Introduction

These sourdough pumpkin pancakes are a delicious twist on a classic breakfast favorite. Fluffy and full of warm pumpkin spice flavors, they make a perfect cozy morning treat. Whether prepared overnight or the same day, they’re sure to impress.

A stack of about eight golden-brown pancakes sits in the center of a white plate, each pancake showing a soft, fluffy texture with smooth edges. On top of the stack is a thick dollop of white whipped cream, slightly melting at the sides, covered with a generous pile of shiny, dark brown pecans. Light amber syrup drips slowly down the sides of the pancakes, pooling softly at the base. The plate rests on crumpled papers with printed text. Around the plate are small white pumpkins and pinecones on a white marbled surface, with a white pitcher of syrup placed nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

227 grams sourdough starter discard
241 grams all purpose flour
454 grams whole milk
90 grams granulated sugar
2 large eggs
113 grams pumpkin puree
57 grams unsalted butter (melted)
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon kosher salt

Instructions

Step 1: Prepare the sourdough base. For the overnight option, the night before, mix sourdough discard, flour, sugar, and milk in a large bowl. Cover and let rest at room temperature overnight. For a stronger sourdough flavor, refrigerate the mixture overnight. The batter can be kept in the fridge for up to 2 days. For the same day option, mix these ingredients and let rest for 30 to 60 minutes to hydrate the flour.
Step 2: In a separate bowl, whisk together pumpkin puree, eggs, melted butter, vanilla extract, pumpkin pie spice, baking soda, and salt. Add this mixture to the sourdough base and stir until combined. The batter should be thick but pourable. If too thick, add more milk one tablespoon at a time until the right consistency is reached.
Step 3: Heat a lightly greased griddle or nonstick pan over medium heat. Scoop about 1/4 cup of batter onto the surface and cook until bubbles form on top, about 1 to 3 minutes. Flip and cook for another 1 to 2 minutes until golden and cooked through. Coconut oil is a great choice for greasing due to its high smoke point and mild flavor, but cooking spray works well too.
Step 4: To keep pancakes warm, place cooked pancakes in an oven preheated to 200°F until ready to serve.
Step 5: Serve warm, drizzled with maple syrup or your favorite toppings, and enjoy.

Tips & Variations

For extra tang, ferment the batter overnight in the fridge rather than at room temperature.
Swap pumpkin pie spice for a mix of cinnamon, nutmeg, and cloves if you prefer a fresher spice blend.
Add chopped nuts or chocolate chips to the batter for added texture.
If the batter is too runny, add a tablespoon of flour to thicken before cooking.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster, microwave, or oven to maintain their fluffy texture. You can also freeze pancakes by layering them with parchment paper in a freezer-safe container for up to 1 month; thaw before reheating.

How to Serve

A stack of about ten golden brown pancakes sits on a white plate with a slightly raised edge, with one slice cut out and placed in the front on a silver fork. The top pancake is covered with a thick layer of white whipped cream, generously topped with whole pecans that have a glossy, slightly caramelized look. The layers of the pancakes are fluffy and well-defined with a soft texture showing through the cut slice. The plate rests on a white marbled surface scattered with newspaper and a small silver spoon with cinnamon powder nearby. In the background, there is a white cup filled with dark coffee, white miniature pumpkins, and brown pine cones adding a cozy fall feeling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

It’s best to use discard for this recipe to avoid over-fermentation and strong sour flavors. If using active starter, reduce the fermentation time to prevent an overly tangy batter.

What if I don’t have pumpkin pie spice?

You can make your own blend using 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of cloves or allspice to match the pumpkin pie spice flavor.