Sourdough Pumpkin Pancakes
Sourdough pumpkin pancakes are a quick and fun fall breakfast. They are super easy to make and perfect for lazy weekends or as a special back-to-school surprise.
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Ingredients
- 2 cups flour
- 1/2 cup sourdough discard
- 1 cup milk
- 1/4 cup brown sugar
- 2 eggs
- 1/5 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin spice
- 1/4 teaspoon salt
- 2 tablespoons butter melted
Instructions
- Add the wet ingredients to a large bowl and mix until completely combined.
- Mix the dry ingredients in a separate bowl and gently stir them in to the wet ingredients until just combined. It is okay if there are a few dry bits left.
- Heat a large skillet and scoop the batter into the hot pan. I like to use a 1/4 cup to make sure my pancakes are all the same size.
- When the top starts to dry and bubbles appear, you can flip them and cook until both sides are golden. This can take 5-8 minutes.
- Take the pancakes out of your skillet and continue until all the batter is gone.
Servings: 12 pancakes
Calories: 143kcal
