Sourdough Pumpkin Pancakes
These Sourdough Pumpkin Pancakes are a perfect marriage of tangy sourdough and warm pumpkin spices. The fermentation process makes these pancakes more digestible than traditional recipes, creating a fluffy, flavorful fall breakfast that's perfect for using up sourdough discard.
Equipment
- Griddle or Non-stick Pan
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
Ingredients
Wet Ingredients
- 1 cup sourdough starter active or discard
- 1 cup pumpkin puree not pumpkin pie filling
- 2 large eggs
- 3 tablespoons maple syrup
- 2 tablespoons butter melted (or coconut oil)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup milk as needed for consistency
Instructions
- In a large bowl, combine your sourdough starter and pumpkin puree until smooth. Whisk in eggs, maple syrup, melted butter (or coconut oil), and vanilla extract until the mixture is well-incorporated.
- In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, and salt to distribute the spices evenly.
- Gently fold the dry ingredients into the wet mixture, stirring just until combined. If the batter seems too thick, add milk a tablespoon at a time until you reach a pourable but not runny consistency.
- Allow the batter to rest for 30 minutes. This gives the baking soda time to react with the acidic sourdough and allows the flour to fully hydrate.
- Heat a griddle or non-stick pan over medium heat (about 375°F/190°C) and lightly grease with butter or oil.
- Pour 1/4 cup portions of batter onto the hot surface. When bubbles form on the surface and the edges look set (about 2 minutes), flip and cook for another 1-2 minutes until golden brown.
- Serve warm with your choice of toppings such as maple syrup, butter, sautéed apples, toasted nuts, or whipped cream cheese.
Notes
- For dairy-free pancakes, replace butter with coconut oil and use almond or oat milk.
- For gluten-sensitive individuals, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- If you don't have pumpkin pie spice, mix 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves.
- For vegan pancakes, use flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 15 minutes).
- The batter can be made up to 24 hours ahead and refrigerated for even more developed flavor.
- To avoid tough pancakes, do not overmix the batter - lumps are actually good!
- For gluten-sensitive individuals, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- If you don't have pumpkin pie spice, mix 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves.
- For vegan pancakes, use flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 15 minutes).
- The batter can be made up to 24 hours ahead and refrigerated for even more developed flavor.
- To avoid tough pancakes, do not overmix the batter - lumps are actually good!
Nutrition
Calories: 215kcalCarbohydrates: 32gProtein: 6gFat: 7gSaturated Fat: 3.5gCholesterol: 62mgSodium: 380mgFiber: 3gSugar: 8gVitamin A: 3500IU
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