There's nothing better than starting the morning with a stack of fluffy pancakes, especially when they're made with pumpkin and sourdough. These Sourdough Pumpkin Pancakes get their gorgeous orange hue from pumpkin puree, which also adds an earthy sweetness that pairs perfectly with warm spices and the tang of sourdough discard.
And the best part? You only need one bowl and about 30 minutes to make them. These pancakes come together with hardly any effort, so you can treat yourself but still keep your weekend relaxed and easy.
5-Star Review ★
Absolutely delicious! And your recipes are always so well written. Thank you.
- Heather
If you love pancakes, check out my recipes for Sourdough Buttermilk Pancakes and Sourdough Banana Pancakes.
Ingredients and Substitutions
All-purpose flour: The low protein content of this flour imparts a tender, fluffy texture to these pancakes. Don't substitute another type of flour like bread flour or whole wheat flour or your pancakes will become gummy.
Sourdough discard: Both active sourdough starter and sourdough discard will work for this recipe. If you don't keep a starter, simply mix up 28 grams of flour and 28 grams of water into a paste and add it into your batter.
Buttermilk: Adds acidity which reacts with baking soda to create fluffy pancakes. If you don't have buttermilk, substitute whole or plant-based milk with ¼ teaspoon of apple cider vinegar to your dough.
Pumpkin puree: This recipe was developed using canned pumpkin puree. Homemade roasted pumpkin may affect the consistency of the batter so it's best to use the canned stuffed. Do not use canned pumpkin pie filling.
See recipe card for detailed ingredient information.
Don't worry, I've got plenty of ideas for that leftover pumpkin puree. Try it in sourdough pumpkin bread, bake up a batch of sourdough pumpkin muffins, or even turn it into soft pumpkin dinner rolls and sourdough pumpkin scones. Honestly, I hate that pumpkin gets boxed into fall because canned puree is available year-round, and it's too good not to use all year.
How to Make Sourdough Pumpkin Pancakes
STEP 1: Make the batter
Whisk the wet ingredients together until no traces of egg or sourdough discard remain. Gently fold the dry ingredients into the batter until only a few traces of flour remain (don't overmix). Stir the melted butter into the batter.
STEP 2: Cook the pancakes
Cook pancakes on a skillet over medium-low heat until bubbles appear on the surface. Flip the pancakes and cook for 1 to 2 minutes or until cooked through and golden brown. To keep cooked pancakes warm, transfer them to a baking sheet in an oven set to its lowest temperature, usually around 175°F (80°C).
Notes from Hannah's Test Kitchen
Aggressively stirring or whisking your batter will develop too much gluten and make your pancakes gummy and rubbery. Gently folding your batter until the ingredients come together will help prevent excess gluten development.
How to fold the batter
- Dip the spatula into the center of the bowl, then cut straight down through the batter.
- With the spatula under the batter, gently lift and fold it over itself, bringing batter from the bottom to the top.
- As you fold, rotate the bowl slightly with each movement to ensure even mixing.
- Fold until only a few streaks of dry flour remain.
How to Store Pumpkin Sourdough Pancakes
These Sourdough Pumpkin Pancakes are best eaten fresh, immediately after they are cooked.
To Freeze the Pancakes
- Arrange pancakes in a single layer on a baking sheet and place in the freezer.
- Once frozen, transfer to a ziplock bag and store for up to 1 month.
- Refresh frozen pancakes in the toaster oven or bake at 350 F until warmed through (5 to 10 minutes).
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Sourdough Pumpkin Pancake Recipe
Equipment
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Ingredients
- 452 grams buttermilk
- 2 eggs
- 8 grams vanilla
- 56 grams sourdough discard
- 113 grams pumpkin puree
- 30 grams brown sugar
- 240 grams all-purpose
- 1 teaspoon pumpkin spice
- 10 grams baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 14 grams butter
- vegetable oil for cooking
Click US Customary to view volume measurements
Instructions
- Make the batter: Whisk the wet ingredients together until no traces of egg or discard remain.452 grams buttermilk, 2 eggs, 8 grams vanilla, 56 grams sourdough discard, 113 grams pumpkin puree, 30 grams brown sugar
- Gently fold the dry ingredients in. Add the flour in a third at a time to avoid over mixing.240 grams all-purpose, 1 teaspoon pumpkin spice, 10 grams baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- Stir in the melted butter until just combined. Do your best not to overmix the batter or your pancakes will turn out tough and rubbery.14 grams butter
- Prep: Preheat your oven on the lowest temperature, about 175 to 200 F. Place a parchment-lined baking sheet on the middle rack.
- Cook the pancakes: Heat a skillet over medium heat with a thin layer of vegetable oil.
- Pour ¼ cup (56 grams) of batter into the hot skillet. Cook the batter for 1 to 2 minutes, or until bubbles begin to form on the surface of the pancake. Flip and continue cooking until the pancakes are golden brown.
- Transfer the cooked pancakes to the baking sheet inside the oven.
- Repeat with the remaining batter. Add more oil as needed.
- Enjoy: Serve your pancakes with your favorite toppings such as butter, maple syrup, fresh preserves, and fresh fruit.
- Store and reheat: These pancakes are best enjoyed fresh.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Make sure your baking powder and baking soda are fresh before attempting this recipe.
- Sourdough discard and active sourdough starter will work.
- For long-term storage, arrange cooled pancakes in a single layer on a large parchment-lined baking sheet. Transfer the pancakes to the freezer, and transfer to a ziplock bag or airtight container once they are completely frozen. Freeze your pancakes for up to 1 month.
- To reheat, just pop them in the toaster or bake at 350 F until heated through, about 15 minutes.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Heather says
Absolutely delicious! And your recipes are always so well written. Thank you.
Hannah Dela Cruz says
Hi Heather! Thank you so much for your feedback. I so appreciate it. I'm glad you loved the pancakes.