Sourdough Pumpkin Gingerbread Pancakes or Waffles


Makes 7 waffles 


Wet Ingredients

1 cup (240 g) pumpkin purée

¾ cup (200 g) sourdough starter discard (stirred down)

1 ¾ cups (420 ml) milk or buttermilk

1 egg, beaten

¼ cup (50 g) white or brown sugar

4 tablespoons (56 g) unsalted butter, melted — or 2 tablespoons (28 g) melted butter plus 2 tablespoons (28 g) oil for extra tenderness

1 teaspoon (5 g) vanilla extract


Dry Ingredients

1 cup (120 g) whole wheat flour

1 cup (120 g) all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

2 teaspoons ground ginger

½ teaspoon ground nutmeg

1 teaspoon (5 g) fine sea salt


Whisk the wet ingredients together in a large bowl: pumpkin purée, sourdough discard, milk or buttermilk, egg, sugar, melted butter or oil, and vanilla.

In a separate bowl, combine the dry ingredients: flours, baking powder, baking soda, spices, and salt.

Add the dry mixture to the wet ingredients and stir just until combined. The batter should be thick but pourable; add a splash of milk if needed.

Let the batter rest for 5–10 minutes while the skillet or waffle iron heats to improve tenderness and lift.


For pancakes: Heat a lightly buttered or oiled skillet or griddle over medium heat. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set (2–3 minutes), then flip and cook another 1–2 minutes until golden brown.

For waffles: Preheat your waffle iron and lightly grease it. Pour in the batter according to your waffle maker’s directions and cook until golden brown and crisp.

Serve warm with butter, maple syrup, or your favorite toppings.

Comments

Anonymous said…
Looks delicious ;)
March 21, 2009 at 10:07 AM
Anonymous said…
We had pumpkin pancakes on our honeymoon and they were yummy! I bet these waffles were delish! :)

Kelly
March 21, 2009 at 11:11 AM
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