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Fluffy Sourdough Discard Pumpkin Spice Pancakes with Maple Cream

sourdough discard pumpkin spice pancakes - featured image
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These fluffy pumpkin spice pancakes use sourdough discard for a subtle tang and lightness, topped with a luscious maple cream for a cozy fall breakfast treat.

Ingredients

Scale
  • 1 cup (240 ml) sourdough starter discard
  • 1 ½ cups (190 g) all-purpose flour
  • 1 cup (240 ml) pumpkin puree
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • ¼ teaspoon salt
  • 2 tablespoons brown sugar
  • 1 large egg, room temperature
  • ¾ cup (180 ml) milk (whole or 2%; almond or oat milk as dairy-free substitute)
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted
  • Maple cream:
  • ⅓ cup (80 ml) maple syrup
  • ⅓ cup (80 ml) whipping cream, chilled
  • Optional pinch of cinnamon or vanilla extract

Instructions

  1. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, brown sugar, and salt.
  2. In a medium bowl, whisk sourdough discard, pumpkin puree, egg, milk, vanilla extract, and melted butter until smooth and slightly frothy.
  3. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; do not overmix.
  4. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
  5. Pour about ¼ cup (60 ml) batter per pancake onto the skillet. Cook 2-3 minutes until bubbles form and edges set, then flip and cook 1-2 minutes until golden and fluffy.
  6. Keep cooked pancakes warm in a low oven (about 200°F / 90°C) while cooking the rest.
  7. To make maple cream, whip chilled cream in a bowl until soft peaks form. Slowly drizzle in maple syrup while whipping until thickened but pourable. Add cinnamon or vanilla if desired.
  8. Serve pancakes stacked with generous spoonfuls of maple cream on top. Optionally sprinkle extra cinnamon or chopped nuts.

Notes

Do not overmix the batter to keep pancakes fluffy. Use fresh baking powder and baking soda for best rise. Adjust batter thickness with milk if too thick. Keep cooked pancakes warm in a low oven. Whip maple cream fresh for best texture. For dairy-free, substitute milk and cream with plant-based alternatives. For gluten-free, use a gluten-free flour blend.

Nutrition

Keywords: pumpkin spice pancakes, sourdough discard pancakes, fall breakfast, maple cream topping, pumpkin pancakes, easy pancakes, seasonal breakfast

Find it online: https://rowanrecipes.com/fluffy-sourdough-discard-pumpkin-spice-pancakes-with-maple-cream-recipe/