Sourdough Pumpkin Pancakes
Fall mornings call for pumpkin-themed breakfasts, and these nourishing and absolutely delicious sourdough pumpkin pancakes hit the spot. They’re light and fluffy, golden brown with crispy edges, and full of real pumpkin and pumpkin spice. Plus, this recipe is crafted with a nutrient-rich blend of ancient and heritage whole grains that have been naturally fermented with sourdough culture; a traditional process that unlocks vitamins and minerals, increases nutrient absorption, improves the digestibility of grains, and develops superb flavor.
You don’t need your own sourdough starter to follow along though. All you need is one pouch of Jesha’s Bakery Sourdough Pancake & Waffle Mix, a can of pumpkin puree, eggs, water, and oil.
What You'll Need to Make These Sourdough Pumpkin Pancakes
- Jesha's Bakery, Activated Sourdough Pancake & Waffle Mix
- Eggs
- Water or milk
- Pumpkin Puree
- Melted Oil. I used melted coconut oil, as per usual. I'd also recommend olive oil, avocado oil, or melted butter.
- Pumpkin Spice Seasoning. Love Frontier Coop's.
- Butter or oil for the pan.
Topping Inspo
- Butter, Pecans, and Maple Syrup: Simple and wholesome. Pecans add a nutty richness that pairs so well with the sweet and savoriness of the pumpkin pancakes.
- Almond butter & Maple Syrup: Peanut butter works too. There’s something about pumpkin and cinnamon that goes so well with nut butter.
- Cocojune Coconut Yogurt, Almond Butter, Syrup: Regular yogurt totally works too, and I love that combo as well. But I recently discovered Cocojune’s plant-based, probiotic rich, coconut yogurt. It tastes amazing, and adds a rich coconut creaminess that complements the almond butter and syrup in all the right ways.
- Make It Savory: These pumpkin pancakes have 0g of sugar on their own, so if you omit the syrup you can really take things in a whole other direction. A generous pat of butter, a yolky fried egg or 2 on top, and salt and pepper. It’s great for breakfast, it’s great for dinner. Savory pancakes with eggs are always a good idea.
Nine times out of ten, when I make sourdough pumpkin pancakes, I go for topping option number one: butter, pecans, and maple syrup. I’ll make a big stack to share, lay out the toppings self-serve style, and dish out some fried eggs to go with it all. Add a hot cup of coffee and you've got a world-class, unbelievably delicious, and super nutritious breakfast or brunch.
What makes these sourdough pumpkin pancakes healthy?
Between the high-quality stoneground ancient and heritage grains from our Sourdough Pancake & Waffle Mix, and smooth pumpkin puree, these pancakes are deeply flavorful and a great source of protein, dietary fiber, and healthy complex carbs. They’re also loaded with micro nutrients like beta carotene, B-vitamins, iron, zinc, magnesium, and phosphate. One serving (three pancakes) contains 7g of protein, 5g of fiber, an 0g of sugar. Plus, this recipe is made with 100% activated grains, for enhanced nutrition and optimal nourishment.
How to Make Sourdough Pumpkin Pancakes
- In a medium-sized bowl, add eggs, water, oil, and pumpkin puree. Whisk together ingredients thoroughly.
- Optional: Here's a tip to help mix in the pumpkin spice seasoning without it clumping up. First, measure our 2/3 cup of Sourdough Pancake & Waffle Mix in a measuring cup or separate bowl. Add 1/4 teaspoon of pumpkin spice seasoning to the dry mix and stir it in well.
- Next, add 2/3 cup of Sourdough Pancake & Waffle Mix (and pumpkin spice if you skipped Step 2) to the wet ingredients. Stir until just combined. No need to over mix.
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Pour batter onto the hot pan, using roughly 3 tablespoons of batter per pancake. Cook for 1-2 minutes, until the edges become dry and bubbles form on the surface. Flip and cook for another minute or more.
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To serve, stack the pancakes on a platter. Enjoy with maple syrup, grass-fed butter, and chopped pecans. Or whatever toppings you love!
Want to Keep Your Pancakes Warm While You Cook the Rest?
Before you start baking, preheat the oven to 250 degrees Fahrenheit. As each batch of pancakes comes off the pan, toss them onto a regular sheet pan and keep them in the oven until you're ready to serve.
