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 1/2 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.
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.**