Apple Pie Sourdough Discard Pancakes
Warm cinnamon apple pancakes bring the cozy flavor of homemade apple pie into a tender sourdough buttermilk breakfast. Buttery brown sugar apples create a rich cinnamon vanilla topping with caramelized flavor in every bite. Sourdough discard and cultured buttermilk provide fermented ingredients while fresh apples add fiber and naturally occurring plant nutrients. Eggs and buttermilk add protein while the carbohydrates provide satisfying energy for the follicular phase.
American
Breakfast
12 Pancakes
10 mins
20 mins
30 mins
Equipment
Non Toxic Cutting Board
Non Toxic Knife
Skillet
Saucepan
Large Mixing Bowl
Dry Measuring Cups
Measuring Spoons
Spatula/Turner
Spoon
Ingredients
Apple Pie Topping
2 Medium of Organic Apple(s), Peeled, Cored & Diced
2 Tablespoons of Butter, Room Temperature
2 Tablespoons of Brown Sugar
1/2 Teaspoon of Apple Pie Spice
1/8 Teaspoon of Salt
1 Teaspoon of Vanilla Extract
Pancakes
3/4 Cup of Sourdough Discard, Room Temperature
1 Cup of Buttermilk, Room Temperature
1 Room Temperature of Large Egg
2 Tablespoons of Butter, Melted
1 Teaspoon of Vanilla Extract
1 1/4 Cup of All-Purpose Flour
2 Tablespoons of Brown Sugar
1 Teaspoon of Baking Powder
1/2 Teaspoon of Baking Soda
1/2 Teaspoon of Apple Pie Spice
1/4 Teaspoon of Salt
For Cooking
2 Tablespoons of Butter, Divided
Instructions
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Measure out the sourdough discard and buttermilk, then bring both to room temperature along with the egg and butter.
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Melt 2 tablespoons butter in a medium skillet over medium heat for the pancake batter, then allow to cool slightly.
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Peel, core and dice the apples into small evenly sized pieces.
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Add the sourdough discard, buttermilk, egg, melted butter, and vanilla extract to a large mixing bowl. Whisk until evenly combined.
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Add the flour, brown sugar, baking powder, baking soda, apple pie spice, and salt and mix until just incorporated.
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Allow the batter to rest for 5 minutes while heating a griddle or large skillet over medium heat.
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Melt the butter for the apple pie topping in a saucepan or smaller skillet.
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Add the diced apples, brown sugar, apple pie spice and salt. Cook for 5 to 7 minutes, stirring occasionally, until the apples begin to soften.
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Once softened, turn off the heat and add the vanilla.
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Melt a portion of the divided 1 tablespoon butter on the griddle or skillet.
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Pour ¼ cup batter onto the hot surface for each pancake.
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Cook for 2 to 3 minutes until bubbles form across the surface and the edges begin to set.
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Flip each pancake and cook for 1 to 2 minutes until golden and cooked through.
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Repeat with the remaining batter, adding more of the divided butter to the cooking surface as needed.
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Serve the pancakes warm with the apple pie topping spooned over the top.
Notes
Note: I baked these pancakes in a buttered 8x8 baking dish on 375°F. We prefer baked pancakes over griddle top sometimes. I have baking directions for sheet pan pancakes on my website as well.
Dice the apples evenly so they cook at the same rate
Allow the melted butter to cool slightly before adding it to the batter
Rest the batter for 5 minutes before cooking for a tender texture
Stir the batter only until combined to prevent dense pancakes
Phase:
Follicular- apples and carbohydrates provide energy while eggs and cultured buttermilk add protein and nutrients that fit well with this phase
Season:
Fall- fresh apples and warm cinnamon flavors are especially suited to apple season
Storage:
Refrigerator for up to 3 days; store the pancakes and apple topping separately.