Pumpkin Spice Sourdough Pancakes

Sourdough discard thins easily into this pancake batter, adding a slight tang that plays well against pumpkin and warm spice, a good use for starter you'd otherwise toss.

Pancakes are a weekend tradition in our house, every Sunday morning, sometimes Saturday, and I always double the batch so we've got extra through the week. This pumpkin spice version is one of our fall favorites.

Servings: 8-10 pancakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

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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.

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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.