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My favorite sour cream pancake batter is mixed with sauteed spiced apples in these apple cinnamon pancakes for the perfect fall and winter breakfast. | justalittlebitofbacon.com

Apple Cinnamon Pancakes

My favorite sour cream pancake batter is mixed with sauteed spiced apples in these apple cinnamon pancakes for the perfect fall and winter breakfast.

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 pancakes
Calories 100 kcal
Author Just a Little Bit of Bacon

Ingredients

Spiced Apple Pie Filling

  • 2 tbsp unsalted butter
  • 1 medium apple, peeled, and cut into 1/2 inch dice
  • 1/2 tsp cinnamon
  • pinch each allspice and ground cloves
  • 1 tbsp granulated sugar
  • 1 tbsp bourbon

Sour Cream Pancake Batter

  • 1 cup (5 oz) all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp table salt
  • 1/2 cup sour cream, full fat or 2%
  • 1/2 cup milk, whole or 2%
  • 1 large egg
  • 1 tbsp unsalted butter, melted and cooled

Instructions

Spiced Apple Pie Filling

  1. 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.

  2. 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.

Sour Cream Pancake Batter

  1. 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.

  2. 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.)

Cook the Pancakes

  1. Give your griddle (or skillet) a very light coat of vegetable oil. Ladle out 1/4 cup portions of batter onto the griddle. Cook until the edges are set and bubbles form on the surface of the pancakes. Flip and cook until the other side is browned and you see no raw batter on the sides. Transfer the pancakes to a platter.


  2. Serve the pancakes with warm maple syrup. Pats (or scoops) of salted butter or a dollop of whipped cream are nice additions.

Recipe Notes