Your favorite fall flavors inside of a long fermented, gut healthy and delicious pancake. These have a wonderful texture, not too sweet, and the perfect way to start and autumn morning.
❤️ Why You’ll Love Fermented Apple Oatmeal Pancakes
Fermented apple oatmeal pancakes are a nutritious and delicious way to enjoy breakfast. The fermentation process enhances the flavor and increases the bioavailability of nutrients, making these pancakes not just tasty but also healthier than the alternative morning pancake.
🍲 Ingredients
Sourdough discard- unfed, inactive sourdough starter that’s been on the counter or in the fridge. This recipe uses one heaping cup.
Apples – Use sweet-tart apples such as Granny Smith, Honeycrisp, or Fuji for a nice balance of sweetness and acidity.
Milk – I use whole milk, but you can use whatever milk your family prefers.
Flour – I like using Kirkland organic, unbleached all-purpose flour. And while organic isn’t always necessary… I do always recommend using unbleached flour.
Oats – Rolled oats work best.
Sugar – I think brown sugar lends itself more towards fall flavors, but you can use granulated or honey.
👩🍳 How to Make Fermented Apple Oatmeal Pancakes
- Start by peeling and chopping your apples into small pieces.
- In a large mixing bowl, add your apples, sourdough discard and milk and whisk until the starter has dissolved.
- Add oats, flour, and cinnamon and whisk until everything is combined and there are no dry bits of flour.
- Cover with a bowl cover or tea towel and leave on the counter to rest (or in the fridge) overnight.
- The next morning, add your baking soda, baking powder, salt, vanilla extract, brown sugar and eggs, and mix everything together until fully combined.
- Preheat your large pan over medium heat and melt 1 tablespoon of butter. Scoop ⅓ cup of batter into the pan and cook for 4 – 5 minutes. When the batter starts to bubble, use a spatula to flip the pancake and cook for another 2 – 3 minutes until fully cooked.
- Transfer to a clean plate, drizzle with maple syrup and enjoy!
🪄 Tips and Tricks
- The batter can be made up to 24 hours in advance.
- Apple Variety: Choose apples based on your taste preference. Sweet apples like Honeycrisp or Fuji will make the pancakes sweeter, while tart varieties like Granny Smith add a nice contrast.
- Add-ins: You can personalize the pancakes by adding dried fruits, like raisins or cranberries, or using a mix of different nuts for added protein and texture.
- Spices: Add spices such as cinnamon or nutmeg to the batter to enhance the warm flavors, making them extra cozy.
- Heat the Pan Properly: Preheat your pan or griddle on medium heat and add a small amount of oil or butter. Wait until the oil is hot and shimmering before pouring in the batter.
- Don’t Flip Too Early: Wait until bubbles form on the surface of the pancakes and the edges look set before flipping. This ensures they cook evenly.
🗒 Variations
This is a variation of my overnight banana oatmeal pancakes, but tweaked to be more geared towards fall flavors, but I have a lot of autumn pancake variations that you can check out!
🗒 Substitutions
When you’re cooking or baking, it’s useful to know how to make substitutions for ingredients based on dietary restrictions, preferences, or what’s available in your pantry.
- Whole milk – Your families milk substitute
- Brown sugar – Granulated sugar/ honey
- Apple Variety: Choose apples based on your taste preference. Sweet apples like Honeycrisp or Fuji will make the pancakes sweeter, while tart varieties like Granny Smith add a nice contrast.
🗒 Best served with
- Yogurt or Cream: For added creaminess, top with Greek yogurt or whipped coconut cream alongside the pancakes.
- Toppings: Serve with fresh fruit, yogurt, maple syrup, or a sprinkle of nuts. A drizzle of honey or a dusting of powdered sugar can also elevate the presentation.
- Serve with an autumn brunch spread with hot coffee or apple cider!
👝 How to Store Leftovers
Refrigeration: Store any leftover pancakes in an airtight container in the fridge for up to 3-4 days.
Freezing: For longer storage, you can freeze the pancakes separated by parchment paper. Reheat them in a toaster or microwave when ready to enjoy
🤔 Common Questions
You can skip the long fermentation, but I would suggest letting the batter sit for at least an hour or two before cooking so that the oats have a chance to soak.
Fermented Apple Oatmeal Pancakes
Equipment
- large pan
- Spatula
Ingredients
- 2 large apples peeled and diced
- 2 ¼ cup milk
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 2 cups rolled oats
- ½ tsp salt
- 1 tsp cinnamon
- ⅓ cup brown sugar
- ½ tsp vanilla extract
- 2 eggs
- 1 tsp baking powder
- 1 tsp baking soda
Instructions
- Start by peeling and chopping your apples into small pieces.
- In a large mixing bowl, add your apples, sourdough discard and milk and whisk until the starter has dissolved.
- Add oats, flour, and cinnamon and whisk until everything is combined and there are no dry bits of flour.
- Cover with a bowl cover or tea towel and leave on the counter to rest (or in the fridge) overnight.
- The next morning, add your baking soda, baking powder, salt, vanilla extract, brown sugar and eggs, and mix everything together until fully combined.
- Preheat your large pan over medium heat and melt 1 tablespoon of butter. Scoop ⅓ cup of batter into the pan and cook for 4 – 5 minutes. When the batter starts to bubble, use a spatula to flip the pancake and cook for another 2 – 3 minutes until fully cooked.
- Transfer to a clean plate, drizzle with maple syrup and enjoy!
Notes
Nutrition
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These are maybe the best pancakes I’ve ever had! Like a healthy apple fritter. Soooo good
Wow! Thank you so much for the sweet comment, I’m so glad you liked them <3
About how many pancakes does this recipe make?
Can the discard be from out of the fridge or does it need to be active and bubbly for this recipe?
From the fridge is fine 🙂
So tasty and easy! Love the sweet flavor. I can eat these without syrup!