These fluffy Sourdough Pumpkin Pancakes are a cozy breakfast treat! They’re made with sourdough starter and spiced pumpkin, giving them a yummy fall flavor.
Who doesn’t love pancakes? I enjoy making a big stack and topping them with maple syrup and whipped cream. It’s like a warm hug on a plate! 🥞
Key Ingredients & Substitutions
Sourdough Starter: Use an active and bubbly sourdough starter for the best flavor. If you don’t have starter, you can mix 1 cup of plain yogurt or buttermilk with a teaspoon of baking soda as a substitute.
Pumpkin Puree: Canned pumpkin is super easy to use, but you can also roast fresh pumpkin and puree it. For a different taste, try using sweet potato puree, or mashed bananas for a unique spin!
Spices: The spices here are what really make these pancakes pop! If you don’t have all of them, you can use pumpkin pie spice as a one-to-one substitute. Adjust based on your taste preferences.
Milk: Any type of milk works! If you prefer dairy-free, almond milk, oat milk, or coconut milk are all great options. I like using oat milk for its creaminess in pancakes.
How Can You Get Fluffy Pancakes Every Time?
Fluffiness in pancakes comes down to two main factors: ingredient ratios and the cooking method. Here’s how to ensure your pancakes are light and airy:
- Make sure your sourdough starter is bubbly and at room temperature for the perfect rise.
- Don’t overmix the batter! Stir just until the ingredients are combined. A few lumps are okay.
- Cook on medium heat. Too high and the pancakes will cook too fast, leading to a dense texture. Too low, and they won’t brown nicely.
With these tips, you’ll have a stack of fluffy, delicious pancakes ready to enjoy!
How to Make Sourdough Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup sourdough starter (active and bubbly)
- 1 cup pumpkin puree (canned or fresh)
- 1 large egg
- 1 tablespoon brown sugar or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1 cup all-purpose flour
- 1/2 cup milk (dairy or plant-based)
- Pinch of salt
- Butter or oil for cooking
- Maple syrup, whipped cream, or yogurt for serving
How Much Time Will You Need?
You’ll need about 10 minutes for prep and 15-20 minutes for cooking. Altogether, you can have these delicious pancakes ready to serve in about 30 minutes!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large bowl, whisk together the sourdough starter, pumpkin puree, egg, brown sugar (or maple syrup), and vanilla extract until everything is smooth and well combined.
2. Add the Spices:
Sprinkle in the ground cinnamon, nutmeg, cloves (if using), and ginger. Stir them in to spread the flavors evenly throughout the batter.
3. Combine the Dry Ingredients:
In a separate bowl, mix the flour, baking soda, and a pinch of salt. This helps to distribute the baking soda evenly and ensures the pancakes rise well.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir gently until just combined – it’s okay if the batter is a little lumpy; overmixing can make the pancakes tough.
5. Heat the Skillet:
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. You want it hot enough that a drop of water sizzles when it hits the pan.
6. Cook the Pancakes:
Pour about 1/4 cup of the batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes carefully and cook for another 2-3 minutes on the other side until golden brown.
7. Keep Going!
Repeat the process with the remaining batter, greasing the pan as needed between batches. You can keep cooked pancakes warm in a low oven while you finish cooking.
8. Serve and Enjoy:
Serve the pancakes warm with your choice of maple syrup, a dollop of whipped cream, or a scoop of yogurt. A light dusting of cinnamon on top makes it extra special!
Enjoy your fluffy, warmly spiced sourdough pumpkin pancakes while cozying up on a beautiful morning! 🥞
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour will add a nuttier flavor and more fiber, but the pancakes may be denser. Consider mixing half whole wheat flour and half all-purpose flour for a balanced texture.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them! Just layer them with parchment paper and store in a freezer-safe bag for up to 2 months. Reheat in the toaster or microwave for a quick breakfast.
Can I Make These Pancakes Vegan?
Absolutely! Use a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes) instead of the egg and opt for a plant-based milk. Maple syrup can be used for the sweetener as well!
What Can I Substitute for Pumpkin Puree?
If you don’t have pumpkin puree, mashed bananas or applesauce are great alternatives! They will impart their own flavor but still keep your pancakes moist and delicious. Adjust the spices to complement your chosen puree!
