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–+ servings
Sourdough Apple Pancakes with sliced apples and maple syrup

Sourdough Apple Pancakes Recipe

By McKenna Pulda
Yield: 15 panckaes
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 5 minutes
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.
4.67 from 6 votes
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Equipment

Ingredients

  • 210 grams all-purpose flour 1 1/2 cups
  • 6 grams baking powder 1 1/2 teaspoons
  • 6 grams baking soda 1 teaspoon
  • 50 grams white sugar 4 Tablespoons
  • 2 grams ground cinnamon 1 teaspoon
  • 6 grams salt 1 teaspoon
  • 2 large eggs, room temperature
  • 240 grams milk 1/2 cup
  • 280 grams sourdough discard 1 cup
  • 57 grams unsalted butter, melted 4 Tablespoons
  • 2 Granny Smith apples peeled and finely diced (size of a corn kernel)
  • 14 grams unsalted butter, for apples 1 Tablespoon

Instructions

  1. In a large bowl, mix the flour, baking powder, baking soda, sugar, cinnamon, and salt. Set aside.
    210 grams all-purpose flour, 6 grams baking powder, 6 grams baking soda, 50 grams white sugar, 2 grams ground cinnamon, 6 grams salt
  2. In a medium bowl, whisk together the eggs, milk, sourdough discard, and 4 Tablespoons of melted butter until smooth.
    2 large eggs, room temperature, 240 grams milk, 280 grams sourdough discard, 57 grams unsalted butter, melted
  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. 
    2 Granny Smith apples, 14 grams unsalted butter, for apples
  6. Remove the apple pieces from the hot pan and then fold them into the pancake mixture.
    To save time, prepare the apples in advance! Cover and store in the fridge until ready to add to the batter.
  7. 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.
    I found that I got more of an even brown color without buttering the hot pan before cooking the pancakes. However, you can grease the hot pan with butter before cooking if you prefer a more buttery flavor on your pancakes.
  8. Repeat with the remaining batter. 
  9. Serve warm with your favorite toppings and enjoy!

Notes

This recipe card was update on February 23rd, 2026. 

What to serve with Sourdough Apple Pancakes:

  • 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

Recipe Tips

  • 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. 

Nutrition

Serving: 1g | Calories: 146kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 323mg | Potassium: 75mg | Fiber: 1g | Sugar: 7g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
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