Best 2 Sourdough Pumpkin Pancakes Recipes

Sourdough pumpkin pancakes are a delicious and hearty breakfast option that are perfect for fall. Made with a combination of sourdough starter, pumpkin puree, and warm spices, these pancakes are fluffy, moist, and bursting with flavor. They are also a great way to use up leftover sourdough starter. Served with a dollop of butter and a drizzle of maple syrup, these pancakes are sure to be a hit with the whole family.

Here are our top 2 tried and tested recipes!

HEALTHY PUMPKIN SOURDOUGH DISCARD PANCAKES

Healthy Pumpkin Sourdough Discard Pancakes image

Something to do with your sourdough discard instead of wasting it! You can also use active sourdough starter for this instead of discard, I've used both successfully. This is a modification of this: http://yumarama.com/blog/2008/06/worlds-best-pancakes-starter-discard-rescue-recipe/ to make it a bit healthier!

Provided by vanettenk

Categories Breakfast

Time 40m

Yield 20 pancakes, 4-5 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups whole wheat flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 cup whole milk (more as needed)
3 eggs
1 cup sourdough starter
1 cup pumpkin

Steps:

Dump all in a bowl.
Preheat pan w/non-stick spray.
Whisk together. Add more milk as needed.
Test pan for readiness by waiting until water droplets sizzle.
Drop by 1/4 c amounts onto hot pan. Flip when bubbly.

SOURDOUGH PUMPKIN PANCAKES

Sourdough Pumpkin Pancakes image

Number Of Ingredients 13

Ingredients

1 cup sourdough starter
1 cup pumpkin puree
1 1/2 cup milk
1/4 cup sugar
2 eggs
1 cups unbleached white flour
2 tablespoons molasses
1/4 cup melted butter
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice, or mix of cinnamon, ginger, and clove
1 cup whole wheat flour

Steps:

The night before, mix the first 4 ingredients in a bowl large enough to hold the whole recipe, cover with a towel, and leave overnight.
In a separate bowl, mix together the flours, baking powder, baking soda, salt and spices.
Beat eggs into the starter mix, then stir in the molasses and melted butter.
Pour dry ingredients into the bowl with the wet ingredients and stir just until combined. Batter may be lumpy.

Tips:

Use fresh or canned pumpkin puree. Fresh pumpkin puree has a more intense flavor, but canned pumpkin puree is a convenient option that works well in this recipe.
Don't overmix the batter. Overmixing will make the pancakes tough. Mix just until the ingredients are combined.
Cook the pancakes over medium heat. This will help them cook evenly without burning.
Serve the pancakes with your favorite toppings. Some popular options include butter, syrup, whipped cream, and fruit.

Conclusion:

These sourdough pumpkin pancakes are a delicious and festive way to start your day. They're perfect for fall breakfasts and brunches. With their light and fluffy texture and pumpkin spice flavor, these pancakes are sure to be a hit with everyone at your table.