These sourdough pumpkin pancakes are perfectly fluffy and slightly tangy with the delicious pumpkin flavor you love and know! Get a hot batch of these going for a yummy, seasonal breakfast that the entire family will love.
Why These Pancakes Are The Best
You'll love, love, LOVE these sourdough pumpkin pancakes! This recipe calls for canned pumpkin (though you could also use homemade) which makes every pancake so moist. If you've tried our moist pumpkin baked oatmeal recipe then you'll know what I'm talking about. They are also so so fluffy!
Homemade pancake batter beats store-bought, in my opinion, and this mix is definitely a winner. All of the ingredients are pantry staples that you most likely have on hand. Canned pumpkin is the most "unique" ingredient, but when you're in the season of making homemade pumpkin pie, hot pumpkin spice lattes, and a slew of the best pumpkin recipes, there's a good chance you have several cans sitting on your pantry shelves.
Also, don't let the term "sourdough" scare you away from these sourdough pumpkin pancakes. While you can use bubbly, active sourdough starter, this recipe works wonderfully with discard. There's no long ferment and hours of waiting for the recipe to be done. You literally just whisk the ingredients together and start cooking.
I could try to convince you all day long that these pancakes are amazing, but let's just let the sourdough pumpkin pancakes themselves do the talking!
Ingredients
Sourdough Discard- Active and bubbly sourdough starter will also work in this recipe.
All purpose flour- I usually buy the King Arthur brand!
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Granulated sugar
100% pumpkin puree
Vanilla extract
Egg- Local, farm fresh eggs are truly the best. Try supporting local stands by buying eggs from them! I also find that large brown eggs have the best flavor profile compared to white eggs.
Milk- In my household we drink whole milk. You could substitute with your preferred milk of choice though the flavor may change slightly. For greater health benefits, use raw milk.
Butter- I usually use unsalted butter. The knock-off Kerrygold butter from Costco is one that I love! It's so creamy and full of flavor though it is salted.
Tools You'll Need
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Large mixing bowl
Cast iron skillet- A griddle works great, too! I use this lodge cast iron skillet everyday for just about every single meal I cook. Did you know that using a cast iron skillet is a great way to improve your iron levels? Plus, it's nonstick, non-toxic and long lasting!
Whisk
Spatula
Measuring cups- Get this cute measuring cups and spoons set from Amazon that's highly rated! It's sturdy stainless steel with a beautiful rose copper color.
Measuring spoons
How to Make Sourdough Pumpkin Pancakes Step-by-Step
See the recipe card below for exact measurements of each ingredient.
First, add all of the dry ingredients to a large mixing bowl and whisk together until combined: flour, sugar, baking soda, baking powder, cinnamon and nutmeg.
Next, add the dry ingredients into the wet ingredients, except for the pumpkin puree: sourdough discard, vanilla, egg and milk. Use a spatula to bring the batter together while being careful to avoid over-mixing.
After that, gently fold in the pumpkin puree and mix until combined. The batter will be slightly orange and very thick.
Heat a cast iron skillet over medium high heat and add about 2 tbs of butter. Once the butter has melted and is bubbly, add about ⅓ cup of pancake batter to form each pancake. Cook until small bubbles start to form all over the surface of the pancake and then flip it. Each side should be golden brown and the center cooked through completely.
Enjoy with homemade whipped cream and a generous helping of maple syrup!
Love These Sourdough Pumpkin Recipes?
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How To Store Sourdough Pancakes
Fridge: Store the pancakes in an airtight non toxic food storage container, placing parchment paper in between each layer to prevent the pancakes from sticking to one another. Store in the fridge for up to 4-5 days.
Reheating: To reheat the pancakes, put them on a large baking sheet and cover them with foil. Place in a 350 degree preheated oven for 5-10 minutes until they're warmed through. Or, throw them into the microwave in 30 second intervals for a faster reheat time.
Freezer: Freeze these sourdough pumpkin pancakes in large freezer bags, also putting parchment paper in between each layer. They'll stay good in the fridge for up to 3 months.
