Holly's Sourdough Pumpkin Pancakes

From this Blog

Servings: 16

 

Ingredients

1 cup sourdough starter -250 grams

2 cups milk

1 cup pumpkin puree -245 grams

2 tablespoons canola oil -

1 teaspoon vanilla extract

2 cups all-purpose flour -270 grams

2 teaspoons baking powder 

1 teaspoon baking soda 

2 tablespoons granulated sugar

1 teaspoon salt -6 grams

2 tablespoon pumpkin pie spice 

2 teaspoons cinnamon

Instructions

1.  In a large bowl, mix the sourdough starter, milk, pumpkin puree, oil and vanilla. Mix well.

2.   In a small bowl, whisk together the flour, baking powder and soda, sugar, salt and spices.

3.    Add the dry ingredients into the wet ingredients and mix just until combined. Do not overmix! It is ok if there are a few small lumps. They’ll cook out.

4.   Spray a pancake griddle with cooking spray or grease well with butter. Heat to about 300-350 degrees.

5.  Use a 1/2 cup measuring cup to scoop pancake batter on the hot griddle. Cook until the pancake starts bubbling on top, then flip the pancake.

6.  Cook for an additional 1-2 minutes or until the pancake is cooked through.

7.    Serve warm with butter and syrup.