Pumpkin Spice Sourdough Pancakes
Updated: Oct 23
Sourdough discard thins easily into this pancake batter, adding a slight tang that plays well against pumpkin and warm spice, a good use for starter you'd otherwise toss.
Pancakes are a weekend tradition in our house, every Sunday morning, sometimes Saturday, and I always double the batch so we've got extra through the week. This pumpkin spice version is one of our fall favorites.
Why You'll Love This Recipe
A fall-flavored twist on weekend pancakes
Fluffy texture with real pumpkin, not just spice
A fun way to use sourdough discard
Servings: 8-10 pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
190g (about 1½ cups) all-purpose flour
5g (1 tsp) baking soda
8g (2 tsp) baking powder
3g (½ tsp) salt
24g (2 Tbsp) granulated sugar
42g (3 Tbsp) melted butter
240g (1 cup) milk (buttermilk works great!)
240g (1 cup) sourdough discard
120g (½ cup) canned pumpkin puree
4g (1½ tsp) pumpkin spice mix
Instructions:
Mix Dry Ingredients: In a bowl, combine the flour, baking soda, baking powder, salt, sugar, and pumpkin spice mix. Whisk together until well blended.
Mix Wet Ingredients: In a separate bowl, mix the melted butter, milk, sourdough discard, and pumpkin puree until fully combined.
Combine: Pour the wet ingredients into the bowl of dry ingredients. Mix well until the batter is smooth and free of lumps.
Cook: Heat your pan over low heat (about a 2 on the dial). Add a small amount of butter to the pan, then pour in the pancake batter. Cook pancakes for 2–3 minutes per side on low heat or until golden brown.
Serve: Top with whipped cream, maple syrup, and a sprinkle of extra pumpkin spice for an indulgent touch.
Additional Tips:
For extra flavor, consider adding chocolate chips or chopped nuts to the batter.
Serve with a dollop of yogurt for a tangy contrast.
These pancakes can be made ahead and frozen for a quick breakfast option later.
Reheating Tips:
Microwave: Place pancakes on a microwave-safe plate and cover with a damp paper towel. Heat for 20-30 seconds or until warmed through.
Skillet: Reheat in a skillet over low heat for 1-2 minutes on each side until heated through.
Oven: Preheat the oven to 350°F (175°C). Place pancakes in a single layer on a baking sheet and cover with aluminum foil. Heat for about 10 minutes.
Storing Instructions:
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze with a small piece of parchment between pancakes for up to 3 months so they do not stick together. Reheat in the toaster, a 350°F (175°C) oven for about 5 minutes, or the microwave.
Ingredient Notes
Pumpkin puree: Make sure you're using plain pumpkin puree, not pumpkin pie filling, pie filling already has sugar and spices mixed in that will throw off the recipe.
Troubleshooting Tips
Batter too thick to spread: Pumpkin purée adds a lot of body. Add milk a tablespoon at a time until it pours easily.
Pancakes taste bland despite the spices: Pumpkin mutes spice more than you would expect. Do not be shy, and add a pinch of salt to sharpen everything.
Gummy centers: Pumpkin holds moisture, so these need slightly lower heat and a slightly longer cook than a plain pancake.
Using pumpkin pie filling instead of purée: That already contains sugar and spice and will throw off the recipe. Look for cans labeled 100% pumpkin.
What to Serve This With
Top with maple syrup and a dollop of whipped cream for a cozy breakfast.
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