Fluffy Sourdough Apple Pancakes Recipe (Discard)
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Fluffy meets fruity in Sourdough Apple Pancakes: the unbeatable combo of sourdough discard, tender apples, and a dash of ground cinnamon for this fabulous fall-flavored breakfast!
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Sourdough Apple Pancakes, are the ultimate way to embrace apple season and satisfy your morning cravings!
Imagine delicious, fluffy sourdough pancakes that also celebrate the goodness of apples. That’s exactly what these Sourdough Apple Pancakes are all about! Tender, juicy apples mingling with the irresistible tang of sourdough discard, and a sprinkle of ground cinnamon.
This sourdough discard recipe is a quick way to a delicious breakfast since there is no long fermentation process, just like my Sourdough Crepe recipe or my Sourdough Pumpkin Dutch Baby recipe!
I love frying up these Sourdough Apple Pancakes in our family’s cast iron skillet. The hot pan cooks these pancakes to perfection every single time. Each pancake is golden brown with a slightly crispy edge – the perfect texture for these fluffy pancakes!
So up your pancake game with these delicious Sourdough Apple Pancakes.
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Why You’ll Love This Recipe:
Quick:
Whip up the best pancakes in minutes with this easy sourdough starter discard recipe! No long fermentation process is needed before you can dive into the appley goodness of these flapjacks.
Extra Fluffy:
The acidity from the sourdough discard reacts with the baking powder and baking soda to create an extra fluffy Sourdough Apple Pancake.
Fall Flavors:
Sweet and tart apples with a dash of cinnamon add the perfect fall touch to these delicious pancakes.
Ingredients
Flour – I love All-purpose flour for these fluffy flapjacks!
Leaveners – Baking powder and baking soda react beautifully with the acidic sourdough starter to make for extra fluffy pancakes.
Sugar – White granulated sugar is just fine.
Cinnamon – Or substitute with Pumpkin Pie spice!
Salt – Any salt will do, but my favorite is Redmond’s Unrefined Fine Sea Salt for extra natural minerals.
Eggs – Large eggs
Milk – Any dairy milk or milk alternatives, like almond milk, will do!
Unfed Starter – I prefer to use sourdough discard that is no older than a week.
Unsalted Butter – If you are using salted butter, reduce the salt by 1/4 teaspoon.
Granny Smith Apples – These tart apples go perfectly with these fluffy sourdough pancakes! I chopped mine no bigger than a kernel of corn.
Supplies
Large Mixing Bowl
Whisk
Peeler
Cast Iron Skillet or Nonstick skillet
How to Make Sourdough Apple Pancakes
In a large bowl, mix the flour, baking soda, baking powder, sugar, cinnamon, and salt together. Set aside.
In a medium bowl, whisk together the eggs, milk, sourdough discard, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients. Mix until just combined, it’s okay if it is still lumpy.
Peel and dice the Granny Smith apples, about the size of a corn kernel.
Heat a cast-iron skillet or frying pan to medium-high heat. Melt a tablespoon of butter and add in the diced apples. Saute for 5-7 minutes, or until just tender.
Remove the apple pieces from the hot pan and then fold them into the pancake mixture.
Melt a tablespoon of butter in the bottom of the pan. With a measuring cup, pour about 1/3 cup of pancake batter into the hot cast iron pan. Cook on the first side for about 2-3 minutes, or until the edges of the pancakes are golden brown and bubbles start appearing on the top of the pancake. Flip and cook the Sourdough Apple Pancakes for 2-3 minutes on the other side.
Remove the pancakes from the cast iron pan and stack on a plate.
Repeat with the remaining batter.
How to Serve
My family loves to really celebrate the apple flavor by topping our Sourdough Apple Pancakes with sauteed apples, maple syrup, and butter. Here are a few suggestions to serve this delicious breakfast!
Topping: Pure maple syrup, butter, apple sauce, greek yogurt, caramel sauce, peanut butter, homemade whipped cream, sauteed apple slices
Sides: Fresh berries, crispy cast-iron bacon, and scrambled eggs
How to Store & Reheat
Store leftover Sourdough Apple Pancakes in an airtight container for up to 5 days.
Reheat in the microwave for 15-30 seconds. To reheat in the oven, place the pancakes on a wire rack on top of a rimmed baking sheet and pop them into a 200-degree oven for 4-5 minutes, or until warm. Or pop them into your toaster oven for 1-2 minutes!
