Soft & Fluffly Apple Pie Sourdough Pancakes

These Apple Pie Sourdough Pancakes are what breakfast dreams are made of. They are so soft and fluffy, and packed with flavors like cinnamon nutmeg and fresh apple.

If you are looking for more ways to use your sourdough discard, pancakes are one of the best ways to do so. They are quick to make and get yield great flavor and texture from the sourdough discard. I always make sure I have sourdough discard on hand in time for the weekend, just for pancakes 😉

Apples and cinnamon are the perfect flavor pairing to anything sourodugh and that is why I love these Apple Pie Sourdough Pancakes so much. They are full of fresh grated apple which helps them stay moist and tender while cooking evenly throughout. I add the perfect touch of cinnamon and nutmeg to the batter to give you that classic Apple Pie flaovor.

If you want to enjoy these pancakes during the week but do not have the time in the mornings, you can make these ahead of time and store them in the freezer. Simply remove them from the freezer and pop in the toaster to enjoy! These pancakes are aboslutely delicious topped with butter, fresh maple syrup and whipped cream. So grab your sourodugh discard and lets dive into pancake heaven!

Tips For PErfect Apple Pie Sourdough PAncakes

1. Use sourdough discard that is not too old. I recommend using discard that is anywhere from 1-3 weeks old from the fridge. While it lasts longer than this, it can start to produce a kind of “off” flavor in your pancakes if it is too old.
2. Grate the apple instead of chopping it. This allows for the apples to get evenly dispursed throughout the batter and ensures they cook evenly throughout. Using big chunks of apple can result in pancakes with overcooked spots and undercooked spots.
3. Do not over mix the batter. You always want to mix pncake batter just until everything is incorporated to keep them light and fluffy.

Apple Pie Sourdough PAncake Ingredients

Flour- All purpose flour is all you need for pancakes. I use un bleached all purpose.

Sourdough Start Discard– I always use discard for pancakes as you do not need the full rise from an active sourdough starter.

Egg– Just 1 egg is added to the batter.

Butter– Melted butter is the oil in these pancakes. Salted or unsalted is fine.

Milk– You can use skim, 2%, whole milk etc.

Baking Powder– There is just a touch of baking powder in these pancakes for extra leavening.

Cinnamon & Nutmeg– These are the classic spices that yield that apple pie flavor.

Brown Sugar– Instead of white sugar, I use a bit of brown sugar in these pancakes for extra depth of flavor.

Apple- You can use almost any tpe of apple you like in these pancakes. My favorites to use are gala or ambrosia.

The Steps

1.Start by whisking together all of the dry ingredients in a medium mixing bowl.

2. Next, add the milk, egg, butter and sourdough discard to a liquid measure or medium sized bowl. Whisk until smooth.

3. Pour the wet ingredients into the dry ingredients and gently mix everything together just until combine.

4. Finally, fold the grated apple into the batter.

5. Heat a skillet over meidium low heat with a tbsp of butter. Once the pan in warm, spoon the batter into the pan, forming whichever size pancake you like. I do roughly 1/3 1/2 cup of batter for each pancake.

6. Allow the pancakes to cook for 3-5 minutes before flipping. You will know they are ready to flip when the little bubbles on the surface of the pancakes start popping.

7. Flip the pancakes and allow them to cook for a couple more minutes before removing from the pan. Serve the pancake immediatly with butter, maple syrup and fresh whipped cream if you’re feeling fancy. Enjoy!

If you try these pancakes, leave a comment or a review below 🙂

Looking for more Sourdough Pancakes to try? Try my Banana Chocolate Sourdough Pancakes https://cmbarndominium.com/easy-delicious-banana-chocolate-sourdough-discard-pancakes/#mv-creation-22-jtr