When leaves color the earth with bright red, orange, and yellow and a crisp bite comes from a passing wind, you know it’s time to start baking with pumpkin.
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.
They are light and fluffy, from the sourdough starter and the baking soda, and have a nice fall flavor to them. Perfect for enjoying with 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
- 1/4 cup maple syrup
- 1/4 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 plastic or glass 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 up. Flip and cook a few more minutes until done.
Serve hot with butter, maple syrup, honey, or other sweet toppings.