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Sourdough pumpkin pancakes

Sourdough Pumpkin Pancakes

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  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 12 large pancakes
  • Category: Breakfast
  • Cuisine: American

Description

These sourdough pumpkin pancakes are delightfully fluffy and have just enough pumpkin flavor and cinnamon spice. They’re fantastic simply with butter and maple syrup but taken to the next level with a dollop of crème fraîche and fresh fruit.


Ingredients

  • 2 large eggs
  • 300g (1 1/4 cup) buttermilk
  • 75g pumpkin puree (I used Libby’s canned pumpkin puree)
  • 150g (scant 1 cup, stirred down) ripe sourdough starter
  • 180g (1 1/2 cups) all-purpose flour
  • 3/4 tsp cinnamon
  • 1/8 tsp ground nutmeg (optional)
  • 25g (2 tablespoons) granulated sugar
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 63g (1/4 cup or 1/2 stick) melted butter

Instructions

  1. Separate the eggs: whites in a medium-sized bowl and yolks in a large mixing bowl.
  2. Scramble the yolks in the large mixing bowl and add the buttermilk, pumpkin puree, and sourdough starter. Stir or whisk to incorporate.
  3. To a medium mixing bowl, add the flour, cinnamon, nutmeg (optional), sugar, salt, baking soda, and baking powder. Whisk to incorporate.
  4. Add the wet ingredients to the dry ingredient bowl. Stir in the melted butter, and stir until everything is just combined and no dry bits of flour remain.
  5. Whisk the egg whites to stiff peaks and fold them into the batter.
  6. Lightly grease a hot griddle. Drop about 1/4 cup of the batter onto the greased griddle and cook until light brown and bubbles start to appear on top, then flip to cook the other side.

Notes

For more pumpkin flavor, add up to 100g of the pumpkin puree. Note that the more puree you add, the looser your batter will be, and you might need to add flour to compensate.

You might need to adjust the amount of buttermilk in the recipe to adjust for your sourdough starter’s hydration and to adjust for your flour. When fully mixed, the batter should be rather loose and will slowly pour off a spoon.

If the batter is very thick, add buttermilk, a few tablespoons at a time, until the batter loosens up.

These freeze incredibly well. Any leftovers can be cooled, stacked in a freezer bag, and frozen. Reheat in a toaster.

Keywords: Pumpkin, sourdough, starter, breakfast