Go Back
Print

Sourdough Cereal Pumpkin Pancakes

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 150
Delight in these fluffy pumpkin pancakes made with sourdough discard, perfect for a cozy breakfast.

Ingredients

Dough and Batter

  • 1/3 cup sourdough starter discard
  • 1/3 cup pumpkin puree
  • 1/2 cup whole milk
  • 2 tbsp brown sugar
  • 1/4 tsp pumpkin pie spice
  • 1 tbsp butter (melted and unsalted)
  • 1/3 cup whole wheat flour
  • 1/2 tsp baking powder
  • pinch salt

Instructions 

  • Mix sourdough discard, pumpkin, milk, sugar, spice, and melted butter until combined.
  • Add flour, baking powder, and salt; stir until no dry spots remain.
  • Preheat a lightly oiled non-stick pan.
  • Pour small amounts of batter onto the pan and cook until bubbles form, about 1 minute.
  • Flip and cook for another minute until golden brown. Serve warm.

Notes

Use mini pancakes for easier flipping and serving.
Calories: 150kcal
Cost: $10
Course: Breakfast
Cuisine: American
Keyword: pancakes, pumpkin