Apple Cinnamon Sourdough Pancakes

Sourdough pancakes are basically the best. You are using your sourdough starter, making delicious creations, and feeling like a real Ma Ingalls.

Jump to Recipe

Sourdough Pancakes Are A Breakfast Hit!

I posted recently about my Sourdough Banana Pancakes, which I loved and make every time I have a banana to use up on my counter. They are delicious, alright. And devoured by everyone in my house.

But Apple Cinnamon Sourdough Pancakes? They take the pancake game to a whole new level! Maybe it is the apple sauce…maybe it is the spice kick of the cinnamon…but these pancakes are incredible.

These pancakes are worth getting out of bed just a few minutes early to surprise your family. I’m sorry I am so excited right now, but I just really have to let you know that you must try this recipe!

How to Make Apple Cinnamon Sourdough Pancakes

A Note on the Starter

You will need to use your unfed sourdough starter. (Confused by the sourdough talk? Check out my Sourdough 101 post.)

I usually store my fed starter in the fridge until I need to use it. I will set it out on my counter overnight, and the next morning, I will make pancakes. So, I will not feed it the night before.

This is what I mean by unfed starter. Now, if you have been feeding it faithfully everyday, just use it as you normally would. There are no rules that you must have fed it so many hours before using it.

In other words, this starter does not need aid in rising bread. So you won’t need it to be super primed for bread making. Using it unfed, out of the fridge the night before will suffice.

You could even set aside some discard especially for pancake recipes.

I will, however, pour off what I need for pancake batter, then feed my starter after I have discarded. It will be ready to go back in the fridge, or I can keep it out for further baking.

You will be using 2 cups of starter for this recipe.

A Note on the Applesauce:

To the starter, add 1/4 cup applesauce. I used my home canned sauce that I made this summer from local delicious, tart apples. I did NOT sweeten my applesauce when I preserved it. However, I did add lemon juice for water-bath canning purposes.

My applesauce was naturally very sweet. If you are using store bought unsweetened applesauce (which is what I would recommend if you haven’t made your own) you could possibly want to increase the honey in this recipe. I tend to think of unsweetened applesauce as sweet enough already, but that’s just me. I never add anything to it. But you can adjust the sweetness if needed.

Back to the Ingredients

After you have added the applesauce to the starter, you will use 1 tablespoon of ground cinnamon, 1 tablespoon of honey, 1 egg, and a dash of vanilla. Stir it all together well.

When you have heated your non-stick griddle and are ready to start making pancakes, add in 1 teaspoon of baking soda.

*Be sure your bowl is large enough for your batter.

Once the baking soda is added, the batter will fluff up! You’ll want to make sure your bowl is big enough to catch all the fluffy batter. I use a 4 cup measuring bowl when I make these. The starter will almost double.

Now you will proceed to cook the pancakes.

I lightly spray my griddle with coconut oil spray, and cook on medium to medium high heat.

Pour your desired amount in the griddle. When the pancake starts to bubble after only a minute or two, gently flip it to the other side. Let it cook for another minute. It doesn’t take long.

• 

• 

If your pancake is cooked through, set it aside on a plate and continue cooking! (My pancakes don’t sit on a plate long…my boys come through wanting another and another before I even finish making them all!)

This recipe made 12 pancakes. How many you make will depend on the size of pancake you cooked, and the thickness of your sourdough starter. If you find your starter is thicker than batter-like, add a tablespoon of milk, almond milk, or just plain water.

The Scoop for THM

I don’t stress over numbers when I make my THM meals. Especially since so much of what I cook is from scratch, and I don’t have nutrition labels to refer to!

However, I would consider these pancakes to be an E. There is no cooking oil for fat (we’ve replaced that with applesauce) and there is only one egg spread throughout the entire recipe. If you are worried about fat grams, use two egg whites instead of a whole egg.

I choose to use 100% pure maple syrup and butter on my pancakes. (I don’t overdo the butter, but in E settings, only 1 tsp of fat is recommended to keep in low fat mode.)

The maple syrup is a personal choice item on THM, and depending on how your body reacts, you can use a sugar free syrup option, or just have them with some 0% Greek yogurt on top to keep it on plan. (This would be delicious!)

So there you have it! Another mouthwatering recipe to make with your sourdough starter! Fun and delicious!

Apple Cinnamon Sourdough Pancakes (Makes 10-12 pancakes)

2 cups sourdough starter

1/4 cup unsweetened applesauce

1 tbsp cinnamon

1 tbsp honey (or other non-sugar sweetener)

An egg

Dash of vanilla

1 tsp baking soda

Directions:

Add all the ingredients together except for the baking soda.

Preheat your griddle that has been lightly sprayed with coconut or olive oil spray. When the griddle/skillet is ready, add the baking soda and stir again. The batter will become pretty fluffy.

Pour out the desired amount of batter into the griddle, and cook until the pancake starts to bubble. Flip the pancake, and cook it through for another minute or two. It doesn’t take long.

Enjoy!

Questions about how to get started with your own sourdough? See my post, Sourdough 101.

Try these Sourdough Banana Pancakes, too!

For other THM friendly recipes, visit my Farm Fresh THM page.