These sourdough pumpkin crepes are a fall staple in my home! They are packed with protein, nutritious veggies from the pumpkin, and of course gut healthy probiotics from the sourdough. The best part though is they are just as simple and just as fun as pancakes!

In fact, I would call them a pancake except that they are slightly more dense than a pancake. I love that though. because it takes less of them to fill up my boys hungry tummies. And that means less time at the stove for me.

I also make a plain version of this recipe that we eat constantly, but I recently added pumpkin and fall spices to it and it’s delightful! There’s nothing like the taste of spicy pumpkin to get you in the mood for fall!

It makes me think of one of my favorite food moments in Farmer Boy (of which there are many) where Laura Ingalls Wilder describes Almanzo enjoying a slice of pumpkin pie.

“He took a long, cold drink of milk, and then he sighed and tucked his napkin farther in, and he reached for his pumpkin pie. He cut off the quivering point of golden-brown pumpkin, dark with spices and sugar. It melted on his tongue, and all his mouth and nose were spicy.”

I think I made a pumpkin pie that very night after we read this part of the book! Laura sure has the coziest, most comforting way of describing foods.

Why You Will Love Sourdough Pumpkin Protein Crepes

They are super healthy: packed with real nutrient dense foods such as pumpkin, eggs, and probiotic rich sourdough starter.

This recipe feeds my family of 6 and with a dozen eggs on the ingredient list each person gets about two servings of eggs! I basically think of this recipe as a different avenue to deliver all the nutrients of eggs to my people. They do get sick of scrambled eggs after a while and these sourdough pumpkin protein crepes gives them a break form the monotony.

We’ve been having these crepes a lot lately with our chickens producing so many eggs.

I love it when I can give my boys a protein filled, hot breakfast! I truly believe they have better school days and better attitudes when their morning was anchored in protein.

Starting your day with protein keeps your blood sugar balanced from the beginning. This helps prevent blood sugar spikes and lows, which both have a direct effect on mood and productivity. When your blood sugar is in balance you feel better and as a busy mamma of many that is super important to my day.

What if I Don’t Have a Sourdough Starter?

Making your own, buying one online, or getting a starter from a friend can be so simple. I’ll explain each option below.

But first, I have to be honest with you all. I killed my first sourdough starter in my first trimester of this pregnancy. There. I said it.

I wasn’t feeling sourdough in my first trimester, so I put it to bed in the fridge. However, the lid got knock off which I had never realized and it died. I had kept it alive for almost a year. It was a sad day.

So I’ve made a few of my own now. I do hope to have a sourdough starter tutorial of my own coming soon, but I still need to do some testing.

Make your own – Until then, get started with the tried and true sourdough starter tutorial used by many from Lisa at Farmhouseonboone.com. Her tutorial is easy to follow and she also has it in video form. In addition, she has a sourdough starter Q&A video and blog post that will help put all your sourdough fears and questions to rest.

Buy online – Another option is ordering yourself a sourdough starter from culturesforhealth.com. No shame in that! It’s better and way more fun to just get started if intimidation is causing procrastination. Plus, not all areas have enough wild yeast in the air to get a sourdough starter going. So if you have tried a few times and failed, it may not be you but rather your area.

From a friend – You can also get a starter from a friend. They can give you a little bit of their starter. As little as a few tablespoons is all you need.

Then you will feed it flour that is approximately in the same proportion to the amount of starter. Then feed it the same amount of water as flour. This amount does not have to be precise in my experience. I always guess and it turns out fine. Mix and let it sit on on your counter for 24 hours, then feed it again.

Biggest sourdough starter tip -The number one thing to keep in mind when feeding a sourdough starter is that if you feed it too little you can starve the starter. If you feed it too much you can suffocate the starter. That tip helped me most of all in maintaining a sourdough starter.

So if I had a cup of starter that needed to be feed, I would want to feed it a cup of flour and a cup of water. There is some grace on either side of that cup measuremen.t (as I said earlier, I am often guessing approximate amounts)

However if I feed it only a half cup of flour, it would likely survive just fine but want to be fed again sooner that 24 hours. I would find a watery starter which does not mean it is ruined. Simply pour off the water and feed it more than you did last time

If I feed one cup of starter 2 cups of flour and 2 cups of water it would likely survive, but I would see significantly less active bubbles than I did the day before because they have been snuffed out with too much flour.

