Sourdough Pumpkin Pancakes

Sourdough Pumpkin Pancakes will kick off the season of Fall with warm spices and rich flavors. Furthermore, these pancakes are a twist on the Sourdough Pancakes recipe and are just as fluffy, tender, and buttery. Finally, if you’re looking for an Autumn-inspired breakfast item for you and your family, this is the recipe to save.

Sourdough Pumpkin Pancake Ingredients

• King Arthur Organic All-Purpose Flour
• King Arthur Whole Wheat Flour
• Baking Powder
• Baking Soda
• Coconut Sugar
• Pink Salt
• Pumpkin Spice
• Sourdough Discard
• Dairy-Free Milk (I typically use Oat or Almond Milk)
• Pumpkin Puree (or another egg substitute)
• Avocado Oil
• Organic Maple Syrup (for serving)
• Fresh Blueberries (for serving)

Mixing the Sourdough Pumpkin Pancake Batter

1. First, pour the dry ingredients and Sourdough Starter into a large mixing bowl. Mix until combined.
2. Next, add the liquid ingredients.
3. Then, using a Dutch Whisk, mix all of the ingredients until well combined.
4. Finally, the Sourdough Pumpkin Pancake batter is ready!

Mix the Dry Ingredients Until Combined

Add the Wet Ingredients and Mix Until Combined

Finally, the Sourdough Pumpkin Pancake Batter is Ready

Cooking and Serving the Sourdough Pumpkin Pancakes

1. First, preheat a griddle or skillet to medium-low heat.
2. Next, measure 1/4 cup of Sourdough Pancake batter and pour it onto the griddle.
3. Then, let the pancake cook for 2-3 minutes, or until bubbly.
4. Next, flip the pancake to the second side. Cook for another 2-3 minutes.
5. Then, remove the cooked pancake, and place it on a wire cooling rack to cool slightly. Repeat steps 2-5 with the rest of the batter.
6. Finally, after the Sourdough Pancakes have cooled slightly, serve them in a stack of two or three with blueberries and organic Maple syrup. Enjoy!

Cook 1/4 c. of Sourdough Pumpkin Pancake Batter

Flip the Pancake to the Second Side and Cook

Serve with Blueberries and Maple Syrup

Storing the Sourdough Pumpkin Pancakes

This is an amazing recipe to make in bulk, cook, freeze, and reheat. To store the pancakes, place them in an airtight container or Ziploc bag. Remove all of the air out of the bag or container (as best you can), and place it in the freezer.

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Sourdough Pumpkin Pancakes

Yield: 12 Pancakes

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Sourdough Pumpkin Pancakes will kick off the season of Fall with warm spices and rich flavors. Furthermore, these pancakes are a twist on the Sourdough Pancakes recipe and are just as fluffy, tender, and buttery.

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Ingredients

• 1 c. King Arthur Organic All-Purpose Flour
• 1 c. King Arthur Whole Wheat Flour
• 2 tsp. Baking Powder
• 1 tsp. Baking Soda
• 2 tbsp. Coconut Sugar
• 1 tsp. Pink Salt
• 1 tsp. Pumpkin Puree
• 1 c. Sourdough Discard
• 1 1/2 c. Dairy-Free Milk (I typically use Oat or Almond Milk)
• 3/4 c. Pumpkin Puree
• 2 tbsp. Avocado Oil
• Organic Maple Syrup (for serving)
• Fresh Blueberries (for serving)

Instructions

Mixing the Sourdough Pumpkin Pancake Batter

1. First, pour the dry ingredients and Sourdough Starter into a large mixing bowl. Mix until combined.
2. Next, add the liquid ingredients.
3. Then, using a Dutch Whisk, mix all of the ingredients until well combined.
4. Finally, the Sourdough Pumpkin Pancake batter is ready!

Cooking and Serving the Sourdough Pumpkin Pancakes

1. First, preheat a griddle or skillet to medium-low heat.
2. Next, measure 1/4 cup of Sourdough Pancake batter and pour it onto the griddle.
3. Then, let the pancake cook for 2-3 minutes, or until bubbly.
4. Next, flip the pancake to the second side. Cook for another 2-3 minutes.
5. Then, remove the cooked pancake, and place it on a wire cooling rack to cool slightly. Repeat steps 2-5 with the rest of the batter.
6. Finally, after the Sourdough Pancakes have cooled slightly, serve them in a stack of two or three with blueberries and organic Maple syrup. Enjoy!

Notes

This is an amazing recipe to make in bulk, cook, freeze, and reheat. To store the pancakes, place them in an airtight container or Ziploc bag. Remove all of the air out of the bag or container (as best you can), and place it in the freezer.

Nutrition Information:

Yield: 6 Serving Size: 2
Amount Per Serving: Calories: 271Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 5mgSodium: 834mgCarbohydrates: 46gFiber: 4gSugar: 11gProtein: 8g

Nutritional information isn't always accurate. Please consult with your physician or dietician if you have questions or concerns.