Sourdough Pumpkin Pancakes
Fluffy, flavorful, and packed with gut-friendly goodness, these sourdough pumpkin pancakes are the perfect way to embrace fall flavors while making the most of your sourdough starter! Whether you’re looking for a cozy weekend breakfast or a creative way to use sourdough discard, this easy eggless pumplkin pancakes recipe delivers pancakes that are soft, slightly tangy, and infused with warm pumpkin spice.
Ingredients
- ½ cup pumpkin puree
- ¾ Cup all purpose flour
- ¾ cup sourdough discard (Room temp. ½ cup sourdough starter)
- 150 g whole milk
- 1 tablespoon Flax meal
- 2 tablespoon oil
- 2 teaspoon baking powder
- 1 tablespoon brown sugar
- ½ teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
Instructions
- In a medium-sized mixing bowl, whisk together flour, baking powder, pumpkin spice, cinnamon, and brown sugar.
- Ensure the leavening agent and spices are evenly distributed for properly rising pancakes and balanced flavor.
- Adjust cinnamon or pumpkin spice if you prefer a stronger spice profile.
- Set the bowl aside while preparing the wet ingredients.
Combining All Ingredients and Making Pancake Batter
- Add water to the flax meal and set aside for 5 minutes.
- Then, in a separate large bowl, combine milk, flax meal, and oil, whisking until smooth and well combined.
- Add pumpkin purée and sourdough discard to the wet mixture. The sourdough discard enhances flavor and texture.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. A few lumps are fine, but avoid overmixing to keep the pancakes fluffy.
- Let the batter rest for about 10 minutes to allow the baking powder to activate and the flour to absorb the liquids.
Cooking Pancakes
- Heat pan over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter for each pancake, spacing them out to allow for spreading.
- Cook until small bubbles form on the surface and the edges start to look set (2-3 minutes), then flip gently with a spatula.
- Cook the other side for another 1-2 minutes, until golden brown and fully cooked through.
- Keep pancakes warm in a low-temperature oven (around 200°F) on a baking sheet while cooking the rest.
- Serve immediately with butter, maple syrup, toasted nuts, or a drizzle of honey cinnamon butter or whipped cream for a decadent touch.
Notes
- Stir gently to avoid developing gluten, which can make pancakes dense. Lumps are fine!
- Rest the batter for at least 10 minutes to activate the baking powder and improve texture. For even better flavor, rest for up to 30 minutes.
- Use discard that’s no more than a week old to avoid an overpowering tang that could mask the pumpkin spice.
- If the batter is too thick, add a splash of milk. If it’s too runny, add a little more flour to achieve a smooth, pourable consistency.
- Medium heat ensures the pancakes cook through evenly without burning or drying out.
- Flip the pancake only when you see small bubbles on the surface and the edges look dry.
- Place cooked pancakes in a 200°F oven on a baking sheet to keep them warm and soft.
- Add extra brown sugar, nuts, or chocolate chips for a personalized touch!
- Use plant based milk and vegan sugar to make vegan pumpkin sourdough pancakes!
📋Nutrition Facts
Nutrition
Calories: 271kcal
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