These sourdough pumpkin pancakes are an easy sourdough recipe made with simple ingredients including pumpkin puree, classic fall spices and sourdough discard to make delicious pumpkin pancakes.
This sourdough pumpkin pancake recipe is the perfect recipe to make with an active sourdough starter or sourdough discard. If you are in the process of making a sourdough starter, this is the perfect recipe to use your sourdough discard in.
These pancakes are made with pantry staples including pumpkin puree and classic fall spices plus a sourdough starter for a quick and easy breakfast recipe.
Jump to:
Why You'll Love This Recipe
- Sourdough Discard Recipe
- Easy Fall Breakfast
- Kid-Friendly Recipe
Ingredients & Substitutions
- Sourdough Starter - This recipe can be made with a bubbly and active sourdough starter or with sourdough discard.
- Eggs - An egg adds structure to the pancake batter.
- Butter - Melted butter gives the pancakes rich flavor and keeps them moist.
- Pumpkin Puree - Pumpkin puree gives the pancakes pumpkin flavor. Use canned pumpkin puree or a baked pumpkin.
- Maple Syrup - Pure maple syrup adds a little sweetness to the pancakes. You can replace maple syrup with an equal amount of brown sugar or your preferred sweetener.
- Milk - Milk makes the pancake batter smooth and creamy. We use whole milk, but you can use nut milk or even water as a substitute. Note that changing the liquid component of the batter will change the thickness of the mixture.
- Flour - Use unbleached all-purpose flour or unbleached bread flour for this recipe.
- Spices - This recipe calls for cinnamon, ginger, nutmeg, allspice, cloves and salt to add flavor to the pancakes.
- Baking Powder & Baking Soda - Baking soda reacts with the sourdough starter to produce carbon dioxide that helps the pancakes to rise when baking. Baking powder is also essential to help make the pancakes rise and have a fluffy texture.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Bowl - A mixing bowl is necessary to mix the pancake batter in.
- Whisk - Using a whisk helps to easily combine the ingredients into a smooth pancake batter.
- Skillet - A skillet or griddle is perfect for cooking the pancakes in.
- Spatula - A spatula helps to easily flip the pancakes while cooking them.
How to Make Sourdough Pumpkin Pancakes
Step 1. Mix the wet ingredients.
Step 2. Add the dry ingredients and whisk to combine.
Step 3. Cook the pancakes.
Recipe Serving Suggestions
This recipe makes 12 pancakes if you use a ⅓ cup measuring cup to scoop and pour the batter onto the hot griddle or skillet. We love to top sourdough pancakes with butter and warm maple syrup.
If you like this recipe, you will love our other sourdough recipes.
- Sourdough Pancakes
- Homemade Sourdough Bagels
- Easy Sourdough Bread Recipe
- Chocolate Chip Sourdough Discard Cookies
Expert Tips & Variations
- Grease the skillet or griddle. We recommend greasing the cooking surface with a little butter before adding the pancake batter. This not only adds flavor but helps the pancakes to not stick.
- Preheat the griddle or skillet. Don't add pancake batter to a cold skillet. Preheat the skillet or griddle before pouring pancake batter onto it.
- Don't flip the pancakes too early. The pancakes should have bubbles on the uncooked surface prior to flipping. They should also hold their shape and not be flimsy when flipping.
- Double or triple the recipe. To serve a crowd, double or triple the recipe to make more pancakes.
- Feed the starter. It is important to feed the sourdough starter with more flour and water after you discard a portion for this recipe.
How to Store Sourdough Pancakes
- Refrigerator - up to 3 days in an airtight container
- Freezer - up to 2 months in an airtight container
Recipe FAQ
An active starter is when the sourdough starter is bubbly and has risen to its peak. Discard is starter that is not in its most active state. Most often discard comes from a starter that has been fed, risen and fallen.
Absolutely! To make gluten-free sourdough pancakes, you will need to follow my guide to make your own gluten-free sourdough starter. You can then use your gluten-free starter to make your own gluten-free sourdough pancakes.
More Sourdough Recipes
Sourdough Pumpkin Pancakes
These sourdough pumpkin pancakes are an easy sourdough recipe made with simple ingredients including pumpkin puree, classic fall spices and sourdough discard to make delicious pumpkin pancakes.
Ingredients
- 1 cup sourdough starter
- 1 egg
- 1.5 cups milk
- ½ cup pumpkin puree
- 3 Tablespoons maple syrup
- 2 Tablespoons melted butter
- 2 cups unbleached flour
- 1 teaspoon baking powder
- 1.5 teaspoons baking soda
- 2 teaspoons cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon cloves
- ¼ teaspoon salt
Instructions
- Preheat a cast iron skillet or griddle to medium heat.
- Add the sourdough starter to a medium size bowl.
- Add the egg, pumpkin puree, butter, and maple syrup to the bowl.
- Whisk the wet ingredients together.
- Pour the milk into the bowl and whisk into the wet ingredients.
- Add the flour, baking powder, baking soda, spices and salt to the bowl.
- Whisk the dry ingredients into the wet ingredients until the pancake batter is smooth and creamy.
- Use ⅓ cup measuring cup to scoop the pancake batter onto a preheated skillet or griddle.
- Cook the pancakes on each side.
- Once the pancakes are cooked all the way through, remove them from the skillet or griddle and serve.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 168Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 280mgCarbohydrates: 30gFiber: 2gSugar: 5gProtein: 5g
[…] Gluten-Free Pumpkin Pancakes Pumpkin Whoopie Pies with Cream Cheese Frosting Filling (Gluten-Free) […]