Healthy Pumpkin Sourdough Discard Pancakes

"Something to do with your sourdough discard instead of wasting it! You can also use active sourdough starter for this instead of discard, I've used both successfully. This is a modification of this: http://yumarama.com/blog/2008/06/worlds-best-pancakes-starter-discard-rescue-recipe/ to make it a bit healthier!"
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
Ready In:
40mins
Ingredients:
9
Yields:
20 pancakes
Serves:
4-5
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ingredients

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directions

  • Dump all in a bowl.
  • Preheat pan w/non-stick spray.
  • Whisk together. Add more milk as needed.
  • Test pan for readiness by waiting until water droplets sizzle.
  • Drop by 1/4 c amounts onto hot pan. Flip when bubbly.

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Reviews

  1. Ok-maybe a bit too healthy. I would add at least another Tbsp of sugar, more vanilla and cinnamon
     
  2. Wonderful Fall breakfast, I had throwing out starter and this was a great way to use it up, loved the flavors, did make a few changes. Turned out light, fluffy and a keeper
     
  3. Thank you, thank YOU!! I was looking for something to use up some starter (wasn't up for making bread!)...and had some leftover pumpkin in the fridge from an earlier batch of pumpkin bread. I threw this together in a few seconds, made pancakes and have wrapped/frozen them. They will be a WONDERFUL breakfast!! Oh... and they are absolutely delishious, too! (I only had buttermilk, but they were still good!)
     
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Tweaks

  1. Used half whole wheat and all purpose, then added a teaspoon of baking soda and an extra egg, also sprinkled with a cinnamon sugar topping
     

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