These fluffy sourdough pumpkin pancakes are a delicious way to start your day! Made with spicy pumpkin and tangy sourdough, they’re perfect for fall mornings.
Honestly, these pancakes are a real treat! I love how the pumpkin adds sweetness and moisture. Top with maple syrup, and you’ll be flipping for more! 🥞
Key Ingredients & Substitutions
Sourdough Starter: Make sure your sourdough starter is active and bubbly. If you don’t have one, you can use a cup of buttermilk instead, but it won’t have quite the same flavor.
Pumpkin Puree: Canned pumpkin puree works great, but you can also roast fresh pumpkin if you have it. Just bake it until soft, scoop out the flesh, and mash it!
Flour: All-purpose flour is perfect, but you can swap in whole wheat flour for a heartier taste. Just keep in mind that it may make the pancakes denser.
Spices: If you’re missing any spices, don’t worry! You can use pumpkin pie spice as a convenient alternative. Just adjust the quantity to taste.
Sweeteners: Brown sugar adds a nice depth, but honey or agave syrup can also be used if you prefer liquid sweeteners.
How Do I Get Fluffy Pancakes Every Time?
The key to fluffy sourdough pumpkin pancakes is all about the mixing method! Be careful not to overmix your batter. Here’s how to keep it light and fluffy:
- Combine wet and dry ingredients gently. It’s okay if there are a few lumps—overmixing leads to tough pancakes!
- Let the batter rest for about 10-15 minutes. This lets the flour absorb the liquid and helps create air bubbles.
- Make sure your skillet is preheated to medium. Too hot can burn the outside while the inside stays uncooked.
Using these tips will help you serve pancakes that are light and airy, perfect for a delightful breakfast!
How to Make Sourdough Pumpkin Pancakes
Ingredients You’ll Need:
- For the Pancakes:
- 1 cup sourdough starter (active and bubbly)
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup brown sugar or maple syrup (optional for sweetness)
- 1 tsp vanilla extract
- 1/4 cup milk (or as needed for batter consistency)
- Butter or oil for cooking
- Optional Toppings:
- whipped cream
- pumpkin seeds
- maple syrup
- powdered cinnamon
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and another 20 minutes to cook. In total, you’ll need about 35 minutes from start to finish. Enjoy a delicious breakfast in no time!
Step-by-Step Instructions:
1. Prepare the Wet Ingredients:
In a large bowl, mix together the sourdough starter, pumpkin puree, eggs, brown sugar or maple syrup (if using), and vanilla extract. Stir well until the mixture is smooth and combined.
2. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. This ensures that all the leavening agents and spices are evenly distributed.
3. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet mixture, stirring gently to combine. Be careful not to overmix – a few lumps are okay! If the batter is too thick, add in milk gradually until you reach a pourable but thick consistency.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Once hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles begin to form on the surface and the edges look set (about 2-3 minutes).
5. Flip and Finish Cooking:
Carefully flip the pancakes and cook for an additional 2 minutes or until they are golden brown and fully cooked inside. Transfer the cooked pancakes to a plate and keep them warm while you finish cooking the rest of the batter.
6. Serve and Enjoy:
Stack your delicious sourdough pumpkin pancakes high and top them with whatever your heart desires! Consider adding whipped cream, a sprinkle of cinnamon, pumpkin seeds, and a drizzle of maple syrup for a special touch.
Enjoy your cozy, fluffy sourdough pumpkin pancakes, perfect for autumn mornings!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but the pancakes may turn out denser. You might want to start with a 50/50 mix of all-purpose and whole wheat flour for the best texture!
How Do I Keep Pancakes Warm While Cooking the Rest?
To keep your pancakes warm, preheat your oven to 200°F (93°C) and place the cooked pancakes on a baking sheet in the oven. This way, they’ll stay warm until you’re ready to serve them all together!
Can I Make the Batter Ahead of Time?
Absolutely! You can make the batter the night before and refrigerate it. Just give it a good stir before cooking, and add a splash of milk if it has thickened too much while sitting.
What Other Toppings Can I Use?
Along with whipped cream and maple syrup, consider adding fresh fruits like bananas or berries, chopped nuts, or a dusting of powdered sugar for extra sweetness and flavor!
