Healthy Pumpkin Sourdough Discard Pancakes
photo by Bonnie G #2
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
20 pancakes
- Serves:
- 4-5
ingredients
- 1 1⁄2 cups whole wheat flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon vanilla extract
- 1 cup whole milk (more as needed)
- 3 eggs
- 1 cup sourdough starter
- 1 cup pumpkin
directions
- 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.
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Reviews
-
Thank you, thank YOU!! I was looking for something to use up some starter (wasn't up for making bread!)...and had some leftover pumpkin in the fridge from an earlier batch of pumpkin bread. I threw this together in a few seconds, made pancakes and have wrapped/frozen them. They will be a WONDERFUL breakfast!! Oh... and they are absolutely delishious, too! (I only had buttermilk, but they were still good!)