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    Milk and Pop » Recipes » Sourdough Discard

    Sourdough Cereal Pumpkin Pancakes

    Published: Aug 13, 2020 · Modified: Nov 8, 2023 by Tatiana Kamakura · Leave a Comment · This post may contain affiliate links

    Jump to Recipe Pin it Share

    Sourdough Cereal Pancakes are cereal-sized pancakes that will give you the best fall breakfast vibes! Made with pumpkin puree and sourdough discard, you can have both normal sized pancakes or cereal pancakes with this easy recipe.

    A plate with pumpkin cereal pancakes.

    Looking for more easy recipes to use your discard? I have a delicious fluffy pancake with sourdough discard!

    Want to make cereal pancakes but don't have sourdough? I have a dairy-free pancake recipe that also works for making these mini pancakes: make the batter, and keep reading to learn how to get them mini-sized.

    Jump to:
    • 🎃Ingredients and substitutions
    • 🥄How to make them
    • ✔️Tips for success
    • 🥞How to eat them
    • 🥞More sourdough discard recipes
    • 📖 Recipe

    Cereal pancakes are mini, cereal-sized pancakes. This recipe became viral on TikTok and suddenly, everyone wanted to try it. Making them is a bit time consuming, but if you're looking for a different way to have your morning pancakes, the effort is worth it.

    🎃Ingredients and substitutions

    Milk: any milk, dairy or plant based, can be used for this recipe. For plant-based, my choices are almond, oat and cashew milk.

    Brown Sugar: you can use light or dark brown sugar, granulate sugar or your choice of sweetener.

    Flour: you can use all-purpose flour for a lighter, fluffier pancake, or use whole wheat for a version with more fiber, but a bit denser.

    Butter: use unsalted. For a vegan alternative, substitute for vegetable oil or vegan butter.

    Mini pumpkin pancakes.

    Can I use this recipe to make regular-sized Sourdough Pumpkin Pancakes?

    Yes, you can! Instead of pouring tiny pools of batter, just make regular-sized pancakes. Cook regular pancakes on medium-low heat for about 2 to 3 minutes, flip and cook 2 minutes more. This recipe makes about 6 regular pumpkin pancakes.

    🥄How to make them

    Equipment you'll need for frying: a non-stick frying pan, a squeeze bottle or measuring spoon, and a spatula or pair of chopsticks to turn the mini pancakes.

    Step 01. Prepare pancake batter. Follow the recipe card instructions for the best result.

    • Batter shouldn't be too thin, or pancakes will spread too much.
    • If you're using a squeeze bottle, make sure there are no lumps in the batter or it won't pour properly.
    Pancake batter.

    Step 02. Preheat the frying pan. Don't start with a cold pan: preheat it for 1 minute on medium heat. Brush a thin layer of oil or butter in your pan before start pouring the batter.

    Step 03. Using a squeeze bottle or measurement spoon, drop the batter into a preheated pan. Pour less batter than you want the size of your pancakes to be, as the batter will spread.

    Step 04. Flip them. I usually do it using a spatula, but you can try doing it with chopsticks. You can also flip more than one pancake per time using a big spatula if you’re not looking for perfection.

    Mini pancakes in a pan ready to flip.

    ✔️Tips for success

    • Making without a squeeze bottle: a squeeze bottle can make things easier, but a measurement spoon also does the trick. Use ⅓ teaspoon for mini pancakes.
    • Start small if you're not used to make pancakes: for each one to cook evenly on both sides, it’s better to start with 10 to 12 mini pancakes. Flip them, place them in plate/bowl, and repeat until all batter is cooked.
    • Use oil for coating the pan: you can use both oil or butter, but the last burns more easily, and that can affect the flavor of pancakes.
    • If you're slow (like me): Before start pouring the batter, turn heat to low, and only turn back to medium when the pouring is done.
    • Start with a preheated pan: don't start cooking pancakes in a pan that's still cold.
    • Never use high heat: cook on medium heat, or they might burn at the bottoms.
    • Keeping them warm: preheat oven to 250° F for 10 minutes before starting the recipe. Turn it off before start cooking pancakes. As you make them, keep mini pancakes in a bowl inside the warm oven.
    Mini pancakes with berry stacked on a fork.

    🥞How to eat them

    You can use a fork and poke the mini pancakes making mini stacks - and dip them into a homemade apple butter - or you can spoon them like cereal. It's really up to you.

