These fluffy Sourdough Pumpkin Pancakes bring the cozy flavors of fall right to your breakfast table! With a hint of pumpkin spice, they make mornings feel special.
Cooking them is a blast because the sourdough gives a nice tangy twist! I love topping mine with maple syrup and nuts for a yummy crunch. You’ll want to make these every weekend! 🍂🥞
Key Ingredients & Substitutions
Sourdough Starter: Make sure it’s active and bubbly! If you don’t have starter, you can use plain yogurt or buttermilk for a different flavor and texture. Just adjust the liquid in the recipe slightly.
Pumpkin Puree: Canned pumpkin puree works great, but if you have fresh pumpkin, feel free to roast and puree it yourself! You can also swap it for sweet potato or butternut squash puree for a twist.
Flour: All-purpose flour is standard, but whole wheat flour adds more nutty flavor and nutrition. If you need a gluten-free option, try a 1-to-1 gluten-free flour blend!
Milk: Use any milk you prefer, whether it’s dairy or plant-based like almond or oat milk. Each type will alter the flavor slightly, so go with your favorite!
How Do I Get Pancakes to Flip Perfectly?
Flipping pancakes can be tricky! Here are some tips to make it easy:
- Wait for bubbles: Let pancakes cook for 2–3 minutes until you see bubbles rise on the surface and the edges look set.
- Use a thin spatula: Slide a thin spatula under the pancake to check if it’s golden brown before flipping.
- Be gentle when flipping: Quick, gentle motions work best to prevent the pancakes from breaking apart.
- Keep the heat steady: Medium heat helps cook them evenly without burning. Adjust the heat as needed during cooking.
With these tips and ingredient insights, your Sourdough Pumpkin Pancakes will turn out fluffy and delicious every time! Enjoy your pancake perfection! 🥞🍂
How to Make Sourdough Pumpkin Pancakes
Ingredients You’re Going to Need:
- 1 cup sourdough starter (active and bubbly)
- ½ cup pumpkin puree
- 1 large egg
- 1 tablespoon melted butter or oil (plus extra for cooking)
- 1 cup all-purpose flour
- 2 tablespoons brown sugar or maple syrup
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves or allspice (optional)
- ½ teaspoon salt
- ½ cup milk (dairy or plant-based)
How Much Time Will You Need?
This tasty recipe takes about 10 minutes for prep and around 15 minutes to cook the pancakes. So, in about 25 minutes, you can enjoy a delicious stack of fluffy pancakes perfect for breakfast or brunch!
Step-by-Step Instructions to Make the Pancakes:
1. Mix the Wet Ingredients:
In a large mixing bowl, combine the sourdough starter, pumpkin puree, egg, and melted butter. Use a whisk or fork to mix them together until everything is smooth and blended.
2. Prepare the Dry Ingredients:
In a separate bowl, whisk together the flour, brown sugar, baking soda, cinnamon, nutmeg, cloves (if you’re using them), and salt. Make sure these are well combined for even flavor!
3. Combine Wet and Dry Mixtures:
Now, slowly add the dry ingredients into the bowl with the wet ingredients. Stir gently with a spoon or spatula until they’re just mixed together — it’s okay if there are a few lumps; don’t overmix!
4. Add the Milk:
Pour in the milk and stir well until you get a batter that’s thick yet pourable. If it looks too thick, add a splash more milk until it feels just right!
5. Heat Your Skillet:
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with a bit of butter or oil to prevent sticking.
6. Cook the Pancakes:
For each pancake, pour about ¼ cup of batter onto the skillet. Let them cook for about 2–3 minutes. Look for bubbles on the surface and edges that look set before flipping.
7. Flip and Finish Cooking:
Carefully flip the pancakes and let them cook for another 2 minutes, or until they are golden brown and cooked through.
8. Keep Warm and Serve:
Once cooked, remove the pancakes from the skillet and keep them warm on a plate while you cook the rest of the batter.
9. Enjoy Your Pancakes:
Serve your pancakes stacked high and topped with a dollop of butter, a drizzle of maple syrup, and a sprinkle of chopped nuts if you like. Enjoy the warmth of fall flavors with every bite!
These Sourdough Pumpkin Pancakes are not only delightful but also a fun twist on traditional pancakes. They’re sure to become a new favorite!
Can I Use a Different Type of Flour?
Absolutely! While all-purpose flour is the go-to, you can substitute it with whole wheat flour for added nutrition or a gluten-free blend if necessary. Just make sure to check the instructions for any adjustments in liquid!
How Should I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or microwave. If you want to keep them longer, freeze them with parchment paper in between to prevent sticking, and they’ll last for about a month!
Can I Make These Pancakes Vegan?
Yes, you can make these pancakes vegan! Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use plant-based butter or oil. Additionally, ensure you’re using a plant-based milk alternative!
What Else Can I Add to the Batter?
You can mix in extras like chocolate chips, walnuts, or even cranberries for added flavor and texture. Just fold them into the batter right before cooking, and enjoy the delightful surprises in your pancakes!
