Start your morning with these fluffy sourdough pumpkin pancakes! The combination of tangy sourdough and sweet pumpkin makes every bite a treat.
I love how they boost my breakfast game without a lot of fuss. And let’s be real—adding a drizzle of maple syrup never hurts! 🍁
Key Ingredients & Substitutions
Sourdough Starter: Use an active starter for the best rise. If you’re short on sourdough, thin yogurt or buttermilk works in a pinch—just adjust the flour slightly.
Pumpkin Puree: Canned pumpkin is super convenient, but homemade puree adds a fresh flavor. If you’re out, applesauce can work too, for a different but delicious taste.
Milk: I like using almond milk for a nutty twist, but any milk (dairy or non-dairy) will do. If you need it thicker, use less milk initially.
Spices: Cinnamon is essential, and I’d hardly skip out on nutmeg. Add more spices based on your preference—some love a punch of ginger flavor!
How Can You Ensure Fluffy Pancakes?
The secret to fluffier pancakes lies in the mixing method. Combine your wet and dry ingredients gently. Overmixing can create dense pancakes rather than fluffy ones.
- Mix until just combined. A few lumps are perfectly fine.
- Let the batter rest for a few minutes. This helps bubbles form, leading to fluffiness.
- Use a non-stick skillet and make sure it’s preheated at medium heat for even cooking.
These tips will help you achieve those perfect fluffy pancakes every time!
Sourdough Pumpkin Pancakes
Ingredients You’ll Need:
- For the Batter:
- 1 cup active sourdough starter (fed or unfed)
- 1 cup pumpkin puree (canned or homemade)
- 2 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves (optional)
- 1/4 tsp salt
- For Cooking:
- Butter or oil, for cooking
- Optional Toppings:
- Yogurt or whipped cream
- Extra maple syrup
- Pumpkin spice
How Much Time Will You Need?
This delicious recipe takes about 15 minutes for preparation and cooks in about 15 minutes, giving you a total time of around 30 minutes to serve up a cozy breakfast for yourself or a group!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large bowl, whisk together the sourdough starter, pumpkin puree, eggs, milk, maple syrup, and vanilla extract until everything is smooth and well combined. This mixture will be your base for the pancakes and will bring all those tasty flavors together!
2. Prepare the Dry Ingredients:
In a separate bowl, sift together the flour, baking soda, cinnamon, nutmeg, ginger, cloves (if you’re using them), and salt. Sifting helps to get rid of any lumps and ensures even mixing!
3. Combine Both Mixtures:
Gently fold the dry ingredients into the wet ingredients, mixing just until combined. Don’t worry if there are a few lumps—this is perfectly fine! Overmixing can make the pancakes tough, and we want them fluffy!
4. Heat the Skillet:
Get your non-stick skillet or griddle and heat it over medium heat. Lightly grease it with butter or oil to prevent sticking.
5. Cook the Pancakes:
For each pancake, pour about 1/4 cup of batter onto the skillet. Cook for about 3-4 minutes. You’ll know it’s time to flip when you see bubbles forming on the surface and the edges look set.
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2-3 minutes until they are golden brown and cooked through. Transfer the finished pancakes to a plate and keep them warm while you cook the rest of the batter.
7. Serve and Enjoy!
Stack up your pancakes and top them with a dollop of yogurt or whipped cream, a drizzle of maple syrup, and a sprinkle of pumpkin spice, if you’d like. These are best served warm, so dive right in and enjoy your cozy, flavorful sourdough pumpkin pancakes!
Can I Use Any Type of Sourdough Starter?
Yes! You can use either fed or unfed sourdough starter for this recipe. Just ensure it’s active to help your pancakes rise and become fluffy!
What if I Don’t Have Pumpkin Puree?
If you’re out of pumpkin puree, you can substitute with applesauce for a different flavor, or even mashed bananas. Just keep in mind that the taste will change slightly!
Can I Make the Batter Ahead of Time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just give it a quick stir in the morning before cooking, as it might thicken slightly overnight.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the toaster or a skillet for a fresh taste!
