Sourdough Pumpkin Pancakes

Pancakes have always been a weekend tradition in my family. Growing up, Saturday mornings meant gathering in the kitchen for a big stack, and now I love passing that same tradition on in my own home with fall flavor. These Sourdough Pumpkin Pancakes are fluffy, tender, and filled with pumpkin spice—the kind of breakfast that instantly feels like fall.

And the best part?! I use sourdough discard in the batter, which gives these easy pancakes the perfect texture and flavor. I also top them with a rich, spiced pumpkin syrup that soaks into every layer. Together, the pancakes and syrup make the perfect combination of sweet and warmly spiced. Whether you’re new to sourdough or already baking regularly, this is a recipe you’ll want to bring into your own weekend traditions.

Why You’ll Love Sourdough Pumpkin Pancakes

• Easy Breakfast – Quick, easy, and so delicious. This recipe is based on my basic Sourdough Discard Pancakes, and for even smoother mornings, keep a batch of my Homemade Sourdough Pancake Mix on hand.
• Light & Fluffy – The texture of these sourdough pumpkin pancakes is unbeatable. Want another seasonal favorite? Try these Sourdough Gingerbread Waffles too.
• Discard-Friendly – Like my Sourdough Pumpkin Bread, this recipe uses a combination of sourdough discard and pumpkin to boost flavor and reduce waste.
• Seasonal Breakfast – Just like my favorite Sourdough Pumpkin Scones and Pumpkin Waffles with Sourdough Discard, these pancakes are full of fall flavor, which makes them the perfect breakfast bite for a special fall breakfast.

Sourdough Discard Tip: I keep a jar in my fridge that I continually add sourdough discard to. Discard is a by-product of your sourdough starter, and there is no reason to throw it away. Instead, use it in incredible sourdough discard recipes where it adds moisture and great flavor. Use older, more tangy discard in savory recipes like these Sourdough Egg Noodles and young/fresh discard in sweeter recipes like my Sourdough Pumpkin Muffins.

Important Ingredients

• Sourdough Discard – Use 100% hydration discard (equal parts flour and water). Older discard will give a stronger sour flavor, while fresh discard is more mild. If your discard is very runny, add a little extra flour to balance the batter.
• Buttermilk – Buttermilk is key for fluffy pancakes. It adds flavor, rise, and tenderness. If you don’t have buttermilk on hand, see the substitutions section below.
• Vanilla Extract – Just a splash adds depth and sweetness to the flavor.
• Baking Powder and Baking Soda – These react with the buttermilk to create lift and make the pancakes extra light and fluffy.
• Pumpkin Puree – I use canned pumpkin for consistent results. Keep in mind that different brands vary in water content, and homemade pumpkin purée usually has much more liquid. If using homemade, you may need to adjust the flour slightly.
• Pumpkin Syrup – This homemade pumpkin syrup combines maple syrup, pumpkin purée, and pumpkin pie spice. It ties the whole stack together and adds that extra pumpkin spice flavor in every bite.

See the recipe card for full information on ingredients and quantities

How to Make Sourdough Pumpkin Pancakes

Mix The Batter

Step 1: To a large bowl, whisk the wet ingredients, including sourdough discard, pumpkin, buttermilk, milk, egg, sugar, vanilla extract, and melted butter together.

Step 2: Whisk together until all of the ingredients are fully incorporated and smooth. Set aside.

Step 3: Combine the dry ingredients, including flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice into a small bowl. Fluff together until combined.

Step 4: Add the dry ingredients to the wet ingredients and gently stir until you have a thick batter (a few lumps are okay). Be careful not to overmix—overworking pancake batter can make the pancakes tough and dense. If the batter seems too thick, add a splash of milk; if it’s too thin, sprinkle in a little extra flour.

Long Fermenting the Batter: Mix the batter as directed (make sure you’re using double-acting baking powder), then cover and refrigerate overnight or up to 24-48 hours to let the batter ferment. Let the batter rest at room temperature or make the pancakes straight from the fridge. The long fermentation deepens the flavor, improves digestibility, and the double-acting baking powder ensures the pancakes still rise beautifully.

Cook the Pancakes

Step 5: Place a griddle, skillet or pan over medium heat. Butter the top of the pan and scoop about 1/4 cup of batter for each pancake on the hot pan. Cook until light bubbles form on the surface and the pancakes are golden brown on the bottom before flipping.

Step 6: After 1-2 minutes, flip the pancake and cook for another 1-2 minutes until baked through. Repeat with the remaining pancakes. Serve warm with pumpkin syrup.

Pumpkin Syrup: To make the pumpkin syrup, whisk together maple syrup, canned pumpkin, and pumpkin pie spice. Microwave for 20-30 seconds until warm. Pour over the pancakes and enjoy!

How to Store Leftovers

Leftover pumpkin pancakes can be kept in an airtight container at room temperature for up to 24 hours, or in the freezer for up to 1 month. If freezing, place a piece of parchment paper between each pancake so they don’t stick together—this makes it easy to grab just one or two at a time. To reheat, pop them in the toaster, toaster oven, or microwave until warm. I like to save a few for quick breakfasts, and more often than not, I’ll leave some on the counter where my kids grab them for an afternoon snack.

Frequently Asked Questions

Pumpkin Sourdough Recipes

Sourdough Pumpkin Muffins

Pumpkin Sourdough Bread

Sourdough Pumpkin Cinnamon Rolls

Sourdough Pumpkin Bagels

If you tried these Sourdough Pumpkin Pancakes or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!