These are the ultimate fall pancakes. Soft, fluffy and vibrant sourdough pumpkin pancakes smothered in caramelized cinnamon apples and maple syrup. They are delicate and have a depth of flavor from the fresh pumpkin puree and the sourdough starter. Pairing them with the sweet and tangy caramelized apples and a drizzle of maple syrup puts them over the top. They are fantastic with a cup of freshly brewed coffee or black tea.
how to make the pumpkin puree
Making the pumpkin puree could not be easier. The quality lies not so much in the method but, yes, you guessed it, in the pumpkin itself. For best results, you should choose pumpkins that are sweeter and have less water content. For this recipe, I used butternut.
Just cut the pumpkin in half (be extra careful!!!), scrape the seeds out, sprinkle a bit of salt on the cut side (helps release the water), and cook for around 45 minutes, cut side down at 245°C (473°F).
Once cooked, scrape the pumpkin flesh leaving the skin, and process in the food processor until creamy. And that’s it! Simple right?
You can store it in an airtight glass container in the fridge for approximately one week or in a freezer for several months.
secrets to an airy and fluffy pancake …
These sourdough pumpkin pancakes are very light and airy. Two things contribute to such structure: sourdough starter and the structure of the general batter.
So, we need to make sure to air the batter. Here are some tips on how to achieve this.
First, always separate the egg yolk and the whites and whip the whites which are to be added at the end of the batter mixing process. This gives a considerable boost to the lightness of the pancake. Just make sure not to overmix the batter when adding the whites to the rest of the batter, as it will lose the airy structure we want.
Second, the batter should not be too thick, but a bit on a looser side and not runny. The best test is when you pour the batter in the pan. It should level and set but not overflow around the edges as the heat of the pan kicks in.
Third, the batter should rest for a short time, like 10 minutes, before cooking the pancakes.
Sourdough pumpkin pancakes with caramelized apples
Equipment & Tools
- non-stick skillet
- Kitchen scale
- 3x Mixing bowls
- Dough whisk (optional)
- ¼ measuring cup (optional)
INGREDIENTS
Pancakes
- 180 g pumpkin puree (Butternut)
- 1 egg (separated yolks & whites)
- 22 g maple syrup
- 300 g buttermilk
- 1 tsp vanilla extract (Nielsen-Massey)
- 35 g butter (unsalted, melted)
- ¼ tsp cardamom (ground)
- 150 g sourdough starter (discard)
- 160 g pastry flour
- 1 tsp baking powder
- ½ tsp baking soda
- pinch kosher salt
Caramelized apples
- 385 g apples (approx. 3 apples)
- 3 tbsp unrefined sugar
- pinch kosher salt
- ½ cup water
- ½ tsp cinnamon (Ceylon, ground)
- 45 g butter (unsalted)
Serving
- maple syrup
INSTRUCTIONS
- Gather all the ingredients
Pancakes – the batter
- Separate the egg and place the yolk in one bowl and the whites in another.
- Add pumpkin puree, egg yolk, maple syrup, buttermilk, vanilla extract, melted butter, cardamom, and the sourdough starter to a mixing bowl. Using the dough whisk mix the ingredients until uniform in consistency. Set aside
- Sift the flour, baking soda, baking powder and salt into another mixing bowl. Set aside.
- Whip the egg whites until firm, and no translucent and watery parts are visible anymore. Set aside.
- Add dry ingredients (flour) to the wet ingredients and mix well until there are no lumps and the batter is consistent in structure.
- Add whipped egg whites by folding the batter over itself slowly until there are no large clumps of egg whites.
Pancakes – cooking
- Heat the pan on medium heat. Make sure the pan is non stick i.e. coated properly so that the pancake is easily lifted from the pan.
- Scoop 1/4 cup of batter and pour it into the pan. Cook on one side until the bubbles start to pop on the surface. It should take approximately 1 minute.Flip the pancake and cook on the other side for another half minute or until the pancake is thoroughly cooked in the middle. (Note 1)
Caramelized apples
- Core and slice the apples into bite-size pieces.
- Add the sugar and salt to a pan and turn the heat on medium. The sugar will start to dissolve and change the color from translucent to yellow and then to orange. When it reaches deep golden color stir in the apples. The sugar will harden and stick to the spatula and apples, but don't worry it will disolve as it continues to cook.
- Add water, stir and continue cooking until the apples are cooked through, but not mushy, and the sugar has disolved completely.At this point add the butter and stir until all the butter has melted and the sauce has formed. This should take around a minute or so. Turn off the heat.
Serving
- Stack the pancakes on a plate and top them off with the warm caramelized apples and a drizzle of maple syrup.
NOTES
- Test the timing of the first pancake and adjust the stove accordingly so that the pancakes cook evenly.
