Fluffy, flavorful, and packed with gut-friendly goodness, these sourdough pumpkin pancakes are the perfect way to embrace fall flavors while making the most of your sourdough starter! Whether you’re looking for a cozy weekend breakfast or a creative way to use sourdough discard, this easy recipe delivers pancakes that are soft, slightly tangy, and infused with warm pumpkin spice.
Plus, the natural fermentation process of sourdough makes these pancakes easier to digest and enhances their rich, deep flavor.
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👩🏽🍳Health Benefits of Sourdough & Pumpkin
- 🌿 Gut-Friendly & Easy to Digest – Thanks to natural fermentation, sourdough breaks down gluten and phytic acid, making these pancakes gentler on the stomach and easier to absorb nutrients.
- 🩸 Supports Blood Sugar Balance – Unlike traditional pancakes, the fermentation process lowers the glycemic index, helping prevent energy crashes.
- 🦠 Good for Digestion & Gut Health – While cooking reduces probiotics, sourdough is still rich in prebiotics, which feed healthy gut bacteria and aid digestion.
- 💛 Rich in Essential Nutrients – Pumpkin is a superfood packed with fiber, Vitamin A, potassium, and antioxidants, supporting everything from immunity to heart health.
- 🍁 Naturally Sweet & Flavorful – Pumpkin adds a creamy texture and subtle sweetness, allowing you to cut back on added sugar while enhancing the warm, spiced flavors.
🧂Ingredient Notes & Substitutions
When making these sourdough pumpkin pancakes, you can easily customize the ingredients based on what you have on hand or your dietary preferences. I am making these Sourdough pumpkin pancakes without eggs. Here are some key notes on substitutions and sourcing:
- Pumpkin Purée – Canned pumpkin works perfectly, but if you prefer homemade, roast and blend fresh pumpkin for a richer flavor. Make sure to use 100% pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
- Flour Options – The recipe calls for all-purpose flour, but you can substitute whole wheat flour for a heartier texture. If you want to make Gluten-free sourdough pumpkin pancakes, a 1:1 gluten-free flour blend works well, though you may need to adjust the liquid slightly.
- Sourdough Starter/ Sourdough Discard – If you are making sourdough discard pumpkin pancakes, use a discard that is not more than a week old for the best flavor. If you don’t have sourdough discard, you can use an active sourdough starter for a slightly more tangy flavor or replace it with ½ cup buttermilk or yogurt for a similar consistency.
- Milk Choices – Whole milk adds richness, but you can swap it for almond milk, oat milk, or coconut milk for a dairy-free version if you want to make Vegan sourdough pumpkin pancakes. Also, if using a non-dairy milk, go for an unsweetened variety to control the sweetness of the pancakes.
- Flax Meal – This adds a subtle nuttiness and extra fiber. If you don’t have flax meal, you can substitute chia seeds or simply omit it.
- Oil Options – Any neutral oil like vegetable oil, avocado oil, or melted butter will work. If you prefer a hint of coconut flavor, melted coconut oil is a great alternative.
- Sweetener Choices – Brown sugar gives a warm, caramel-like sweetness, but you can replace it with maple syrup, coconut sugar, or honey. For a lower-sugar version, monk fruit sweetener or erythritol can be used.
- Pumpkin Spice & Cinnamon – You can use a store-bought pumpkin spice blend or make your own by mixing cinnamon, nutmeg, ginger, and cloves. If you love extra warmth, increase the cinnamon slightly for a deeper flavor.
- Leavening Agents – Baking powder helps these pancakes rise and stay fluffy. If you’re out of baking powder, you can make your own by mixing ¼ teaspoon baking soda + ½ teaspoon cream of tartar per teaspoon of baking powder needed.
🔪Step-by-Step Instructions
1. Combining Dry Ingredients and Set Aside
To start, grab a medium-sized mixing bowl and whisk together the flour, baking powder, pumpkin spice, cinnamon, and brown sugar. This step ensures that the leavening agent and spices are evenly distributed, giving you pancakes that rise properly and have a balanced flavor in every bite. If you prefer a stronger spice profile, feel free to adjust the cinnamon or pumpkin spice to your liking. Once everything is well mixed, set the bowl aside while you prepare the wet ingredients.
2. Combining All Ingredients and Making Pancake Batter
Add 2 tablespoon of water to the flax meal and set aside. In a separate large mixing bowl, add milk, followed by flax meal, and oil. Whisk everything together until smooth and well combined. Now add the pumpkin purée and sourdough discard. The sourdough discard not only adds a slight tang but also enhances the pancake texture, making them extra soft and flavorful. If your discard is extra thick, you may need to mix a little more vigorously to incorporate it fully.
