Who knew that roasted pumpkins could be so delicious in pancakes! A soft, subtle and naturally sweet taste from the pumpkin, with a hint of cinnamon, drizzled with maple syrup or honey makes these sourdough pumpkin pancakes amazing!
Take these pancakes up another notch by adding in some chocolate chips into the mixture. It’s a great way to get into those autumn/ winter feelings and add a little extra veggie to a dish.
I also have a normal sourdough pancake recipe with no pumpkin! It’s so delicious that recipe is here if you want to check it out!
Kids will love these light and fluffy pancakes that are incredibly easy to make. A little tip is I make a big batch of roasted pumpkin and freeze them in portions so it’s easy to whip out for any dish later on. Without further ado let’s find out what you need to make this recipe happen!
Sourdough Pancake Ingredients
There are a few key ingredients that you will need for this recipe.
Sourdough Starter/Discard: You can use either just fine. I recommend making sure your initial starter is very thick, as this will help make fluffier pancakes!
I normally make sure to have mine well fed within 24 to 72 hours before. This makes sure the sourdough is fermented but still has a mild flavour everyone enjoys.
Pumpkin Puree: You can either buy pumpkin puree in a can or you can of course easily make your own at home! Mashed roasted pumpkin really gives this pancake its delicious flavour!
Egg: You will need a large egg for this recipe. This helps the pancake stick together and rise and become fluffy.
Butter: Melted butter adds a lovely flavour to these pancakes and makes them melt in the mouth!
Vanilla: Adds a lovely flavour, pairs really well with the pumpkin in the recipe.
Sugar: I use rapadura sugar which is similar to brown sugar but healthier. You can use whatever sweetener you prefer.
Cinnamon: Pairs really well with pumpkin you can also use allspice instead.
Baking Soda: Just a little baking soda is all you need for these pancakes to rise beautifully!
Chocolate Chips: Totally optional but taste amazing when combined with pumpkin. They work together very well!
How To Make Sourdough Pumpkin Pancakes
- In a pan you are going to want to melt get the butter melting on low.
2. In a bowl start whisking together your wet ingredients first. I add the sourdough discard, egg, vanilla and roasted pumpkin together well.
3. Once that’s mixed together you can add in the sweetener, pinch of salt, Cinnamon or allspice and give it a good mix.
4. Add the melted butter and mix until well incorporated. I always add the baking soda at the end along with chocolate chips(optional) and give it a last quick mix. Mixture should still be pretty thick.
5. On a preheated medium size pan add about a tablespoon of butter or coconut oil to make sure pancakes don’t stick. Once it starts to lightly bubble you can add your pancake mixture on the pan. I keep my pan on medium to even low heat so pancakes don’t burn.
6. Now you can make whatever sized pancakes you like. I normally make a few smaller ones at a time, or you can make one larger pancake.
7. Once the top of the pancakes have a lot of bubbles forming you can flip them over. Let it cook for another minute or 2 on the other side and remove from heat.
8. Top with butter and whatever sweetener or toppings you desire and enjoy!
Tips For Delicious Sourdough Pumpkin Pancakes
There are several tips that can really help you have the best, fluffiest Sourdough pumpkin pancakes!
- Make sure your sourdough discard is thick. Should be easy to scoop out. A thick starter will make sure your batter stays thicker, which will give you a fluffier thicker pancake.
- While you can use sourdough discard that is a week or older. Ideally, I like to make sure my sourdough starter has been fed 24 to about 72 hours prior. Reason is this makes sure the batter doesn’t have an overly strong sourdough taste. It’s still fermented but not super strong if your family likes a milder sourdough taste.
- Using Roasted pumpkin instead of steamed pumpkin enhances the pumpkin flavour and also reduces the amount of moisture found in the pumpkin. This again makes sure your batter stays thick so you have a thicker, fluffier pancake.
Sourdough Pancake Topping Ideas
Here are a few delicious pancake topping ideas you can enjoy with your pancakes.
- Use can top with honey or maple syrup.
- Whip some cream or do chocolate whip cream for the topping!
- Add sliced bananas or berries on top!
- Add apple butter or a whipped flavoured honey oh so good!
How To Store Extra Pancakes
There are several ways you can store these pancakes. You can either place them in a container in the fridge. Make sure they have cooled down first and eat within 3 days for best taste.
You can also freeze these pancakes for another day! Once they have cooled down you can place them in an airtight container in the freezer.
I like to separate the layers with baking paper. Or you can place them in a freezer bag flat. Once again, I separate layers with baking paper. This makes it easier to remove them.
When you want to eat them just let them defrost in the fridge overnight or you can just cook them in the pan on low and they do defrost pretty quickly! Enjoy!
Fluffy Sourdough Pumpkin Pancakes
Easy homemade sourdough discard pumpkin pancake recipe. These pancakes are fluffy, with a slight pumpkin taste, great for an autumn breakfast.
Ingredients
- 2 cups thick sourdough discard
- 1/2 cup mashed roast pumpkin
- 1 large egg
- 1/2 cup melted butter
- 2 tbsp Rapadura sugar or brown sugar
- 1/2 tsp cinnamon or all spice
- 1 tsp vanilla
- 1 tsp baking soda
- pinch of salt
- 1/2 cup chocolate chips (optional)
Instructions
1. In a pan you are going to want to melt get the butter melting on low.
2. In a bowl start whisking together your wet ingredients first. I add the sourdough discard, egg, vanilla and roasted pumpkin together well.
3. Once that's mixed together you can add in the sweetener, pinch of salt, Cinnamon or allspice and give it a good mix.
4. Add the melted butter and mix until well incorporated. I always add the baking soda at the end along with chocolate chips(optional) and give it a last quick mix. Mixture should still be pretty thick.
5. On a preheated medium size pan add about a tablespoon of butter or coconut oil to make sure pancakes don't stick. Once it starts to lightly bubble you can add your pancake mixture on the pan. I keep my pan on medium to even low heat so pancakes don't burn.
6. Now you can make whatever sized pancakes you like. I normally make a few smaller ones at a time, or you can make one larger pancake.
7. Once the top of the pancakes have a lot of bubbles forming you can flip them over. Let it cook for another minute or 2 on the other side and remove from heat.
8. Top with butter and whatever sweetener or toppings you desire and enjoy!