So you see, you can make a mistake. No worries! The potential of truly killing it lies in consistently feeding it too much or too little. Just keep an eye on your sourdough pet and you’ll become familiar with what it needs to be happy.

If you are local shot me a message and I’ll be happy to share some of my starter with you!

Tips For Making Sourdough Pumpkin Protein Crepes

• I like to streamline this process as much as possible. Get you pans heating while you mix up the batter so they are good and hot and the crepes cook quickly when you pour on the batter.
• Make it quick! Cook with as many pans as will fit on your stove. I use three cast iron skillets and I’m probably only flipping crepes for 10-15 minutes.
• Use cast iron for easy clean up! I have have shared this before, but when you are cooking something like crepes you have very little residue left in the pan when you have finished. I just use a dry cloth to scrape out any crepes pieces, wipe off any excess oil form the pan, and it’s ready to go for the next meal. No washing!
• Stacking the cooked crepes on top of each other on a plate actually keeps them very warm! So pile them high on a plate and you’ll still have steaming crepes when it’s time to eat!
• Add more nutrients to your crepes by dressing them with raw local honey! When honey is unprocessed and local it contains so many beneficial nutrients that boost the immune system and help with seasonal allergies.
• Control the sugar in the crepes. Because we dress our crepes with honey or maple syrup I will often leave out the honey/coconut sugar of the actual recipe. If I still want it sweet, I will add 2 teaspoons of Trim Healthy Mama Super Sweet Blend to sweeten. Super Sweet Blend is a stevia based, unprocessed and pure zero sugar sweetener that I love and use very often to keep my baking low glycemic.

Tools You May Need

Large mixing bowl

Fork or whisk

Measuring cups

Measuring spoons

Cast iron skillets – This is my favorite brand and it’s $8 off on Amazon right now!

Spatula for flipping

How to Make Sourdough Pumpkin Protein Crepes

Start by heating your cast iron skillets on medium to medium low heat. You want your skillets hot and ready to go.

Next add your eggs, sourdough starter, pumpkin, salt, spices, honey or coconut sugar, and molasses to a large mixing bowl.

Whisk together until all your eggs are beaten and all ingredients are incorporated.

Butter your hot skillets and pour on one ladle full of batter. Cook a few minutes on each side or until the bottom is cooked through.

Flip and cook on the other side for a minute of two.

When cooking with cast iron on my electric coil stove I often find that I need to turn down the heat as I go so as not to burn my food. Cast iron only gets hotter and hotter.

About halfway through cooking my batter I find that I need to turn down the heat a little to prevent burning.

Stack your crepes in a pile on a plate to keep them warm. They stay surprisingly warm when stacked on top of each other and we have steaming crepes when we are ready to eat.

Serve with butter and dress with honey or maple syrup!

What Pairs Well With Sourdough Pumpkin Protein Crepes?

• Sausage or bacon provide that delectable sweet and savory combination. However, you do have all the protein you need in the crepes so the breakfast meats can just be a cherry on top!
• Stuff with maple syrup sweetened whipped cream as pictured below
• Sliced apples or pears
• A bowl full of berries
• A tall glass of milk

More Sourdough Recipes From My Cottage Kitchen

Sourdough Apple Pancake Layer Cake with Maple Cream

Easy Sourdough Apricot Fritters

Chocolate Covered Strawberry Sourdough Scones

Printable Recipe

If you try this recipe and love it, I would so appreciate if you gave it 5 stars! Thank you!

PIN FOR LATER

Thank you so much for stopping by my cottage kitchen!

If you are a sourdough person, I sincerely hope you give this recipe a try! It’s so easy, so protein rich, and it feeds the whole family in a pinch. I have been known to make these for dinner in the past! 😉

Do you enjoy pumpkin in the fall? If so, what is your favorite way to eat pumpkin?

So glad you could join me in the kitchen today!

Take care and have a lovely day!