Sourdough Pumpkin Pancakes From Scratch
Thick, fluffy and delicious, sourdough pumpkin pancakes from scratch do not disappoint. Made without eggs or milk, these are vegan friendly, too. Kids and adults will love these pancakes on a crisp fall or winter morning.
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!