One of my favorite things to make with my leftover sourdough discard, is these sourdough discard pancakes! So since it's fall, I decided to try adding pumpkin puree to this classic recipe. And omg they are amazing! These sourdough pumpkin pancakes are light, fluffy, and perfectly spiced!
I like to top my pumpkin pancakes with homemade whipped cream, chopped pecans, and honey!
Don’t have a sourdough starter? Never fear! Just check out my Sourdough Guide for all my tips and tricks!
You can whip up the batter whenever you feel like having pancakes, but you can also make the batter the night before for even more flavorful pancakes. I personally prefer the overnight method, but I’ve also made them the morning of and they still taste great!
Overnight Option
The night before you want to to make these sourdough pumpkin pancakes, mix together the sourdough discard, flour, sugar, and buttermilk in a large bowl. Cover and let rest at room temperature overnight.
In the morning, whisk together the eggs, pumpkin puree, melted butter, and vanilla. Add to the flour mixture. Add in the baking soda and spices and mix until combined.
Tip: if you want your pancakes to have even more sourdough flavor, let the batter ferment in the fridge overnight!
Same Day Option
Mix together the sourdough discard, flour, sugar, and buttermilk in a large bowl. Cover and let rest for 30-60 minutes to give the flour time to hydrate.
Whisk together the eggs, pumpkin puree, melted butter, and vanilla. Add to the flour mixture. Add in the baking soda and spices and mix until combined.
Heat a lightly greased griddle* or frying pan over medium high heat. Scoop about ¼ cup of batter onto the griddle and cook until the surface has several bubbles (1-2 minutes). Then flip and cook for another 1-2 minutes.
I like to grease my pan with coconut oil because of the flavor it adds. But you can also use butter or cooking spray.
What if I don’t have buttermilk?
You can easily make your own using regular milk and lemon juice (or vinegar)! You want to use 1 tablespoon of lemon juice per cup of milk.
Simply stir the milk and lemon juice together and let it sit for 5 to 10 minutes before adding to the batter.
If you didn't know, I have a ton of sourdough breakfast recipes on the blog that you might also like!
If you make these sourdough pumpkin pancakes, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. Happy baking!
Ingredients
- 227 grams 1 cup sourdough starter discard
- 241 grams 2 cups all purpose flour
- 454 grams 2 cups buttermilk (substitute whole milk plus 2 tablespoons lemon juice)
- 90 grams ½ cup granulated sugar
- 2 eggs
- 113 grams ½ cup pumpkin puree
- 60 grams ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- coconut oil or butter for greasing the pan
Instructions
Overnight Batter
- The night before you want to to make pancakes, mix together the sourdough discard, flour, sugar, and buttermilk in a large bowl. Cover and let rest at room temperature overnight.
- In the morning, whisk together the eggs, pumpkin puree, melted butter, and vanilla. Add to the flour mixture. Add in the baking soda and spices and mix until combined.
Same Day Batter
- Mix together the sourdough discard, flour, sugar, and buttermilk in a large bowl. Cover and let rest for 30-60 minutes to give the flour time to hydrate.
- Whisk together the eggs, pumpkin puree, melted butter, and vanilla. Add to the flour mixture. Add in the baking soda and spices and mix until combined.
To Cook
- Heat a lightly greased griddle or frying pan over medium high heat.
- Scoop about ¼ cup of batter onto the griddle and cook until the surface has several bubbles (1-2 minutes). Then flip and cook for another 1-2 minutes.
- Serve and enjoy! I like mine with homemade whipped cream, pecans, and honey but the options are endless!
Notes
Nutrition
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So delicious and so easy to make!