There’s nothing better than a cozy stack of fluffy sourdough pancakes on a crisp fall morning, except maybe topping them with warm maple apple caramel sauce. These sourdough pancakes with maple apple caramel sauce are soft, tender, and perfectly tangy from the sourdough, and the buttery cinnamon-kissed apples take them to the next level. It’s the perfect weekend breakfast for the whole family and a fun seasonal twist on my classic recipe.
Fall breakfasts are meant to feel slow and special, and this one checks every box. From the gentle sourdough tang to the rich, glossy caramel drizzle, every bite tastes like autumn comfort. Whether you’re hosting brunch, meal-prepping for busy school mornings, or treating yourself to a delicious breakfast on a Saturday, these pancakes deliver a cozy, café-style experience right at home.
If you haven’t tried my Best Overnight Sourdough Pancake Recipe yet, start there to learn all the tips for making extra fluffy pancakes. This recipe builds on that base but adds a decadent, fall-inspired topping that tastes like autumn in every bite.
Why You’ll Love These Sourdough Pancakes
- Perfect fall treat: This sourdough pancakes with maple apple caramel sauce
is warm, fluffy, and packed with autumn flavors - Simple ingredients: pantry staples plus fresh apples and maple syrup
- Make-ahead friendly: prep the batter the night before for quick mornings
- Kid-approved: an instant hit at the breakfast table
- Rich, glossy apple topping: buttery, spiced, and perfectly balanced
- Naturally fermented: thanks to the sourdough starter, these tangy pancakes are lighter and easier to digest
- Easy to customize: add nuts, swap the topping, or keep them plain
- Adaptable for dietary restrictions like dairy-free or refined sugar-free
Ingredients You’ll Need
For the Sourdough Pancakes
- 2 cups all-purpose flour
- 1 cup unfed but active sourdough starter
- 1 ¾ cups whole milk
- 2 eggs
- 3 tbsp melted butter or coconut oil
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
For the Maple Apple Pancake Topping
- 2 medium apples, peeled & sliced or diced
- 2 tbsp butter
- 1/2 cup pure maple syrup
- ½ tsp cinnamon
- Pinch of nutmeg (optional)
- Small splash of lemon juice
- Tiny pinch of salt
Step-by-Step Instructions
- Step 1: In a large mixing bowl, combine the flour, milk, and sourdough starter. Mix until no dry streaks remain, cover with plastic wrap, and leave at room temperature for at least 6 hours or refrigerate overnight.
- Step 2: The next morning, whisk in the eggs, melted butter, honey, and vanilla. Sprinkle in the baking powder, baking soda, and salt. Stir gently until smooth but avoid overmixing. The batter should be thick but pourable; add a splash of milk if needed.
- Step 3: In a hot griddle, melt the butter over medium heat. Add the diced or sliced apples and cook for 3–4 minutes until they begin to soften. Stir in cinnamon, nutmeg (if using), and a pinch of salt. Drizzle in maple syrup and lemon juice. Stir well and cook for another 3–5 minutes until the apples are tender and the sauce is glossy and slightly thickened.
- Step 4: Preheat a skillet or griddle to medium heat (around 325°F). Lightly grease the hot pan with butter or oil. Pour ¼ cup of pancake batter per pancake onto the hot surface and cook until bubbles form on top and the edges look set. Flip and cook another 2-3 minutes until golden brown. Transfer cooked pancakes to a parchment-lined baking sheet or cooling rack while you finish the rest.
- Step 5: Stack your warm sourdough pancakes high, spoon the maple apple topping generously over the top of the pancake, and serve immediately. Add another drizzle of maple syrup if you love a little more sweetness.
Tips for the Best Results
- Use an active sourdough starter for the fluffiest pancakes
- Don’t overmix the batter, stir just until combined
- Keep cooked pancakes warm in a 200°F oven while finishing the batch
- Make the apple topping first so it has time to thicken slightly
- For a richer caramel flavor, add a splash of heavy cream to the topping
Variations to Try
- Salted Maple Apple Pancakes: add a pinch of flaky sea salt to the topping
- Pecan Crunch: stir chopped pecans into the apples for added texture
- Pumpkin Spice Pancakes: add 1 tsp pumpkin pie spice to the batter
- Caramel Drizzle Upgrade: add 2 tbsp heavy cream to the apple topping for a thicker caramel sauce
- Cranberry-Apple Topping: stir fresh cranberries into the apples for a sweet-tart flavor
Serving Suggestions
- Pair with whipped cream and extra maple syrup for a brunch-style stack
- Add a sprinkle of powdered sugar for a bakery-worthy finish
- Serve alongside crispy bacon or sausage for a sweet-and-savory combo
- Top with toasted pecans or walnuts for crunch
- For extra indulgence, add a scoop of vanilla ice cream and turn it into dessert
Storage and Reheating
- Store leftover pancakes in a plastic bag or airtight container in the fridge for up to 3 days
- Freeze pancakes stacked with parchment paper between them for up to 2 months
- Reheat in the toaster or microwave until warm
- Refrigerate leftover apple topping for up to 3 days; reheat gently before serving
FAQs About Sourdough Pancakes:
Do I have to ferment the batter overnight?
Overnight fermentation creates fluffier, more flavorful pancakes. If you’re short on time, a 2 to 3-hour rest at room temperature works too.
Can I use sourdough discard instead of active starter?
