These sourdough pumpkin pancakes are so easy to make and full of pumpkin spice flavor! We love topping them with homemade whipped cream, pure maple syrup, and chopped nuts. It’s the perfect combo!
Key Takeaways: Sourdough Pumpkin Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 4 large pancakes or 8 small
- Cooking Method: Stovetop
- Flavor & Texture: Soft and fluffy, cinnamon, clove, nutmeg, pumpkin
- Difficulty: Easy
- Why this Recipe?: Made from scratch, amazing pumpkin spice flavor, easy to customize with toppings, soft and fluffy
After my mother-in-law recently mentioned enjoying pumpkin pancakes, I wanted to make a recipe for the blog. They’ve become our favorite pancakes for fall!
If you’re looking for more sourdough pancake recipes, I highly recommend whipping up a batch of sourdough buttermilk pancakes or regular sourdough pancakes. Both are delicious!
Why You’ll Love This Recipe
- Made from scratch: No pancake mix needed, only wholesome ingredients!
- Quick and easy to make: It takes 15 minutes to make this recipe!
- Best pumpkin spice flavor: The cinnamon, clove, and nutmeg make the perfect homemade pumpkin spice!
- Soft and fluffy pancakes: As long as you don’t over-mix the batter, they turn out soft and fluffy!
Ingredients
- buttermilk: or milk with a splash of distilled white vinegar
- pumpkin purée: pure canned puree, 100% nothing added
- egg: a large egg works best
- raw honey: swap for pure maple syrup if desired
- sourdough discard: you can also use fed starter if desired
- pure vanilla extract: I don’t recommend swapping this for imitation
- baking powder: I recommend a brand without aluminum
- baking soda: any kind works
- fine sea salt: I don’t recommend using any other type of salt
- ground cinnamon: any kind of ground cinnamon works
- ground nutmeg: this adds such a warm spice flavor
- ground clove: this adds a special fall flavor
- all-purpose flour: I use organic, unbleached but any works
- optional toppings: whipped cream, chopped nuts, maple syrup
Tools You May Need
How to Make Sourdough Pumpkin Pancakes
Add buttermilk, pumpkin, egg, honey, sourdough discard, vanilla, baking powder, baking soda, sea salt, cinnamon, nutmeg, and clove to a large mixing bowl (leave out baking powder and baking soda if cold fermenting/making batter ahead). Whisk to combine.
Add flour and whisk just until combined. Do not over mix, this will make rubbery pancakes.
You can either continue the recipe or place the batter, covered, in the fridge for up to 48 hours (optional). This allows you to make it ahead/cold ferment the batter for more fermentation benefits. When you’re ready to continue, stir in the baking powder and baking soda just before cooking.
Preheat a griddle or stainless steel pan on medium heat. Add butter, if needed, to prevent sticking.
When the griddle or pan is heated, add 1/3 of a cup of batter at a time, spread the batter out so it’s thin. (For smaller pancakes use 1/4 cup or for larger pancakes use 1/2 cup of batter).
Cook pancakes for 2-3 minutes or until bubbles appear and the bottom is golden brown. Then flip and cook again until that bottom is golden brown, about 1-2 minutes.
Repeat until all batter is used up. Top with optional toppings, if desired, and enjoy!
How to Serve Sourdough Pumpkin Pancakes
My husband and I love adding homemade whipped cream, pure maple syrup, and chopped nuts like pecans or walnuts. This creates such a delicious stack of pancakes! You could also do warmed pure maple syrup and spread the tops with butter.
Molly’s Tips
- Read the recipe before getting started so you know what to expect.
- Wait to make any adjustments until you’ve made it once.
- Use whole buttermilk for the best results!
- Just stir the batter until combined. If you over-mix, the pancakes will get tough.
- Stir in chocolate chips and/or chopped nuts to make them even more special!
How to Store and Reheat Leftovers
Storing Instructions
Store leftover pancakes, completely cooled, in an airtight container. I like to use glass. They’ll last 2-3 days at room temperature or 4-5 days in the fridge.
Reheating Instructions
My favorite way to reheat pancakes is on a sheet pan in the oven at 350 degrees Fahrenheit until warm. You can also heat them in a pan if desired.
Recipe FAQs
More Sourdough Pumpkin Recipes
- Sourdough Pumpkin Muffins
- Sourdough Pumpkin Bagels
- Sourdough Pumpkin Bread (same-day or overnight)
- Sourdough Pumpkin Cinnamon Rolls
- Sourdough Pumpkin Scones (with chocolate chips)
Did you make this recipe? If so, I’d be so grateful if you left a review below!
Recipe
Sourdough Pumpkin Pancakes
Ingredients
Instructions
- Add buttermilk, pumpkin, egg, honey, sourdough discard, vanilla, baking powder, baking soda, sea salt, cinnamon, nutmeg, and clove to a large mixing bowl (leave out baking powder and baking soda if cold fermenting/making batter ahead). Whisk to combine.
- Add flour and whisk just until combined. Do not over mix, this will make rubbery pancakes.
- You can either continue the recipe or place the batter, covered, in the fridge for up to 48 hours (optional). This allows you to make it ahead/cold ferment the batter for more fermentation benefits. When you’re ready to continue, stir in the baking powder and baking soda just before cooking.
- Preheat a griddle or stainless steel pan on medium heat. Add butter, if needed, to prevent sticking.
- When the griddle or pan is heated, add 1/3 of a cup of batter at a time, spread the batter out so it’s thin. (For smaller pancakes use 1/4 cup or for larger pancakes use 1/2 cup of batter).
- Cook pancakes for 2-3 minutes or until bubbles appear and the bottom is golden brown. Then flip and cook again until that bottom is golden brown, about 1-2 minutes.
- Repeat until all batter is used up. Top with optional toppings, if desired, and enjoy!