The sourdough pancake batter can either be prepped the night before (my personal preference for more flavorful pancakes) or the same day! Both methods yield delicious fluffy pancakes!
Overnight Option: The night before you want to to make pancakes, mix together the sourdough discard, flour, sugar, and milk in a large bowl. Cover and let rest at room temperature overnight. [Tip: if you want your pancakes to have even more sourdough flavor, let the batter ferment in the fridge overnight!] You can keep this batter in the fridge for up to 2 days.
Same Day Option: Mix together the sourdough discard, flour, sugar, and milk in a large bowl. Cover and let rest for 30-60 minutes to give the flour time to hydrate.
In the morning (or after the batter has rested), whisk together the pumpkin puree, eggs, melted butter, vanilla, pumpkin pie spice, baking soda, and salt. Then add to the sourdough mixture and mix until combined. The batter should be thick but pourable (if the batter is too thick, add more milk 1 tablespoon at a time until a pourable consistency is reached).
To Cook
Heat a lightly greased griddle or nonstick frying pan over medium heat. Scoop about ¼ cup of batter onto the griddle and cook until the surface has several bubbles (1-3 minutes). Then flip and cook for another 1-2 minutes.*I like to grease my pan with coconut oil because of the high smoke point and mild flavor. But you can also use cooking spray.
To keep warm, place the sourdough pumpkin pancakes in the oven at 200°F until ready to serve.
Drizzle the warm pumpkin pancakes with maple syrup (or your preferred toppings) and enjoy!
Notes
Store the leftover pancakes in an airtight container in the fridge for up to 3 days.Freeze: Separate the pancakes with pieces of parchment or wax paper so that they don't stick together. Then wrap tightly and freeze in an airtight container for up to 3 months.Reheat: You can reheat the sourdough pumpkin pancakes in the oven or microwave! Reheat on a baking sheet at 350°F for 5-10 minutes or until warm. Or reheat in the microwave for 20 second intervals until heated through.