Sourdough Pumpkin Pancakes
Sourdough pumpkin pancakes are made with a light and fluffy sourdough pancake batter that includes the comforting flavors of pumpkin and pumpkin pie spice. The tangy flavor of the sourdough is complimented perfectly with the the cozy fall and winter flavors of pumpkin and make these a delicious fall breakfast.
Equipment
- 1 Large Mixing Bowl
- 1 Cups and measuring spoons
- 1 whisk
- 1 Ladle
- 1 Spatula
- 1 Cast iron or non-stick skillet I like to use a cast-iron skillet as it gives the pancakes a beautiful crisp exterior and is a healthier option.
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. Leaving it set overnight will give you all the long fermentation health benefits from the sourdough.
- When ready to cook the pancakes, heat a large cast iron skillet over medium-low heat. You can also use more than one skillet to get these cooked faster if you’re in a hurry.
- 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
- You can make these pancakes with canned pumpkin or just bake up a fresh pumpkin and puree the pumpkin flesh.
- I like to use buttermilk in my pancake recipe because it makes them even more fluffy and adds a greater depth of flavor. If you don’t have buttermilk, you can just use regular milk or add a little bit of lemon juice to the milk and let it set for a couple minutes to make imitation buttermilk. You can also use dairy free milk in this recipe, and it will still turn out fine.
- You can use any kind of fat in this recipe. Melted butter, coconut oil, beef tallow or regular oil. Wanting to make it oil free? Try using applesauce in place of the oil. It’ll turn out just fine.
- It’s important to use a mix of baking powder and baking soda for the fluffliest pancake
- You can use sugar, honey or maple syrup as sweetener and they will turn out amazing
- Don’t skip the vanilla. This along with cooking them in butter is my favorite part of the recipe
- Watch the bubbles on the top as they are cooking, as soon as the bubbles start to pop, they are ready to flip.