    It also can depend on how tiny you make your pancakes. If they're too tiny, a fork might be difficult to use. And if they're too big, a spoon would be tricky.

    They're delicious to have along berries - you should try them with a blueberry compote. Topping these mini pancakes with apple brown sugar syrup is what I usually do when making them for breakfast!

    What about milk? That's also a personal choice. I like my pancakes with berries and syrup, but if you're looking for a full cereal version with your favorite milk, go for it!

    🥞More sourdough discard recipes

    • Sourdough Naan, after cooked, on a wooden board.
      Sourdough Naan (Sourdough Discard Flatbread)
    • close up of sourdough pie crust
      Sourdough Discard Pie Crust Recipe
    • Close up on sourdough dinner roll, showing its soft crumb.
      Sourdough Discard Pull-Apart Dinner Rolls
    • gourmet sourdough crackers with butter on top
      Sourdough Fruit and Nut Gourmet Crackers
    Fork poking cereal sourdough pancakes.

    If you tried this Sourdough Pumpkin Cereal Pancake Recipe, please leave a 🌟 star rating and let me know how it goes in the comments below!

    📖 Recipe

    plate with sourdough cereal pancakes

    Sourdough Cereal Pumpkin Pancakes

    Tatiana Kamakura
    Made with pumpkin puree and sourdough discard, Sourdough Cereal Pumpkin Pancakes are cereal-sized pancakes that will give you the best fall breakfast vibes!
    5 from 9 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Waffles and Pancakes
    Cuisine American
    Servings 60 mini pancakes
    Calories 9 kcal
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    Ingredients
      

    • ⅓ cup sourdough starter discard
    • ⅓ cup pumpkin puree
    • ½ cup whole milk
    • 2 tablespoon brown sugar
    • ¼ teaspoon pumpkin pie spice
    • 1 tablespoon butter melted and unsalted
    • ⅓ cup whole wheat flour
    • ½ teaspoon baking powder
    • pinch salt

    Instructions
     

    • In a medium bowl, mix together sourdough discard, pumpkin puree, milk, brown sugar, pumpkin pie spice and melted butter until combined.
    • Add baking powder, salt and whole wheat flour, stirring until no dry spots remain.
    • Preheat a non-sticking pan, coating lightly with butter or cooking oil.
    • If using a squeeze bottle, pour the batter inside it, and pour dime-sized amounts of batter on the preheated pan.
    • If using a measurement spoon: pour ⅓ teaspoon of batter per pancake. Pour 10 to 12 mini pancakes per batch.
    • Cook them until they start to form bubbles on their tops and the edges look set, about 1 minute. The pancakes should be golden brown at the bottom before you flip them.
    • Flip them with a spatula or chopstick, and cook for 1 minute more. Place cooked mini pancakes on a plate.
    • Repeat until you’ve cooked all the batter.
    • Serve them in a bowl with the toppings of your choice.

    Notes

    Cooking time can vary: it depends of the size of pancake, temperature you’re using, material of your cooking pan and stove. It should be about 1 minute to 1 and a half minute, but monitor your pancakes and the signs they’re ready to be flipped.
    Ingredients Substitutions
    • Milk: any milk, dairy or plant based, can be used for this recipe. For plant-based, my choices are almond, oat and cashew milk.
    • Brown Sugar: you can use light or dark brown sugar, granulate sugar or your choice of sweetener.
    • Flour: you can use all-purpose flour for a lighter, fluffier pancake, or use whole wheat for a version with more fiber, but a bit denser.
    • Butter: use unsalted. For a vegan alternative, substitute for vegetable oil or vegan butter.
    Making regular-sized pancakes: cook regular pancakes on medium-low heat for about 2 to 3 minutes, flip and cook 2 minutes more. This recipe makes about 6 regular pumpkin pancakes.
    Keeping them warm: preheat oven to 250° F for 10 minutes before starting the recipe. Turn it off before start cooking pancakes. As you make them, keep mini pancakes in a bowl inside the warm oven.

    Nutrition

    Serving: 1mini pancakeCalories: 9kcalCarbohydrates: 2gCholesterol: 1mgSodium: 7mgSugar: 1g
    Tried this recipe?Let us know how it was!

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    5 from 9 votes (9 ratings without comment)

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    Hi, I'm Tati! Here at Milk and Pop, I’m all about making sourdough simple, doable, and fun. Whether you’re just getting started or trying to bake more consistently, I’ll help you fit sourdough into your real life, one loaf at a time.

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