Sourdough Pumpkin Pancakes
User Reviews
4.8
165 reviews
Excellent
Sourdough Pumpkin Pancakes
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Sourdough Pumpkin Pancakes made with discard! Easy pancakes that bake up fluffy and with amazing pumpkin spice flavor.
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Ingredients
- 1 cup sourdough starter 250 grams
- 2 cups 2% milk
- 1 cup pumpkin puree 245 grams
- 2 tablespoons canola oil 26 grams, or coconut oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour 270 grams
- 2 teaspoons baking powder 10 grams
- 1 teaspoon baking soda 6 grams
- 2 tablespoons granulated sugar 26 grams
- 1 teaspoon salt 6 grams
- 2 tablespoon pumpkin pie spice 11 grams
- 2 teaspoons cinnamon 6 grams
Instructions
- In a large mixing bowl, mix the sourdough starter, milk, pumpkin puree, oil and vanilla. Stir until the mixture is even. 1 cup sourdough starter, 2 cups 2% milk, 1 cup pumpkin puree, 2 tablespoons canola oil, 1 teaspoon vanilla extract
- In a separate small bowl, whisk together the flour, baking powder and soda, sugar, salt and spices. 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 tablespoons granulated sugar, 1 teaspoon salt, 2 tablespoon pumpkin pie spice, 2 teaspoons cinnamon
- Add the dry ingredients into the wet ingredients and mix just until combined. Do not overmix! It is ok if there are a few small lumps. They’ll cook out.
- Spray a pancake griddle (or cast iron griddle) with cooking spray or grease well with butter. Heat to about 300-350ºF.
- Use a 1/2 cup measuring cup to scoop and pour pancake batter on the hot pan. Cook until the pancake starts bubbling on top, then flip the pancake to the second side. Cook for an additional 1-2 minutes or until the pancake is cooked through and golden brown.
- Serve warm with butter and syrup.
Notes
- The calories shown are based on the recipe making 16 pancakes, with 1 serving being 1 pancake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
- Made 16 5” pancakes.
- Use ½ cup batter per pancake.
- Add chocolate chips if you love pumpkin and chocolate together.
- Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave.
Nutrition Information
Show Details
Calories
121kcal
(6%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
3mg
(1%)
Sodium
229mg
(10%)
Potassium
144mg
(4%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
2432IU
(49%)
Vitamin C
1mg
(1%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 229mg | 10% |
| Potassium | 144mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 2432IU | 49% |
| Vitamin C | 1mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
165 reviews
Excellent
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