My favorite sour cream pancake batter is mixed with sauteed spiced apples in these apple cinnamon pancakes for the perfect fall and winter breakfast.
In a nonstick skillet, melt the butter over medium heat. Once the butter is bubbling, add the rest of the ingredients. Saute the apples until they are soft and tender, 6-8 minutes.
Remove the apples from the heat and let them cool to room temperature. (Can be made the night before.) To cool them quickly, transfer them to a bowl and put them in the refrigerator while you make the batter.
Whisk together the flour, sugar, baking soda, and salt. In a large bowl, mix the sour cream, milk, egg, and butter until combined. Add the dry ingredients and, with a large silicone spatula, mix together the wet and dry with a few quick stirs, being careful not to over mix. Add the apple filling and mix that in.
Let the batter rest for 10-15 minutes. While the batter is resting, heat a nonstick griddle to 350F. (Or heat a large nonstick skillet over medium heat.)
Serve the pancakes with warm maple syrup. Pats (or scoops) of salted butter or a dollop of whipped cream are nice additions.