Sourdough Pumpkin Pancakes with Einkorn
Overnight sourdough pumpkin pancakes made with fresh-milled einkorn flour, pumpkin puree, and warm fall spices, finished with whipped egg whites for light, fluffy pancakes and a maple icing drizzle.
Ingredients
For the Overnight Batter:
- 250 g sourdough starter
- 100 g pumpkin puree
- 100 g milk plus more as needed
- 55 g brown sugar
- 200 g freshly milled einkorn flour
- 1 teaspoon ground cinnamon
- Optional: 1/4 tsp nutmeg and ground cloves
To Finish the Pancakes:
- 2 large eggs separated
- 1/2 cup 113 g butter, melted and slightly cooled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- Additional milk as needed to loosen the batter
For the Maple Icing Drizzle:
- 2 tablespoons butter melted
- 3 tablespoons maple syrup
- 1/2 cup powdered sugar plus more as needed
- 1/4 teaspoon almond extract
- 2 tablespoons cream cheese softened or whipped
Instructions
- Mix the overnight batter. In a large bowl, stir together the sourdough starter, pumpkin puree, milk, brown sugar, freshly milled einkorn flour, cinnamon, and optional nutmeg and cloves until just combined. The batter will be thick and stiff. Cover and let rest at room temperature for 8-12 hours, or overnight.
- Finish the batter. In the morning, separate the eggs. Stir the yolks, melted butter, baking soda, baking powder, salt, and vanilla into the batter. Add additional milk as needed to loosen the batter until it is scoopable.
- Whip the egg whites. In a clean bowl, whisk the egg whites until they form soft, fluffy peaks. Gently fold the whipped egg whites into the batter, being careful not to deflate them.
- Cook the pancakes. Heat a griddle or large skillet over low heat. Lightly grease if needed. Scoop about 1/4 cup of batter per pancake and cook until bubbles form on the surface and the edges look set, then flip and cook until golden on the other side. Keep the heat relatively low so the centers cook through before the outsides burn. Keep finished pancakes warm on a platter in a 200°F (93°C) oven.
- Make the maple icing drizzle. Whisk together the melted butter, maple syrup, powdered sugar, almond extract, and cream cheese until smooth. Add more maple syrup or powdered sugar as needed to reach a thick but pourable consistency. Drizzle over the warm pancakes just before serving.
Notes
- Pumpkin puree: Homemade or canned pumpkin puree works well. If using homemade puree, make sure it isn't excessively watery.
- Sourdough starter: This recipe is designed for an overnight fermentation. Feed your starter 4-6 hours in advance so it is active and bubbly when you use it.
- Fresh-milled einkorn: The batter may be thick and hard to mix at first. Add milk gradually in the morning until you can fold in the egg whites.
- All-purpose flour: You can substitute the einkorn flour with all-purpose flour if you don’t have a mill.
- Cooking temperature: Keep the heat relatively low so the centers cook through before the outsides burn.
- Keeping pancakes warm: Place cooked pancakes on a platter in a 200°F oven until ready to serve.
