Ingredients:

  • 1 cup sourdough discard (240g)
  • 1/2 cup pumpkin purée (120g)
  • 1/2 cup buttermilk (120ml)
  • 1 large egg (50g)
  • 2 tbsp melted butter (28g)
  • 2 tbsp maple syrup (30ml)
  • 1 tsp vanilla extract (5ml)
  • 1 cup all-purpose flour (125g)
  • 1 tsp baking powder (5g)
  • 1/2 tsp baking soda (3g)
  • 1 tsp cinnamon (2g)
  • 1/4 tsp ground ginger (0.5g)
  • 1/8 tsp ground cloves (0.2g)
  • 1/4 tsp salt (1.5g)

Instructions:

  1. In a large bowl, whisk together the sourdough discard, pumpkin purée, buttermilk, egg, melted butter, maple syrup, and vanilla until smooth and vibrant orange with no lumps of starter remaining.
  2. Sift the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt into the wet ingredients. Gently fold the mixture with a spatula just until combined, leaving some lumps to ensure lightness.
  3. Heat a skillet over medium-low heat with a small pat of butter. Pour 1/4 cup of batter per pancake.
  4. Wait until bubbles form on the surface and the edges look set and matte. Flip carefully and cook for another 2 minutes until both sides are a deep gold.