I had my favorite pumpkin beer at a Labor Day pool party on Sunday and I am officially ready for all things pumpkin and fall! So yesterday, I made one of my other favorite things: pumpkin pancakes.

I've been using the same recipe for at least ten years because it's so good. These pancakes are what dreams are made of: light, fluffy, and packed with pumpkin! I love them topped with maple syrup, but they are good with just the cheap stuff too! If you love pumpkin, definitely give these a try!

Pumpkin Pancakes

The BEST [Sourdough Pumpkin Pancakes]

Wet Ingredients:

• 1 ½ cups milk
• 1 cup pumpkin puree
• 2 large eggs
• 50g sourdough starter
• 2 tablespoons vegetable oil -
• 2 tablespoons vinegar
• 1 Tbs. Vanilla Extract

Dry Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 1/2 tsp Pumpkin Spice or [1 tsp allspice, 1 tsp cinnamon, and ½ teaspoon ground ginger]
• Nonstick Spray

Instructions:

1. In a large mixing bowl, whisk milk, pumpkin puree, egg, sourdough starter, vegetable oil, and vinegar until well combined.
2. In a separate bowl add flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Preheat a non-stick griddle or large skillet over medium heat. Use an ice cream scoop or approximately ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown and cooked through, about 2-3 minutes per side.

Serve warm with your favorite toppings, such as maple syrup, butter, or whipped cream.

XOXO,

Heidi

​https://linktr.ee/HeidiPriest​