Sourdough Pumpkin Pancakes Recipe
Delight in these fluffy, flavorful sourdough pumpkin pancakes made with a nourishing sourdough starter discard and seasonal pumpkin puree. Perfect for a cozy breakfast, the batter can be prepared overnight for enhanced sourdough depth or the same day for convenience. Warm spices like pumpkin pie spice bring autumn warmth to every bite, while a lightly greased griddle ensures golden, tender pancakes ready to be enjoyed with maple syrup or your favorite toppings.
- Prep Time: 10 minutes (plus resting time overnight or 30-60 minutes same day)
- Cook Time: 20 minutes
- Total Time: 30 minutes (same day) to 10+ hours (including overnight fermentation)
- Yield: Approximately 10-12 pancakes (about 4-inch size) 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Sourdough Base
- 227 grams sourdough starter discard
- 241 grams all purpose flour
- 90 grams granulated sugar
- 454 grams whole milk
Wet Ingredients
- 113 grams pumpkin puree
- 2 large eggs
- 57 grams unsalted butter, melted
- 1 teaspoon vanilla extract
Spices & Leavening
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
Instructions
- Prepare the Sourdough Base: In a large bowl, combine the sourdough starter discard, all-purpose flour, granulated sugar, and whole milk. Mix thoroughly. For best flavor, cover and let rest overnight at room temperature, or ferment in the fridge overnight for an even more pronounced sourdough tang. If short on time, let the mixture rest at room temperature for 30-60 minutes to allow the flour to hydrate.
- Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, eggs, melted butter, vanilla extract, pumpkin pie spice, baking soda, and kosher salt until smooth and well combined.
- Combine Batters: Add the wet pumpkin mixture to the rested sourdough base. Stir until just combined. The resulting batter should be thick but pourable; if too thick, gently thin with additional milk, one tablespoon at a time, until the desired consistency is achieved.
- Heat the Cooking Surface: Preheat a lightly greased griddle or nonstick frying pan over medium heat. Coconut oil is recommended for its high smoke point and mild flavor, but cooking spray is also suitable.
- Cook the Pancakes: Scoop about 1/4 cup of batter per pancake onto the griddle. Cook for 1-3 minutes until the surface bubbles form and edges set. Flip carefully and cook for another 1-2 minutes until golden and cooked through.
- Keep Warm: Transfer cooked pancakes to a preheated oven set at 200°F (93°C) to keep warm while finishing the batch.
- Serve: Serve the warm sourdough pumpkin pancakes drizzled with maple syrup or your preferred toppings for a comforting, seasonal breakfast treat.
Notes
- For enhanced sourdough flavor, ferment the batter overnight in the refrigerator instead of at room temperature.
- If the batter is too thick after mixing, add milk gradually to achieve a pourable consistency.
- Use coconut oil or cooking spray for greasing to prevent sticking and add a subtle flavor.
- These pancakes can be kept warm in a low oven at 200°F while cooking remaining pancakes.
- Leftover pancakes can be refrigerated and reheated gently in a toaster or oven.
Keywords: sourdough pancakes, pumpkin pancakes, fall breakfast recipe, pumpkin pie spice, sourdough discard recipes, fluffy pancakes
Find it online: https://servedbynora.com/sourdough-pumpkin-pancakes-recipe/
