Sourdough Pumpkin Pancakes
Fall is here and these fluffy sourdough pumpkin pancakes are here for it. Use your extra sourdough discard and a few pantry staples to make these delicious sourdough discard pancakes in less than 30 minutes.
Ingredients
- 1½ cups all purpose flour
- 1 tablespoon baking powder
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup milk
- ½ cup sourdough starter discard or active starter will work
- ½ cup pumpkin puree
- 2 eggs
- 2 tablespoons maple syrup
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
Instructions
- Heat a small or medium sized skillet over medium-low heat.
- In a medium mixing bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon and salt. Set aside.
- In a separate medium bowl, whisk together the milk, sourdough starter, pumpkin puree, eggs, maple syrup, butter and vanilla extract.
- Add the dry ingredients to the bowl of wet ingredients. Use a rubber spatula or wooden spoon to stir the batter until combined. Do not over mix. The batter should be lumpy but no streaks of flour should remain.
- Place a small pat of butter in the now preheated skillet.
- Pour ⅓ cup of batter into the pan. Cook approximately 3-4 minutes per side. The edge of pancake will appear set and the surface will start to form bubbles when ready to flip.
- Transfer the pancakes to a plate and serve immediately.
Nutrition
Calories: 363kcalCarbohydrates: 56gProtein: 11gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 104mgSodium: 523mgPotassium: 269mgFiber: 3gSugar: 10gVitamin A: 5162IUVitamin C: 1mgCalcium: 302mgIron: 4mg
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