Breakfast is one of our favorite meals. However, making breakfast in the mornings is not always something we have time for during the week. We will often have breakfast for dinner and these pumpkin sourdough pancakes make the mark, quite often during the Fall months. You can mix up the sponge in the morning, and by evening, the pancakes will be ready to cook and enjoy.
Pumpkin Sourdough Pancakes with Cinnamon Syrup
For the pancakes:
- 1 cup sourdough starter
- 2 cups milk
- 1 cup pumpkin puree
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tbsp honey
- 1 tsp salt
- 2 tbsp pumpkin pie spice
- 2 tsp cinnamon
In a bowl, mix all dry ingredients. Add the remaining ingredients and mix just until dry ingredients are moistened, careful not to over mix.
Cover and allow to rest for 6-8 hours or overnight.
Cook on a hot griddle.
For the syrup:
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup water
- 1 tsp vanilla
- 1-2 tsp cinnamon
- 1/4 cup milk
Stir together water and sugars. Bring to a boil, stirring constantly to prevent the sugar from burning. Turn the heat down and simmer for 5 min. Add vanilla and cinnamon. Stir well and remove from heat. Stir in milk and mix well.
You can serve this immediately or let it rest and cool for a while to thicken.
You can substitute the milk for almond or oat milk or omit it, altogether, should you wish.