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Sourdough Pumpkin Pancakes

Fluffy, cozy, and full of fall flavor, these sourdough pumpkin pancakes are a delicious way to use up sourdough discard. Perfect for pumpkin season, they’re lightly spiced, easy to make, and freezer-friendly too!
Print Recipe
stack of sourdough pumpkin pancakes with butter and maple syrup
Prep Time:30 minutes
Cook Time:15 minutes

Equipment

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.
Servings: 16 pancakes