Sourdough Pumpkin Pancakes

closeup of sourdough pumpkin pancakes on a plate

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4.76 from 54 votes

Sourdough Pumpkin Pancakes made with discard! Easy pancakes that bake up fluffy and with amazing pumpkin spice flavor.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Keyword: breakfast recipe, easy pumpkin recipes, thanksgiving

Servings:

Calories: 121kcal

Author: Julie Clark

Ingredients

1 cup sourdough starter 250 grams
2 cups 2% milk
1 cup pumpkin puree 245 grams
2 tablespoons canola oil 26 grams, or coconut oil
1 teaspoon vanilla extract
2 cups all-purpose flour 270 grams
2 teaspoons baking powder 10 grams
1 teaspoon baking soda 6 grams
2 tablespoons granulated sugar 26 grams
1 teaspoon salt 6 grams
2 tablespoon pumpkin pie spice 11 grams
2 teaspoons cinnamon 6 grams

Instructions

In a large mixing bowl, mix the sourdough starter, milk, pumpkin puree, oil and vanilla. Stir until the mixture is even. 1 cup sourdough starter, 2 cups 2% milk, 1 cup pumpkin puree, 2 tablespoons canola oil, 1 teaspoon vanilla extract
In a separate small bowl, whisk together the flour, baking powder and soda, sugar, salt and spices. 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 tablespoons granulated sugar, 1 teaspoon salt, 2 tablespoon pumpkin pie spice, 2 teaspoons cinnamon
Add the dry ingredients into the wet ingredients and mix just until combined. Do not overmix! It is ok if there are a few small lumps. They’ll cook out.
Spray a pancake griddle (or cast iron griddle) with cooking spray or grease well with butter. Heat to about 300-350ºF.
Use a 1/2 cup measuring cup to scoop and pour pancake batter on the hot pan. Cook until the pancake starts bubbling on top, then flip the pancake to the second side. Cook for an additional 1-2 minutes or until the pancake is cooked through and golden brown.
Serve warm with butter and syrup.

Notes

Made 16 5” pancakes.
Use ½ cup batter per pancake.
Add chocolate chips if you love pumpkin and chocolate together.
Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave.

The calories shown are based on the recipe making 16 pancakes, with 1 serving being 1 pancake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition