Fall-Flavored Apple Cinnamon Sourdough Pancakes

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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.

two white plates stacked with apple cinnamon sourdough pancakes and drizzling maple syrup over top.

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.

two white plates stacked with apple cinnamon sourdough pancakes and butter with drizzle of maple syrup.

Ingredients

  • sourdough starter, fed
  • eggs
  • apples, chopped
  • melted butter
  • maple syrup
  • vanilla extract
  • sea salt
  • baking soda
  • baking powder
  • cinnamon
  • coconut oil (for the skillet)
ingredients for the apple cinnamon sourdough pancakes in small bowls.

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.

Serving Suggestions

Serve with butter and maple syrup on top. Pair with fresh berries, bacon or sausage and eggs for a complete meal.

gold fork with a bite size sourdough pancake. with another plate and napkins to the back.

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)

Does sourdough discard still have health benefits?

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.

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two white plates stacked with apple cinnamon sourdough pancakes and butter with drizzle of maple syrup.

Cinnamon Apple Sourdough Pancakes

Looking for a tasty and simple breakfast option? Look no further than this recipe for sourdough apple pancakes. With a perfect balance of tangy sourdough and sweet apples, these pancakes are sure to become a family favorite. 
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 6

Ingredients

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.

Notes

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.

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