Tender, fluffy Sour Cream Pancakes studded with sweet seasonal apples and warm cinnamon – Fall Weekend Breakfasts are now complete! Don’t miss the bonus homemade Warm Cinnamon Syrup Recipe at the end that couldn’t be more perfect! (insert heart-eye emoji haha!)
I think it goes without saying that one can never have too many incredible pancake recipes. We love pancakes for breakfast so much that I made this recipe at least 6 or 7 times until I got it just right, woe is me.
It all started out by adding sour cream to the pancakes batter, which yielded incredibly soft, tender, and rich pancakes that were just a bit more filling (a big plus when my kids are having breakfast!). Then, I had to get the fluffy factor just right, so adding a bit more baking powder did the trick. Adding warm spices like cinnamon in the Fall is a no-brainer, and I chopped up a seasonal gala apple pretty finely, then tossed it in the batter as well. The 4 minutes or so in the pan is just enough time to get the apples just soft enough.
To make these extra special, I like to make a quick Warm Cinnamon Syrup to serve with the pancakes: I combine 3/4 cup water, 1 cup dark brown sugar, 1.5 teaspoons of ground cinnamon, and 1 teaspoon of pure vanilla extract in a small saucepan. Bring the mixture to a boil, and gently boil the mixture for about 5 minutes until the syrup thickens slightly. Serve warm alongside the pancakes!
LOVE this recipe?? Be sure to check out these Almond Lemon Ricotta Pancakes and The Fluffiest Pancakes
Thank you guys so much for following and it’s amazing to hear your feedback! I’ve loved seeing all of the recipes that you guys are making from the blog so if you make these pancakes or any others from my site, be sure to tag your Instagram photos with #lionsbread or @leanne.shor so I can see them, xoxo L
Apple Cinnamon Sour Cream Pancakes
Tender, fluffy Sour Cream Pancakes studded with sweet seasonal apples and warm cinnamon - Fall Weekend Breakfasts are now complete! Don't miss the bonus homemade Warm Cinnamon Syrup Recipe at the end that is perfect with these pancakes!
Ingredients
- 1 1/4 cups whole milk or 2%
- 2 large organic eggs
- 1 cup sour cream (possible to substitute whole milk greek yogurt)
- 2 tsp pure vanilla extract
- 3.5 tbsp sugar
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 2 tsp ground cinnamon
- 1 gala apple, peeled then diced finely
Instructions
Combine the flour, salt, baking soda, baking powder, and cinnamon in a large mixing bowl, and whisk.
In a medium sized mixing bowl, add the milk, sour cream, eggs, vanilla, sugar, and diced apple. Mix to thoroughly combine.
Preheat a large nonstick skillet or griddle pan on medium heat. Pour the wet ingredients into the dry ingredients, and gently stir with a wooden spoon or spatula until just combined. Do not overmix.
Add a 1/4 inch pat of butter to the preheated skillet to coat the bottom of the pan. Using a large spoon or 1/4 c measuring cup, pour the batter into the hot pan. Cook for about 2-3 minutes on the fist side, then flip and cook for another 1-2 minutes. Repeat with the remainder of the batter.
Optional but Recommended! Serve with Warm Cinnamon Syrup
Combine 3/4 cup water, 1 cup dark brown sugar, 1.5 teaspoons of ground cinnamon, and 1 teaspoon of pure vanilla extract in a small saucepan. Bring the mixture to a boil, and gently boil the mixture for about 5 minutes until the syrup thickens slightly and reduces. Serve warm alongside the pancakes.
Recipe Notes
*Keep pancakes warm in a preheated 200 degree F oven, on a sheet pan lined with a baking rack. Pancakes stay crisp and warm until you/re ready to serve.