Sourdough Pumpkin Pancakes

Sourdough Pumpkin pancakes with butter and cinnamon on top

These sourdough pumpkin pancakes are just the right flavour and texture.

Slightly sweet, slightly chewy, and bursting with flavour and nutrition.

Sourdough pumpkin pancakes are an easy way to get your family to eat some of these highly nutritious vegetables.

Did you know that pumpkins are nutrient dense vegetables? They are packed with vitamins and low in carbohydrates, meaning they will fill you up without storing fat.

There was a time when I would only buy canned pumpkin puree. The thought never ocurred to me that you coula mek it yourself.

Now I only make it myself.

I had no idea how much nutrition fresh homemade pumpkin puree had to offer. Now that I know how nutritious pumpkin is, I add it to most of my meals.

Before we get to the recipe let me tell you about the health benefits of pumpkins.

The surprising health benefits of pumpkins

Pumpkins come in all shapes, sizes, and even colours.

Ranging from white, blue, and green to vibrant orange, pumpkins are an autumn staple.

The most consumed types of pumpkins are sugar pumpkins. These are smaller, rounder, and sweeter.

Pumpkins are full of antioxidants. Antioxidants are powerful are fighting diseases like cancer and cardiovascular disease.

They also have good amounts of vitamin A and vitamin A is a vital micronutrient that the body cannot make. This means that it has to be taken in so it can be stored in the liver for when the body needs it.

Vitamin A supports proper and healthy vision, regeneration of skin cells, and other important biological processes.

Other vitamins present in pumpkins are lutein and zeaxanthin which are carotenoids.  One of the main functions of these vitamins is to help maintain healthy eyesight. More and more children today have poorer eyesight which is a sign of vitamin A deficiency.

For proper absorption of these vitamins, it’s best to pair pumpkin with healthy fats. I cannot stress enough how important healthy fats and the right type of fats are for true health.

Sourdough Pumpkin Pancakes

Sourdough pumpkin pancakes on a plate with a small pumpkin in the background

Sourdough Pumpkin Pancakes

Noura
Sourdough Pumpkin Pancakes that can be made with discard sourdough starter. Soft, slightly sweet and slightly chewy, these sourdough pumpkin pancakes is a family favourite. The gentle warming spices bring comfort and warmth as the wheather cools down and seasons change.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 4 people

Equipment

  • Cast Iron Skillet

Ingredients
  

  • 1 cup sourdough starter (not active)
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 cup milk
  • 2 cups flour
  • 1/2 tsp baking powder (optional)
  • 1+1/2 tsp cinnamon
  • 1/2 tsp ginger powder
  • 1/4 tsp nutmeg

Instructions
 

  • mix all wet ingredients into a large mixing bowl
  • add the pumpkin puree
  • add dry ingredients and spices
  • mix well and heat the skillet or pan
  • melt butter or coconut oil
  • spoon 1+1/2 tbs of batter into the pan for each pancake
  • fill the pan with batter and cook pancakes until golden brown
  • flip to finish cooking then place onto a serving plate
Keyword Pumpkin Pancakes, Sourdough

 

 

 

 

 

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2 Responses

  1. Sandie says:

    My pancakes were full of flavor but doughy and almost felt not fully cooked even though I almost burned a couple.
    What did I do wrong??

    • Noura says:

      Hi Sandie! I’m sorry to hear the texture came out too gooey. The only thing I can think of is the hydration of your sourdough starter? Was it active? Hydration is measured in the ratio of water to flour. I usually keep mine at a ratio of a little more water than flour, so around 70%.

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