Pumpkin Sourdough Pancakes
If you tuned in yesterday you know we are on a pumpkin and pancake kick! We shared our recipe for Pumpkin Pie Coconut Flour Pancakes that are perfect whether you’re grain-free or not!
The weather feels quite fall-ish today after being in the upper 80’s over the last few days. Today is crisp and the smell of fall is in the air. Perfect pumpkin pancake weather!
I always keep sourdough starter on-hand even if I don’t use it often. We were using it like crazy until I went off grains for a month in April to lose the last of my pregnancy weight. Since then we use it in moderation just because we realized how grain-heavy our diet was. I keep the starter in the refrigerator and feed it once a week. I make mine from scratch using Einkorn flour and it’s super easy. Learn how to make your own sourdough starter here.
If pumpkins are available at your local market you can roast them and make your own pumpkin puree. This is the preferred method but fresh pumpkins are not available quite yet where I am. I use organic canned pumpkin puree that comes in a BPA-Free can and it works just fine.
You can add chocolate chips to the batter for a treat. I like this brand because they don’t have soy in them.
Other ingredients that you’ll need to gather are an egg (preferably pastured), butter or coconut oil, pumpkin pie spice (or make your own), vanilla extract (learn how to make your own here), aluminum-free baking powder and baking soda, real salt, raw honey and/or maple syrup.
A cast iron griddle is perfect for pancake making! It doesn’t leach dangerous chemicals into your food like teflon does. If properly seasoned, it doesn’t stick either. Love it!
I’m not sure if a regular blender is strong enough to blend the batter. I use a Blendtec which can handle thorough mixing with no trouble at all. I used another brand down the shore and it couldn’t even get through half the batter! Not cool! Definitely worth the investment for that or a Vitamix!
- 2 cups sourdough starter
- 1 egg
- 1/4 cup (4 TBS) pastured butter or coconut oil
- 2 TBS maple syrup or raw honey
- 1 tsp vanilla extract
- 1/2 tsp real salt
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup pumpkin puree
- Place all ingredient in a blender and blend.
- Pour onto greased and heated griddle to desired size.
- Cook until golden brown on each side.
- Serve with maple syrup, honey and butter if desired.
What’s your favorite fall food?
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Sarah is a wife, mom of 4, farm owner, and real food blogger at Real Food Outlaws. She is also an Master Herbalist and owns 90210 Organics, an Eco-boutique and Apothecary. She holds a Master’s Degree in Applied Clinical Nutrition from New York Chiropractic College and is a Clinical/Functional Nutritionist and Advanced Nutrition Response Testing™ Practitioner at Natural Health Improvement Center of South Jersey and Natural Health Improvement Center of Des Moines. You can often find her barefoot in the garden (or kitchen), or rummaging through a refrigerator (not necessarily her own).