Description
These Sourdough Pumpkin Pancakes combine the rich flavors of pumpkin puree and warm spices with the tangy depth of sourdough discard, creating a moist and fluffy breakfast treat. Perfect for autumn mornings, they are topped with a delightful cinnamon honey butter for an extra layer of indulgence.
Ingredients
Dry Ingredients
- 280 grams all purpose flour (2 cups)
- 75 grams brown sugar (⅓ cup)
- 14 grams baking powder (1 Tablespoon)
- 3 grams baking soda (½ teaspoon)
- 5 grams salt (1 teaspoon)
- 2 grams pumpkin pie spice (1 teaspoon)
- 2 grams ground cinnamon (1 teaspoon)
Wet Ingredients
- 1 large egg (50 grams)
- 245 grams pumpkin puree (1 cup)
- 30 grams olive oil or vegetable oil (2 Tablespoons)
- 360 grams whole milk (1 ½ cup)
- 120 grams sourdough discard (½ cup)
- 4 grams vanilla extract (1 teaspoon)
Cinnamon Honey Butter
- 113 grams butter, salted (½ cup)
- 15 grams honey (1 Tablespoon)
- 30 grams powdered sugar (¼ cup)
- 2 grams cinnamon (1 teaspoon)
Instructions
- Mix Dry Ingredients: In a bowl, combine the flour, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon. Stir thoroughly to evenly distribute all the dry ingredients. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the egg, whole milk, pumpkin puree, vanilla extract, sourdough discard, and oil until fully combined and smooth.
- Combine Mixtures: Pour the dry ingredients into the wet ingredients. Gently whisk until just combined; it’s fine if the batter remains slightly lumpy, as overmixing can toughen the pancakes.
- Prepare Cooking Surface: Preheat a cast iron skillet, frying pan, or griddle over medium heat. Lightly grease with non-stick spray, oil, or melted butter to prevent sticking.
- Cook Pancakes: Using a ⅓ cup measure, scoop batter onto the heated surface. Allow pancakes to cook for a couple of minutes until the edges start to brown and bubbles appear on the top. Flip carefully and cook for an additional 3 minutes or until the second side is golden brown.
- Make Cinnamon Honey Butter: In a bowl, mix softened salted butter, powdered sugar, honey, and cinnamon until smooth and well combined.
- Serve: Serve the warm pancakes topped with a dollop of the cinnamon honey butter and drizzle with syrup as desired.
Notes
- For best texture, do not overmix the batter once the dry and wet ingredients are combined.
- Sourdough discard adds a pleasant tang and helps with fluffiness; ensure it is fresh.
- You can substitute pumpkin pie spice with a mix of ground nutmeg, cloves, ginger, and allspice if unavailable.
- Use a non-stick spray or butter in the pan to prevent sticking and aid in even browning.
- Adjust the heat as necessary to prevent burning while ensuring pancakes are cooked through.
- These pancakes freeze well; store leftovers in an airtight container and reheat in a toaster or oven.
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
