Sourdough Pumpkin Pancakes with Pecans
Sourdough Pumpkin Pancakes make the perfect cozy fall breakfast! The easy sourdough discard pancakes have crispy edges and fluffy centers that lean savory and are made with ground pecans for a fluffy texture and nutty flavor. They're made with real pumpkin puree, maple syrup, pumpkin spices, and buttermilk.
Yield or Serving: 12 Pancakes
Equipment
- 1 Food Processor, optional, but helpful for grinding the nuts
- 1 Whisk
- 1 Cast Iron Skillet, for crispy edges, but can use non-stick or a griddle
- 1 Spatula, for flipping
Ingredients
- 113 g Pecans, 1 cup, toasted
- 230 g All-purpose flour, 1 ¾ cups
- 2 tsp Baking Powder
- ¾ tsp Baking Soda
- 2 tsp Pumpkin Pie Spice, or a mixture of cinnamon, ginger, allspice, cloves, and nutmeg
- 1 tsp Kosher Salt
- 340 g Buttermilk, 1 ½ cups, room temperature
- 115 g Pumpkin Puree, ½ cup, I like Libby's canned pumpkin
- 2 Eggs, room temperature
- 83 g Maple Syrup, ¼ cup
- 120 g Sourdough Discard, ½ cup, or active sourdough starter
- 4 TBS Unsalted Butter, melted
- Refined coconut oil, for frying, or another neutral oil such as vegetable, grapeseed, canola, or avocado oil
Instructions
- Toast the pecans in a dry skillet over medium heat for a few minutes, tossing occasionally, until toasted and fragrant. Transfer to a food processor (or bowl) to cool.Add the rest of the dry ingredients to the bowl of a food processor with the S-blade and process for a minute until the pecans are ground into a flour and thoroughly mixed with your dry ingredients.If you're not using a food processor, use a mortar and pestle, blender, or rolling pin to smash or grind your pecans as finely as you can and mix all of the dry ingredients in a bowl together.230 g All-purpose flour, 2 tsp Baking Powder, ¾ tsp Baking Soda, 2 tsp Pumpkin Pie Spice, 1 tsp Kosher Salt, 113 g Pecans
- Whisk the wet ingredients in another mixing bowl. Stir in the melted butter last.340 g Buttermilk, 115 g Pumpkin Puree, 2 Eggs, 120 g Sourdough Discard, 4 TBS Unsalted Butter, 83 g Maple Syrup
- Add the dry ingredients to the bowl of wet ingredients and mix just until combined and the flour is hydrated. It's okay if a few lumps remain.
- Heat a preferably cast-iron skillet with about 2-3 TBS of coconut oil (or other neutral oil) over medium heat until hot. Turn down to medium-low heat.Use a ¼ cup measuring cup, ladle, or spoon to scoop out about ¼ cup of pancake batter into the hot oil (or whatever size you prefer).Cook for 2-3 minutes until you use visible bubbles all over the surface and the bottom is crispy and evenly brown. Slide your spatula underneath and quickly flip the pancake and cook for another 2-3 minutes.Repeat with the remaining batter, adding more oil to the pan as necessary in between frying. Keep the cooked pancakes warm in a baking sheet in the oven at 200ºF or if you have a warming zone on your stovetop.Serve warm with maple syrup, softened salted butter, and maybe some more toasted pecans!Refined coconut oil
Notes
- Follow my guide above for more detailed instructions, tips, and photos to make this recipe.
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