If you’ve already exhausted the dessert tray with pumpkin pie, pumpkin cake, and pumpkin bars then consider adding some pumpkin to breakfast with these sourdough pancakes.
Light and fluffy from the sourdough starter and the baking soda, pumpkin pancakes have a nice fall flavor, perfect alongside a hot cup of tea on a cool fall morning.
- 1 cup sourdough starter
- 1 cup pumpkin puree
- 2 cups water
- 3 cups wheat, spelt, or rye flour
- 2 eggs, beaten
- ¼ cup maple syrup
- ¼ cup butter, melted
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 teaspoons pumpkin pie spice
- The night before you plan to make the pancakes combine starter, pumpkin puree, water, and flour in a large bowl. Cover and let rest overnight at room temperature.
- The next morning mix in eggs, maple syrup, melted butter, baking soda, salt, and pumpkin pie spices until just combined.
- Pour onto hot skillet and cook over medium-low heat until bubbles form and edges start to set. Flip and cook a few more minutes until done.
- Serve hot with butter, maple syrup, honey, or other sweet toppings.
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