Sourdough Pumpkin Pancakes
Made with Sourdough Starter Discard, Pumpkin Puree, Pecans, and Caramel Sauce
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It's Pumpkin Season!!! And this year, I am putting pumpkins into everything! There is no way to stop me! They are highly nutritious, rich in vitamin A and low in calories, and make every dish look beautiful. But most of all, they let us know that Fall is here and the Holiday season is approaching.
Since I have not seen any recipes of Pumpkin Pancakes made with Sourdough Starter Discard, I decided to begin with that. I used my Sourdough Pancakes recipe as a base and added canned pumpkin puree, brown sugar, and pumpkin pie spice to it. I also adjusted the flour quantity to make the dough thicker.
This recipe is made with coconut milk (which I prefer), but you can use any milk. I also used coconut oil for frying, but neither coconut milk nor coconut oil adds any distinctive coconut taste to the pancakes.
As a final touch, I topped the pancakes with caramel sauce (see homemade recipe below) and pecans, and then I thought: "Why didn't I add pecans to the batter?" Next time I will try that and will let you know in the comments. I stocked up on canned pumpkin so that I can experiment. There is always room for improvement. If you have any other suggestions, please let me know in the comments below!
The pancakes turned out so light, fluffy and super flavorful. They were super easy to make, filling the whole house with pumpkin spice smell in the process, so you can save your Bath and Body Works pumpkin candle for another day.
Check out my next pumpkin recipe here, where I made 2 different Sourdough Pumpkin Bread loaves shaped like pumpkins.
As usual, I simplify my recipes, so they are easy to follow for beginners. I avoid using complex numbers and ingredients, so the recipe is less intimidating for new bakers.
If your sourdough starter discard has lived in the fridge for a while, it is probably starving and will taste more sour. It will add more tangy aftertaste to the pancakes in this state; if you prefer a milder flavor, use a little bit less of it. Try to use it up every week; there are so many delicious recipes it can be used in.
Use less sugar if you want the pancakes to be barely sweet, these are medium sweet.
Don't over-mix the batter to avoid gluten development from the flour which will make the pancakes chewy
Let the batter rest for 15-20 min before baking for the pancakes to come out light and fluffy.
Cook on an evenly heated, well-oiled surface.
Flip the pancakes only once; over-flipping can cause the pancakes to deflate.
1 cup Sourdough Starter Discard
1 cup Canned Pumpkin Puree
1.5 cups Coconut Milk (or regular)
1 Large Egg
1tsp Vanilla Extract
1 tbsp Vegetable Oil
2 cups Unbleached All-Purpose Flour
2 tbsp Baking Powder
3 tbsp Sugar
2 tbsp Brown Sugar
1 tsp Salt
2 tsp Pumpkin Pie Spice (either store-bought or homemade)
Chopped Pecans and Caramel Sauce (either store-bought or homemade) for toppings
Coconut Oil for frying
Ingredients for homemade Pumpkin Pie Spice:
2 tbsp Ground Cinnamon
2 tsp Ground Ginger
1 tsp Ground Cloves
1 tsp Ground Allspice
1/2 tsp Ground Nutmeg
Ingredients for homemade Caramel Sauce:
1 cup Sugar (regular, not brown)
6 tbsp Butter (salted or unsalted)
1/2 cup Heavy Whipping Cream
Whisk together sourdough starter discard, canned pumpkin puree, coconut milk, egg, vanilla, and vegetable oil in a large mixing bowl.
In another bowl, mix all of the dry ingredients: flour, 2 tbsp baking powder, sugar, brown sugar, salt, pumpkin pie spice. Add them to the wet ingredients and stir them together to combine.
Heat the frying pan to medium heat, add a little bit of oil (I used coconut oil). Pour about 1/2 cup of batter into the frying pan and cook the pancakes for 2-3 min on each side until golden brown.
Serve the pancakes warm with caramel sauce and pecans.
Caramel Sauce Instructions:
Melt the sugar in a saucepan on medium heat, stirring it vigorously in the process. It will become liquid and turn amber brown.
Add butter to the pan and whisk until it melts as well.
Take the saucepan off of the stove and add cream.
Whisk everything together until smooth.
Serve warm. Store in the refrigerator.
Tools for Sourdough Bread Baking: