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
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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.
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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.
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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.
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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.