Sourdough Pancakes with Maple Apple Caramel Sauce
These sourdough pancakes with maple apple caramel sauce are fluffy, tangy, and topped with buttery cinnamon apples for the perfect fall breakfast.
Equipment
- 1 Large mixing bowl
- 1 Plastic wrap
- 1 Griddle
- 1 Baking sheet or cooling rack
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 tablespoon melted butter or coconut oil
- 2 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
- 4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
For the Maple Apple Pancake Topping
- 2 medium apples peeled & sliced or diced
- 2 tablespoon butter
- ½ cup pure maple syrup
- ½ teaspoon 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 teaspoon pumpkin pie spice to the batter
- Caramel Drizzle Upgrade: add 2 tablespoon 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
Nutrition
Calories: 390kcalCarbohydrates: 65gProtein: 10gFat: 9gSodium: 1121mgFiber: 1gSugar: 24g
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