Sourdough Pumpkin Pancakes From Scratch
Pumpkin pancakes from scratch have been on my top 5 breakfast list for over 10 years. When my girls wound up with a dairy intolerance and an egg allergy, I thought my pumpkin pancake days were over. But oh no! I created this heavenly sourdough pumpkin pancakes from scratch recipe quickly after falling in love with all things sourdough. And we have eaten them every week for the better part of 3 months.
Pumpkin pancakes are an absolute treat in the fall and winter. I love mine with maple syrup and bananas. Juliet (4) loves them with maple syrup, and Nina (7) loves them without the pumpkin. Yep. She is my pumpkin hold out. The girl eats pumpkin straight from the can but requests these made without the pumpkin. And they are still delicious! She says they take like a carnival pretzel and prefers them that way. Whatever. If she eats, I’ll cook!
Easy Sourdough Pumpkin Pancakes from Scratch
You will love how easily these pancakes are to throw together. Full transparency, I don’t measure a single ingredient that goes into the bowl! That’s how forgiving these pancakes are to make!
The main ingredient is sourdough starter. I prefer to use active starter as it gives you the fluffiest pancakes without the use of dairy or eggs. I have made these plenty of times with unfed starter (I’m not a great meal planner) and they do well. They just aren’t as fluffy, so I prefer active starter.
I like to feed my starter at night so it’s ready to use the next morning. I make sourdough pumpkin pancakes from scratch with the fed, bubbly starter, and then make a loaf or 2 of bread / pizza dough / bagels / anything delicious really.
How to Make Quick, Easy and Delicious Pumpkin Pancakes
This is a dump it in the bowl and go, kind of recipe. I recommend using a scale as it’s fast and makes for quick cleanup. Here are some pics to illustrate just how easy this process really is…
Start with fed, active starter and toss it in a bowl…
Add in the remaining ingredients and stir…
Let the batter rest while you heat up a frying pan. You will see the batter thicken and bubbles will start coming up to the surface…
Pour some oil in a hot pan, and carefully pour the batter in…
When the edges have cooked, flip the pancakes over to cook the other side…
You may have to adjust your heat as you go. I stay around medium heat and then lower the heat on the 2nd side to ensure the pancakes cook all the way through.
I hope you give these pancakes a try. They are absolutely worth the minute it takes to whip them up! Try them without the pumpkin, too! Let me know what you think.
If you have little ones, you may want to try an even healthier option with my banana pancakes. They are made from oats, spinach, and handful of other good stuff!
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Merry Christmas!
Sourdough Pumpkin Pancakes From Scratch
Ingredients
- 200 grams active sourdough starter 1 1/2 cups
- 60 grams pumpkin puree 1/4 cup
- 20 grams olive oil or oil/butter of your choice 2 Tablespoons
- 20 grams maple syrup 2 Tablespoons (or Honey)
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp baking powder
Instructions
- Add all of the ingredients into a bowl and stir until well mixed.
- Heat your skillet or cast iron and add oil to the hot pan.
- Add 1/4 or 1/3 cup of batter to the hot pan. Watch for the edges to cook through before flipping and cooking on the other side.
- Make sure the pancakes are cooked completely through and let cool on a wire rack if not being eaten immediately.
- Enjoy!
