Sourdough Pumpkin Pancakes
These sourdough discard pumpkin pancakes are soft, fluffy, and full of cozy pumpkin flavor! An easy breakfast recipe with no overnight fermentation.
These sourdough discard pumpkin pancakes are soft, fluffy, and full of cozy pumpkin flavor! Made with real pumpkin puree, warm spices, and sourdough discard, they are an easy and delicious way to turn your leftover starter into a breakfast everyone will look forward to.
And the best part? No overnight fermentation required! Unlike my traditional overnight sourdough pancakes, these are ready to cook as soon as you mix the batter. Just grab your discard from the fridge, stir everything together, and get that skillet heating.
They are perfect for slow fall mornings, weekend breakfasts, or those days when you want something special without blowing up your to-do list. Add a pat of butter and a drizzle of maple syrup and breaks (or dinner) is ready.
Why you’ll love this recipe
- Real pumpkin flavor. These pancakes are made with actual pumpkin puree and warm spices, giving them a cozy fall flavor and soft, tender texture.
- No waiting around. No feeding our starter or remember to mix batter the night before. Just mix, cook, and enjoy.
- A delicious way to use sourdough discard. Your leftover starter adds a subtle tang that balances the sweetness of the pumpkin and maple syrup.
Need more pumpkin + sourdough in your life? I got you! Sourdough baked pumpkin donuts are so easy and delicious. Sourdough pumpkin spice cookies are probably the best cookie you will make this fall, guaranteed! Sourdough pumpkin cinnamon rolls are another great option for a weekend fall breakfast. Sourdough Cinnamon Swirl bread is another fantastic fall treat you will be glad you made.
How to make these pumpkin discard pancakes
Here is a brief overview of making the recipe so you know what to expect before you head into the kitchen. For the full set of written directions, please make sure you scroll down to the recipe card below.
Step One: Make the batter
In a medium sized mixing bowl, whisk together the dry ingredients. In a large mixing bowl, whisk together the wet ingredients. Carefully fold the dry ingredients into the wet ingredients, whisking until just combined.
Step Two: Cook the pancakes
Heat a griddle or cast iron skillets over medium heat. Lightly grease with cooking spray or a small amount of butter. Once hot, pour 1/4 cup of batter into the skillet. Allow to cook until the edges begin to look set and bubbles appear on the surface.
Carefully flip the pancakes and continue cooking until the other side is golden brown and the centers are cooked through. Repeat with remaining batter.
Tip for pancakes:
- Don’t overtax the batter. Stir just until the ingredients are combined. A few lumps are better than tough pancakes!
- Keep the heat moderate. Pumpkin pancakes tend to brown before their centers are fully cooked. You will probably had to adjust the temperature of your skillet as you cook. That is normal.
- Don’t flatten the pancakes. Resist the urge to press down on the pancakes with your spatula after flipping. That can make them denser.
Storage Information
These pancakes reheat well! Allow the pancakes to cool completely, then store them in an airtight container in the fridge for 3-4 days.
Reheat in the microwave until warmed through, flipping halfway, about 45 seconds to 1 minute.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Pumpkin Pancakes
Ingredients
Method
- In a medium sized mixing bowl, whisk together the flour, spices, and other dry ingredients.
- In a large mixing bowl, combine the sourdough discard, pumpkin puree, and the remaining wet ingredients from your recipe. Whisk until the mixture is smooth and the pumpkin is evenly incorporated.
- Add the dry ingredients to the pumpkin mixture and gently stir until just combined. A few small lumps are perfectly fine! Overmixing pancake batter can make the finished pancakes tough instead of tender.
- Heat a lightly greased skillet or griddle over medium to medium-low heat.
- Scoop 1/4 cup portions of batter onto the hot skillet, leaving enough room between the pancakes to flip them easily.
- Cook until the edges begin to look set and bubbles appear on the surface.
- Carefully flip the pancakes and continue cooking until the other side is golden brown and the centers are cooked through.
- Repeat with the remaining batter, adjusting the heat as needed.
- Stack the warm pancakes on a plate and serve with butter, maple syrup, or your favorite toppings.
