendly environment, even if the baking process kills them, as the prebiotics they produce remain.
While sourdough discard is often used in recipes like pancakes, crackers, or quick breads, it’s important to remember that it may contain a small amount of live wild yeast and lactic acid bacteria, which can still contribute to its overall nutritional profile.
want more recipes?
Check out the recipe index where you can discover more homemade recipes from my homestead!
Cinnamon Apple Sourdough Pancakes
Equipment
Ingredients
- 2 cups sourdough starter active fed or discard
- 2 apples chopped, about 2 cups
- 3 large eggs
- ¼ cup butter melted
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- coconut oil for the skillet
Instructions
- Chop up the apples and set aside, then preheat the skillet over medium heat. Add coconut oil to the skillet.
- In a large bowl, combine all of the ingredients and mix to combine.
- Add the pancake batter to a preheated cast-iron skillet or other non-stick pan or griddle. Cook until bubbles form on the edges and golden on one side and then flip and repeat.
- Remove from the skillet and top with a pat of butter and drizzle of maple syrup.
- Serve with butter and maple syrup on top. Pair with fresh berries or other fresh fruit, bacon or sausage and eggs for a complete meal.
