Made with roasted pumpkin puree, this Sourdough Pumpkin Pancake recipe comes from one of my favorite food blogs, Taste of Lizzy T*. I followed the recipe exactly and they came out fluffy with a delightful pumpkin taste. It’s a great way to use your sourdough discard. I cut the recipe in half and there were plenty of pancakes for two people.
Fresh pumpkin puree comes from sugar pumpkins which are smaller and have more pulp than carving pumpkins. It’s important to note that fresh pumpkin puree has a good deal of excess water, so strain the pumpkin puree in a cheesecloth before using it in recipes. How to Make Pumpkin Puree (With a medium size sugar pumpkin I made pancakes, two pumpkin breads and froze 4 cups for later use!)
Support your local orchards and have fun baking! — Carole
Sugar Pumpkin Puree 
* Information about the Lizzy T food blog is listed under Notable Bakers and Cooking Websites menu.
Vermont Food Librarian 