Cinnamon Apple Sourdough Pancakes

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

5 from 1 vote

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 Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: apple cinnamon sourdough pancakes, sourdough pancakes

Servings:

Calories: 171kcal

Author: Mary Woita

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.

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.

Nutrition