Sourdough Pumpkin Pancakes
User Reviews
4.8
Sourdough Pumpkin Pancakes
Description
Mixing sourdough starter, 2% milk, pumpkin puree, canola or coconut oil, and vanilla creates the wet base for these pancakes. Separately, a blend of all-purpose flour, baking powder, baking soda, sugar, salt, pumpkin pie spice, and cinnamon is whisked to distribute leavening and spices evenly. Combining wet and dry ingredients gently prevents overmixing, allowing some lumps to remain that cook out in the griddle.
Pancakes are cooked on a greased griddle heated to about 300-350°F. Batter is portioned with a half-cup measure to create uniform cakes. Cooking continues until bubbles form on top before flipping to finish. The resulting pancakes are moist, fluffy, and fragrant with pumpkin and warming spices.
They serve well as a seasonal breakfast or brunch item and can be personalized by folding in chocolate chips. Leftovers store well in the refrigerator for up to three days and can be reheated in the microwave.
Ingredients
- 1 cup sourdough starter 250 grams
- 2 cups milk 2%
- 1 cup pumpkin 245 grams, puree
- 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
- This recipe yields 16 pancakes approximately 5 inches in diameter when using ½ cup batter for each.
- Adding chocolate chips to the batter pairs well with pumpkin for extra sweetness and texture.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days and reheat in the microwave.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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