Reheating: Reheat the pancakes directly from the freezer by popping them into the microwave in 30 second intervals until thawed and fully warm. Or, pop them into the toaster. You can also let them thaw first and then reheat with the oven method above.
Best Toppings for Sourdough Pumpkin Pancakes
- Maple Syrup
- Homemade Whipped Cream
- Butter
- Almond Butter
- Honey
- Salted Caramel Sauce
- Fruit Compote
- Cinnamon Sugar
- Greek Yogurt
- Sifted Powdered Sugar
Sourdough Pumpkin Pancake Add-ins
- White Chocolate Chips - This will give the pancakes a pumpkin and cream taste. If you love white chocolate chips, check out our sourdough strawberries and cream cookie recipe
- Chopped Pecans - I don't think you can ever go wrong mixing pumpkin flavors with nuts. Such a lovely combination. Just chop them up very finely so they mix well into the pancake batter.
- Semi Sweet Chocolate Chips
- Dark Chocolate Chips
- Pumpkin Seeds
- Chopped Walnuts
Sourdough Pumpkin Pancake FAQs
Why are my sourdough pancakes gummy?
Your sourdough pancakes might be gummy from either over mixing or undercooking them. Gently mix the batter until everything is just combined. It's okay if there's a few flour streaks left behind. Also, make sure to cook the pancakes long enough. Monitor the heat so that it's not so hot that the outside cooks way faster than the inside of the pancake.
How long does sourdough pancake batter last?
Sourdough pancake batter will last covered in the fridge for about 3-4 days. Since the batter is sourdough, though, the longer it sits the more sour the taste will be.
Can you use sourdough for pancakes?
Yes, both active sourdough starter and sourdough discard make delicious pancakes. It makes for light and fluffy pancakes that have a slight tang from the sourdough starter.
How to make sourdough pancakes:
- Whisk the dry ingredients: Flour, baking powder, baking soda, and sugar.
- Add the wet ingredients: Vanilla, egg, and milk. Whisk everything together until just combined.
- Heat a cast iron skillet over medium heat. Add butter and let it melt. Once the butter is bubbly and sizzling, pour about ⅓ cup of batter into the pan. Cook until bubbles form all over the surface. Flip and cook until lightly browned and the center is done.
- Serve with maple syrup and whipped cream.
Sourdough Pumpkin Pancakes
Sourdough pumpkin pancakes are perfectly light and fluffy with a bold pumpkin flavor that pairs perfectly with the slight tang of sourdough discard.
Ingredients
- 1 cup all purpose flour
- ½ tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¾ cup 100% pumpkin puree
- ¼ cup sourdough discard
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup milk
- 2 tablespoons butter (for cooking)
Instructions
- First, whisk together the dry ingredients in a large mixing bowl. 1 cup all-purpose flour, ½ tablespoon baking powder, 1 teaspoon baking soda, 1 tablespoons sugar, 1 teaspoon ground cinnamon, ⅛ teaspoon nutmeg.
- Next, add the wet ingredients into the dry with the exception of the pumpkin puree. Use a spatula to mix until just combined. The batter will be thick. ¼ cup sourdough discard, 1 teaspoon vanilla extract, 1 egg, ¾ cup milk.
- After that, gently fold in the pumpkin puree. You'll know it's combined when the batter has turned slightly orange in color. ¾ cup pumpkin puree
- Then, heat a cast iron skillet over medium high heat. Melt about 2 tablespoons of butter.
- Once the butter is melted, bubbly and sizzling, pour about ⅓ cup of pancake batter into the pan. Cook until small bubbles form all over the surface. Flip the pancake and cook the other side for another 2-3 minutes, until the pancake is golden brown and the inside is cooked through.
- Place the pancakes in an oven safe dish and keep them warm in a 200 degree oven until you're ready to serve.
- Enjoy immediately with desired toppings!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 269Total Fat: 6gSaturated Fat: 3gUnsaturated Fat: 3gCholesterol: 44mgSodium: 510mgCarbohydrates: 45gFiber: 3gSugar: 4gProtein: 8g
Nutrition facts are automatically generated and should only be used as an estimate.
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