Sourdough Pumpkin Pancakes
It is officially fall!!
These pumpkin pancakes taste like pumpkin pie in the pancake form. They are light, fluffy, and moist from all the pumpkin purée and they are gut healthy from the overnight sourdough fermentation. If you have sourdough discard on hand, that can be used, just as well as activated sourdough starter.
These pancakes are perfect for a busy morning or even if you need an easy dinner. Just mix the pancakes up the 8- 12 hours before and cook them 8-12 hours later.
Maple syrup and butter make the perfect toppings for these pancakes. They are even better with a side of bacon or maple sausage. You could even get creative and top them with whipped cream or candied nuts.
Instructions:
Step One:
With a whisk, beat together eggs and oil in a large bowl. Then beat in sourdough starter until well combined.
Then add in pumpkin purée, vanilla, and milk.
Step Two:
In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
Then combine the dry ingredients into the wet ingredients until smooth. Try not to over mix the batter!
Next cover the batter with cling wrap and place on the counter or the fridge for 8-12 hours or overnight.
Step Three:
In the morning, heat your pans over medium heat, I used cast iron pans.
Once hot, grease the pans with butter or coconut oil.
Then spoon about 1/4 cup of batter onto the hot pans. Cook until all the bubbles have popped, then flip and cook for another minute.
Sourdough Pumpkin Pancakes
Equipment
- 1 Cast Iron Pan
Ingredients
- 2 Eggs
- 3 Tbsp Olive oil
- 1/2 Cup Sourdough Starter Discard or Active
- 2 Tsp Vanilla Extract
- 1 1/2 Cup Pumpkin Purée
- 1 1/4 Cup Whole Milk
- 2 Cups Flour Unbleached White
- 1 Tbsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Cinnamon
- 1 Tsp Sea Salt
Instructions
Wet Ingredients
- In a large bowl, beat together eggs and oil. Then beat in sourdough starter until well combined.
- Add in pumpkin purée, vanilla, and milk until combined.
Dry Ingredients
- In a small bowl whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Whisk the dry ingredients into the pumpkin mixture until smooth. The batter will be kinda thick.
- Cover with cling wrap and let it sit on the counter overnight. If you are nervous about leaving dairy on the counter overnight, just place it in the fridge instead.
In the Morning
- Heat your pans over medium heat. Once hot, grease with butter or coconut oil.
- Spoon about 1/4 cup of batter onto the hot pans. Cook until all the bubbles have popped, then flip and cook for another minute. Adjust the heat according to how fast the pancakes are cooking.