Name: Sourdough Pumpkin Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 ½ cups (180 grams) all-purpose flour; 2 tablespoons (24 grams) granulated sugar; 2 teaspoons pumpkin pie spice; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon Diamond Crystal Kosher Salt (if using Morton's or table salt, use half the amount); 2 large (100 grams) eggs (room temperature); 1 cup (240 grams) pumpkin puree; 1 cup (240 grams) whole milk (room temperature); 1 cup (200 grams) sourdough starter discard (room temperature); ½ cup (113 grams) plain Greek yogurt; 4 tablespoons (57 grams) unsalted butter (melted); 2 teaspoons vanilla extract

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These Sourdough Pumpkin Pancakes are made with pumpkin puree, warm spices, and a whole cup of sourdough discard. Easy to make and ready in 30 minutes, they’re perfect for a cozy fall weekend brunch.

A stack of sourdough pumpkin pancakes with a pat of butter and maple syrup. There is a forkful of pancake resting on the plate and a small bowl of pumpkin puree next to the plate.

Fall is hands-down my favorite season—not just for the crisp weather and fun activities, but also for all the baking it inspires.

I love adding pumpkin to sourdough recipes. And I already have a bunch here on the blog—from pumpkin-shaped sourdough loaves to classic pumpkin quick breads, muffins, scones, chocolate chip cookies, cinnamon rolls, and even granola bars. All made with pumpkin puree.

This year, I’m excited to add these sourdough pumpkin pancakes to the mix.

They’re soft, fluffy, and bursting with warm pumpkin pie spice and that beautiful pumpkin color. Plus, they use a whole cup of sourdough discard, so you’ll never have to waste it again.

Trust me, you're going to want to find any excuse to host a cozy fall weekend brunch and make these delicious pancakes!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard- Adds a subtle tang and moisture. The perfect way to use up extra starter.
Pumpkin Puree- Adds moisture and that cozy fall color and flavor. Use canned or homemade pumpkin puree—just make sure it’s not pumpkin pie filling.
Pumpkin Pie Spice- Use store-bought or make your own blend with cinnamon, ginger, nutmeg, and cloves.
All-Purpose Flour- For the best results, weigh your flour or spoon and level it. You can swap up to ⅓ with whole wheat flour if you’d like a heartier pancake.
Butter- Adds richness and flavor. You can use a neutral oil like avocado or vegetable oil instead.
Whole Milk- Low-fat or non-dairy milk (like oat or almond) also work well.
Greek Yogurt- Use plain yogurt of any milkfat content for a little tang and extra moisture.
Granulated Sugar- Just enough for a hint of sweetness. You can swap in brown sugar, maple syrup, or honey if preferred.
Eggs- Room temperature eggs mix more easily into the batter.
Baking Powder & Baking Soda- These work together to make the pancakes light and fluffy.
Kosher Salt- Enhances flavor. I use Diamond Crystal—if you use Morton’s or table salt, use half as much or weigh it out.

The ingredients to make sourdough pumpkin pancakes. Each ingredient is labeled with text. They include pumpkin puree, sourdough discard, vanilla extract, butter, sugar, flour, pumpkin spice, Greek yogurt, eggs, baking powder, baking soda, salt, and whole milk.

Mix-Ins Ideas

Try adding up to one cup of these mix-ins to your sourdough pumpkin pancake batter:

Chocolate chips or chunks (dark, milk, or white)
Chopped nuts (pecans or walnuts)
Dried cranberries
Toasted pepitas
Sautéed apples or pears and cinnamon
Candied ginger pieces

Tips for Success

Measure accurately. For consistent results, use a kitchen scale or the spoon-and-level method when measuring flour.
Mix gently. Fold the dry ingredients into the wet just until no dry spots remain—overmixing can make the pancakes dense.
Let the batter rest. A short rest (about 5 minutes) allows the flour to hydrate and helps create soft, fluffy pancakes.
Adjust heat as you go. Preheat your skillet or griddle, then lower the heat slightly to cook the pancakes through without burning.
Watch for bubbles. Flip the pancakes when you see bubbles forming and popping on the surface and the edges look set.
Keep pancakes warm. Place cooked pancakes on a baking sheet in a 200°F oven while you finish the rest of the batch.

How to Make Sourdough Pumpkin Pancakes

Here is how to make pumpkin pancakes with sourdough discard (step-by-step pictures included!).

Step 1: Mix dry ingredients. In a medium bowl, whisk together flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.

All-purpose flour, pumpkin pie spice, and other dry ingredients whisked together in a glass bowl.

Step 2: Whisk wet ingredients. In a large bowl, whisk the eggs, then add the pumpkin purée, milk, sourdough discard, Greek yogurt, melted butter, and vanilla.

Sourdough discard, pumpkin puree, and other wet ingredients in a mixing bowl.

Step 3: Combine batter. Fold the dry ingredients into the wet until just combined. Let it rest for 5 minutes.

Sourdough pumpkin pancake batter in a mixing bowl with a rubber spatula sticking out to the left.

Step 4: Cook pancakes. Heat a skillet or griddle over medium heat, then reduce to medium-low. Add butter and scoop ¼ cup of batter per pancake. Cook for 2–3 minutes, flip, and cook another 1–2 minutes. Enjoy!

A scoop of sourdough pumpkin pancake batter cooking in a buttered cast iron skillet.

A cooked pumpkin sourdough pancake in a cast iron skillet.

Want waffles instead? Use about ½ cup of batter in a preheated, greased waffle iron and cook according to your waffle maker’s instructions (usually 4–5 minutes or until steam slows). Check out my full post on sourdough pumpkin waffles for all the details!

How to Store

Keep any leftover pumpkin sourdough pancakes in an airtight container in the fridge for 4–5 days.

For longer storage, wrap individual pancakes in plastic wrap or layer with parchment paper to prevent sticking. Then, place them in a freezer-safe container and freeze for up to 2 months.

When you're ready to enjoy, let them thaw at room temperature. Reheat gently in the toaster, oven, or microwave.

A stack of sourdough pumpkin pancakes with a piece cut out to show the texture.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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