Servings: 12 pancakes
Calories: 193kcal
Ingredients
- 1 cup sourdough discard or starter
- 1½ cups all-purpose flour scooped & levelled
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ teaspoon ground cinnamon
- 1 teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup pumpkin puree not pumpkin pie filling
- 3 tablespoon melted unsalted butter
- 1 cup whole milk
- 2 large eggs
Brown Sugar Cinnamon Butter
- 3 tablespoons unsalted butter room temperature
- 1 tablespoon light brown sugar, packed
- 1 teaspoon cinnamon
Hot Cinnamon Maple Syrup
- ½ cup maple syrup
- 1 teaspoon cinnamon
Instructions
Overnight (Preferred) Instructions
- Combine flour, sourdough discard, and milk in a large bowl. Cover and leave on your kitchen counter until the morning when you are ready to cook. The following day it may be bubbly from the fermentation.
- The following day combine baking powder, cinnamon, allspice, baking soda, ginger and salt in a small bowl. Whisk or stir it together, and set aside.
- In another small bowl beat the eggs well and then stir in the pumpkin puree and melted butter until smooth.
- Add the dry contents of the first bowl and the wet contents of the second small bowl into the large bowl of flour, sourdough discard, and milk you prepared the night before.
- Stir until just combined but do not overmix or you may get gummy and rubbery pancakes. A few lumps are fine as they will cook out.
- Heat griddle or pan on the stove to medium. Lightly coat the pan with about 1-2 teaspoon of lard, ghee, or coconut oil.
- Scoop ¼ cup of the batter onto the heated pan and lower the heat as needed. Depending on your stove you may need to lower to low or keep it closer to medium.
- Once the edges begin to look golden, the top should look puffy (about 2 mins, no more).
- Flip and cook until the bottom is brown and crisp.
- I highly recommend transferring the cooked pancakes onto a wire rack to prevent the bottoms from getting soggy or mushy!
- Serve immediately
Same Day Instructions
To make these pancakes the same day, all of the above steps will be followed in the exact same way except you will not start the night before. An active (fed) starter is best for same-day pancakes but sourdough discard will work too.- Brown Sugar Cinnamon Butter Instructions: Add all ingredients to a bowl and mix together well until combined.
- Hot Cinnamon Maple Syrup Instructions: Heat maple syrup on the stove top and then whisk in the cinnamon. Simmer on low and allow to thicken for a few minutes. Syrup will thicken further as it cools down. Serve hot or warm.
Notes
These pancakes are best when served immediately. You can also easily freeze them by first placing them in a single layer on a baking sheet lined with parchment paper before transferring them to a freezer-safe bag or other container.
You can also store the pancake batter for up to two days in the refrigerator as long as you omit the baking soda and powder until just before cooking.
Top tip
Make the batter a day or two ahead of time and then impress everyone on Thanksgiving morning with these pancakes. Just omit the baking soda and powder until right before cooking for best results.
Nutrition
Serving: 3pancakes | Calories: 193kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 239mg | Potassium: 93mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1869IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg
Tried this recipe?Let us know how it was!