Sourdough Pumpkin Pancakes

What is Sourdough Discard?

If you are a sourdough baker, odds are is that you have a ton of sourdough discard in a mason jar in your refrigerator. Sourdough discard makes the best pancakes, in my opinion. I love making sourdough discard pancakes and sourdough banana pancakes with it!

Sourdough discard is the leftover portion of your sourdough starter that you don’t feed. When you refresh your starter to keep it lively for baking sourdough bread, you add flour and water to a portion of your existing starter. The unfed part is the discard. Don’t throw it away! Use it in recipes like these fluffy sourdough pumpkin pancakes to add a tangy twist and reduce waste.

I have put together a bunch of sourdough discard recipes to make with all your leftover discard. Check out my how to feed and maintain a sourdough starter guide for more on managing your starter.

Ingredients in Sourdough Pumpkin Pancakes

You only need a few simple ingredients to make these fluffy Sourdough Pumpkin Pancakes!

• Pumpkin. Canned pumpkin is great in this recipe. Make sure it is canned pumpkin, not canned pumpkin pie as that will make these pancakes overloaded with cinnamon and spice. I like using Libby's pumpkin puree, but there are a lot of organic pumpkin purees that are great too!
• Sourdough discard. Unfed and inactive. It can be used right out of the refrigerator.
• Baking soda. Even though we are using sourdough discard, the baking soda is what will make these pancakes light and fluffy.
• Sugar. Brown sugar gives these pancakes even more depth of flavor, but you can use regular sugar if it is what you have on hand.
• Milk. I like the rich taste of whole milk in my pancakes, but your favorite type of milk will work. Nondairy or dairy is great.
• Butter. Melted to help add flavor and texture to the pancakes..

Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.

How To Make Sourdough Pumpkin Pancakes

Step 1: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, salt, and pumpkin pie spice. Make sure everything is well combined.

Step 2: In another bowl, mix the sourdough starter, pumpkin puree, eggs, milk, melted butter, and vanilla extract. Stir until smooth and well combined.

Step 3: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together until just combined. Be careful not to overmix the batter—lumpy batter is totally okay!

Step 4: Heat a non-stick skillet or griddle over medium heat. Add a little butter to the pan to keep the pancake from sticking and to give the pancakes a deliciously crispy edge.

Step 5: Pour about ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook for another 2-3 minutes until golden brown.

Step 6: Serve your pancakes warm with your favorite toppings. Maple syrup, whipped cream, chopped nuts, or even a sprinkle of cinnamon sugar are all great options.

Tips and Tricks

• Let the batter ferment overnight. If you would like to long ferment the batter, simply mix together the sourdough discard, flour, milk, sugar, and milk. Cover it and let it sit overnight. In the morning, add the rest of the ingredients and then cook the pancakes.
• Let the batter rest. If you can, let the batter rest for 10-15 minutes after you have mixed all the ingredients together. This helps the flour hydrate and leads to fluffier pancakes.
• Preheat your griddle or pan. Make sure your griddle or skillet is preheated over medium heat before adding the batter. A hot surface helps the pancakes cook evenly and develop a nice, golden-brown crust.
• Don't overcook them pancakes! Cook the pancakes until bubbles form on the surface and the edges look set, then flip. This usually takes about 2-3 minutes per side. Flip gently to avoid deflating your pancakes.

How To Store Sourdough Pumpkin Pancakes

These pancakes are great warm, but they are also great for meal prep!

The batter can be made ahead of time too! Prepare the batter the night before and store it in the fridge. In the morning, give it a good stir and adjust the consistency if needed before cooking. You may need to add a splash more milk before cooking to thin out the batter a little.

Store any leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or a warm oven.

You can also freeze these pancakes! Lay the pancakes in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. They’ll keep for up to 2 months. To reheat, pop them in the toaster or microwave.

Topping Ideas

These pumpkins aren't super sweet, so they are perfect to smother with your favorite maple syrup and warm butter. If you want to be a little more adventurous, try these delicious toppings!

• Maple syrup. Get the good stuff, not the store bought fake stuff!
• Whipped cream. Homemade is always best, but I have the canned whipped cream in my fridge sometimes too!
• Caramelized pecans. For sweetness and crunch.
• Cream cheese frosting. This will make the pancakes taste like pumpkin cinnamon rolls, without all the work.
• Berries. You can use fresh berries or blackberry syrup or blueberry syrup.
• Cinnamon sugar. Mix 1 teaspoon of ground cinnamon with ¼ cup of sugar. Sprinkle that on top of the pancakes.
• Caramel sauce. Caramel screams Fall to me. Why not add it to a stack of pumpkin pancakes?
• Apples. There's a ton of apples in the Fall, dice some up and add them on top of the stack. You can even sauté them with butter and cinnamon for a sauce.

Frequently Asked Questions

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