These Sourdough Pumpkin Pancakes are fluffy and full of fall flavor! With creamy pumpkin and warm spices, they make breakfast feel like a cozy hug.
Plus, using sourdough means they’re tangy and delicious! I love topping mine with maple syrup and a sprinkle of cinnamon—it’s like a breakfast treat that feels special every time!
Key Ingredients & Substitutions
Sourdough Starter: Make sure your starter is active for the best rise and flavor. If you don’t have a starter, you can use buttermilk or yogurt (1 cup) to add tanginess.
Pumpkin Puree: Canned pumpkin works great, but you can also use fresh pumpkin that’s been roasted and pureed. Just be sure it’s thick and not too watery.
Milk: Whole milk makes for richer pancakes, but feel free to use any milk, including non-dairy like almond or oat milk. Just check the flavor will compliment pumpkin.
Spices: If you don’t have all the spices listed, a premade pumpkin pie spice blend will work in a pinch. I often use it for convenience!
How Do I Ensure Fluffy Pancakes Every Time?
To get those fluffy pancakes, there are a couple of key tips to remember. First, don’t overmix your batter. It’s okay if there are a few lumps—mixing too much can toughen your pancakes. Focus on combining the wet and dry ingredients gently.
- Keep your skillet at medium heat so the pancakes cook evenly without burning.
- Look for bubbles forming on the surface before flipping—this means they’re ready!
- Lastly, make sure to let your pancakes rest for a minute before flipping them for that perfect golden color.
Sourdough Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup active sourdough starter (unfed)
- 1 cup canned pumpkin puree
- 1 cup milk (whole or your choice)
- 2 large eggs
- 1 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar (optional or adjust to taste)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves or allspice
- ½ teaspoon salt
- Butter or oil for cooking
- Butter and maple syrup for serving
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and approximately 15-20 minutes to cook, making it a quick and delightful breakfast option. In total, you’re looking at around 30-35 minutes from start to finish!
Step-by-Step Instructions:
1. Mixing the Wet Ingredients:
In a large mixing bowl, whisk together the sourdough starter, pumpkin puree, milk, eggs, maple syrup (or honey), and vanilla extract until it’s all smooth and well blended. This is where all that pumpkin goodness starts!
2. Combining the Dry Ingredients:
In another bowl, sift together the flour, optional sugar, baking soda, baking powder, ground cinnamon, ginger, nutmeg, cloves (or allspice), and salt. This helps evenly distribute the leavening agents and spices throughout your pancakes.
3. Bringing it All Together:
Now, gradually add the dry ingredients to the wet mixture, gently stirring until just combined. Try not to overmix—it’s okay if there are a few lumps. You want a thick but pourable batter for nice fluffy pancakes!
4. Heating the Skillet:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of butter or oil to prevent sticking. You want the pan hot but not smoking!
5. Cooking the Pancakes:
Pour about ¼ cup of batter onto the hot skillet for each pancake. Cook them until you see bubbles forming on the surface and the edges look set, which should take around 3-4 minutes.
6. Flipping and Finishing:
Carefully flip the pancakes using a spatula and cook for another 2-3 minutes on the opposite side until they’re golden brown and fully cooked.
7. Keeping them Warm:
Remove the pancakes from the skillet and keep them warm while you continue with the remaining batter. You can stack them on a plate and cover with a clean kitchen towel to maintain warmth.
8. Serve and Enjoy:
Serve the pancakes warm, topped with a pat of butter and a generous drizzle of maple syrup. Enjoy this delightful combination of pumpkin and sourdough flavors!
These pancakes bring the tangy depth of sourdough together with the cozy sweetness and spices of pumpkin for a perfect fall breakfast treat!
Can I Use a Different Type of Flour?
Absolutely! While all-purpose flour works great, you can substitute with whole wheat flour for added fiber. Just note that the pancakes may be denser. If you want to try something gluten-free, a gluten-free all-purpose blend can also work well.
How Do I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a toaster, oven, or microwave until heated through. You can also freeze pancakes by placing them in a single layer on a baking sheet, freezing until solid, and then transferring to a freezer bag for up to 2 months.
Can I Make the Batter Ahead of Time?
Yes, you can prepare the pancake batter the night before and store it in the refrigerator. Just give it a gentle stir before cooking, as the ingredients may settle. If it’s too thick, add a splash of milk to reach your desired consistency!
What Toppings Pair Well with These Pancakes?
Pumpkin pancakes are delicious topped with maple syrup, but you can also try them with whipped cream, chopped pecans, or even a sprinkle of powdered sugar for an extra touch. Fresh fruit, such as banana slices or berries, adds a nice freshness too!
