Sour Cream Apple Pancakes
Fluffy, flavorful, and irresistibly cozy, these Sour Cream Apple Pancakes are the ultimate breakfast indulgence! Made with a rich batter featuring sour cream for extra tenderness and diced apples for a burst of natural sweetness, these pancakes are spiced with a touch of cinnamon to evoke the warm, comforting flavors of fall. Easy to whip up in just 15 minutes of prep time, they strike the perfect balance between sweet and tangy, thanks to the creamy sour cream base. Perfectly golden and studded with soft apple bits, these pancakes are ideal for a weekend brunch or a special morning treat. Serve them warm with a drizzle of maple syrup, a dollop of whipped cream, or even more fresh apple slices for a breakfast the whole family will crave. Whether you're looking for a quick weekday pick-me-up or a showstopping addition to your breakfast repertoire, these pancakes are a must-try!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 2 large Eggs
- 1 cup Sour cream
- 0.5 cups Milk
- 1 teaspoon Vanilla extract
- 3 tablespoons Unsalted butter (melted)
- 1 medium Apple (peeled, cored, and diced)
- 1 as needed Butter or oil (for cooking)
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In a separate medium bowl, beat the eggs. Add sour cream, milk, vanilla extract, and melted butter, then whisk until smooth and well-combined.
Gradually pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing; a few lumps are okay.
Fold in the diced apple pieces until evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Scoop about 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges appear set.
Flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your choice of toppings, such as maple syrup, whipped cream, or additional diced apples.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 2472 mg | 107% | |
| Total Carbohydrate | 216.7 g | 79% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 65.9 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 588 mg | 45% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 748 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
