How To Make Pumpkin Pancakes
Wondering how to make pumpkin pancakes that are light, fluffy, and full of cozy fall flavor? These sourdough pumpkin pancakes combine my easy pumpkin puree recipe, warm pumpkin pie spice, and sourdough discard for a delicious homemade breakfast.
Equipment
- 1 Large Mixing Bowl
- 1 Cups and measuring spoons
- 1 whisk
- 1 Ladle
- 1 Spatula
- 1 Cast iron or non-stick skillet
Ingredients
- 3 cups unbleached all purpose flour
- 3 Tbl. sugar or other sweetener
- 1 ½ teaspoon Salt
- 3 teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 ½ cups sourdough discard
- 2 ¼ cups buttermilk
- 3 eggs
- 3 Tbl. fat melted butter beef tallow, or coconut oil
- 3 Tbl. vanilla
- 1 cup pumpkin puree
Instructions
- Mix together all the dry ingredients in a large bowl. Then add in all the wet ingredients including the pumpkin puree. Stir well using a danish whisk.
- Cover and let the batter ferment at room temperature overnight, OR bake right away.
- When ready to cook the pancakes, heat a large cast iron skillet over medium-low heat.
- Add butter to the skillet.
- Ladle pancake batter onto the hot skillet.
- Let each pancake cook until the bubbles start popping on top of the batter and the edges are set.
- Then gently flip the pancake with a spatula.Cook for another 2-3 minutes until golden brown on both sides.
- Transfer to a platter and top with your favorite toppings.
Notes
- Use canned pumpkin or fresh pumpkin puree.
- Buttermilk makes these pancakes extra fluffy and flavorful. Regular or dairy-free milk also works.
- Use melted butter, coconut oil, beef tallow, or regular oil. For an oil-free option, substitute applesauce.
- Use both baking powder and baking soda for the fluffiest pancakes.
- Use sugar, honey, or maple syrup as the sweetener.
- Don’t skip the vanilla—it adds great flavor!
- Watch for bubbles on top. When they start popping and the edges are set, it’s time to flip.
