Print

Sourdough Pumpkin Pancakes

Fluffy Sourdough Pumpkin Pancakes with a Fall Twist
Print Recipe

Fluffy pancakes blending pumpkin and sourdough flavors, perfect for fall breakfasts or brunches.

Ingredients

Scale
  • 1 cup active sourdough starter (unfed)
  • 1 cup canned pumpkin puree
  • 1 cup milk (whole or your choice)
  • 2 large eggs
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 2 tablespoons sugar (optional or adjust to taste)
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves or allspice
  • ½ teaspoon salt
  • Butter or oil for cooking
  • Butter and maple syrup for serving

Instructions

  1. In a large mixing bowl, whisk together the sourdough starter, pumpkin puree, milk, eggs, maple syrup (or honey), and vanilla extract until smooth.
  2. In another bowl, sift together the flour, sugar, baking soda, baking powder, ground cinnamon, ginger, nutmeg, cloves (or allspice), and salt.
  3. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. It’s okay if there are a few lumps.
  4. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  5. Pour about ¼ cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 3–4 minutes.
  6. Flip and cook another 2–3 minutes on the opposite side until golden brown and cooked through.
  7. Remove pancakes and keep warm while finishing the remaining batter.
  8. Serve warm with butter and maple syrup.

Notes

Ensure your sourdough starter is active for the best rise and flavor. Don’t overmix the batter; some lumps are fine! Adjust the spices according to your taste.

Nutrition

Find it online: https://sourdoughvoyage.com/sourdough-pumpkin-pancakes/