Sourdough Pumpkin Cinnamon Roll Pancakes
Pancakes are a Saturday tradition in our house, and with fall here I knew they needed a pumpkin twist. After a little experimenting, these Sourdough Pumpkin Cinnamon Roll Pancakes were born. They're tender, full of warm pumpkin spice, and swirled with cinnamon and brown sugar for that classic cinnamon roll flavor. One bite, and you're in brunch heaven.
Equipment
- Large mixing bowl - for mixing pancake batter.
- Small mixing bowl - to combine cinnamon sugar swirl.
- Whisk - to combine ingredients.
- Kitchen scale (optional) - for accurate measuring, especially helpful with sourdough baking.
- Measuring cups and spoons - for measuring smaller ingredients.
- Griddle or large frying pan - to cook pancakes.
- Large spatula - to flip pancakes.
- Ladle or 1/3 cup scoop - to measure pancakes.
- Plastic bag or pastry bag (optional) - to pipe the cinnamon swirl.
Ingredients
Wet Ingredients:
- 1 cup (240g) pumpkin purée
- 1 cup (240g) sourdough starter or discard (100% hydration, unfed)
- 3/4 cup (180g) buttermilk or milk
- 2 large eggs
- 3 tbsp (42g) butter, melted and cooled
- 1/4 cup (50g) brown sugar
- 1/4 cup (50g) granulated white sugar
- 1 1/2 tsp vanilla extract
Dry Ingredients:
- 1 1/4 cups (150g) all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Cinnamon Swirl Filling:
- 6 Tablespoons (85g) unsalted butter, melted
- 1/2 cup (100g) packed brown sugar
- 2 tsp ground cinnamon
Instructions
Step 1: Mix the Pancake Base
- If you're fermenting your pancake batter, mix this base the night before. If you don't want to ferment the batter, you can mix this base in the morning and skip the fermentation step.
- In a large mixing bowl, add the pumpkin puree, sourdough starter, flour and buttermilk. Mix together well.1 cup (240g) pumpkin purée, 1 cup (240g) sourdough starter or discard (100% hydration, unfed), 3/4 cup (180g) buttermilk or milk, 1 1/4 cups (150g) all-purpose flour
- Optional Overnight Fermentation: Cover batter with plastic wrap and transfer to refrigerator overnight for continued fermentation.
Step 2: Finish the Pancake Batter
- If you fermented your pancake batter overnight, remove from the refrigerator and allow to come to room temperature for about 30 minutes.
- To the bowl of batter add the eggs, melted butter, brown sugar, white sugar, baking powder, baking soda, vanilla, cinnamon, ginger, nutmeg, and salt. Gently whisk the batter until it's fairly smooth, a few lumps are okay.2 large eggs, 3 tbsp (42g) butter, melted and cooled, 1/4 cup (50g) brown sugar, 1/4 cup (50g) granulated white sugar, 1 1/2 tsp vanilla extract, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- Set aside while you make your cinnamon sugar filling to allow the baking powder and baking soda to work.
Step 3: Make the Cinnamon Sugar Swirl
- In a small microwave safe bowl, melt the butter for your filling. Add the brown sugar, cinnamon, and flour. Mix with a spoon to form a paste. Transfer this filling to a ziplock or pastry bag (wait to snip the end), and set aside for later.6 Tablespoons (85g) unsalted butter, melted, 1/2 cup (100g) packed brown sugar, 2 tsp ground cinnamon
Step 4: Cook the Pancakes
- Over medium heat, heat up a large griddle or frying pan. Make sure the pan is hot, and then lightly spray with non-stick cooking spray or coat with butter.
- Scoop 1/3 cup scoops of the pancake batter onto the pan, and allow the pancakes to cook for about 1 minute and the edges start to set.
- Snip a small piece of the Ziplock or pastry bag tip off (about 1/8 inch), and then pipe a swirl of filling starting at the center and working your way out. Leave about a 1/2 inch border at the edge of the pancake.
- Allow the pancake to cook another minute and then flip. Cook on the other side for a few minutes and transfer off of the heat. Avoid overcooking once you flip your pancake or your cinnamon sugar swirl may burn.
- Note: The key to not burning the pancakes is a steady even heat. Too low and the pancakes won't cook in the center, too high and the outside will burn before they're ready to flip. Make sure the pan is preheated and keep the the heat medium/low and oil your pan each time and you should have perfectly cooked pancakes.
- Repeat this step with the remaining pancake batter and cinnamon swirl filling.
- Stack pancakes and enjoy these hot from the griddle with butter and maple syrup or any other favorite toppings!