The Best Sourdough Pumpkin Pancakes

These sourdough pumpkin pancakes are soft, fluffy, and full of Fall! Switch up your breakfasts with this easy and delicious recipe.

I am a sucker for a fun breakfast on Saturday or Sunday mornings. Growing up, after church we had a beautiful big brunch. It was full of pancakes or waffles, sausage, eggs, whipped cream, and usually a fruit sauce to go on top of the pancakes or waffles. It was a time for the whole family to come together and help make a meal. My sister would always do the eggs, I helped flipped the pancakes, and my brother would set the table. It is a core memory for me growing up.

I like to continue that now in my home. Despite not having children yet, I enjoy making a fun and different meal for my husband and me.

Sourdough pancakes are one of my favorites. They are softer and fluffier than the average pancake because of the sourdough. If plain ones are that good, imagine ones with pumpkin in them! I can’t wait for you to try out this recipe.

If you are a lover of all thing’s pumpkin recipes, check out our easy and creamy pumpkin chia seed pudding recipe. We also have a homemade Pumpkin Spice Latte recipe that is such a comfort beverage to sip on throughout the day. Some other pumpkin favorites here on the blog are sourdough pumpkin muffins and pumpkin baked oatmeal.

Why You Will Love These Sourdough Pumpkin Pancakes

Texture – These sourdough pumpkin pancakes are light, fluffy, yet so moist! The texture of them will be something you start to crave. They are so delicious!

Simple – While the title may seem intimidating, these pancakes truly are so simple to make. Think your basic pancake recipe but with a bit of sourdough and pumpkin puree.

Sourdough Discard – I am always trying to find ways to use up my sourdough discard. These sourdough pumpkin pancakes are a great way to do so.

Best Toppings for Sourdough Pumpkin Pancakes

• Maple Syrup
• Homemade Whipped Cream
• Butter
• Almond Butter
• Honey
• Salted Caramel Sauce
• Fruit Compote
• Cinnamon Sugar
• Greek Yogurt

Sourdough Pumpkin Pancake Add-ins

• White Chocolate Chips – This will give the pancakes a pumpkin and cream taste. If you love white chocolate chips, check out our sourdough strawberries and cream cookies.
• Chopped Pecans – I don’t think you can ever go wrong mixing pumpkin flavors with nuts. Such a lovely combination.
• Semi – Sweet Chocolate Chips
• Pumpkin Seeds
• Chopped Walnuts

Sourdough Pumpkin Pancake FAQs

Why are my sourdough pancakes gummy?

Sourdough pancakes can turn into a gummy texture because of overmixing. Try gently folding in the dry mixture until there are no white streaks left. Some lumps in the batter are okay. A gummy texture can also come from under cooking the pancakes. Making a smaller pancake can help with that.

How long does sourdough pancake batter last?

I have meal prepped pancake or waffle batter at the beginning of the week, and it has lasted about 3-4 days already. However, keep in mind that as sourdough pancake batter sits, it will become sourer.

Is it better to reheat pancakes in the oven or microwave?

When reheating pancakes, the microwave is something we want to avoid. A toaster works great for reheating pancakes but so does the oven. Simply preheat the oven to 350 F, lay the pancakes in a single layer on a baking sheet, cover the pancakes in foil, and let bake for about 4 minutes.

Ingredients

Sourdough Discard

All purpose flour

Baking powder

Baking soda

Ground cinnamon

Ground nutmeg

Granulated sugar

100% pumpkin puree

Vanilla extract

Egg

Milk

Butter

Tools You Will Need

Large mixing bowl

Griddle or medium sized pan

Whisk

Spatula

Measuring cups

Measuring spoons

How to Make Sourdough Pumpkin Pancakes Step-by-Step

To start, in a medium to large mixing bowl, add all of the dry ingredients and stir until everything is evenly distributed. This is 1 cup all-purpose flour, 1/2 tablespoon baking powder, 1 teaspoon baking soda, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg.

To the dry ingredients, add the wet. This is 3/4 cup milk, 1/4 cup sourdough discard, 1 teaspoon vanilla extract, and 1 egg. Give everything a good stir.

Lastly, add in the 3/4 cup pureed pumpkin and stir until the pumpkin is evenly distributed. The batter should have a light orange hue to it.

Now, on a griddle heated to 375 degrees on in a pan on medium low heat (about a 3 or 4), add in some butter and let it melt. Pour on about 1/4 – 1/2 cup batter. When the pancake is bubbling around the edges and center, it is time to flip it. Repeat this step until there is no remaining batter left in the bowl.

Enjoy with desired toppings! (see above section about “best toppings)”

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