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!
Ingredient Notes
You just need a few simple ingredients to make these pumpkin pancakes!
- Sourdough starter - I typically use leftover sourdough discard to make these pumpkin pancakes because I always need to use up extra discard, but ripe sourdough starter works just as well! This recipe uses a little bit of baking soda to help it rise, so the sourdough is just for that tangy flavor.
- Pumpkin pie spice - You can buy pumpkin pie spice at most grocery stores, or just make your own!
- Pumpkin puree - I almost exclusively use Libby's Pumpkin because it really is the best of the best! A ton of people have run blind taste tests comparing different brands of pumpkin puree, and Libby's is always the winner! You can also make your own pumpkin puree!
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.
More Recipes You Might Like!
If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. And if you want more delicious, scratch-made recipes you can subscribe to my newsletter and follow along on Instagram, Pinterest, and Facebook!
Sourdough Pumpkin Pancakes
Equipment
Ingredients
- 227 grams sourdough starter discard
- 241 grams all purpose flour
- 454 grams buttermilk , substitute whole milk plus 2 tablespoons lemon juice
- 90 grams granulated sugar
- 2 large eggs
- 113 grams pumpkin puree
- 60 grams unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 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
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Browse more fall recipes →
Grace says
I really love these! I’ve made these multiple times and featured them on my camping blog. They turn out delicious snd perfect every time! Just the right amount if everything for a well balanced recipe!!
Emily says
So delicious and so easy to make!