Pancakes Meet Apple Pie in Our Favorite Fall Breakfast

Ingredients

• 1 1/3 cups all purpose flour (6 ounces; 170g)
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1/4 teaspoon baking soda
• 1/4 teaspoon pumpkin pie spice
• 1 cup peeled and grated Golden Delicious apples (about 6 1/4 ounces; 180g) from 1 medium apple
• 4 tablespoons light brown sugar (2 ounces; 57g)
• 1 large egg, at room temperature
• 1/2 cup (120ml) whole milk, at room temperature
• 1/3 cup sour cream (2 1/2 ounces; 70g), at room temperature
• 3 tablespoons unsalted butter (1 1/2 ounces; 42g), melted
• 1 teaspoon vanilla extract
• Chopped toasted pecans, for topping
• 2 tablespoons unsalted butter (1 ounce; 28g)
• 2 cups Fuji apples, unpeeled and chopped into 1/2-inch pieces (9 1/2 ounces; 270g)
• 3 tablespoons light brown sugar (1 1/2 ounces; 42g)
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon pumpkin pie spice (see notes)
• 1/4 cup (60ml) maple syrup, plus more for serving
• 1 cup (240ml) heavy cream
• 3 tablespoons (45ml) maple syrup

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