These sourdough pumpkin pancakes are fluffy, spiced, and oh-so-delicious! Perfect for a cozy breakfast, each bite brings the warm flavors of pumpkin and cinnamon.
Making them is a joy since you use your sourdough starter! On Sunday mornings, I can’t resist drizzling them with maple syrup and enjoying a cup of coffee. It’s the best way to start the day!
Key Ingredients & Substitutions
Sourdough Starter: Use an active starter for the best rise and flavor. If you don’t have sourdough, you can use 1 cup of buttermilk or yogurt, adding a bit of baking soda for lift.
Pumpkin Puree: Canned pumpkin puree is convenient, but homemade pureed pumpkin works too if you have fresh pumpkins. Just make sure it’s cooked and smooth. In a pinch, mashed sweet potato could be a great substitute.
Flour: All-purpose flour is standard here, but you can substitute whole wheat flour or a gluten-free blend. Just remember, gluten-free options might make the pancakes a bit denser.
Spices: Spices like cinnamon and nutmeg are key for flavor. Feel free to adjust these to your taste, or add pumpkin pie spice for a one-stop blend.
How Do I Achieve Fluffy Pancakes?
Getting pancakes fluffy is all about mixing technique and cooking temperature. Start by mixing your wet and dry ingredients separately. Once they’re combined, don’t overmix; a few lumps are okay. Overmixing leads to dense pancakes.
- Mix the wet ingredients first until smooth. It helps to break up any lumps from the pumpkin.
- Gently fold the dry ingredients into the wet mixture; stop as soon as you don’t see dry flour.
- Cook on medium heat. Too high and they’ll burn before cooking through.
- Look for bubbles on the surface before flipping; this signals they’re ready!
With these tips, you’ll be enjoying tall, fluffy pancakes in no time!
Delicious Sourdough Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup active sourdough starter (100% hydration)
- 1 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons brown sugar or maple syrup
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup milk (dairy or plant-based)
- Butter or oil for cooking
- Optional toppings: whipped cream, maple syrup, chopped nuts
How Much Time Will You Need?
This delightful pancake recipe takes about 15 minutes to prep and another 10-15 minutes to cook, depending on how many pancakes you make. In total, you’ll spend about 30 minutes from start to finish—perfect for a cozy breakfast at home!
Step-by-Step Instructions:
1. Mixing the Wet Ingredients:
In a large mixing bowl, combine your active sourdough starter, pumpkin puree, egg, brown sugar (or maple syrup), vanilla extract, and milk. Use a whisk to stir everything well until it’s nice and smooth.
2. Preparing the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This helps distribute the leavening agents and spices evenly throughout your batter.
3. Combining Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined. Remember, it’s okay if there are a few lumps—avoid overmixing to keep your pancakes fluffy!
4. Cooking the Pancakes:
Heat your non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles start to form on the surface and the edges look set, which takes about 2-3 minutes.
5. Flipping and Finishing:
Carefully flip the pancakes and cook for another 2 minutes, or until they’re golden brown and fully cooked through. If they’re browning too quickly, adjust the heat as needed.
6. Serving Suggestions:
Serve your pancakes warm, topped with a generous dollop of whipped cream, a drizzle of maple syrup, and sprinkled with chopped nuts if you like. They’re perfect for a cozy breakfast or brunch!
Enjoy your fluffy and flavorful sourdough pumpkin pancakes!
Can I Use a Different Type of Flour?
Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free flour blend. Keep in mind that whole wheat flour will make the pancakes denser, while gluten-free blends may need some adjustments in liquid.
How Should I Store Leftover Pancakes?
Cool the pancakes completely before stacking them in an airtight container. You can store them in the fridge for up to 3 days. For longer storage, freeze them by layering with parchment paper and place in a freezer bag for up to 2 months.
Can I Make the Batter Ahead of Time?
You can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking, as it may thicken slightly in the fridge.
What Toppings Work Well with These Pancakes?
These pancakes pair wonderfully with maple syrup, whipped cream, and chopped nuts. For something different, try adding fresh fruit like sliced bananas or berries, or even a drizzle of caramel sauce!