FAQs:
Can you freeze Sourdough Apple Pancakes?
Absolutely! Once cooled, place the pancakes into a freezer-safe bag and freeze for up to 2 months.
Happy flipping!
More Sourdough Discard Recipes Like This:
Apple Cider Sourdough Cinnamon Rolls
Sourdough Apple Pancakes Recipe
Fluffy meets fruity in Sourdough Apple Pancakes: the unbeatable combo of sourdough discard, tender apples, and a dash of ground cinnamon for this fall-flavored breakfast.
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
- 1 1/2 cup all-purpose flour (210g)
- 2 teaspoons baking powder (6g)
- 1 teaspoon baking soda (5g)
- 4 Tablespoons white sugar (50g)
- 1 teaspoon ground cinnamon (2g)
- 1 teaspoon salt (8g)
- 2 large eggs
- 1 cup milk (240ml)
- 1 cup unfed sourdough starter, discard (280g)
- 4 Tablespoons butter, melted (50g)
- 2 apples, peeled and finely diced (size of a corn kernel)
Instructions
1. In a large bowl, mix the flour, baking powder, baking soda, sugar, cinnamon, and salt. Set aside.
2. In a medium bowl, whisk together the eggs, milk, sourdough discard, and 4 Tablespoons of melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients. Mix until just combined, it's okay if it is still lumpy.
4. Peel and dice the Granny Smith apples, about the size of a corn kernel.
5. Heat a cast-iron skillet or frying pan to medium-high heat. Melt a tablespoon of butter and add in the diced apples. Saute for 5-7 minutes, or until just tender.
6. Remove the apple pieces from the hot pan and then fold them into the pancake mixture.
7. Melt a tablespoon of butter in the bottom of the pan. With a measuring cup, pour about 1/3 cup of pancake batter into the hot cast iron pan for each pancake. Cook on the first side for about 2-3 minutes, or until the edges of the pancakes are golden brown and bubbles start appearing on the top of the pancake. Flip and cook the Sourdough Apple Pancakes for 2-3 minutes on the other side.
8. Repeat with the remaining batter.
9. Serve warm with your favorite toppings!
Notes
-Here are a few suggestions to serve this delicious breakfast!
Topping: Pure maple syrup, butter, apple sauce, greek yogurt, caramel sauce, peanut butter, homemade whipped cream, sauteed apple slices
Sides: Fresh berries, crispy cast-iron bacon, and scrambled eggs
-Store leftover Sourdough Apple Pancakes in an airtight container for up to 5 days.
-Reheat in the microwave for 15-30 seconds. To reheat in the oven, place the pancakes on a wire rack on top of a rimmed baking sheet and pop them into a 200-degree oven for 4-5 minutes, or until warm. Or pop them into your toaster oven for 1-2 minutes!
-Once cooled, place the pancakes into a freezer-safe bag and freeze for up to 2 months.
Oh my goodness these look AMAZING!!
My family went to the apple farm and had tons of apples to use, this was the perfect breakfast to make to use our apples! Fluffy, great fall flavor and smell-absolutely delicious. I made sautéed apples for the topping, it was the perfect pair with the pancakes!
I have been making my husband blueberry pancakes all summer. He is going to be very happy when I make these apple pancakes for him this weekend! Awesome! Thanks for sharing.
Yum love the addition of apples… perfect for fall!
This sounds heavenly! Can’t wait to try it!
Mmm … With apples and cinnamon for fall; lovely pair🥰
I really need to start a sourdough starter… I’ve been looking for a good pancake recipe and these look yum!
My three year old and I are obsessed with these pancakes lol He says they are “the best pancakes I’ve ever seen!” The only thing we did different was put blueberries instead of apples. But the texture and taste are so great. Thank you!
I love this! It’s a staple for my little one and I, as well. Thank you for sharing!
We loved it! Used half the sugar and pumpkin pie spice…..heavenly!! Thank you!
Amazing, thank you for sharing!
I wanted to make this recipe for breakfast knowing that it would be far more than we could eat so I decided to put the remaining batter in a buttered loaf pan. I topped it with dried cranberries and pecans (would have used walnuts but we were out of them). This was delicious!
Wonderful recipe thank you.
So glad you enjoyed this one! Thank you so much for sharing!