Yes, but the pancakes won’t rise quite as much. To compensate, add an extra ½ teaspoon baking powder.
Can I make the apple topping ahead?
Definitely. Prepare it up to 2 days in advance and store in a small airtight container in the fridge. Reheat gently on the stove before serving.
Can I make these dairy-free?
Yes. Swap the butter for coconut oil, milk for almond milk, and use plant-based butter for the apple topping.
Why are my pancakes dense?
This usually happens if the starter wasn’t active enough or the batter was overmixed. Stir gently and make sure your starter is bubbly.
Can I use other fruits?
Absolutely. Try pears, peaches, or even plums for a fun twist. You can also make the maple topping without fruit.
How do I keep pancakes warm for a crowd?
Place cooked pancakes on a baking tray lined with parchment paper and keep them in a 200°F oven until ready to serve.
Can I freeze the apple topping?
Yes, but for best results, freeze it in a small airtight container and reheat slowly on the stove. The texture will be slightly softer but still delicious.
Can I make these pancakes without eggs?
Yes. Replace each egg with ¼ cup unsweetened apple sauce or 1 tablespoon ground flax mixed with 3 tablespoons water. The pancakes will be slightly denser but still soft.
Do I need a cast iron skillet or can I use nonstick?
Either works! A cast-iron skillet gives beautifully golden brown edges, but a nonstick pan will cook evenly and reduce sticking.
Can I turn this into waffles?
Absolutely. The same batter makes amazing sourdough waffles, just cook in a preheated waffle iron until crisp and golden.
Are these healthier than regular pancakes?
Yes. The long fermentation process breaks down phytic acid, making nutrients more available and the pancakes easier to digest.
Can I make these pancakes without eggs or dairy?
Yes. Swap the eggs for ¼ cup unsweetened applesauce each and replace dairy milk with coconut milk for a soft, fluffy dairy-free version.
Sourdough Pancakes with Maple Apple Caramel Sauce
Ingredients
For the Sourdough Pancakes
- 2 cups all-purpose flour
- 1 cup unfed but active sourdough starter
- 1 ¾ cups whole milk
- 2 eggs
- 3 tbsp melted butter or coconut oil
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
For the Maple Apple Pancake Topping
- 2 medium apples peeled & sliced or diced
- 2 tbsp butter
- 1/2 cup pure maple syrup
- ½ tsp cinnamon
- Pinch of nutmeg optional
- Small splash of lemon juice
- Tiny pinch of salt
Instructions
- Step 1: In a large mixing bowl, combine the flour, milk, and sourdough starter. Mix until no dry streaks remain, cover with plastic wrap, and leave at room temperature for at least 6 hours or refrigerate overnight.
- Step 2: The next morning, whisk in the eggs, melted butter, honey, and vanilla. Sprinkle in the baking powder, baking soda, and salt. Stir gently until smooth but avoid overmixing. The batter should be thick but pourable; add a splash of milk if needed.
- Step 3: In a hot griddle, melt the butter over medium heat. Add the diced or sliced apples and cook for 3–4 minutes until they begin to soften. Stir in cinnamon, nutmeg (if using), and a pinch of salt. Drizzle in maple syrup and lemon juice. Stir well and cook for another 3–5 minutes until the apples are tender and the sauce is glossy and slightly thickened.
- Step 4: Preheat a skillet or griddle to medium heat (around 325°F). Lightly grease the hot pan with butter or oil. Pour ¼ cup of pancake batter per pancake onto the hot surface and cook until bubbles form on top and the edges look set. Flip and cook another 2-3 minutes until golden brown. Transfer cooked pancakes to a parchment-lined baking sheet or cooling rack while you finish the rest.
- Step 5: Stack your warm sourdough pancakes high, spoon the maple apple topping generously over the top of the pancake, and serve immediately. Add another drizzle of maple syrup if you love a little more sweetness.
Notes
Tips for the Best Results
- Use an active sourdough starter for the fluffiest pancakes
- Don’t overmix the batter, stir just until combined
- Keep cooked pancakes warm in a 200°F oven while finishing the batch
- Make the apple topping first so it has time to thicken slightly
- For a richer caramel flavor, add a splash of heavy cream to the topping
Variations to Try
- Salted Maple Apple Pancakes: add a pinch of flaky sea salt to the topping
- Pecan Crunch: stir chopped pecans into the apples for added texture
- Pumpkin Spice Pancakes: add 1 tsp pumpkin pie spice to the batter
- Caramel Drizzle Upgrade: add 2 tbsp heavy cream to the apple topping for a thicker caramel sauce
- Cranberry-Apple Topping: stir fresh cranberries into the apples for a sweet-tart flavor
Serving Suggestions
- Pair with whipped cream and extra maple syrup for a brunch-style stack
- Add a sprinkle of powdered sugar for a bakery-worthy finish
- Serve alongside crispy bacon or sausage for a sweet-and-savory combo
- Top with toasted pecans or walnuts for crunch
- For extra indulgence, add a scoop of vanilla ice cream and turn it into dessert
Storage and Reheating
- Store leftover pancakes in a plastic bag or airtight container in the fridge for up to 3 days
- Freeze pancakes stacked with parchment paper between them for up to 2 months
- Reheat in the toaster or microwave until warm
- Refrigerate leftover apple topping for up to 3 days; reheat gently before serving
