These sourdough pumpkin pancakes are fluffy and full of flavor! They combine the tangy taste of sourdough with the sweetness of pumpkin and warm spices, making breakfast exciting.
They are perfect for chilly mornings! I often top mine with a drizzle of maple syrup—makes my day extra cozy! You’ll love how easy they are to whip up, straight from your sourdough starter.
Key Ingredients & Substitutions
Sourdough Starter: An active, unfed sourdough starter is key here. If you don’t have one, you can use yogurt or buttermilk for a similar tanginess, but you’ll need to adjust the flour and liquid in the recipe.
Pumpkin Puree: Canned pumpkin puree is perfect for this recipe, but you can also make your own by cooking and mashing fresh pumpkin. Just ensure it’s well-pureed for smooth batter.
Milk: Regular milk works well, but if you prefer non-dairy, almond or oat milk can be great substitutes. Just use the same amount or adjust to your desired consistency.
Spices: If you don’t have all the spices, using pumpkin pie spice is a great shortcut. Just replace all individual spices with 2-3 teaspoons of the blend.
How Do You Get the Perfect Pancake Flip?
Flipping pancakes can be tricky! The key is to wait until they’re ready. Bubbles forming on the surface and the edges looking set are your signs. Here’s how to make it easier:
- Use a non-stick skillet or griddle to prevent sticking.
- Use a wide spatula for better support when flipping.
- Don’t rush! Give them the time needed to cook, about 2-3 minutes each side.
A gentle flip will help keep your pancakes fluffy and intact! Enjoy your cooking!
How to Make Sourdough Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup sourdough starter (active, unfed)
- 1 cup pumpkin puree
- 1 large egg
- 1 cup all-purpose flour
- 1/2 cup milk (or as needed)
- 2 tablespoons brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Optional toppings: butter, maple syrup, chopped nuts, whipped cream
Time Needed:
This recipe takes approximately 10 minutes for prep and about 15 minutes for cooking, totaling around 25 minutes from start to finish. You’ll be enjoying delicious, fluffy pancakes in no time!
Step-by-Step Instructions:
1. Prepare the Batter:
Start by getting a large mixing bowl. Combine the sourdough starter, pumpkin puree, egg, and vanilla extract. Use a whisk or fork and mix until everything is nice and smooth. Don’t worry if it looks a little thick—that’s perfect!
2. Mix in the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, brown sugar, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Once those are mixed well, gradually add the dry ingredients to the wet mixture. Stir gently, trying not to overmix. Next, pour in the milk a bit at a time until the batter is thick but pourable.
3. Cook the Pancakes:
Get your skillet or griddle ready by heating it up over medium heat. Lightly grease it with butter or oil. Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook them until you see bubbles forming on the surface and the edges look set; this should take about 2-3 minutes.
4. Flip and Finish Cooking:
Carefully flip each pancake with a spatula. Cook for another 2-3 minutes on the other side until they turn a lovely golden brown and are cooked through. Keep repeating this process until all the batter is used up. If your skillet needs greasing again, don’t hesitate to add a bit more butter or oil as you go.
5. Serve and Enjoy!
Serve your pancakes warm with a generous pat of butter, drizzle of maple syrup, and any of your favorite toppings, like chopped nuts or whipped cream. Enjoy your delightful, fluffy sourdough pumpkin pancakes!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that it may yield slightly denser pancakes. You might want to add a little extra milk to adjust the batter consistency if needed.
What If My Sourdough Starter Is Cold?
If your sourdough starter is cold, simply let it come to room temperature before using it. You can do this by placing it on the counter for a few hours or warming it gently in a warm water bath.
Can I Make These Pancakes Vegan?
Absolutely! To make these pancakes vegan, substitute the egg with a chia egg (1 tablespoon chia seeds mixed with 2.5 tablespoons of water, let it sit until it thickens), and use a non-dairy milk alternative like almond or soy milk.
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 on a skillet until warm. You can also freeze them for up to a month—just separate them with parchment paper before freezing to prevent sticking!
