Sourdough Pumpkin Pancakes

Sourdough Pumpkin Pancakes made with discard! Easy pancakes that bake up fluffy and with amazing pumpkin spice flavor.

Our family has always been head over heels for our sourdough pancakes. But this past year people all over the world have fallen in love with them as well! With many of you making sourdough starter, ya’ll have wondered what to do with it and sourdough pancakes is one of the easiest things to make.

You loved our sourdough discard pumpkin bread, so we tweaked our sourdough pancakes to make a pumpkin version. I think you’ll love our sourdough pumpkin pancakes. Take a peek, then I’ll share how to make them!

Why you’ll love this recipe:

• soft fluffy pancakes
• sourdough and pumpkin spice flavor combination
• easy to make with sourdough discard
• perfect for fall weekends or Thanksgiving morning

What is sourdough discard?

You can read our complete sourdough guide, but once you start making sourdough, you either have to bake with it or discard part of the start or it will keep growing. In order to not be wasteful, you can make recipes with the sourdough discard. These discard recipes use other leavening agents (baking powder, baking soda or yeast) to get a rise in the baked good. See below the recipe for some of our favorites.

Tips for Making Sourdough Pumpkin Pancakes

• Use pure pumpkin puree. NOT canned pumpkin pie filling.
• Notice that this recipe does not use eggs. Pumpkin is often used in place of eggs in recipes so no extra eggs are needed.
• The sourdough starter does NOT have to be active. If it is a little active, it will be fine to use, but it can be sourdough discard. Notice in the recipe I gave the weight of the starter I used in grams so you can get an accurate measurement, whether there are bubbles in the starter or not.
• Add more spices if you’d like! We used two nice size tablespoons of pumpkin pie spice AND two teaspoons of cinnamon. We like the spice. 🙂
• Mix the wet ingredients separately from the dry ingredients. Then combine the two and mix only until combined. Do not overmix the pancakes or they will be tough. It is ok if there are lumps in the batter. They’ll cook out.

• Pancake griddles are amazing if you make pancakes often. Use butter to grease the griddle if you like a little crispy edge. Use cooking spray if you want lower fat.
• Scoop the pancake batter with a ½ cup measuring cup so they are all about the same size. This will give you about 16 5″ pancakes. You can always make them smaller or larger if you’d like.

Toppings for Pumpkin Pancakes

• Cinnamon Butter
• Honey Butter Syrup
• Powdered Sugar Glaze
• Homemade Cinnamon Chips: These are delicious inside the pancakes!

Sourdough Pumpkin Pancakes

4.68 from 37 votes

Sourdough Pumpkin Pancakes made with discard! Easy pancakes that bake up fluffy and with amazing pumpkin spice flavor.

Servings 16

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

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Ingredients

 

• 1 cup sourdough starter 250 grams
• 2 cups milk
• 1 cup pumpkin puree 245 grams
• 2 tablespoons canola oil 26 grams
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour 270 grams
• 2 teaspoons baking powder 10 grams
• 1 teaspoon baking soda 6 grams
• 2 tablespoons granulated sugar 26 grams
• 1 teaspoon salt 6 grams
• 2 tablespoon pumpkin pie spice 11 grams
• 2 teaspoons cinnamon 6 grams

Instructions

 

• In a large bowl, mix the sourdough starter, milk, pumpkin puree, oil and vanilla. Mix well.
• In a small bowl, whisk together the flour, baking powder and soda, sugar, salt and spices.
• Add the dry ingredients into the wet ingredients and mix just until combined. Do not overmix! It is ok if there are a few small lumps. They’ll cook out.
• Spray a pancake griddle with cooking spray or grease well with butter. Heat to about 300-350 degrees.
• Use a ½ cup measuring cup to scoop pancake batter on the hot griddle. Cook until the pancake starts bubbling on top, then flip the pancake.
• Cook for an additional 1-2 minutes or until the pancake is cooked through.
• Serve warm with butter and syrup.

Notes

Made 16 5” pancakes.
Use ½ cup batter per pancake.

The calories shown are based on the recipe making 16 pancakes, with 1 serving being 1 pancake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 121kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 229mg | Potassium: 144mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2432IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg

Author Julie Clark

Course Breakfast

Cuisine American

Calories 121

Keyword breakfast recipe, easy pumpkin recipes, thanksgiving

Have you tried this recipe?

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Sourdough Discard Recipes

These discard recipes use other leavening agents (baking powder, baking soda or yeast) to get a rise in the baked good. See some of our favorite recipes using sourdough discard here:

Pancake Recipes

Our family loves to make pancakes on Saturday mornings or for a weeknight brinner. If you are looking for a new type of pancake, give one of these a try: