These Sourdough Pumpkin Pancakes are fluffy and full of fall flavors! Made with sourdough starter and creamy pumpkin, they are perfect for breakfast or brunch.
Who doesn’t love pancakes? I like serving them with a drizzle of maple syrup—or a sprinkle of pecans! It’s basically a hug on a plate. 🍂
Key Ingredients & Substitutions
Sourdough Starter: Use a bubbly, active starter for the best flavor and texture. If you’re out of sourdough starter, you can use buttermilk or yogurt. Just adjust the flour and liquid in the recipe accordingly!
Canned Pumpkin Puree: Make sure it’s 100% pumpkin without added spices. If you have fresh pumpkin, you can roast and puree it for a more natural flavor. Just remember to drain excess moisture!
Eggs: These help bind the ingredients and provide lift. In a pinch, you can substitute with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water equals 1 egg) for a vegan version.
Spices: The classic fall spices make these pancakes shine! You can mix and match spices: if you’re missing something, try adding a dash of allspice for a twist!
What’s the Best Way to Cook Pancakes for Fluffiness?
Cooking pancakes perfectly can be tricky, but here are some tips to achieve fluffiness.
- Preheat your skillet on medium heat before adding the batter. A hot surface gives a nice golden crust.
- Make sure to grease the skillet lightly. Too much fat can make the pancakes greasy.
- Pour the batter and let it spread naturally; avoid the temptation to spread it with a spoon.
- Watch for bubbles forming on the surface. This signals it’s time to flip. Flip only once to keep them fluffy!
- Keep the pancakes warm in a low oven as you cook the rest.
Following these tips will help you make perfect sourdough pumpkin pancakes every time! Enjoy the deliciousness!
Sourdough Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup active sourdough starter (100% hydration)
- 1 cup canned pumpkin puree
- 2 large eggs
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- Butter or oil for cooking
- Maple syrup, whipped cream, or crushed gingersnaps for serving (optional)
How Much Time Will You Need?
This recipe takes about 10-15 minutes of prep time and around 15-20 minutes for cooking the pancakes. So, you can whip up a delightful breakfast in about 30-35 minutes total!
Step-by-Step Instructions:
1. Prepare the Batter:
In a large mixing bowl, combine the active sourdough starter, pumpkin puree, eggs, brown sugar, and vanilla extract. Whisk these ingredients together until the mixture is smooth and well-blended.
2. Mix Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. This helps to ensure that the leavening agents are evenly distributed throughout the batter.
3. Combine Wet and Dry Mixtures:
Slowly add the dry ingredient mixture to the wet ingredients, stirring gently. Be careful not to overmix the batter; it’s perfectly fine if there are a few lumps left. This will help keep your pancakes fluffy!
4. Heat the Skillet:
Place a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking. Allow it to heat up for a few minutes.
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the hot skillet. Cook until you see bubbles forming on the surface and the pancakes start to look set around the edges, approximately 2-3 minutes. This is your cue to flip them over!
6. Finish Cooking:
Carefully flip the pancakes and cook for an additional 1-2 minutes, or until they’re golden brown and fully cooked in the center. Keep an eye on them to avoid burning!
7. Keep Warm:
Once cooked, remove the pancakes from the skillet and keep them warm while you repeat the process with the remaining batter. You can place them on a plate in a warm oven if needed!
8. Serve & Enjoy:
Serve the pancakes stacked high and topped with whipped cream or maple syrup. For a little extra deliciousness, consider sprinkling crushed gingersnaps or an extra dash of cinnamon on top!
These Sourdough Pumpkin Pancakes are sure to warm your heart and fill your belly with flavor. Enjoy them on a cozy morning, and don’t forget to share with friends and family!
Can I Use a Different Type of Flour?
Yes! You can substitute whole wheat flour or gluten-free flour for a healthier or gluten-free option. Keep in mind that different flours may affect the texture slightly, so adjust the amount of liquid as needed.
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 gentle stir before cooking, as it may thicken overnight.
How to Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the toaster or microwave until warmed through. You can also freeze them for up to 2 months—just make sure to separate each pancake with parchment paper to prevent sticking!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, fresh pumpkin can be used! Roast and puree a small pumpkin until smooth, ensuring to drain any excess liquid. This will give your pancakes a fresh flavor and a delightful texture.
