Apple Cinnamon Sourdough Pancakes: A Fermented Twist on a Cozy Classic 🍎🥞

Apple Cinnamon Sourdough Pancakes: A Fermented Twist on a Cozy Classic 🍎🥞

If you’re looking for a delicious way to use up sourdough while embracing warm, cozy flavors, these Apple Cinnamon Sourdough Pancakes are a must-try! Made with fermented oats and fresh apples, these pancakes are light, fluffy, and full of autumn-inspired goodness. They’re perfect for lazy weekend mornings, an impressive brunch spread, or even a quick, nutritious breakfast straight from the freezer.

YOU CAN SKIP THE OVERNIGHT STEP AND MAKE THESE WITHOUT A SOURDOUGH STARTER! JUST ADD A TABLESPOON MORE OF FLOUR.

With a batter that rests overnight, these pancakes develop a slight tang from the sourdough and the natural sweetness of apples, creating a flavor that’s both unique and comforting. Make a big batch, freeze the extras, and enjoy homemade pancakes any day of the week!

Why You’ll Love This Recipe

• Naturally Fermented: The overnight rest enhances flavor and creates a light, fluffy texture.

• Full of Warm Flavors: Apple and cinnamon bring warmth and coziness to every bite.

• Make Ahead: Freeze extras for a quick, easy breakfast anytime.

The Recipe

Ingredients:

For the Pancake Batter:

• 1 cup sourdough starter (if you have one)

• 1 cup buttermilk (or your preferred milk substitute)

• 2 large apples, chopped (peeling is optional I enjoy the peel) (Honeycrisp, Fuji, or Granny Smith work well, A blend of apples is my favorite!)

• ½ cup rolled oats

• 1 cup all-purpose flour

• 1 teaspoon ground cinnamon

• A pinch of ground nutmeg and cloves

For the Morning Mix-In:

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon vanilla extract

• 2 tablespoons brown sugar (or substitute with granulated sugar or honey)

• 2 large eggs

To Cook the Pancakes:

• butter (for greasing the pan)

For Serving:

• Maple syrup, Greek yogurt, nuts, or fresh fruit

Instructions

1. Prepare the Batter (Night Before):

1. In a large mixing bowl, combine the sourdough and buttermilk. Whisk until the sourdough is fully dissolved.

2. Stir in the chopped apple, oats, flour, and cinnamon until the mixture is smooth and no dry bits remain.

3. Cover the bowl with a tea towel or plastic wrap and leave it to rest overnight on the counter (or in the fridge if your kitchen is warm).

4. If you do not want to wait overnight you can mix it up and let it sit 30 mins to a few hours. The longer it sits the softer the apples will become and the sourdough will eat more gluten!

2. Add the Morning Mix-Ins:

1. In the morning, stir the baking soda, baking powder, salt, vanilla extract, brown sugar, and eggs into the fermented batter until fully combined.

3. Cook the Pancakes:

1. Preheat a large non-stick pan or griddle over medium heat. Add a small pat of butter and let it melt.

2. Scoop about ⅓ cup of batter onto the pan for each pancake.

3. Cook for 4–5 minutes, or until bubbles form on the surface and the edges begin to set. Flip and cook for another 2–3 minutes until golden brown and cooked through.

4. Repeat with the remaining batter, adding more butter to the pan as needed.

4. Serve and Enjoy:

Serve the pancakes warm, topped with maple syrup, yogurt, fresh fruit, or a sprinkle of nuts for added crunch.

Tips for Perfect Apple Cinnamon Sourdough Pancakes

• Don’t Skip the Rest: Allowing the batter to ferment overnight enhances the flavor and creates a light, fluffy texture.

• Choose the Right Apple: Sweet apples like Honeycrisp or Fuji add natural sweetness, while Granny Smith provides a tart contrast.

• Preheat the Pan: Ensure your pan or griddle is properly heated to avoid sticking and achieve evenly cooked pancakes.

• Make in Bulk and Freeze: Double or triple the recipe, then freeze leftover pancakes in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. Reheat in the toaster or microwave for an effortless breakfast anytime.

Serving Suggestions

• Sweet Pairings: Drizzle with maple syrup, add a dollop of Greek yogurt, or top with whipped cream for a decadent touch.

• Savory Twist: Pair with a side of crispy bacon or sausage for a balanced breakfast.

• Beverage Pairings: Serve with hot coffee, chai tea, or warm apple cider for the ultimate autumn brunch experience.

Why This Recipe is a Favorite

These Apple Cinnamon Sourdough Pancakes perfectly capture the warm flavors while making great use of sourdough. The combination of fermented batter, sweet apples, and warm cinnamon creates a pancake that’s both light and deeply flavorful. Making a big batch and freezing the extras means you can enjoy this cozy breakfast treat any day of the week—perfect for busy mornings or a quick pick-me-up.

If you try this recipe, I’d love to see your creations! Tag me on Instagram @Weeknight_Homemaker to share your pancake stacks and cozy breakfast vibes.

Happy cooking,

Lauren 💕

The Weeknight Homemaker