Sourdough Cinnamon Pancakes with Apple Cider Syrup

Sourdough pancakes are an absolute staple in our house, and right now, it is the perfect time of the year to mix up our favorite pancake recipe with some delicious fall flavors. These Sourdough Cinnamon Pancakes are a hit all year round, but with this seasonal homemade Apple Cider Syrup, they are like none other. It’s time to up your pancake game this apple season!

This post contains affiliate links. As an Amazon Associate, I receive a small commission at no additional cost to you. Read my full disclosure here.

Of all the pancake recipes, my recipe for sourdough pancakes is our all-time favorite. And probably the single sourdough recipe that I make most often. We love sourdough pancakes for breakfast, obviously, but we often use up some sourdough discard in this easy pancake recipe for a quick lunch or a lazy dinner. I have tried many different sourdough pancakes over the years, and this one is by far my absolute favorite. This recipe consistently produces deliciously fluffy pancakes made from wholesome, simple ingredients. A drizzle of maple syrup (or in this case, apple cider syrup) and you’ve got yourself a meal!

find an orchard

We went to our local apple orchard a few weeks ago and stocked up on their famous apple cider. It is so fresh and delicious, way better than anything you can find in the store. Of course, this is the cider we used for our apple cider pancake syrup. It was such a fun fall spin on our favorite breakfast! This apple cider syrup has the best apple flavor, lots of yummy apple pie spices and no added sugar. A real treat for sure! If you have an orchard near you, I highly recommend checking there first for apples and cider! If you’re not sure if there is an apple orchard in your area, this directory is very helpful:

https://www.orangepippin.com/orchards/united-states

To make this delicious breakfast, I recommend starting with the apple cider syrup. That takes a little more time to make. This way, the apple cider syrup is ready as those cooked pancakes come hot off the griddle. Slather them with some butter and a generous drizzle of warm apple cider syrup and enjoy an amazing fall flavored start to your day.

ingredients you’ll need for apple cider syrup –

• apple cider – raw apple cider that has not been processed or pasteurized definitely produces the best flavor
• maple syrup – some apple cider can be tart depending on what kind of apples it’s made from, so I added some real maple syrup to sweeten it up a bit and the subtle maple flavor is obviously amazing
• butter – butter on pancakes goes without saying!
• cinnamon and nutmeg – the best spices paired with a delicious apple flavor
• arrowroot powder – a healthier alternative to cornstarch, used as a thickener

how to make apple cider syrup –

Making this cider syrup is super easy. Combine all ingredients in a small saucepan EXCEPT 1/2 cup of the apple cider and the arrowroot powder. Heat over medium low until the butter is melted. Give it a stir to combine all of the ingredients. Whisk the arrowroot powder into the 1/2 cup of apple cider to form a slurry. Pour the slurry into the saucepan and remove from the heat. Once the arrowroot powder slurry is totally mixed in, pour the syrup into a jar so it does not continue cooking in the pan. For best results, allow it to stand for 5-10 minutes to thicken. This is a great time to make the pancakes!

*Note – this recipe may make more apple cider syrup than you use at one time. If you have leftovers, store in a tightly sealed jar in the fridge for up to 5 days. The texture will change as it chills, so warm it up slightly (and slowly) when you are ready to use the rest.

ingredients you’ll need for sourdough cinnamon pancakes –

• sourdough starter – the sourdough starter does not need to be active. It can be leftover starter that is no longer bubbly, or sourdough discard right out of the fridge. Keep in mind, the longer the starter has gone without being fed, the stronger the sourdough tang will be in the pancakes. If you have not yet started your sourdough journey, grab my dehydrated starter here!
• eggs – local, pasture-raised eggs are a great choice if you can find them!
• maple syrup – here in Wisconsin, we have no problem finding pure maple syrup. If you’re not from the Midwest or Canada or you can’t find it locally, you can buy real maple syrup here.
• vanilla extract – extract from real vanilla beans, no imitation stuff here
• avocado oil or liquid coconut oil – I prefer one of these two oils for the pancake batter because they both have a high smoke point but not a strong flavor
• baking powder – look for baking powder that is aluminum free like the one linked
• cinnamon – this organic ceylon cinnamon is delicious
• sea salt – this is a high quality salt that I love for baking

how to make sourdough cinnamon pancakes –

1. Heat a large cast iron skillet (or griddle) over medium heat.
2. Combine sourdough starter, eggs, maple syrup and oil in a large mixing bowl. Whisk well until all of the ingredients are totally incorporated.
3. Add the dry ingredients and whisk again.
4. If the pancake batter is too thin, add all-purpose flour a little at a time until the mixture is the right consistency.
5. When the batter is ready, test the pan to see if it’s ready. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
6. Lightly brush the skillet with butter or avocado oil.
7. Use a 1/2 or 3/4 cup measuring cup to scoop batter onto the hot griddle or skillet. (I prefer to make big pancakes so I don’t have to spend as much time standing at the stove flipping. If you want small pancakes, use 1/4 or 1/2 cup batter for each pancake).
8. When the edges of the pancake look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes 1 to 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.
9. Serve warm with fresh apple cider syrup and diced apples.

tips for making sourdough cinnamon pancakes with apple cider syrup –

-If you are not able to get raw, unpasteurized apple cider, you can buy fresh apples and juice them into apple juice. This method might be a little more work, but it definitely gives a more fresh apple flavor than processed apple juice or cider.

-This recipe may make more apple cider syrup than you use at one time. If you have leftovers, store in a tightly sealed jar in the fridge for up to 5 days. The texture will change as it chills, so warm it up slightly (and slowly) when you are ready to use the rest.

-Another perfect way to use up any leftover cider syrup would be to pour it on vanilla ice cream! Oh my gosh yum.

-This pancake recipe makes enough for about 4 servings. But I almost always make a double batch for our family of 5. Just double all of the ingredients and follow the same steps.

-Store any leftover pancakes at room temperature covered with plastic wrap or in an airtight container. We don’t have a microwave, so a toaster oven works well to reheat them quickly!

printable recipe card –

pin it for later –