If you’ve already exhausted the dessert tray with pumpkin pie, pumpkin cake, and pumpkin bars, then consider adding some pumpkin to breakfast with these sourdough pancakes. Light and fluffy from the sourdough starter and the baking soda, pumpkin pancakes have a nice fall flavor, perfect alongside a hot cup of tea on a cool fall morning.
10 minutes
25 minutes
5 Servings
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Artisan Sourdough Bread Kit
Artisan Sourdough Bread Kit
$35.69
This sourdough bread kit contains everything you need to get started making beautiful, tasty, artisan-style sourdough bread at home!
Equipment in the sourdough bread starter kit may appear different than pictured.
Grey Celtic Sea Salt
Sourdough Starter Bundle
Sourdough Starter Bundle
$36.99
Everything you need to get started making beautiful, tasty sourdough bread at home!
This bundle allows you to try 3 of our best-selling starter cultures at once.
INGREDIENTS:
- 1 cup sourdough starter
- 1 cup pumpkin puree
- 2 cups water
- 3 cups wheat, spelt, or rye flour
- 2 eggs, beaten
- ¼ cup maple syrup
- ¼ cup butter, melted
- 1 tsp. baking soda
- 1 tsp. sea salt
- 2 tsp. pumpkin pie spice
INSTRUCTIONS:
- The night before you plan to make the pancakes combine starter, pumpkin puree, water, and flour in a large bowl. Cover and let rest overnight at room temperature.
- The next morning mix in eggs, maple syrup, melted butter, baking soda, salt, and pumpkin pie spices until just combined.
- Pour onto hot skillet and cook over medium-low heat until bubbles form and edges start to set. Flip and cook a few more minutes until done.
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Serve hot with butter, maple syrup, honey, or other sweet toppings.
