Sourdough Pumpkin Pancakes

5 from 8 votes

Made with sourdough discard, these easy sourdough pumpkin pancakes bake up fluffy, tender and full of pumpkin spice flavor. A favorite with the whole family, especially topped with a drizzle of pumpkin syrup!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings: 3-4 inch pancakes

Author: Amy Coyne

Equipment

mixing bowl
frying pan

Ingredients

Pumpkin Pancakes with Sourdough Discard

150 grams sourdough discard 100% hydration, about 2/3 cup
300 grams buttermilk about 1 1/4 cup
50 grams milk about 3 Tablespoons
1 large egg about 50 grams
40 grams brown sugar about 3 Tablespoons
4 grams vanilla extract about 1 teaspoon
60 grams unsalted butter melted, about 4 Tablespoons
240 grams canned pumpkin about 1 cup, see recipe notes
250 grams all-purpose flour about 2 cups, see recipe notes
10 grams baking powder about 2 teaspoons
4 grams baking soda about 1 teaspoon
6 grams salt about 1 teaspoon
4 grams ground cinnamon about 1 teaspoon
2 grams pumpkin pie spice about 1 teaspoon
butter for the pan

Pumpkin Syrup

105 grams maple syrup about 1/4 cup plus 2 Tablespoons
15 grams canned pumpkin about 1 Tablespoon
1-2 grams pumpkin pie spice about 3/4 teaspoon (to taste)

Instructions

Mix together sourdough discard, buttermilk, milk, egg, sugar, vanilla extract, melted butter and canned pumpkin. Whisk until the discard is completely incorporated into the other ingredients.
To a small bowl, add the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Fluff together. Add the flour mixture to the wet ingredients and stir together until just mixed.
Note: It is normal for this batter to be a little bit thick. Thin it out if desired with a little extra buttermilk or milk.
Preheat a frying pan or griddle over medium-low heat and lightly butter the surface. Scoop about ¼ cup of batter for each pancake, pouring it in a circle. Use the measuring cup to gently spread the batter for a thinner pancake, if desired. Cook until the bottom is golden brown and bubbles form on the surface, then flip and cook the other side. Each pancake should take about 3–4 minutes total, depending on your pan’s heat.
Butter the pan again and repeat with the remaining batter until all the pancakes are baked through. Enjoy warm with pumpkin syrup.
Pumpkin Syrup: In a microwave-safe bowl, stir together maple syrup, canned pumpkin, and pumpkin pie spice. Microwave for 30–60 seconds, until warmed, then stir again. Drizzle over pancakes and refrigerate any extra syrup in a covered container for up to 4–5 days.

Notes

Overnight Fermentation Option: For a long-fermented pancake batter, use double-acting baking powder. Prepare the batter as directed, then cover and refrigerate for 24–48 hours. Cook the pancakes straight from the fridge—no need to bring the batter to room temperature.

Canned Pumpkin: This recipe calls for canned pumpkin. Do not use pumpkin pie filling. If you’d like to use homemade pumpkin puree, it tends to be more watery than canned pumpkin. You may need to use less liquid in your pancakes if you use homemade pumpkin.

Flour: I often substitute freshly milled flour for the flour in this recipe. A soft white wheat or einkorn works really well.

Pumpkin Spice Flavor: You can adjust the cinnamon and pumpkin pie spice in this recipe—feel free to increase them a bit if you want a stronger flavor. And don’t skip the pumpkin syrup! It adds incredible depth and only takes a minute to make.

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