Sourdough Pumpkin Pancakes: A Twist on Fall Breakfast

As fall arrives, sourdough pumpkin pancakes perfectly satisfy our desire by combining tangy sourdough with sweet pumpkin flavors. These delightful pancakes not only offer a tasty start to your day but also provide an excellent way to use leftover sourdough starter, promoting a more sustainable kitchen by reducing food waste.

Table of Contents

• Recipe
  • Ingredients
  • Steps
• Tips and Tricks
• How to Serve
• Sourdough Pumpkin Pancakes Steal the Spotlight

Recipe

Ingredients

• 200g sourdough discard
• 120g pumpkin puree
• 2 eggs
• 60ml milk
• 120g flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• Butter or oil for cooking

Steps

1. In a large mixing bowl, combine 200g of sourdough discard with 120g of pumpkin puree. Mix well until smooth.
2. Add 2 eggs and 60ml of milk to the sourdough-pumpkin mixture. Whisk together until fully incorporated.
3. In a separate bowl, mix 120g of flour, 1 tsp of baking powder, 1 tsp of cinnamon, and 1/4 tsp of salt.
4. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to tough pancakes.
5. Let the batter rest for 30-60 minutes. This resting period allows the flavors to develop and the flour to fully hydrate, resulting in more flavorful and tender pancakes.
6. Preheat your griddle or non-stick pan to medium heat (about 350°F/175°C).
7. Lightly grease the cooking surface with butter or oil.
8. Pour 1/4 cup portions of batter onto the hot griddle. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
9. Repeat with the remaining batter, adjusting heat as necessary to prevent burning.

Tips and Tricks

• For extra fluffy pancakes, try this optional step: Separate the eggs, adding only the yolks to the batter in step 2. Whip the egg whites to soft peaks, then gently fold them into the finished batter just before cooking.
• The consistency of your sourdough discard can vary, so you may need to adjust the amount of milk slightly. The batter should be thick but pourable.
• Don’t skip the resting period! This is crucial for developing flavor and achieving the perfect texture.
• If you like a stronger pumpkin flavor, you can increase the amount of pumpkin puree slightly. Just be sure to reduce the milk accordingly to maintain the right batter consistency.
• Experiment with fall spices! While the recipe calls for cinnamon, you could also add a pinch of nutmeg, ginger, or allspice for more complex flavors.
• For a dairy-free version, substitute the milk with your favorite non-dairy alternative like almond or oat milk.

How to Serve

These Sourdough Pumpkin Pancakes are delicious on their own, but here are some serving suggestions to take them to the next level:

1. Classic style: Top with a pat of butter (about 1 tbsp per serving) and drizzle with 2 tbsp of pure maple syrup.
2. Nutty delight: Sprinkle chopped pecans or walnuts over the top for added crunch and nutrition.
3. Cream dream: Add a dollop of whipped cream and a sprinkle of cinnamon for a dessert-like treat.
4. Fruit fusion: Serve with sliced bananas or sautéed apples for extra fall flair.
5. Savory twist: For a less sweet option, try serving with a dollop of Greek yogurt and a sprinkle of pumpkin seeds.

Sourdough Pumpkin Pancakes Steal the Spotlight

You can eat these pancakes on lazy weekends or busy weekdays. If you’re in a hurry, make them ahead of time: just cook them, let them cool, and freeze them. They last up to 2 months in the freezer. When you want to eat them, just pop them in the toaster. Next time you see a leftover sourdough starter in your fridge, don’t throw it away. Make these pancakes instead and enjoy your yummy fall breakfast!