Pumpkin Spice Sourdough Pancakes

These Pumpkin Spice Sourdough Pancakes are the perfect way to welcome fall, combining the warm flavors of pumpkin and spices with the goodness of sourdough. The addition of sourdough discard not only enhances the texture but also contributes to gut health, making these pancakes a delicious and nutritious choice for breakfast or brunch. Fluffy and flavorful, they’re sure to become a seasonal favorite!

Servings: 8-10 pancakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

• 190g all-purpose flour

• 1 tsp baking soda

• 2 tsp baking powder

• 1/2 tsp salt

• 24g granulated sugar

• 42g melted butter

• 240g milk (buttermilk works great!)

• 240g sourdough discard

• 1/2 cup canned pumpkin puree

• 1 1/2 tsp pumpkin spice mix

Instructions:

1. Mix Dry Ingredients: In a bowl, combine the flour, baking soda, baking powder, salt, sugar, and pumpkin spice mix. Whisk together until well blended.

2. Mix Wet Ingredients: In a separate bowl, mix the melted butter, milk, sourdough discard, and pumpkin puree until fully combined.

3. Combine: Pour the wet ingredients into the bowl of dry ingredients. Mix well until the batter is smooth and free of lumps.

4. Cook: Heat your pan over low heat (about a 2 on the dial). Add a small amount of butter to the pan, then pour in the pancake batter. Cook pancakes for 1-2 minutes on each side or until golden brown.

5. Serve: Top with whipped cream, maple syrup, and a sprinkle of extra pumpkin spice for an indulgent touch.

Additional Tips:

• For extra flavor, consider adding chocolate chips or chopped nuts to the batter.

• Serve with a dollop of yogurt for a tangy contrast.

• These pancakes can be made ahead and frozen for a quick breakfast option later.

Reheating Tips:

• Microwave: Place pancakes on a microwave-safe plate and cover with a damp paper towel. Heat for 20-30 seconds or until warmed through.

• Skillet: Reheat in a skillet over low heat for 1-2 minutes on each side until heated through.

• Oven: Preheat the oven to 350°F (175°C). Place pancakes in a single layer on a baking sheet and cover with aluminum foil. Heat for about 10 minutes.