These fluffy sourdough pumpkin pancakes are perfect for a cozy breakfast! They mix the warm flavors of pumpkin and spices with a delightful tang from the sourdough starter.
Who knew you could use sourdough for pancakes? They make mornings feel special, and they are just as easy as regular pancakes. Top them with syrup or whipped cream for a treat!
Key Ingredients & Substitutions
Sourdough Starter: Use active, unfed sourdough starter for the best flavor. If you don’t have sourdough, try substituting with 1/2 cup yogurt or 1/2 cup buttermilk mixed with 1/2 teaspoon baking soda.
Canned Pumpkin Puree: Canned pumpkin gives a consistent flavor and texture, but you can use homemade pumpkin puree if you have it. Just make sure it’s well-cooked and not too watery!
Flour: While all-purpose flour works well, you can swap in whole wheat flour for more fiber. If gluten-free is your goal, look for a gluten-free flour blend suitable for baking.
Spices: The spices are what make them cozy! If you don’t have all the spices, just stick with cinnamon and nutmeg. You can even add a splash of vanilla for extra flavor.
How Do I Get Fluffy Pancakes Without Overmixing?
Mixing just enough is important to keep your pancakes fluffy. When adding the dry ingredients to the wet, stir gently until combined. It’s okay to have a few lumps – this means you’re on the right track!
- Start with the wet ingredients in one bowl and dry ingredients in another.
- Combine them carefully using a spatula, just until there’s no more dry flour visible.
- If your batter is too thick, add a splash of milk to loosen it up.
Remember, overmixing can lead to tough pancakes, so treat your batter gently!
Sourdough Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup sourdough starter (active, unfed)
- 1 cup canned pumpkin puree
- 1 cup all-purpose flour
- 2 tablespoons sugar (brown sugar preferred)
- 1 teaspoon baking soda
- 1 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 (optional)
- 1 large egg
- 1 cup milk (dairy or plant-based)
- 2 tablespoons melted butter or oil, plus more for cooking
- Butter and maple syrup for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 10-15 minutes of cooking time. So, set aside about 30 minutes total to make these delicious pancakes from start to finish!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, combine the sourdough starter, pumpkin puree, egg, milk, and melted butter. Whisk everything together until it’s smooth and well blended. This mixture is the star of your pancakes, giving them a lovely pumpkin flavor and moist texture!
2. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, ginger, and cloves). These dry ingredients add the structure and flavor to your pancakes, making them perfectly fluffy and delicious.
3. Bring it Together:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix. It’s okay if there are a few lumps; this helps keep your pancakes light and fluffy! If you find the batter is too thick, you can add a little more milk to reach your desired consistency.
4. Heat the Skillet:
Place a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. Make sure it’s hot enough before adding the batter. A good test is to sprinkle a bit of water on the skillet; if it sizzles, you’re ready to go!
5. Cook the Pancakes:
Pour 1/4 cup portions of batter onto the skillet for each pancake. Let them cook for about 3-4 minutes. You’ll know they’re ready to flip when bubbles form on the surface and the edges look set. Flip carefully and cook for another 2-3 minutes until golden brown.
6. Keep Warm & Serve:
Once the pancakes are cooked, transfer them to a plate and keep warm as you cook the remaining batter. Serve the pancakes stacked high, topped with pats of butter and drizzled with maple syrup! Enjoy your fluffy, spiced pancakes that are perfect for breakfast any day!
Enjoy a stack of moist, spiced pumpkin pancakes with the subtle tang of sourdough!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be used for a healthier option, but keep in mind it may make the pancakes denser. You might want to start with 3/4 cup whole wheat flour and add a little more if needed for the right consistency.
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter the night before and store it in the fridge. Just give it a good stir before cooking, as it may thicken up overnight. However, it’s best to cook them fresh for the fluffiest texture!
What Should I Do If the Batter Is Too Thick?
If your batter is too thick and difficult to pour, simply add a tablespoon or two of milk until you reach your desired consistency. The batter should be thick but still pourable for the best pancakes.
How Can I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the toaster, microwave, or a skillet until warmed through. They’re just as delicious the next day!