Last Updated on December 4, 2024 by Kiersten
This recipe for sourdough discard pumpkin pancakes is a great way to use up extra sourdough starter and oozes all things cozy.
Whether you want to use up extra sourdough discard or create a slow overnight ferment, this recipe will guide you through both options to achieve the same results.
Pancakes are always a weekend request from the kids, and we are constantly brainstorming new ways to use seasonal fruit and spice combinations.
With these sourdough pumpkin pancakes, you’ll serve up all of the beautiful things Autumn offers on your plate. They embody everything you want in a pancake – a puffy and fluffy texture, but the autumn spices and pumpkin flavors have everyone rushing to the table.
Feel free to double or triple the recipe for a quick weekday breakfast.
EQUIPMENT YOU MAY NEED:
- 2 Medium Mixing Bowls
- Whisk
- Griddle
- Silicone Basting Brush
- Fork
- Ladle
- Wooden Spoon
SOURDOUGH PUMPKIN PANCAKE RECIPE
BATTER INGREDIENTS
- 3/4 cup sourdough discard
- 1 cup buttermilk or milk
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 4 tablespoons melted butter
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
These sourdough pumpkin pancakes with discard can be cooked immediately or fermented overnight. If you are fermenting the pancake batter overnight, add the above ingredients only. The next morning, add the below additional ingredients just before cooking.
If you are making the sourdough pumpkin pancakes right away then add everything in the same prep session.
Add Just Before Cooking
- 2 large eggs lightly beaten
- 1/2 cup pumpkin puree
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ancient salt or fine sea salt
In a mixing bowl, add flour, baking soda, baking powder, ground cinnamon, ground cloves, ground nutmeg, ground ginger and salt. Comb through with a fork until combined.
In a separate bowl, whisk beaten eggs, pumpkin puree, sourdough discard, vanilla, honey, melted butter and milk together.
Combine your dry ingredients into your wet ingredient bowl by pouring in some and stir, then more and stir and finally the remainder of the mixture.
Once your ingredients are combined, set your batter aside for 20 minutes to rest at room temperature.
COOKING INSTRUCTIONS
Preheat your Griddle to med/high heat. Using a silicone basting brush, paint cooking oil (avocado oil is my go-to) or butter onto the griddle surface.
Low Tox Tip: Skip the toxic cooking sprays! This is a quick simple solution that omits harmful chemicals like propellants on your food with the same non-stick results.
Once the griddle is hot, ladle batter onto the griddle spacing your sourdough pumpkin pancakes 2″ inches” apart.
After about 2-3 minutes, air bubbles will start to form across the top of your pancakes. That is your indicator to flip!
Let the reverse side cook for another 1-2 minutes until golden brown.
OVERNIGHT FERMENTED SOURDOUGH PUMPKIN PANCAKES
In a mixing bowl, whisk together the sourdough starter, milk, honey, vanilla extract, melted butter, flour, ground cinnamon, ground cloves, ground nutmeg, and ground ginger until well combined.
Cover the bowl and set on the counter at room temperature overnight, or up to 12 hours.
Once your ferment is complete and you are ready to cook, add beaten eggs, baking soda, baking powder, salt and your pumpkin puree to the batter.
Let the batter rest for 20 minutes at room temperature on the counter. Cook as directed above.
Sourdough Pumpkin Pancakes (Discard or Overnight Ferment)
This sourdough pumpkin pancake recipe is a great way to use up extra sourdough starter and oozes all things cozy.
Ingredients
- 3/4 cup sourdough discard
- 1 cup buttermilk or milk
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 4 tablespoons melted butter
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Add Just Before Cooking:
- 2 large eggs lightly beaten
- 1/2 cup pumpkin puree
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ancient salt or fine sea salt
Instructions
- In a mixing bowl, add flour, baking soda, baking powder, ground cinnamon, ground cloves, ground nutmeg, ground ginger and salt. Comb through with a fork until combined.
- In a separate bowl, whisk beaten eggs, pumpkin puree, sourdough discard, vanilla, honey, melted butter and milk together.
- Combine your dry ingredients into your wet ingredient bowl by pouring in some and stir, then more and stir and finally the remainder of the mixture.
- Once your ingredients are combined, set your batter aside for 20 minutes to rest at room temperature.
- Preheat the griddle to med/high heat. Using a silicone basting brush, paint cooking oil (avocado oil is my go-to) or butter onto the griddle surface.
- Once the griddle is hot, ladle batter onto the griddle spacing your sourdough pumpkin pancakes 2" inches" apart.
- After about 2-3 minutes, air bubbles will start to form across the top of your pancakes. That is your indicator to flip!
- Let the reverse side cook for another 1-2 minutes until golden brown.
- Serve with plenty or maple syrup and butter.
Notes
TO FERMENT BATTER OVERNIGHT:
In a mixing bowl, whisk together the sourdough starter, milk, honey, vanilla extract, melted butter, flour, ground cinnamon, ground cloves, ground nutmeg, and ground ginger until well combined. Cover the bowl and set on the counter at room temperature overnight, or up to 12 hours.
Once your ferment is complete and you are ready to cook, add beaten eggs, baking soda, baking powder, salt and your pumpkin puree to the batter. Let the batter rest for 20 minutes at room temperature on the counter. Cook as directed above.
More Sourdough Breakfast Recipes
Sourdough Apple German Pancakes (Dutch Babies)
Sourdough Buttermilk Belgian Waffles
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