Breakfast

Apple Sourdough Pancakes

Cooks in 20 Minutes Difficulty Easy 0 comments
Fluffy, fruity, apple sourdough pancakes are easy, fast, and perfect for brunch

It’s time to level up your pancake game with these cast iron apple sourdough pancakes. You’ll never look back.

America is one of the few countries in the world that specifically has breakfast cuisine, i.e. cereal, pancakes, waffles, etc. Most countries have a couple breakfast recipes but mostly just foods that are also eaten for breakfast, i.e. paranthas, sabji, eggs, cheeses, etc. So when it comes to delicious breakfast foods and recipes, we ruthlessly pilfer from other cultures and countries. In this case, my looting came in the form of figuring out what else I could do with my sourdough starter and the ungodly amount of apples my tree produces. Thus the cast iron apple sourdough pancakes.

I’m a strange little person, for many reasons. For the purposes of this article, it’s that I hate not using soap on cast iron. I’m of the opinion that if it hasn’t been soaped and scrubbed within an inch of it’s life, it’s still dirty. Cast iron hurts my soul. It’s greasy little enclaves trapping in bacteria taunt me as I scrub it with my non abrasive sponge in water that I can only call a touch above scalding. I know it’s clean, but I still don’t like it. It bucks the whole system with it’s individual entitlement and superiority complex. Like dolphins. I hate the fuckers. But I own a set, of cast iron, not dolphins, I would never own a fucking dolphin, I have had to find reasons to put aside the crazy (just for a moment) and find uses for them – these amazing pancakes are one of them.

We all love pancakes, the end. The beauty of the cast iron pancakes is that they’re fluffy, not floppy like regular pancakes, and the sourdough gives them that great slightly bready texture and sourdough flavor. Adding in a seasonal fruit allows for a little bit more texture, flavoring from the fruit, and a natural sweetness. I know, sacrilege, but I don’t like sugary foods, so with normal pancakes – one pancake and Puri is out. I’m a steak and eggs or corned beef hash sorta gal. These pancakes, however, are a game changer. The little bit of cinnamon and fruit make them a perfect stand alone dish for the non sugar lover. Or you can drench them in a tidal wave of syrup for the sugar lover. It’s a win-win. I serve these with a bit of cardamom Chantilly cream, but you do you.

Apple Sourdough Pancakes

5 from 1 vote
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes
Resting Time

8

hours
Total time

50

minutes

Ingredients

  • 1 cup sourdough starter

  • 2 cups all purpose flour

  • 2 cups whole milk

  • 3 eggs

  • 1 tsp baking soda

  • 1 tsp salt

  • 1 tbsp sugar

  • 1/4 tsp cinnamon

  • 8 tbsp butter

  • 3 apples, peeled and sliced

Directions

  • In a large bowl, combine sourdough starter, flour, and milk. Cover the bowl with a towel or cloth and leave at room temperature overnight (up to 24 hrs).
  • Whisk eggs, baking soda, salt, cinnamon, and sugar into the fermented flour and milk mixture.
  • Preheat oven to 450 degrees. With cast iron inside of the oven.
  • Once the skillet is hot, remove it and put on a safe work surface.
  • Add one tablespoon of butter and let it melt and coat the bottom of the skillet.
  • Add in a single layer of fruit and give it a second to sizzle. Put over heat if your pan has cooled too much.
  • Add in the batter. You want to add in enough batter to cover the fruit and the bottom of your skillet.
  • Place the skillet back in the over for approximately 15 minutes, or until the pancake looks evenly cooked and the edges have a bit of crisp to them.
  • Repeat with remaining batter.
  • Serve with favorite condiments, syrups, fruit, or Chantilly cream.

Notes

  • The batter should look like a thick milkshake but if your batter is too stiff add in a splash of milk.
  • If you’re using soft fruit, do not wait for it to sizzle. Add in the batter immediately.

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Nutrition Facts

4 servings per container


  • Amount Per ServingCalories764
  • % Daily Value *
  • Total Fat 31.5g 49%
    • Saturated Fat 18g 90%
  • Cholesterol 196mg 66%
  • Sodium 1158mg 49%
  • Potassium 505mg 15%
  • Total Carbohydrate 103.5g 35%
    • Dietary Fiber 6.7g 27%
    • Sugars 27.3g
  • Protein 18.5g 37%

  • Calcium 14%
  • Iron 32%
  • Vitamin D 381%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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