Soft and Fluffy Sourdough Pumpkin Pancakes
Ready to kickstart fall baking with the ultimate fall breakfast? These soft and fluffy sourdough pumpkin pancakes are perfect! Made with pumpkin puree and sourdough starter, these pancakes are light, tender, and full of cozy autumn spices. Serve with maple syrup, a pat of butter, or a sprinkle of toasted pecans for a breakfast the whole family will love.
Ooooooh baby are these pancakes good!!
This pumpkin pancake recipe is a spin off of my recipe for regular ol’ sourdough discard pancakes (also delicious) but with the additions of pumpkin puree and pumpkin pie spice. The result? Perfectly spiced, fluffy pancakes that make a delicious breakfast (or dinner) anytime.
You’ll love them for the cooler fall months! My family sure does (although it’s technically the middle of June right now and we definitely had them for dinner last night).
Let’s make them.
What You’ll Love About These Pancakes
Ingredients You’ll Need
Tips for Preparing to Make This Recipe
- Let the Batter Rest: The extra step of letting the batter sit for 10-15 minutes really does help make a lighter, fluffier pancake!
- Pumpkin Puree: Make sure to use pumpkin puree in this recipe and not pumpkin pie filling. Pumpkin pie filling contains other ingredients and additives that can affect the flavor and texture of these pancakes.
- Cinnamon Honey Butter: I top my sourdough discard pancakes with this to make them out of the word delicious! The honey butter would work well for these pumpkin pancakes too.
- Buttermilk: If you don’t have buttermilk on hand, you can use the same amount of regular milk and add 1 tbsp of white vinegar. Let the milk and vinegar mixture sit on the counter for a few minutes before adding to the batter. You can also use milk kefir!
- Variations: Chocolate chips would pair well with the pumpkin and make a delicious addition! Top with toasted pecans, maple syrup, whipped cream, cooked fruit… YUM.
Be sure to check out the full recipe and ingredient list below!
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Step by Step Instructions
- Begin by melting the butter. Set aside to let it cool briefly while you prepare the other ingredients.
- In a large mixing bowl, whisk together flour, salt, sugar, pumpkin pie spice, baking powder and baking soda.
- In another small bowl, whisk together the milk, pumpkin puree, vanilla extract, sourdough discard, and egg until frothy.
- Add in the cooled melted butter to the wet ingredients, mixing until combined, then add the dry ingredients, mixing well.
- Let the batter rest for 10-15 minutes before preheating a cast iron skillet or griddle to medium heat.
- Once the batter has had a chance to rest and the pan is nice and hot, add a small amount of butter or coconut oil to the pan.
- Using a small measuring cup or cookie scoop, begin pouring the batter into the pan.
- Cook pancakes for a few minutes on one side, then flip. You will know when they are ready to flip by watching the bubbles. Once all the bubbles have popped and no new bubbles are forming, you know they are ready to flip.
- Once the pancakes have fully cooked and are a nice golden brown, transfer them to a plate and cover with a light towel to keep them warm until ready to serve.
- Serve warm with a large dollop of butter and a drizzle of maple syrup. Enjoy!
Recipe FAQs
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat by popping them in the toaster or baking them in the oven at a low heat for the best texture, and then add your favorite toppings.
Yes. Chopped pecans, walnuts, or dark chocolate chips are all great additions! Fold them into the batter just before cooking.
This often happens if the heat is too high or the batter is too thick. Cook over medium heat and don’t rush flipping to ensure the centers are fully cooked.
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Sourdough Pumpkin Pancakes
Equipment
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1/2 cup brown sugar
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 6 tbsp melted butter
- 1/2 cup sourdough discard
- 1 cup pumpkin puree
- 1 egg
- 1 tsp vanilla extract
Instructions
- Begin by melting the butter. Set aside to let it cool briefly while you prepare the other ingredients.
- In a large mixing bowl, whisk together flour, salt, sugar, pumpkin pie spice, baking powder and baking soda.
- In another small bowl, whisk together the milk, pumpkin puree, vanilla extract, sourdough discard, and egg until frothy.
- Add in the cooled melted butter to the wet ingredients, mixing until combined, then add the dry ingredients, mixing well.
- Let the batter rest for 10-15 minutes before preheating a cast iron skillet or griddle to medium heat.
- Once the batter has had a chance to rest and the pan is nice and hot, add a small amount of butter or coconut oil to the pan.
- Using a small measuring cup or cookie scoop, begin pouring the batter into the pan.
- Cook pancakes for a few minutes on one side, then flip. You will know when they are ready to flip by watching the bubbles. Once all the bubbles have popped and no new bubbles are forming, you know they are ready to flip.
- Once the pancakes have fully cooked and are a nice golden brown, transfer them to a plate and cover with a light towel to keep them warm until ready to serve.
- Serve warm with a large dollop of butter and a drizzle of maple syrup. Enjoy!
Notes
-
- Let the Batter Rest: The extra step of letting the batter sit for 10-15 minutes really does help make a lighter, fluffier pancake!
-
- Pumpkin Puree: Make sure to use pumpkin puree in this recipe and not pumpkin pie filling. Pumpkin pie filling contains other ingredients and additives that can affect the flavor and texture of these pancakes.
-
- Cinnamon Honey Butter: I top my sourdough discard pancakes with this to make them out of the word delicious! The honey butter would work well for these pumpkin pancakes too.
-
- Buttermilk: If you don’t have buttermilk on hand, you can use the same amount of regular milk and add 1 tbsp of white vinegar. Let the milk and vinegar mixture sit on the counter for a few minutes before adding to the batter. You can also use milk kefir!
- Variations: Chocolate chips would pair well with the pumpkin and make a delicious addition! Top with toasted pecans, maple syrup, whipped cream, cooked fruit… YUM.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat by popping them in the toaster or baking them in the oven at a low heat for the best texture, and then add your favorite toppings.
- Freezing Instructions: These pancakes will freeze well for up to 3 months. Store cooked, cooled pancakes in an airtight, freezer-safe container. Reheat frozen pancakes in the microwave or in a 350°F oven. Place pancakes on a lined baking sheet and cover with aluminum foil. Bake for 8-10 minutes or until defrosted and warm.
If you enjoyed this recipe for sourdough pumpkin pancakes, make sure to come back and leave a comment and a 5 star review! Tag me on Instagram with your creations @ourhandcraftedhomeblog.
Oh yum! The perfect combination of fall flavors.