Sourdough Pumpkin Pancakes

This sourdough pumpkin pancake recipe are a sweet, tangy, delicious fall breakfast full of pumpkin flavor.

Course Breakfast

Cuisine American

Keyword pumpkin sourdough pancakes, sourdough pancakes, sourdough pumpkin pancakes

Prep Time 5

Servings

Calories 239kcal

Author Amy

Heat a skillet over medium-low heat.
In a large bowl, add all the ingredients and whisk until completely combined.
Add butter or oil to the skillet and add about 1/4-1/3 cup of batter to the hot skillet.
Allow to cook for 2-3 minutes. You can tell when it is time to flip when the pancakes have a lot of little bubbles that are mostly popped and no new ones are forming.
Flip and cook the second side for 1-2 minutes or until cooked through. They should start to turn golden brown and have crispy edges.
Serve with your favorite toppings: pure maple syrup, apple syrup, peanut butter, homemade whipped cream, fresh fruit, etc.

To keep them warm, place on a baking sheet and place them in the oven at the lowest temperature. Usually around 150-200 degrees
Use active starter rather than unfed sourdough starter for fluffier slightly more mild pancakes. If you do choose to use unfed sourdough discard the pancakes will be much flatter, more like crepes, and have a much stronger tangy flavor
Add chocolate chips for an even more delicious recipe.

If you want to make these the night before, I would suggest mixing all the ingredients except the baking soda and baking powder into a large bowl with a lid. Place in the refrigerator. The next morning, add the leavening agents whisk and cook.