Pumpkin Pancakes


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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