These sourdough pumpkin pancakes are fluffy and full of cozy flavors! Made with sourdough starter, pumpkin, and warm spices, they are perfect for breakfast or brunch.
Who can resist a stack of these golden pancakes? They’re like a warm hug on a plate! I love adding maple syrup and a sprinkle of nuts on top for that extra special touch.
Key Ingredients & Substitutions
Sourdough Starter: This is the star of the show! An active sourdough starter gives the pancakes a lovely tang. If you don’t have sourdough, you might try buttermilk with a bit of baking soda for a similar effect, but the taste will be different.
Pumpkin Puree: Canned pumpkin is convenient and works great! If you cook and mash your own, that’s fantastic too. Just make sure it’s pure pumpkin, not a spiced pumpkin mix. You could also use sweet potato as a substitute!
Egg: The egg helps bind the ingredients and adds moisture. If you’re looking for an egg-free option, use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Spices: Cinnamon is a must for that cozy flavor! Ginger, nutmeg, and cloves bring in warmth. You can adjust or omit spices based on your taste. Pumpkin pie spice works well here as a substitute for the individual spices.
How Do I Achieve the Perfect Pancake Texture?
Getting the right pancake texture is all about the batter. Here’s how to keep it fluffy:
- Mix wet and dry ingredients separately before combining them. This helps avoid overmixing.
- Gently fold the dry ingredients into the wet. A few lumps are okay—this keeps the pancakes fluffy.
- Let the batter rest! This allows the flour to hydrate and the gluten to relax, leading to tender pancakes.
Make sure to monitor the skillet temperature as well. If it’s too hot, the pancakes may burn on the outside while staying raw inside. Medium heat is usually just right!
Delicious Sourdough Pumpkin Pancakes
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup active sourdough starter (unfed or fed)
- 1 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons brown sugar or maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
Other Ingredients:
- 3/4 cup milk (adjust as needed)
- Butter or oil for cooking
- Whipped cream and maple syrup for serving (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time. Cooking time can vary based on your skillet or griddle but expect to spend about 15-20 minutes cooking all the pancakes. Altogether, you’ll need around 30-35 minutes to enjoy a delightful breakfast of sourdough pumpkin pancakes!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the sourdough starter, pumpkin puree, egg, brown sugar (or maple syrup), and vanilla extract until the mixture is smooth and well combined. This will give your pancakes a lovely pumpkin flavor and a nice texture!
2. Combine the Dry Ingredients:
In a separate bowl, combine the flour, cinnamon, ginger, nutmeg, cloves (if using), baking soda, baking powder, and salt. Mixing them together will ensure even distribution of the leavening agents and spices.
3. Bring It All Together:
Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Be careful not to overmix—your batter should have a few lumps for fluffy pancakes!
4. Adjust the Consistency:
Add the milk a little at a time until you achieve a thick but pourable batter. Let the batter rest for about 5-10 minutes. This allows the flour to hydrate and helps it puff up while cooking.
5. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. Pour 1/4 cup portions of batter onto the skillet. Cook until you see bubbles forming on the surface, and the edges start to look set—this should take about 2-3 minutes.
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2 minutes or until golden brown and fully cooked through. Keep an eye on the heat, adjusting if necessary to avoid burning.
7. Serve Up and Enjoy!
Transfer the pancakes to a plate to keep warm and repeat with the remaining batter. Serve your fluffy sourdough pumpkin pancakes stacked high, and don’t forget to top them with whipped cream and a drizzle of maple syrup. Optionally, sprinkle a bit of cinnamon or nutmeg on top for that extra cozy touch.
Enjoy these delightful pancakes that bring the warmth of fall to your breakfast table!
Can I Use a Different Type of Flour?
Absolutely! You can substitute all-purpose flour with whole wheat flour for a nuttier flavor and extra fiber. If you prefer gluten-free, a 1:1 gluten-free flour blend will work, but the texture might be slightly different.
What Can I Substitute for the Egg?
If you’re looking for an egg replacement, try using 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Both options will help bind the pancake batter effectively!
How Should I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, place them in a toaster or microwave, and enjoy them warm. You can also freeze pancakes in a single layer, then transfer them to a freezer bag for up to 2 months!
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter the night before! Just cover it and store it in the refrigerator. When you’re ready to cook, give it a gentle stir and adjust the consistency with a bit more milk if needed before cooking.
