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–+ servings
a stack of sourdough pumpkin pancakes freshly made and topped with whipped cream, nuts, and syrup
Molly LaFontaine

Sourdough Pumpkin Pancakes

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!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 large pancakes or 8 small
Step-By-Step Mode

Ingredients
  

  • 1/2 cup buttermilk (or milk with a small splash of distilled white vinegar)
  • 1/2 cup 100% pumpkin purée
  • 1 large egg
  • 2 Tbsp raw honey or pure maple syrup
  • 1/2 cup sourdough discard (fed starter works too)
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder (aluminum-free is best)
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 3/4 cup all-purpose flour (I use organic, unbleached)
  • Optional Toppings: homemade whipped cream, chopped nuts, maple syrup

Instructions

  1. 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.
  2. Add flour and whisk just until combined. Do not over mix, this will make rubbery pancakes.
  3. 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.
  4. Preheat a griddle or stainless steel pan on medium heat. Add butter, if needed, to prevent sticking.
  5. 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).
  6. 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.
  7. Repeat until all batter is used up. Top with optional toppings, if desired, and enjoy!

Notes

Homemade Whipped Cream Recipe: https://plumbranchhome.com/homemade-whipped-cream/
Sourdough Baking Disclaimer: I feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydration. If you feed your starter differently, results may vary.
 
This recipe was created, tested, and loved in our home – NO AI
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