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Pumpkin Pancakes

October 12, 2017

 

Whole Grain Sourdough Pumpkin Pancakes

Makes 16-18 pancakes

 

  • 1 egg, beaten

  • 1 1/2 cup sourdough starter, 100% hydration

  • 2/3 cup pumpkin puree

  • 3/4 tsp. cinnamon

  • 3/4 tsp. salt 

  • 3/4  tsp. vanilla, or coconut extract, optional  

  • 3/4 tsp. organic baking soda 

 

1.  Beat egg in a medium-large bowl.

 

2.  Whisk in starter, pumpkin, cinnamon, salt, and vanilla. 

 

3.  Whisk baking soda into batter.

 

4.  For fluffier pancakes, let sit for 5-10 minutes.  

 

5.  Cook on a hot 375-400 degree griddle.  

 

6.  Top with pure maple syrup, if desired.  

 

 

NOTES

 

I use a whole grain Einkorn sourdough starter at 100% hydration.  

 

If you would like to start an easy Einkorn sourdough starter, see instructions here.

 

For more information on maintaining your sourdough starter, see instructions here.  

 

I like to order Einkorn wheat berries in bulk here.  

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