December 14, 2019

November 25, 2019

November 23, 2019

November 23, 2019

June 8, 2019

Please reload

Recent Posts

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.  

Please reload