These fluffy Sourdough Pumpkin Pancakes combine the rich flavors of pumpkin and warm spices, making breakfast feel like a cozy fall day. So tasty, you might want to have them for dinner too!
Every bite is a little celebration of autumn. I love drizzling maple syrup on top, and let’s be real, who doesn’t appreciate pancakes any time of the day? 🥞
Key Ingredients & Substitutions
Sourdough Starter: Use an active starter for the best results. If you don’t have one, you can make a quick substitute using yogurt or buttermilk, but the flavor won’t be the same. I love using my homemade starter; it adds great depth to the pancakes!
Pumpkin Puree: Canned pumpkin is super convenient, but fresh pumpkin works well too if you roast and puree it first. Just be aware that fresh might have slightly different moisture content, so adjust your flour accordingly!
Flour: All-purpose flour is standard, but you can swap in whole wheat flour for extra fiber. Just remember, whole wheat may absorb more liquid, so keep an eye on the batter thickness.
Spices: The classic pumpkin pie spices really shine here. Feel free to mix it up! Add more cinnamon or pumpkin pie spice, or omit cloves if you’re not a fan.
How Do I Ensure My Pancakes Don’t Stick and Flip Perfectly?
The key to cooking pancakes is the right heat and greasing method. Here’s what to do:
- Preheat your skillet on medium heat; it’s better to start low and gradually increase to avoid burning.
- Use a non-stick skillet or griddle; if using a regular pan, be generous with the butter or oil.
- Don’t rush the flipping! Wait until you see bubbles forming on the surface, this indicates they’re ready.
With these tips, you’ll have beautifully golden pancakes that are easy to flip and won’t stick. Happy flipping!
Sourdough Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup sourdough starter (active and bubbly)
- 1 cup pumpkin puree (canned or fresh)
- 1 cup all-purpose flour
- 2 tablespoons sugar (brown sugar preferred)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1/2 teaspoon salt
- 1/2 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Maple syrup for serving (optional)
- Whipped cream for serving (optional)
- Ground cinnamon or cinnamon sugar for garnish (optional)
- Chopped pecans for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and around 10-15 minutes of cooking time. In total, you can have a delicious breakfast ready in about 30 minutes!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, start by whisking together the sourdough starter, pumpkin puree, eggs, milk, and vanilla extract. Make sure everything is well combined; this is where the pumpkin flavor starts to shine!
2. Combine the Dry Ingredients:
In another bowl, sift together the flour, sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This step is important to ensure even mixing and to avoid any lumps in your batter.
3. Combine Wet and Dry Ingredients:
Slowly add the dry mixture to your wet ingredients. Stir gently until just combined—it’s okay if there are a few lumps. Overmixing can make your pancakes tough, and we want them fluffy!
4. Heat the Skillet:
Heat a non-stick skillet or griddle over medium heat. Once hot, lightly grease it with butter or oil to ensure your pancakes don’t stick. This is key for golden, beautiful pancakes!
5. Cook the Pancakes:
Pour about 1/4 cup of the batter onto the skillet for each pancake. Let them cook until you see bubbles forming on the surface and the edges look set, which takes about 2-3 minutes.
6. Flip and Finish:
Flip the pancakes carefully and cook for another 2 minutes until they are golden brown on the other side. Adjust the heat as necessary to avoid burning.
7. Repeat the Cooking Process:
Continue pouring and cooking batches of pancakes, greasing the pan as needed. These pancakes will be delicious, so be prepared to make a lot!
8. Serve and Enjoy:
Serve your stacks of pancakes hot off the griddle. Top them with a pat of butter, a drizzle of maple syrup, whipped cream, and maybe a sprinkle of cinnamon sugar or chopped pecans for that extra touch!
Enjoy a stack of these moist, flavorful sourdough pumpkin pancakes that beautifully blend the tangy depth of sourdough with the cozy warmth of pumpkin spice!
Can I Use a Different Flour?
Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free flour blend. If you’re using whole wheat flour, you might need to add a little extra milk to maintain the right batter consistency!
Is It Necessary to Add Sugar?
The sugar adds a touch of sweetness and helps with browning, but you can reduce or omit it if you’re looking to cut down on sugar. Just keep in mind that the flavor may be less sweet and the pancakes might be a bit paler.
How Do I Keep Pancakes Warm While Cooking the Rest?
To keep your pancakes warm, preheat your oven to 200°F (93°C) and place a baking sheet inside. Transfer cooked pancakes to the baking sheet and keep them in the oven while you finish the rest of the batch.
Can I Add Mix-Ins?
Definitely! Feel free to add chocolate chips, nuts, or dried fruit to the batter before cooking. Just fold them in gently to avoid overmixing!
