These Sourdough Pumpkin Pancakes are fluffy and rich, combining the warm flavors of pumpkin with the tangy touch of sourdough. Perfect for breakfast or brunch!
They’re like a cozy hug on a plate! I love adding a drizzle of maple syrup and a sprinkle of cinnamon on top for an extra treat. You’ll want to make these all fall long! 🍂
Key Ingredients & Substitutions
Sourdough Starter: Your sourdough starter needs to be active and bubbly for the best rise. If you don’t have starter, you can use plain yogurt or buttermilk as a substitute, but you may need to adjust the baking soda in the recipe.
Pumpkin Puree: Canned pumpkin is convenient and perfect for this recipe. If you’re feeling adventurous, you could substitute with homemade pumpkin puree. Just make sure it’s well cooked and blended until smooth.
Milk: I like using whole milk for creaminess, but any milk—dairy or plant-based—works here. You could even use apple cider for an autumn twist!
Flour: All-purpose flour is great, but if you’re looking for whole grain, try using whole wheat flour. If gluten-free is your aim, a gluten-free flour blend can also work nicely.
Spices: The spices really bring out that pumpkin flavor! Add a pinch of cloves or allspice if you want a deeper flavor. Feel free to adjust according to your taste preferences!
How Do I Ensure My Pancakes Are Fluffy?
To achieve fluffy pancakes, it’s crucial to handle the batter gently. Overmixing can lead to tough pancakes. After combining wet and dry ingredients, stop mixing once there are no dry flour spots—it’s okay to have some lumps!
- Use a non-stick skillet or griddle and ensure it’s at medium heat.
- Add a little oil or butter before cooking each pancake to prevent sticking.
- Let the pancakes cook until bubbles form on the surface before flipping them to ensure even cooking.
Following these tips will help you create light, fluffy pancakes that are enjoyable for everyone! Enjoy your cooking! 🍽️
How to Make Sourdough Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup sourdough starter (active and bubbly)
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup milk (dairy or plant-based)
- 1 tablespoon melted butter or oil, plus more for cooking
- 1 tablespoon maple syrup (optional, for sweetness)
- 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 salt
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and another 15-20 minutes to cook, making a total of about 30 minutes. You’ll have warm, delicious pancakes ready to enjoy in no time!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large bowl, whisk together the sourdough starter, canned pumpkin puree, eggs, milk, melted butter, and maple syrup (if using). Mix until everything is smooth and combined.
2. Combine the Dry Ingredients:
In another bowl, mix together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. This will be your dry mix.
3. Combine Wet and Dry Ingredients:
Gently fold the dry ingredients into the wet ingredients. Stir until just combined, making sure not to overmix. It’s okay if there are a few lumps—this will help keep your pancakes fluffy!
4. Heat the Griddle:
Preheat your griddle or a large non-stick skillet over medium heat. Add a little butter or oil to coat the surface, ensuring the pancakes won’t stick.
5. Cook the Pancakes:
Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles start forming on the surface and the edges look set, approximately 2-3 minutes. Be patient and let them cook well!
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2 minutes, or until they’re golden brown and fully cooked through. Remove them from the griddle and keep warm.
7. Serve and Enjoy:
Stack your pancakes on a plate. Top with a dollop of butter, drizzle with maple syrup, and sprinkle a bit more cinnamon if you like. Enjoy your delicious pancakes!
Embrace the comforting tastes of fall with these Sourdough Pumpkin Pancakes! Perfect for breakfast or any time you crave something warm and delicious. 🌟
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be used; just keep in mind that it may make the pancakes denser. You might want to add a little extra milk to achieve the desired batter consistency.
Can I Make These Pancakes Vegan?
Yes, you can make them vegan by substituting the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water equals 1 egg) and using a plant-based milk and oil instead of butter. They’ll still be delicious!
How Should I Store Leftover Pancakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. When ready to eat, gently reheat them in a toaster or microwave. You can also freeze them for up to 2 months—just separate layers with parchment paper for easy thawing!
Can I Add Other Ingredients to the Batter?
Definitely! Feel free to mix in chocolate chips, nuts, or dried fruit for added flavor and texture. Just ensure not to crowd the batter too much, so they cook evenly!
