Here I go into pumpkins for homemade pumpkin puree, tools you need, ingredients, and instructions for these sourdough pumpkin spice pancakes.

Let’s Dive In…

Sourdough Pumpkin Spice Pancake Recipe

Pumpkins to Grow

Growing your own pumpkins or buying pumpkins from the farmers market is the best way to save money on pumpkin purée.

Pumpkin & Squash varieties to try in your garden or to find at the farmer’s market are:

Butternut or Honey-nut squash
Cinderella Pumpkins
Jarrahdale Pumpkins
New England Pie (or any pie pumpkin)
Galeux d’Eysines Pumpkins (any of the warty pumpkins are great)

Any of these do well being roasted and pureed into a large quantity for you to use.

You can read my recipe for pumpkin purée here: Simple Roasted Pumpkin Puree Recipe

Store bought pumpkin purée is just fine for this recipe.

Tools you need

Mixing bowl
Large skillet
1/4 cup measuring spoon

Ingredients

Makes about 24 (2 dozen) pancakes, if using a 1/4th cup measuring spoon to pour batter.

1 cup Active Sourdough Starter
1/2 cup Pumpkin Puree (homemade or storebought)
1 teaspoon Pumpkin Spice (or Cinnamon)
1-1/2 tablespoons Brown Sugar
1/2 teaspoon Salt
1 teaspoons Vanilla Extract
1 Egg
1/2 teaspoon Baking Soda
Optional: 1 tablespoon Collagen Powder, 1/4 cup chocolate chips
Coconut oil for frying

Instructions

In a large bowl, mix all ingredients except baking soda.
Mix well, until it’s smooth and consistently light orange in color.
Sprinkle Baking Soda over top of the mixture making sure there’s no clumps. Mix very well. Batter should thicken up with the baking soda a bit. Batter should be thick like normal pancake batter.
In a large skillet, heat up enough coconut oil to cover the entire bottom of the pan on medium high heat. (I usually use tablespoon or so each round of pancakes in the pan)
With a 1/4 cup measuring spoon, make small pancakes.
Allow to fry until edges are cooked, and then flip. Should be nicely browned.
Pancake is done with middle is soft and bouncy and the other side is nicely browned (about 1-2 minutes each side).
Serve immediately or let cool on a cooling rack.
Enjoy!

Troubleshooting:

A thick active sourdough starter is ideal. Discard seems to be too runny and creates poor looking pancakes.

1/4th measuring cup to size the pancakes is also ideal. This is the perfect size to fit into standard toasters when reheating and it is the best size to make sure they cook thoroughly in a short time frame.