Sourdough Pumpkin Pancakes

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.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings 6-inch pancakes

Calories 130kcal

Author Ashley Petrie, RDN, LDN

Equipment

Kitchen scale
Mixing bowls
Whisk
Rubber spatula
10-inch cast iron skillet or griddle, or a non-stick skillet

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

Instructions

In a medium bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
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
In a large bowl, whisk the eggs until smooth. Add the pumpkin puree, milk, sourdough discard, Greek yogurt, melted butter, and vanilla. Whisk until everything is well combined.
2 large (100 grams) eggs, 1 cup (240 grams) pumpkin puree, 1 cup (240 grams) whole milk, 1 cup (200 grams) sourdough starter discard, ½ cup (113 grams) plain Greek yogurt, 4 tablespoons (57 grams) unsalted butter, 2 teaspoons vanilla extract
Add the dry ingredients to the wet and gently fold together with a rubber spatula until no dry streaks remain. The batter will be thick and a little lumpy—that’s perfect. Let it rest for 5 minutes so the flour can hydrate.
Warm a cast iron skillet, non-stick pan, or griddle over medium heat. Once hot, lower the heat to medium-low and add a little butter to coat the surface. Adjust the heat as needed while cooking to keep the pancakes from burning.
Spoon about ¼ cup of batter per pancake onto the pan. Cook for 2–3 minutes, until the edges start to look set and bubbles form and pop on the surface. Flip and cook for another 1–2 minutes, or until golden and cooked through.
Serve warm with your favorite toppings—maple syrup, butter, or even a dollop of yogurt. Enjoy!

Notes

For waffles: This batter works well for waffles too! Just prepare them according to your waffle iron’s instructions.
Mix-In Ideas: You can fold up to 1 cup of mix-ins into the batter, like chocolate chips, chopped pecans, or toasted pepitas.
Storage: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.