Savory Pumpkin Pancakes
After Halloween, millions of pumpkins are thrown away, over a staggering 1.3 billion pounds of waste. But pumpkins are delicious, nutritious, and so versatile in the kitchen! After roasting half of my Halloween pumpkin, I kept the other half fresh to use in recipes like these savory pancakes, inspired by Japanese okonomiyaki. The shredded pumpkin adds a slightly sweet, earthy flavor, and the result is a satisfying, veggie-packed pancake perfect for breakfast, lunch, or a snack. Plus, it’s a great way to incorporate your sourdough discard!
Savory Pumpkin Pancakes Recipe
These savory pumpkin pancakes are a great way to use up pumpkin and other simple ingredients you likely have on hand. This recipe makes about 6 medium-sized pancakes.
Ingredients:
5–6 cups grated pumpkin (about half a medium pumpkin)
1 cup sourdough discard
2 green onions, chopped (or use the green part of a sprouted onion)
1 cup all-purpose flour
1/2 cup water or vegetable broth
2 eggs (or flax eggs for a vegan option)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon soy sauce
1 tablespoon vegetable oil (for frying)
Instructions:
Prep the Pumpkin: Shred the pumpkin using a grater or food processor. Shredding fresh pumpkin gives it a texture similar to cheese and helps it cook evenly.
Make the Batter: In a large mixing bowl, combine the grated pumpkin, sourdough discard, chopped green onions, flour, water or veggie broth, eggs, salt, pepper, and soy sauce. Stir until everything is well-mixed and a thick batter forms. Adjust the consistency with more water if it’s too thick, or add a bit more flour if it’s too thin.
Heat the Pan: In a large skillet, heat the vegetable oil over medium heat.
Cook the Pancakes: Scoop about 1/2 cup of batter per pancake and pour into the skillet, flattening slightly with a spatula. Cook for about 3-4 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter, adding more oil if needed.
Serve and Enjoy: Serve warm, garnished with extra green onions, or drizzle with soy sauce or your favorite dipping sauce. Enjoy!
These pumpkin pancakes are an easy, delicious way to reduce food waste and enjoy the flavors of fall. Pumpkin’s neutral taste means it pairs well with various spices and flavors, so feel free to add herbs or your favorite seasonings.
Let me know if you try this recipe!
