Sourdough Cereal Pumpkin Pancakes

5 from 9 votes

Sourdough Cereal Pumpkin Pancakes

Made with pumpkin puree and sourdough discard, Sourdough Cereal Pumpkin Pancakes are cereal-sized pancakes that will give you the best fall breakfast vibes!

Prep Time5

Cook Time15

Total Time20

Course: Waffles and Pancakes

Cuisine: American

Servings: mini pancakes

Calories: 9kcal

Author: Tatiana Kamakura

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