Can I use sourdough discard instead of active starter?

This recipe is designed for an active, bubbly sourdough starter, which give the pancakes their light and fluffy texture. While sourdough discard can be used, the pancakes will be denser and won't rise as much. If using discard, you may need to add a little extra baking powder.

How active should my sourdough starter be?

There is some grace in this area with this recipe because we aren't asking the starter to fully rise the batter. As long as your starter is bubbly (and passes the float test), it will be fine.

Can I make the batter ahead of time?

Its best to cook the batter soon after folding in the whipped egg whites. Letting it sit too long causes the egg whites to loose volume, resulting in less fluffy pancakes.

Can I use a different cooking oil?

Absolutely! Use your choice of neutral cooking oils! Avocado, coconut, ghee, canola or even olive oil can work well.

Sourdough Pumpkin Pancakes - Alaskan Skillet

Description

Bring the cozy fall flavors to your kitchen with these light and fluffy Sourdough Pumpkin Pancakes. Made with active sourdough starter they have exceptional lift and a wonderfully tender texture. Naturally sweetened with honey and warmly spiced to perfectly complement the pumpkin puree, every bite is full of classic fall flavor. Made with nearly 100% starter, these pancakes are wholesome, easy to digest, and perfect for leisurely family brunch or for meal prepping ahead for busy weekday mornings.

Ingredients

Scale

1 1/2 cups (330 grams) active sourdough starter

1 cup (240 grams) pumpkin puree prior to being strained

2 eggs separated

2 tablespoons (1 ounce) butter melted

2 tablespoons (45 grams) honey

1/2 cup (70 grams) all purpose flour optional but recommended

2 teaspoons (9 grams) baking powder

1 teaspoon (7 grams) baking soda

1 teaspoon (7 grams) salt

1/2 teaspoon (2 grams) cinnamon

1/4 teaspoon pumpkin pie spice

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Instructions

Place the pumpkin puree in cheesecloth and squeeze out as much of juice as possible. (Discard the juice or save for smoothies.)
Separate the egg yolks from the egg whites. In a clean mixing bowl, beat the egg whites until stiff peaks from. Set aside.
In a large bowl, whisk together the active sourdough starter, egg yolks, strained pumpkin puree, honey and melted butter until smooth.
Add the flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt to the wet ingredients. Stir until just combined. Do not overmix.
Gently fold the beaten egg whites into the batter using a spatula until just incorporated. Leave a few streaks and small lumps of egg white for the fluffiest pancakes.
Heat a skillet over medium-low heat. Add butter or oil. Scoop about 1/4 cup of batter onto the hot surface. Cook until the bubbles begin to form on top and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes or until golden brown and cooked through. Repeat with remaining batter.
Serve warm with butter, maple syrup, whipped cream, chopped pecans or an extra sprinkle of pumpkin pie spice.

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.

Notes

Strain as much of the liquid from the pumpkin as possible. The more moisture you can remove, the fluffier your pancakes will be.

The 1/2 cup of flour is optional but if you're wanting fluffy pancakes, I'd highly recommend it.

Don't skip beating the egg whites - it's also key in achieving the desired fluffy pancakes. Secondly, don't over mix when adding it to the batter. There should still be visible signs of the whites when you finish. Over mixing deflates the air from the whites which was the entire purpose of beating them.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Frying
Cuisine: American