Sourdough Pumpkin Pancakes Recipes
SOURDOUGH PANCAKES
Yet another way to utilize your sourdough starter. Try topping these yummy pancakes with fresh fruit and whipped cream. I hope you like them! The amount of water can be adjusted depending on the consistency of your starter.
Provided by AUNTPT
Categories Breakfast and Brunch Pancake Recipes
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, combine the sourdough starter, egg, water, and oil.
- In a separate bowl, combine the nonfat dry milk, salt, baking soda, and sugar. Stir to blend dry ingredients. Add to sourdough starter and mix until batter is smooth.
- Bake on a greased 350 degree F(175 degree C) griddle until golden brown on the bottom. Flip and bake on opposite side.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 23.1 g, Cholesterol 48.8 mg, Fat 3.9 g, Fiber 1 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 832.7 mg, Sugar 11 g
HEALTHY PUMPKIN SOURDOUGH DISCARD PANCAKES
Something to do with your sourdough discard instead of wasting it! You can also use active sourdough starter for this instead of discard, I've used both successfully. This is a modification of this: http://yumarama.com/blog/2008/06/worlds-best-pancakes-starter-discard-rescue-recipe/ to make it a bit healthier!
Provided by vanettenk
Categories Breakfast
Time 40m
Yield 20 pancakes, 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Dump all in a bowl.
- Preheat pan w/non-stick spray.
- Whisk together. Add more milk as needed.
- Test pan for readiness by waiting until water droplets sizzle.
- Drop by 1/4 c amounts onto hot pan. Flip when bubbly.
SOURDOUGH PANCAKES
Steps:
- Gather the ingredients.
- Combine the sourdough starter with the milk and flour in a large bowl that is big enough to allow the mixture to rise.
- Cover the bowl with plastic wrap and leave it on the counter overnight; the batter needs to rise and continue to develop its sourdough flavor. This will be your overnight sponge and the base for the pancakes.
- In the morning, add the beaten eggs, sugar, baking powder, and salt to the sourdough starter mixture. Whisk until combined and smooth.
- Whisk in the cooled melted butter and the vanilla extract. The batter will be very thick and almost like a slack bread dough after you are done mixing.
- Heat up a cast-iron skillet or griddle over medium-high heat and add a little bit of neutral oil or butter. Turn the heat down to medium-low and ladle 1/4 cup batter to the skillet. Cook for a few minutes until bubbles start forming on top and the pancakes are browned on the underside.
- Flip the pancakes over and cook for another minute on the other side. It doesn't take as long on the second side, so watch carefully. Repeat with the remaining batter.
- Serve the pancakes with fresh berries, maple syrup, powdered sugar, and/or melted butter.
Nutrition Facts : Calories 433 kcal, Carbohydrate 58 g, Cholesterol 97 mg, Fiber 2 g, Protein 8 g, SaturatedFat 9 g, Sodium 394 mg, Sugar 28 g, Fat 20 g, ServingSize 12 pancakes (serves 6), UnsaturatedFat 0 g
23 BEST SOURDOUGH DISCARD RECIPE COLLECTION
If you're looking to reduce waste, these creative and easy sourdough discard recipes are here to help. From cookies and biscuits to cake and muffins, you won't be disappointed.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
SOURDOUGH PUMPKIN PANCAKES
Number Of Ingredients 13
Steps:
- The night before, mix the first 4 ingredients in a bowl large enough to hold the whole recipe, cover with a towel, and leave overnight.
- In a separate bowl, mix together the flours, baking powder, baking soda, salt and spices.
- Beat eggs into the starter mix, then stir in the molasses and melted butter.
- Pour dry ingredients into the bowl with the wet ingredients and stir just until combined. Batter may be lumpy.
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Ratings 2Category BreakfastCuisine AmericanTotal Time 2 hrs 35 mins
- Whisk the eggs and melted butter in a small bowl. Make sure the butter has cooled slightly so that the eggs don't scramble.Gently whisk the egg and butter mixture into the batter.Add the salt, pumpkin pie spice and baking soda to the batter and gently whisk again until just incorporated. (Avoid over-mixing.) At this point, the batter will begin to bubble and rise.
- Preheat a griddle over medium heat. Spray with oil (or brush with butter) if not non-stick.Use a ⅓ cup measuring cup to pour batter onto the hot griddle, using the back of the cup to help shape the pancake into a circle if desired.Top the pancake with a small pinch of pecans (if using).
SOURDOUGH PUMPKIN PANCAKES | THE PERFECT LOAF
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Cuisine AmericanCategory BreakfastServings 12Total Time 40 mins
- Scramble the yolks in the large mixing bowl and add the buttermilk, pumpkin puree, and sourdough starter. Stir or whisk to incorporate.
- To a medium mixing bowl, add the flour, cinnamon, nutmeg (optional), sugar, salt, baking soda, and baking powder. Whisk to incorporate.
- Add the wet ingredients to the dry ingredient bowl. Stir in the melted butter, and stir until everything is just combined and no dry bits of flour remain.
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5/5 (4)Category BreakfastServings 16Calories 121 per serving
- Add the dry ingredients into the wet ingredients and mix just until combined. Do not overmix! It is ok if there are a few small lumps. They’ll cook out.
- Spray a pancake griddle with cooking spray or grease well with butter. Heat to about 300-350 degrees.
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- The night before you want to to make pancakes, mix together the sourdough discard, flour, sugar, and buttermilk in a large bowl. Cover and let rest at room temperature overnight.
- Mix together the sourdough discard, flour, sugar, and buttermilk in a large bowl. Cover and let rest for 30-60 minutes to give the flour time to hydrate.
SOURDOUGH PUMPKIN SPICE BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (103)Calories 200 per servingTotal Time 1 hr 15 mins
- Preheat the oven to 350°F. Grease a 9" x 5" loaf pan., In a large bowl, stir together the oil, sugar, molasses, eggs, and pumpkin.
- Stir in the starter and vanilla., In a medium bowl, whisk together the flour, salt, spices, baking powder, and baking soda.
- Stir in the nuts and raisins., Transfer the batter to the prepared pan and bake for 60 to 65 minutes, until a paring knife inserted in the center comes out clean., Remove the bread from the oven and cool it in the pan on a rack for 15 minutes before turning it out of the pan back onto the rack.
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From pantrymama.com
4.8/5 (8)Total Time 12 hrs 45 minsCategory Side DishCalories 1805 per serving
- Autolyse: Weigh out your starter, water and honey in a glass or ceramic bowl. Mix them together so that the honey is dissolved in the water (or at least really well distributed).Then add your flour, pumpkin puree and salt and mix altogether with the end of a wooden spoon. The dough will be fairly shaggy and only just brought together.Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.
- Forming Up Your Dough: Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn't need more than about 20-25 folds to form the ball. Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.
- Stretch & Fold:At this stage, you need to create some structure to your bread and help the gluten to develop by stretching and folding the dough. Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each set.
- Bulk Ferment: Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment. The time this takes will depend on the temperature in your home.
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- In a medium bowl, mix together sourdough discard, pumpkin puree, milk, brown sugar, pumpkin pie spice and melted butter until combined.
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