Best 2 Sourdough Pumpkin Pancakes Recipes

Calling all pumpkin spice lovers! You don't want to miss out on the warm and cozy flavors of these Sourdough Pumpkin Pancakes. Made with a combination of sourdough starter and pumpkin puree, these pancakes are light, fluffy, and packed with autumnal goodness. They're perfect for a hearty breakfast or brunch, and they can be easily customized to your liking. Serve them with your favorite toppings, such as butter, maple syrup, whipped cream, or fresh fruit.

This recipe includes two variations: Classic Sourdough Pumpkin Pancakes and Sourdough Pumpkin Pancakes with Chocolate Chips. The classic version is a great starting point for those who prefer a traditional pancake flavor. The chocolate chip variation adds a touch of sweetness and decadence that's sure to please everyone at the table. Both variations are easy to make and can be tailored to your dietary needs. Whether you're gluten-free, dairy-free, or vegan, you can enjoy these delicious pancakes without compromise.

Check out the recipes below so you can choose the best recipe for yourself!

HEALTHY PUMPKIN SOURDOUGH DISCARD PANCAKES

Healthy Pumpkin Sourdough Discard Pancakes image

Something to do with your sourdough discard instead of wasting it! You can also use active sourdough starter for this instead of discard, I've used both successfully. This is a modification of this: http://yumarama.com/blog/2008/06/worlds-best-pancakes-starter-discard-rescue-recipe/ to make it a bit healthier!

Provided by vanettenk

Categories Breakfast

Time 40m

Yield 20 pancakes, 4-5 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups whole wheat flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 cup whole milk (more as needed)
3 eggs
1 cup sourdough starter
1 cup pumpkin

Steps:

Dump all in a bowl.
Preheat pan w/non-stick spray.
Whisk together. Add more milk as needed.
Test pan for readiness by waiting until water droplets sizzle.
Drop by 1/4 c amounts onto hot pan. Flip when bubbly.

SOURDOUGH PUMPKIN PANCAKES

Sourdough Pumpkin Pancakes image

Number Of Ingredients 13

Ingredients

1 cup sourdough starter
1 cup pumpkin puree
1 1/2 cup milk
1/4 cup sugar
2 eggs
1 cups unbleached white flour
2 tablespoons molasses
1/4 cup melted butter
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice, or mix of cinnamon, ginger, and clove
1 cup whole wheat flour

Steps:

The night before, mix the first 4 ingredients in a bowl large enough to hold the whole recipe, cover with a towel, and leave overnight.
In a separate bowl, mix together the flours, baking powder, baking soda, salt and spices.
Beat eggs into the starter mix, then stir in the molasses and melted butter.
Pour dry ingredients into the bowl with the wet ingredients and stir just until combined. Batter may be lumpy.

Tips:

Use fresh pumpkin puree. Canned pumpkin puree can be used in a pinch, but fresh pumpkin puree will give your pancakes a more vibrant flavor.
Don't overmix the batter. Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
Let the batter rest for 15 minutes before cooking. This will allow the gluten in the flour to relax, which will make the pancakes more tender.
Cook the pancakes over medium heat. Medium heat will help to prevent the pancakes from burning.
Serve the pancakes immediately with your favorite toppings. Sourdough pumpkin pancakes are delicious with butter, syrup, whipped cream, or fresh fruit.

Conclusion:

Sourdough pumpkin pancakes are a delicious and easy-to-make breakfast or brunch recipe. They are perfect for fall mornings when you want a warm and comforting meal. With their fluffy texture and sweet pumpkin flavor, these pancakes are sure to be a hit with everyone at the table. So next time you're looking for a new pancake recipe, give sourdough pumpkin pancakes a try. You won't be disappointed!