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Sourdough Pumpkin Pancakes

These Sourdough Pumpkin Spice Pancakes are so soft and fluffy with the perfect amount of autumn spice. These pancakes are the perfect fall twist on a classic breakfast staple, made with delicious sourdough discard to add tang and beneficial fermented grains.

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Fall is in the air, and there’s no better way to kick off pumpkin season than with a delicious fall breakfast like these fluffy sourdough pumpkin pancakes. Whether it’s a cozy Saturday morning or you’re simply craving the flavors of autumn, this easy sourdough recipe combines the tangy depth of a sourdough starter with the warm, spiced sweetness of pumpkin. Pair them with a hot cup of coffee or even an anti-inflammatory turmeric latte for the perfect morning treat!

Table of Contents

Why You’ll Love These Sourdough Pumpkin Pancakes

Simple: These sourdough pumpkin pancakes require simple ingredients that you likely already have in your pantry, making it an easy, go-to breakfast recipe. In addition, you really only need one bowl to whip these up. I like to use my blender for an even quicker prep time!
Fluffy Pancakes Every Time: Sometimes pumpkin pancakes can seem dense due to the pumpkin texture but thanks to the sourdough starter and a few key leavening agents like baking soda, these pancakes turn out perfectly fluffy with a lovely flavor.
A Great Way to Use Discard: I’m always looking for ways to add sourdough discard to my recipes (like my super soft chocolate chip cookies, sourdough banana bread, and even sourdough pop tarts!) If you have some leftover sourdough discard, this recipe is a delicious way to put it to use while avoiding waste.
Flavors of Fall: The addition of pumpkin purée and pumpkin pie spice gives these pancakes that rich, warming pumpkin flavor that we all crave during the fall. Nothing is cozier than a big plate of sweet pumpkiny-maple goodness!
Overnight Option: Let the batter ferment overnight for added convenience. The next morning, you’ll just need to mix in the final ingredients and cook! This also adds additional fermentation benefits that make these pancakes a healthier option for digestion!

Tips and Tricks to Make Sourdough Pumpkin Pancakes

Use a Blender: Pumpkin can be a little gritty/clumpy. That’s why I love using a blender for the wet ingredients to create the smoothest batter ever!
Room Temperature Ingredients: Make sure your wet ingredients, like eggs and whole milk, are at room temperature for better mixing and fluffier pancakes.
Use a Cast Iron Skillet: Cooking on a cast iron skillet or cast iron pan on low-medium heat ensures even cooking and helps you achieve that perfect golden brown finish. You can also use a griddle for similar results. Be sure to preheat your cast iron skillet before pouring on the batter for a stick-free result!
Keep Warm: If you’re making a large batch, place the pancakes on a baking sheet lined with parchment paper in a warm oven at the lowest temperature to keep them warm until you’re ready to serve.

Why Use Sourdough Discard?

If you hang around here long enough, you’ll see that I bake a LOT of sourdough discard recipes. I make everything from sourdough discard granola bars, to sourdough discard churros!

Why take the time to incorporate sourdough discard into my everyday recipes?

Well, as a nurse and a mom, I prioritize eating REAL, unprocessed foods. Our family avoids foods that are packaged, full of preservatives and non-fermented grains because we want to avoid the many chronic illnesses that have been linked to eating highly processed foods. (Source).

Sourdough has many astounding health properties. First, the fermentation properties of sourdough help to break down phytic acid in the grains it’s combined with.

Phytic acid is the major storage form of phosphorus in our foods. It occurs naturally in many grains but unfortunately, studies have found that it is also the major cause of food malabsorption in many individuals!Source

Baking with sourdough can help to break down the phytic acid that contributes to abdominal inflammation and malabsorption. Sourdough discard recipes have fermentation properties, however, if you don’t give the starter some time to ferment the grains, the phytic acid won’t break down as completely as recipes that proof overnight.

Ingredients

Flour: I use all-purpose flour for these pancakes but you could try adding a little whole wheat or freshly milled!
Baking Powder + Baking Soda: I use both for the ultimate fluffiness.
Cinnamon + Pumpkin Pie Spice: I like to purchase pumpkin pie spice from the store so the extra step is done for me BUT if you don’t have any, try combining 1 teaspoon each of cloves, allspice, nutmeg, 2 teaspoons ginger and 3 TBS cinnamon!
Brown Sugar: The perfect hint of sweetness
Egg: Adds proteins nd holds the batter together
Coconut Oil: Coconut oil is my oil of choice but you can also use beef tallow, duck fat or melted butter.
Whole Milk: I use our delicious raw milk to create creamy, fluffy textured pancakes.
Chocolate Chips, Pecans, Walnuts: These are all optional but add a little pizzazz! Personally I love these with a whopping slab of butter and smothered in pure maple syrup.

Supplies

Large mixing bowl
Blender
Cast iron skillet or hot griddle
Cookie Sheet
Airtight container or ziploc bag for storing leftovers

Step-by-Step Instructions

Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, and 1 teaspoon pumpkin pie spice until combined. Set aside.
Combine wet ingredients: In your blender, combine 1 cup pumpkin, 1/2 cup sourdough discard, 1/3 cup brown sugar, 1 egg, 3 TBS coconut oil (melted), and 1 and 1/2 cup whole milk (room temp). Blend on high until combined.
Prepare batter: Pour the wet ingredients into the dry ingredients and stir to combine. Do not overmix. Fold in chocolate chips or nuts if using.

Prepare pan/griddle: Heat a cast iron skillet over medium/low heat. (If using an electric griddle, preheat it to 375°F. Coat generously with butter or coconut oil. Make sure the pan is preheated sufficiently before dropping your batter on. If the pancakes don’t easily flip, your pan is not preheated well enough. Once it’s hot, drop/pour 1/4 cup of batter on the pan. Cook until the edges look set/there are small bubbles around the edges. This takes about 3-5 minutes. Flip and cook the other side until cooked through, about 1–2 more minutes. Coat griddle/skillet with butter as needed.
Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve pancakes immediately with butter, pure maple syrup and nuts if desired.
Cover and store leftover pancakes in an airtight container in the refrigerator for up to 5 days.