Sourdough Pumpkin Pancakes
Sourdough pumpkin pancakes are a quick and fun fall breakfast. They are super easy to make and perfect for lazy weekends or as a special back-to-school surprise.
Why you will love these sourdough pumpkin pancakes
- This recipe works with both homemade and canned pumpkin purée.
- They have all the fall flavors!
- Pair your sourdough pumpkin pancakes with fresh fruit and your favorite nuts and seeds for a complete breakfast.
Ingredients
Sourdough discard: To give your pancakes a subtle sourdough flavor and add all the benefits, we add discard to the batter. We don’t rely on it for leavening, so you don’t need to use an active starter. If you don’t have a starter, you can make a sourdough starter from scratch in a week with our tutorial. This is also a great recipe to make with a whole wheat sourdough starter!
Flour: These sourdough pumpkin pancakes are great with all-purpose flour, but spelt, buckwheat, and gluten-free flour are also great options. You can also make them with oat flour, or replace half the flour with whole wheat flour to give your pancakes a mild nutty flavor.
Baking powder: You want your pancakes to be soft and fluffy, and to create that perfect texture, you need to add baking powder. Make sure to use fresh baking powder to get the best results.
Pumpkin purée: For this recipe, you can use either homemade or canned pumpkin purée.
How to make sourdough pumpkin pancakes
To make the pancake batter, I like to mix the wet and dry ingredients in a separate bowl. This way, I know for sure I don’t overwork the batter when I blend everything together. Once you have a smooth batter, let it stand for a few minutes to give the flour time to absorb some of the moisture. This will help with the texture and make it easier to check if your batter is the right consistency.
Once your batter is ready, heat up a skillet and scoop the batter into the pan. I like to use a 1/4 cup to make sure all my pancakes are the same size. Flip the pancakes once the top starts to dry and transfer them to a plate when both sides are golden. Add your favorite topping and serve them with fresh fruit for an amazing fall breakfast.
Our tips for this recipe
- Don’t flip your pancakes before the top starts to dry and bubbles appear.
- Never flatten your pancakes.
- To get tall, pillowy pancakes, you shouldn’t add oil or butter to your pan.
- Let them stay where they are.
- Don’t overcrowd your pan.
- Use room temperature ingredients.
Frequently asked questions
Yes! My daughter has an egg allergy, so whenever she wants pancakes, I replace the eggs with 1/4 cup applesauce per egg.
Absolutely. You can make sourdough pancakes with both discard and an active sourdough starter. I like to use discard because it is a great way to prevent wasting food while still adding all the benefits of sourdough.
If you want to add more flavor, you can let the batter ferment overnight in the fridge. Let it come to temperature before you continue with the recipe the next day.
Storage
Homemade sourdough pumpkin pancakes are best when they are freshly baked, but can be stored for 3-4 days. You can also freeze the pancakes. Frozen, they will last for about six months. To reheat them, you simply warm them in a dry skillet, the microwave, or in a preheated oven.
More easy sourdough recipes with pumpkin
Sourdough Pumpkin Pancakes
Ingredients
- 2 cups flour
- 1/2 cup sourdough discard
- 1 cup milk
- 1/4 cup brown sugar
- 2 eggs
- 1/5 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin spice
- 1/4 teaspoon salt
- 2 tablespoons butter melted
Instructions
- Add the wet ingredients to a large bowl and mix until completely combined.
- Mix the dry ingredients in a separate bowl and gently stir them in to the wet ingredients until just combined. It is okay if there are a few dry bits left.
- Heat a large skillet and scoop the batter into the hot pan. I like to use a 1/4 cup to make sure my pancakes are all the same size.
- When the top starts to dry and bubbles appear, you can flip them and cook until both sides are golden. This can take 5-8 minutes.
- Take the pancakes out of your skillet and continue until all the batter is gone.
