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.
Video
Notes
You can use discard or activated sourdough starter in this recipe.
If you want a more pumpkin pie taste to the pancakes, add in nutmeg and clove.
If you are uncomfortable leaving the pancakes mixture on the counter overnight, just leave it in the fridge in stead.