Sourdough Pumpkin Pancakes

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Get ready to enjoy the delicious combination of sweet pumpkin, warm fall spices, and tangy sourdough starter in our Sourdough Pumpkin Pancakes! Perfect for making a big batch on weekends and enjoying throughout the entire fall season.

Prep Time15

Cook Time10

Total Time25

Course: Breakfast

Cuisine: American

Servings: Servings

Calories: 443kcal

Author: Lynn Polito

Equipment

Ingredients

1 ½ cups All purpose flour
½ teaspoon Salt
1 teaspoon Pumpkin Spice
½ teaspoon Baking Soda
1 cup Sourdough Discard
½ cup Pumpkin Puree
1 Egg
2 tablespoon Brown Sugar
2 tablespoon Butter Melted
1 teaspoon Vanilla Extract
1 ½ cup Milk

Instructions

In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, salt, and pumpkin pie spice. Mix with a wooden spoon.
In a separate mixing bowl, mix the sourdough starter, pumpkin puree, egg, milk, melted butter, and vanilla extract. Stir until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together until just combined. Don't overmix. It's ok if there are a few lumps in the batter, they will cook off.
Heat a non-stick skillet or griddle over medium heat. Add a little butter to the pan to keep the pancake from sticking.
Pour about ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook for another 2-3 minutes until golden brown. Continue with the rest of the batter.

Notes

If you can, let the batter rest for 10-15 minutes after you have mixed all the ingredients together. This helps the flour hydrate and leads to fluffier pancakes.
Depending on how big you make your pancakes will depend on how many pancakes you can get out of the batter. You can easily double or triple this recipe to feed a crowd.
While the pancakes are cooking, don't push down on them. That will make them dense and not light and fluffy.
If you would like to long ferment the batter or ferment it overnight, simply mix together the sourdough discard, flour, milk, sugar, and milk. Cover it and let it sit overnight. In the morning, add the rest of the ingredients and then cook the pancakes.

Nutrition