With a gorgeous orange hue, these fluffy Sourdough Pumpkin Pancakes are the most comforting way to start the day. Sourdough discard adds a delicious tanginess, while pumpkin puree imparts an earthiness that compliments the flavor of warm spices. This easy-to-make one- bowl breakfast recipe comes together in less than 30 minutes.
Jump to:
- Why Add Sourdough to Pancakes?
- Why I Love This Recipe
- Ingredients and Substitutions
- Can I use sourdough starter alone, without baking powder and baking soda?
- Recipe Variations
- How to Make Sourdough Pumpkin Pancakes
- How to Make Fluffy Pancakes
- Baker’s Tips
- How to Store Pumpkin Sourdough Pancakes
- Recipe FAQs
- You may also like
- Sourdough Pumpkin Pancake Recipe
If you love pancakes, check out my recipes for Sourdough Buttermilk Pancakes and Sourdough Banana Pancakes.
Why Add Sourdough to Pancakes?
Sourdough discard is any portion of your sourdough starter not used to make bread. It adds a delicious complex, tangy flavor to pancakes.
Since it’s not used as a leavener, you add your sourdough discard to this recipe straight from the refrigerator. You don’t need to activate or feed your sourdough starter before adding it to your batter.
Why I Love This Recipe
- It comes together in one bowl – less dishes to clean!
- No special equipment needed, you can mix it by hand.
- Earthy flavor and fluffy texture from pumpkin puree.
- Sourdough discard adds moisture and a delicious tangy flavor.
- Endlessly adaptable! Add nuts, chocolate chips, or berries to the batter.
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.
Can I use sourdough starter alone, without baking powder and baking soda?
Pancakes rely on the quick-release action of baking powder and baking soda for that immediate lift and fluffy texture. These chemical leaveners react with moisture or acids in the batter, producing carbon dioxide, which forms those essential air pockets. Yeast, while effective in making bread, requires an extended rise time to ferment and release CO2, which isn’t ideal for pancakes.
Recipe Variations
Instead of folding mix-ins directly to your batter, add them to the pancakes while you fry them. This will ensure an even distribution of toppings and prevent you from stirring your pancakes too much and creating too much gluten.
Topping suggestions:
- Nuts: pecans and walnuts
- Chocolate chips: dark chocolate, white chocolate or butterscotch chips
- Berries: blueberries and raspberries
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.
How to Make Fluffy Pancakes
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.
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).
Baker’s Tips
- Measure by weight instead of volume. Using a scale is more accurate than measuring ingredients with tablespoons and cups which greatly increases your chances of a successful bake.
- Make sure your leaveners are fresh. Baking soda and baking powder eventually expire and lose their effectiveness. To check if your baking soda or baking powder is still active, place a pinch of baking soda in vinegar or lemon juice. If either mixture fizzes vigorously, it’s good to use in your recipe.
- Both active sourdough starter and sourdough discard will work for this recipe. If you don’t have a sourdough starter, make a paste out of 56 grams of flour and 56 grams of water and add it to your batter.
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).
Recipe FAQs
Your baking soda and baking powder may be expired. Or you may have built too much gluten in your batter by mixing too aggressively.
Canned pumpkin puree has a consistent moisture content, while homemade roasted pumpkin can vary in water content, which may alter your batter’s texture and cooking time.
Active sourdough starter 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.
You may also like
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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
Nutrition info provided are estimates.
Did you make this recipe? Do you have questions? Let me know below!