They are tiny, full of fall vibes and made of pumpkin puree and sourdough discard: Sourdough Pumpkin Pancake Cereal will be all you’ll want for breakfast on a chilly morning!
I’m ready for pumpkin recipes all year long, so it’s no surprise there’s another one here on the blog. Last time I’ve tried sourdough into my pancake batter it was a HUGE hit, and I had to make the recipe twice to get enough pancakes left to take decent photos. So here I am again, adding sourdough to a recipe I’ve been wanting to do for some time now.
Pancake cereal became viral on TikTok and suddenly, everyone wanted to try it: it was no different for me. I won’t lie: they’re a bit time consuming if you want extra good and equally cooked mini pancakes. First time I finished cooking a batch I swore I would not think about doing it again – and then I started eating them. Mini pancakes are fun to eat. Mini pancakes dripping with maple syrup, lots of berries and the most delicious pumpkin spice flavor are almost impossible to stop eating until you finish the whole bowl.
Pancake Cereal Secrets
Little tips for these tiny pumpkin pancakes:
- Pancake Cereal without squeeze bottle: a squeeze bottle can make things easier, but a measurement spoon also does the trick. I poured mine with it every time so far, and I’m not the most experienced pancake maker, so a small measurement spoon will probably work for everyone.
- How to pour pancake cereal batter: with a squeeze bottle or measurement spoon, drop the batter into a preheated pan. Pour a little less batter than you want the size of your pancakes to be, as the batter will spread a bit.
- Start small if you have little practice with pancakes: if you want to cook each one on both sides equally, it’s better to start with cooking 10 to 12 mini pancakes, flip them, place them in plate/bowl, repeat.
- How to flip pancake cereal: Ok, that’s a pain if you, like me, flip one by one. I usually do it with a spatula, but you can try doing it with chopsticks or a fork – your call. You can also flip more than one pancake per time using a big spatula if you’re not looking for perfection here. You can end with some uncooked pancakes this way, though.
- Where to cook it: cooking your mini pancakes using a non-stick frying pan will make your life 100 times easier. First time I made them I DIDN’T do that, and I wanted to cry every time I had to flip those little… pancakes. Also, cook it at medium heat – butter or cooking oil worked both fine for me. Butter can give even more flavor, but you have to be more careful as it can burn more easily than cooking oil.
- If you want to keep them warm until you’re finished: preheat your oven to 250° F for 10 minutes, turn it off, and keep the mini pancakes inside it as they’re ready.
Simple Ingredients Substitutions
For my Sourdough Pumpkin Pancake Cereal, you’ll need a sourdough starter: I can teach you how to make a sourdough starter in this post. Other ingredients you’ll need are:
- Pumpkin Puree: the star of the recipe, don’t sub this one;
- Baking Powder: also needed, baking soda won’t work the same;
- Milk: you can make these pancakes cereal vegan by using a vegan milk like almond or oat milk. Soy milk also works fine. Coconut milk might leave an unwanted flavor;
- Brown Sugar: you can use light or dark brown sugar, or substitute for plain white sugar, Swerve or any similar sweetener;
- Pumpkin Pie Spice: don’t skip this one! If you can’t find it to buy, I can teach you how to make your own! Just don’t leave this ingredient out;
- Whole Wheat Flour: can be substituted for all-purpose flour;
- Butter: if you want to make this recipe vegan, substitute for vegetable oil.
- Salt: don’t forget about the salt!
Can I use this recipe to make regular sized Sourdough Pumpkin Pancakes?
Yes, you can – and they are delicious! Instead of pouring mini pools of batter, just make them the size of a regular pancake. Cook each one on medium-low for about 2 to 3 minutes, flip and cook for 2 minutes more. This recipe makes about 6 regular pumpkin pancakes.
How to Eat Sourdough Pumpkin Pancake Cereal
Fork or no fork, milk or no milk? That’s totally up to you!
I like to pour maple syrup or honey over my sourdough pumpkin pancake cereal, add some blueberries and pecans, and have it with a good cup of coffee. Cold brew coffee or iced milk tea if I’m making those on a hotter day.
I never tried having them with milk – but if you want to, be aware that they will probably get soggy with it.
More Sourdough Recipes to Try
- 1/3 cup sourdough starter
- 1/3 cup pumpkin puree
- 1/2 cup milk
- 2 tbsp brown sugar
- 1/4 tsp pumpkin pie spice
- 1 tbsp butter, melted
- 1/3 cup whole wheat flour
- 1/2 tsp baking powder
- pinch of salt
- In a medium bowl, mix together the sourdough starter, pumpkin puree, milk, brown sugar, pumpkin pie spice and melted butter until combined.
- Add baking powder, salt and whole wheat flour, stirring until no more dry spots remain.
- Preheat a non-sticking pan, greasing lightly with butter or cooking oil.
- If using a squeeze bottle/piping bag, pour the batter inside it, and pour dime-sized amounts of batter on the preheated pan. If using a measurement spoon: use the 1/3 teaspoon to pour the batter on the preheated pan. Pour 10 to 12 mini pancakes per batch.
- Cook them until they start to bubble on top and the edges look set, about 1 minute. The pancakes should be golden brown on bottom before you flip them. Flip them with a spatula or chopstick, and cook for 1 minute more. Place the pancakes on a plate.
- Repeat until you’ve cooked all the batter.
- Serve them in a bowl with the toppings of your choice.
Cooking time is different for each one: 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.
How to pour the batter: with a squeeze bottle or measurement spoon, drop the batter into a preheated pan. Pour a little less batter than you want the size of your pancakes to be, as the batter will spread a bit.
If you want to keep them warm until you’re finished: preheat your oven to 250° F for 10 minutes, turn it off, and keep the mini pancakes inside it as they’re ready.
About ingredients substitutions:
Milk: you can make these pancakes cereal vegan by using a vegan milk
Brown Sugar: you can use light or dark brown sugar, or substitute for plain white sugar, Swerve or any similar sweetener;
Whole Wheat Flour: can be substituted for all-purpose flour;
Butter: if you want to make this recipe vegan, substitute for vegetable oil.
Amount Per Serving: Calories: 555Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 40mgSodium: 545mgCarbohydrates: 94gFiber: 9gSugar: 24gProtein: 15g