Sourdough Pumpkin Pancakes
If you’re looking for a delicious fall breakfast that’s simple, and packed with pumpkin spice flavor, you’ve found it! These sourdough pumpkin pancakes are everything you love about pumpkin season. They’re soft and fluffy on the inside, with crispy edges from a hot skillet, and they just might become your new favorite way to use up leftover sourdough discard!
Whether you’re using fresh pumpkin purée or the canned kind from the grocery store, these pancakes are a great way to bring those fall flavors to the breakfast table. And the best part? The batter comes together with minimal ingredients in just two mixing bowls, no fancy tools needed!
This post may contain affiliate links. Please read our disclosure policy.
Why You’ll Love These Sourdough Pumpkin Pancakes
- Fluffy: Thanks to sourdough discard and the perfect mix of wet and dry ingredients, these pancakes come out fluffy and full of flavor.
- All the fall vibes: Cinnamon, nutmeg and ginger. It’s like a pumpkin spice latte in pancake form!
- Easy to make: Just a couple bowls, one whisk, and a few simple ingredients. No complicated techniques or long fermentation required.
- Naturally sweet and satisfying: Lightly sweetened with sugar and pumpkin purée, they’re perfect for topping with pure maple syrup, fresh fruit, or even a swipe of peanut butter.
- Flexible and freezer-friendly: Make them with dairy or non-dairy milk (almond, soy, coconut, or whole milk all work!). Store extras in a freezer bag for quick weekday mornings.
How to Make Sourdough Pumpkin Pancakes
Step 1: Mix the dry ingredients
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. These spices give the pancakes that delicious pumpkin pie spice flavor we all love.
Step 2: Combine the wet ingredients
In a separate small bowl or large mixing bowl, stir together the sourdough discard, milk, pumpkin purée, egg, vegetable oil, and vanilla extract until smooth. Make sure everything is at room temperature for the best results!
Step 3: Add wet to dry
Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix! A few small lumps are totally fine! Let the batter rest for 10 – 15 minutes while you preheat your skillet. This helps with fluffier pancakes.
Step 4: Preheat your skillet
Place a cast iron skillet, non-stick pan, or griddle over medium heat (or medium-low if your pan runs hot). Lightly grease with non-stick spray, avocado oil, coconut oil, or melted butter.
Step 5: Cook the pancakes
Scoop about ¼ cup of batter onto the hot skillet. Spread gently into a circle if needed. Cook for 2 – 3 minutes, or until little bubbles form on the surface and the edges look set. Flip and cook the second side for 1 – 2 more minutes, until golden brown and cooked through.
Step 6: Keep warm & serve
Transfer pancakes to a baking sheet in a warm oven (200°F) while you cook the rest of the batter. Serve warm with your favorite toppings like pure maple syrup, fresh fruit, chocolate chips, or a dollop of peanut butter.
Tips & Substitutions
- Use pure pumpkin purée, not pumpkin pie filling. Pie filling has added sugar and spices that will throw off the balance of this recipe.
- Dairy-free? Use almond milk, soy milk, or coconut milk in place of dairy milk.
- Use a hot pan! A preheated skillet or griddle helps you get those crispy edges and a nice golden brown finish.
- Make-ahead: Leftovers freeze beautifully! Let the pancakes cool completely, then freeze with a piece of parchment paper between each one to prevent sticking. Reheat in a toaster, oven, or on a hot skillet for a quick weekday breakfast.
- Bring ingredients to room temperature. Cold milk, eggs, or discard can cause the batter to seize up or cook unevenly in the pan. Room temperature ingredients blend more smoothly and help your pancakes cook evenly for the fluffiest texture.
If you liked this recipe, I think you’ll love…
Sourdough Pumpkin Pancakes
Equipment
- Kitchen scale (recommended)
Ingredients
Dry Ingredients
- 2 cups (250g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp nutmeg
Wet Ingredients
- 1 cup (250g) sourdough discard (100% hydration, room temp)
- 1 ½ cups (360ml) milk (dairy or non-dairy), room temp
- 1 cup (245g) pumpkin purée (not pie filling)
- 1 large egg, beaten, room temp
- 2 tbsp (30ml) vegetable oil
- 1 tsp vanilla extract
Instructions
- In a large bowl mix the dry ingredients: flour, sugar, baking powder, baking soda, salt, and spices.
- Whisk the wet ingredients together in a separate bowl: sourdough discard, milk, pumpkin purée, egg, oil, and vanilla.
- Combine wet and dry ingredients and stir until just combined. Let batter rest for 10 – 15 minutes.
- Preheat a skillet over medium or medium-low heat and lightly grease with oil or non-stick spray.
- Cook the pancakes: Scoop about ¼ cup of batter onto the hot skillet. Cook for 2–3 minutes until bubbles form and edges set. Flip and cook the second side until golden brown.
- Serve warm with your favorite toppings like maple syrup, chocolate chips, or fresh fruit.
Notes
- Use a kitchen scale if you can. It helps you avoid overly thick or runny batter and ensures consistent results.
- Storage: Leftover pumpkin sourdough pancakes can be stored in an airtight container in the fridge for up to 3 – 4 days. For longer storage, freeze in a single layer with parchment between each pancake, in a freezer bag or airtight container. They’ll keep well in the freezer for up to 3 months. Reheat in a toaster, oven, or hot skillet until warmed through.
Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!