Sourdough Pumpkin Pancakes
These sourdough pumpkin pancakes are delightfully fluffy and have just enough pumpkin flavor and cinnamon spice. They're fantastic simply with butter and maple syrup but taken to the next level with a dollop of crème fraîche and fresh fruit.
- Prep time
- 25 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large eggs
- 300g (1 1/4 cup) buttermilk
- 75g pumpkin puree (I used Libby’s canned pumpkin puree)
- 150g (scant 1 cup, stirred down) ripe sourdough starter
- 180g (1 1/2 cups) all-purpose flour
- 3/4 tsp cinnamon
- 1/8 tsp ground nutmeg (optional)
- 25g (2 tablespoons) granulated sugar
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 63g (1/4 cup or 1/2 stick) melted butter
Instructions
- 1
Separate the eggs: whites in a medium-sized bowl and yolks in a large mixing bowl.
- 2
Whisk the yolks in the large mixing bowl and add the buttermilk, pumpkin puree, and sourdough starter. Stir or whisk to incorporate.
- 3
To a medium mixing bowl, add the flour, cinnamon, nutmeg (optional), sugar, salt, baking soda, and baking powder. Whisk to incorporate.
- 4
Add the wet ingredients to the dry ingredient bowl. Stir in the melted butter, and stir until everything is just combined and no dry bits of flour remain.
- 5
Whisk the egg whites to stiff peaks and fold them into the batter.
- 6
Lightly grease a hot griddle. Drop about 1/4 cup of the batter onto the greased griddle and cook until light brown and bubbles start to appear on top, then flip to cook the other side.