Sourdough Pumpkin Pancake Recipe

5 from 1 vote

Sourdough Pumpkin Pancake Recipe

With a gorgeous orange hue, these fluffy Sourdough Pumpkin Pancakes are the most comforting way to start the day. Sourdough discard adds a delicious tanginess, while pumpkin puree imparts an earthiness that compliments the flavor of warm spices. This easy-to-make one- bowl breakfast recipe comes together in less than 30 minutes.

Prep Time30

Cook Time4

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 135kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

452 grams buttermilk
2 eggs
8 grams vanilla
56 grams sourdough discard
113 grams pumpkin puree
30 grams brown sugar
240 grams all-purpose
1 teaspoon pumpkin spice
10 grams baking powder
¼ teaspoon baking soda
½ teaspoon salt
14 grams butter
vegetable oil for cooking

Metric - US Customary

Instructions

Make the batter: Whisk the wet ingredients together until no traces of egg or discard remain.
452 grams buttermilk, 2 eggs, 8 grams vanilla, 56 grams sourdough discard, 113 grams pumpkin puree, 30 grams brown sugar
Gently fold the dry ingredients in. Add the flour in a third at a time to avoid over mixing.
240 grams all-purpose, 1 teaspoon pumpkin spice, 10 grams baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
Stir in the melted butter until just combined. Do your best not to overmix the batter or your pancakes will turn out tough and rubbery.
14 grams butter
Prep: Preheat your oven on the lowest temperature, about 175 to 200 F. Place a parchment-lined baking sheet on the middle rack.
Cook the pancakes: Heat a skillet over medium heat with a thin layer of vegetable oil.
Pour ¼ cup (56 grams) of batter into the hot skillet. Cook the batter for 1 to 2 minutes, or until bubbles begin to form on the surface of the pancake. Flip and continue cooking until the pancakes are golden brown.
Transfer the cooked pancakes to the baking sheet inside the oven.
Repeat with the remaining batter. Add more oil as needed.
Enjoy: Serve your pancakes with your favorite toppings such as butter, maple syrup, fresh preserves, and fresh fruit.
Store and reheat: These pancakes are best enjoyed fresh.

Notes

Make sure your baking powder and baking soda are fresh before attempting this recipe.
Sourdough discard and active sourdough starter will work.
For long-term storage, arrange cooled pancakes in a single layer on a large parchment-lined baking sheet. Transfer the pancakes to the freezer, and transfer to a ziplock bag or airtight container once they are completely frozen. Freeze your pancakes for up to 1 month.
To reheat, just pop them in the toaster or bake at 350 F until heated through, about 15 minutes.

Nutrition