These fluffy pumpkin pancakes are a cozy fall breakfast made with pumpkin, einkorn flour, sourdough discard, and spiced with cinnamon and nutmeg. Enjoy them with a hot cup of coffee and fried eggs on the side for a hearty and cozy breakfast.
These delicious pumpkin einkorn pancakes are a great way to use unfed sourdough discard and are sure to warm the heart on chilly fall mornings. This healthy breakfast will become a favorite dish you can feel good about serving to your family. My daughter loves these!
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FALL AT THE HOMESTEAD
Right now my two favorite things about fall are the pumpkin and squash meals we’re eating, and the cold, sunny weather.
The other day I roasted a large pumpkin and saved all the puree for later. Having butternut squash puree or pumpkin puree ready to go is one of my favorite things ever, because you can throw it in so many dishes! From pumpkin chili to sourdough pumpkin biscuits and even pumpkin pasta sauce, you can use your farm fresh pumpkin all throughout the fall and winter. Of course, buying canned pumpkin from the store is a great option too for the times when you need pumpkin but don’t have time to roast one.
It’s early November as I’m writing this and this morning the sun came out on my drive home from a playdate. It highlighted the bright red, yellow, and orange leaves all around us, and the warm sun mixed with the cold morning air made me feel like I was in a Hallmark movie! Only, we live in Washington state and not Maine. I know I might be bias but Washington state has to be one of the prettiest states in the country!
These pumpkin pancakes are the perfect dish to serve up on a cold fall morning. They are filling yet soft and fluffy. With notes of cinnamon, nutmeg, pumpkin and sourdough starter, they hit the spot every time.
WHY WE LOVE THIS RECIPE
First, they taste like pumpkin! It’s so fun to make pumpkin flavored dishes in the fall and these pancakes are no exception. Not to mention you’re getting the health benefits of pumpkin too, like vitamin C, vitamin E, iron, and folate.
Second, these pumpkin pancakes use sourdough discard. Now if you’re brand new to the world of sourdough, you may want to start by reading my post on making your own sourdough starter. But for those sourdough fans out there, this is a recipe you can whip up quickly without any wait time. Of course this means you’re not getting the benefit of fermented grain, but sometimes you just want to use up your sourdough discard so this recipe is perfect for that. And, you get that extra sour flavor, which is perfect for pancakes.
Third, they are made with einkorn flour which makes them just a tad healthier for you than regular pancakes. If you don’t have einkorn flour, you can substitute about 1 1/2 cups regular flour and still get delicious pancakes. But the einkorn flour adds a nuttier flavor and texture which we really like. Also einkorn flour, since it is an ancient and non-hybridized grain, yields a pancake that is higher in protein and lower in carbohydrates. This makes it easier to digest and healthier all around for you. [source: Jovial Foods]
Lastly, because these pancakes are packed with such great ingredients, the leftovers can be thrown in the fridge and saved for later. I like reheating them in the oven and eating as breakfast the next day or even a snack in the afternoon. Having food ready to go in the fridge is a must for me!
These pancakes use sourdough discard, which is unfed sourdough starter. This means the pancakes won’t have all the nutritional benefits of long-fermented, sourdough pancakes, but they’re perfect to make in a pinch when you don’t have the time for them to sit.
Sourdough starter is simply flour and water that is left at room temperature to sit and cultivate good bacteria. This process creates those healthy live cultures and allows the good bacteria to overcome the grain. When this happens, the phytic acid is striped away from the grain, which minimizes the gluten content. This is why many people prefer to eat sourdough or better yet keep their own starter, so they can enjoy bread products that taste better and are healthier for your too.
We started making sourdough starter when we realized how easy it was, how much healthier it is for you, and how much better it tastes!
New to Sourdough?
If you are new to sourdough, you are going to love adding discard to this simple and delicious recipe.
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MORE SOURDOUGH RECIPES
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Large Mixing Bowl
Makes 8-10 pancakes
Butter or coconut oil (for seasoning the skillet)
3/4 cup sourdough discard
1/4 cup maple syrup
1/4 cup pumpkin purée
1/2 c whole milk
1.5 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
2 cup einkorn flour
Chocolate chips (optional, if you want them inside the pancakes. That is how we like them!)
Preheat two cast iron skillets on medium high heat and season with butter or coconut oil.
Add everything except the flour to a large mixing bowl and whisk with a fork.
Then add the flour and stir with a wooden spoon until a thick batter comes together.
Next turn the skillets down to medium and scoop the pancake batter into them, about 4-5 pancakes per skillet. Let cook for 2-3 minutes on the first side. You know its ready to flip when you can easily lift one side up off the skillet and it’s starting to brown. If you want to add chocolate chips, now is the time.
Then flip the pancakes. I like using a stainless steel spatula for this. After flipping, use the spatula to gently press down on the pancakes, flattening them out a bit. This also ensures the center gets cooked without burning the top and bottom. Tip: if you have a lid for your cast iron skillet, add that as well to prevent burning and keep the pancakes moist. Let cook another 2-3 minutes.
Serve hot, with farm fresh butter, maple syrup, and a sprinkle of cinnamon on top. Enjoy!
How do I reheat sourdough pancakes?
My daughter loves these pancakes, so I am constantly reheating them for her. Store the pancakes in the fridge for 2-3 days for optimal freshness. To preheat, simply place them in an oven-safe glass dish and let them sit at 350 degrees F for 5-10 minutes. Add tinfoil on top of the dish to prevent them from drying out. They taste good as new and make for the perfect stroller snack on a cold morning walk.
Can you make pancake mix ahead of time?
Yes! You can add all the wet ingredients in a bowl and combine them ahead of time and store in the fridge. Then add the flour the day of for fresh, fluffy sourdough pancakes.
Note – if you’re looking for a long-fermented sourdough pancake recipe, try my extra sour sourdough pancakes recipe. It’s a classic, long-fermented pancake recipe that you can make ahead of time for pancakes the next day.
MORE FALL RECIPES FROM THE HOMESTEAD
PIN IT FOR LATER!
- Butter or coconut oil (for seasoning the skillet)
- 3/4 cup sourdough discard
- 1/4 cup maple syrup
- 1/4 cup pumpkin purée
- 1/2 c whole milk
- 1.5 tsp salt
- 1 tsp baking soda
- 2 eggs
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 cup einkorn flour (or 1 1/2 cup regular flour)
- Chocolate chips (optional, if you want them inside the pancakes. That is how we like them!)
- Preheat two cast iron skillets on medium high heat and season with butter or coconut oil.
- Add everything except the flour to a large mixing bowl and whisk with a fork.
- Then add the flour and stir with a wooden spoon until a thick batter comes together.
- Next turn the skillets down to medium and scoop the pancake batter into them, about 4-5 pancakes per skillet. Let cook for 2-3 minutes on the first side. You know its ready to flip when you can easily lift one side up off the skillet and it’s starting to brown. If you want to add chocolate chips, now is the time.
- Then flip the pancakes. I like using a stainless steel spatula for this. After flipping, use the spatula to gently press down on the pancakes, flattening them out a bit. This also ensures the center gets cooked without burning the top and bottom. Tip: if you have a lid for your cast iron skillet, add that as well to prevent burning and keep the pancakes moist. Let cook another 2-3 minutes.
- Serve hot, with farm fresh butter, maple syrup, and a sprinkle of cinnamon on top. Enjoy!