Description

Cozy overnight sourdough discard pancakes infused with gingerbread spices and pumpkin puree for a flavorful weekend breakfast.

Ingredients

Scale

1 cup sourdough discard

1 cup milk

1/2 cup pumpkin puree

1 large egg

2 tablespoons molasses

1 tablespoon melted butter or oil

1 cup all-purpose flour

1 tablespoon brown sugar

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons ground ginger

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon cloves

Instructions

1. In a large bowl whisk together sourdough discard, milk, pumpkin puree, egg, molasses, and melted butter until smooth.

2. In a separate bowl combine flour, brown sugar, baking soda, salt, and spices.

3. Fold the dry ingredients into the wet ingredients until just blended and cover the bowl; refrigerate overnight.

4. In the morning let the batter rest at room temperature for 15–20 minutes and heat a greased skillet over medium heat.

5. Pour about 1/4 cup of batter per pancake onto the skillet and cook for 2–3 minutes until bubbles form on top.

6. Flip and cook for another 1–2 minutes until golden brown.

7. Keep cooked pancakes warm and serve stacked with your choice of toppings.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: breakfast
Method: pan-fry
Cuisine: american

Nutrition

Serving Size: 1 pancake

Keywords: sourdough gingerbread pancakes, pumpkin spice pancakes, overnight sourdough breakfast, sourdough discard recipes, pumpkin spice sourdough, discard pumpkin pancakes, cozy breakfast