Here I go into an applesauce pancake recipe that uses a sourdough starter, home canned applesauce, and other staple pantry ingredients so you can make an easy, delicious, and nutrient dense breakfast meal.

(storebought applesauce works good too!)

Let’s Dive In…

Sourdough Applesauce Pancake Recipe

Canning Applesauce

Canning your own applesauce is a great way to put up this handy ingredient for cheap.

I recently wrote how I canned several jars of spiced applesauce this year, if you want that for reference.

It’s a water bath canning method, and what’s wonderful about doing it yourself is that you can tailor the flavors to your liking making it as sweet and spiced as you wish.

You can also make fresh, spiced applesauce by following the same steps in the recipe and skipping the canning portion, if you wish.

I would do a much smaller batch for this, since leftovers will have to be refrigerated.

Store-bought applesauce is fine too; just look for applesauce that is spiced or sweetened for this recipe.

Tools you need.

Mixing Bowl
Skillet
1/4 cup measuring cup for pouring pancakes.

Ingredients

1 cup thick, active sourdough starter (discard is too runny for pancakes)
1/2 cup home-canned spiced applesauce (storebought is fine too)
1/2 teaspoon cinnamon
1 teaspoons vanilla
2 tablespoons brown sugar
2 eggs (chicken or duck eggs work the same)
1/2 teaspoon baking soda
1/2 teaspoon salt
Optional: 1 tablespoon collagen powder, 1/4 cup chocolate chips
Coconut oil, butter, lard, whichever you prefer for frying

Instructions

In a mixing bowl, combine all the ingredients except for baking soda.
Mix well. After it’s mixed well, add baking soda. Mix well so that there’s no clumps.
Pancake batter should be normal pancake batter consistency (not too thin, not too thick).
Heat a large skillet on medium heat. Once, skillet is hot, heat up enough coconut oil to cover the bottom of the pan.
Once oil is hot, Pour batter into the pan using 1/4 cup measuring spoon. You can make these as large as you wish, though.
Fry on the first side until you see edges are cooked and bubbles are in the middle.
Flip, and fry on that side until done.
Let cool on drying rack.
Serve immediately, warm, with pancake toppings of your choice.
Enjoy!