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.