Healthy Pumpkin Sourdough Discard Pancakes
Elevate your breakfast game with these Healthy Pumpkin Sourdough Discard Pancakes—soft, fluffy, and packed with wholesome goodness. This recipe is a delightful way to repurpose sourdough discard, blending its tangy flavor with the natural richness of pumpkin puree and warm spices like cinnamon and nutmeg. Made with whole wheat flour, these pancakes are a nutritious yet indulgent treat, perfect for cozy fall mornings or any time of the year. Quick to prepare in just 25 minutes, they’re naturally sweetened with a touch of maple syrup and can be customized with your favorite toppings, from fresh fruit to crunchy nuts or creamy yogurt. Whether you’re looking for a creative use of sourdough starter or a seasonal twist on classic pancakes, this recipe is sure to become a go-to breakfast favorite.
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Recipe Information
Ingredients
- 1 cup sourdough discard
- 0.5 cup pumpkin puree
- 1 large egg
- 0.5 cup milk (dairy or non-dairy)
- 0.75 cup whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil or butter
- optional toppings (fresh fruit, nuts, yogurt, etc.)
Instructions
In a large bowl, whisk together the sourdough discard, pumpkin puree, egg, milk, maple syrup, and vanilla extract until well combined.
In another bowl, mix the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or butter.
Scoop 1/4 cup of the batter for each pancake onto the skillet, spreading it slightly to form a circle.
Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes.
Flip the pancakes carefully and cook for another 2-3 minutes until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings like fresh fruit, nuts, yogurt, or a drizzle of maple syrup.
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 212.2 g | 77% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 31.7 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 334 mg | 26% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1270 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
