10/06/2026
Fall mornings call for pumpkin cinnamon roll pancakes 🍂🎃🥞
Pancakes
* 130g all-purpose flour
* 100g sourdough discard
* 75g pumpkin purée
* 270–300g milk, as needed
* 1 large egg
* 25g brown sugar
* 15g maple syrup
* 30g melted butter
* 1 tsp vanilla
* 2 tsp baking powder
* ½ tsp baking soda
* ½ tsp salt
* 1½ tsp cinnamon
* ¼ tsp nutmeg
* ¼ tsp ground ginger
* Pinch of cloves, optional
Brown Sugar Cinnamon Swirl
* 30g softened butter
* 35g brown sugar
* 1½ tsp cinnamon
* Pinch of salt
* 1 tsp flour
Method
Whisk the discard, pumpkin, 200g of the milk, egg, brown sugar, maple syrup, melted butter and vanilla together.
In another bowl, whisk together the flour, baking powder, baking soda, salt and spices. Fold the dry ingredients into the wet just until combined.
Gradually add another 70–100g milk until you have a thick but pourable pancake batter. You want it to slowly spread when it hits the pan rather than sit there like a scoop of mashed potatoes. 😂 Let it rest for 5–10 minutes.
For the swirl, mix the softened butter, brown sugar, cinnamon, salt and flour until smooth, then transfer to a piping or ziploc bag. Snip a small opening.
Heat a lightly buttered skillet over medium-low. Add your pancake batter and let it cook for about 30–45 seconds until the edges slightly set, then pipe a cinnamon swirl over the top. Don’t take the swirl right to the edge.
Continue cooking until bubbles are forming through the centre and the edges look matte/set. Flip and cook the second side until golden and cooked through. Keep the heat on the lower side so that brown sugar doesn’t scorch.
Stack ’em up, add butter and maple syrup and prepare to lose all sense of moderation.