Next, gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix—a few lumps in the batter are perfectly fine! Overmixing can result in dense, tough pancakes instead of the light and fluffy ones we’re aiming for.
Once combined, let the batter rest for about 10 minutes. This resting time allows the baking powder to activate and the flour to fully absorb the liquids, leading to better texture and fluffier pancakes.
3. Cooking Pancakes
Heat a non-stick skillet or cast iron skillet over medium heat, and lightly grease it with butter or oil. Once the pan is warm, pour about ¼ cup of batter for each pancake, spacing them out to allow for spreading. Cook until you see small bubbles forming on the surface and the edges start to look set, about 2–3 minutes. This is your cue to flip the sourdough discard pancakes gently with a spatula.
Cook the other side for another 1–2 minutes, until golden brown and fully cooked through. To keep pancakes warm while cooking the rest, place them in a low-temperature oven (around 200°F) on a baking sheet. This prevents them from cooling too quickly while you finish the batch.
For the best flavor, serve your sourdough pumpkin pancakes immediately, topped with butter, maple syrup, or toasted nuts for an extra crunch. If you prefer a decadent touch, a drizzle of honey cinnamon butter or whipped cream makes them even more irresistible! Enjoy your warm, fluffy, and lightly spiced pancakes—perfect for a cozy fall morning. 🍂🥞
💭Pro Tips for Success
Making fluffy sourdough pumpkin pancakes is simple, but a few key tips can take them from good to absolutely perfect! Avoid these common pitfalls to achieve the fluffiest, most flavorful pancakes every time.
1. Don’t Overmix the Batter: It’s tempting to whisk until the batter is completely smooth, but overmixing develops too much gluten, leading to dense and chewy pancakes instead of light and fluffy ones. Stir the ingredients gently and stop when you no longer see dry flour—lumps are okay!
2. Let the Batter Rest:After mixing, let the batter rest for at least 10 minutes. This allows the baking powder to activate and gives the flour time to fully absorb the liquid, resulting in better texture and fluffier pancakes. If you have time, resting for up to 30 minutes can enhance the flavor even more!
3. Use Fresh Sourdough Discard: For making the Sourdough pumpkin pancakes with discard, make sure your sourdough discard is no more than a week old. Older discard can have an overpowering tang, which might dominate the pumpkin spice flavors. If your discard has been in the fridge for a while, give it a good stir before using it.
4. Adjust the Liquid as Needed: Sourdough discard thickness can vary, which may affect the batter consistency. Adjust the consistency by adding more milk or water.
5. Cook on Medium Heat: If the heat is too high, the pancakes will burn on the outside before cooking through. Too low, and they’ll take too long, becoming dense and dry. Medium heat is the sweet spot—giving you pancakes that are golden brown on the outside and fully cooked on the inside.
6. Wait for Bubbles Before Flipping: The secret to a perfectly cooked pancake is patience! Flip only when you see small bubbles forming on the surface and the edges looking slightly dry. If you flip too early, the pancake may fall apart or end up undercooked in the middle.
7. Keep Pancakes Warm While You Cook: Since pancakes are best enjoyed fresh and warm, place them on a baking sheet in a 200°F oven while you finish cooking the batch. This keeps them soft and fluffy without drying them out.
🍽Toppings to Elevate Your Pancakes
- Classic & Cozy – A generous drizzle of pure maple syrup is always a winner, bringing out the natural sweetness of the pumpkin and spices.
- Creamy & Buttery – Try spreading cinnamon honey butter or whipped cream cheese over warm pancakes for a melt-in-your-mouth experience.
- Nutty & Crunchy – Sprinkle toasted pecans, walnuts, or sliced almonds for extra crunch and a rich, nutty contrast.
- Fruity & Fresh – Freshly sliced bananas, caramelized apples, or sautéed cinnamon pears make for a naturally sweet and wholesome topping.
- Indulgent & Decadent – A dollop of Greek yogurt, a drizzle of caramel sauce, or a sprinkle of chocolate chips turns these pancakes into a luxurious fall treat.
- Spiced & Aromatic – A light dusting of pumpkin pie spice or cinnamon sugar enhances the autumn flavors in every bite of the Sourdough pumpkin spice pancakes!
Fun Variations to Try
- Fold in dark chocolate chips into the batter for a rich and gooey treat.
- Add chopped pecans or walnuts to the batter for extra texture and depth.
- Enhance the cozy fall flavors by adding a pinch of ground nutmeg, cardamom, or ginger to the mix.
- Stir in a scoop of protein powder or a tablespoon of chia seeds for added nutrition and make healthy sourdough pumpkin pancakes!
🫙Storage and Reheating
- Refrigerate: Store in an airtight container with parchment paper between pancakes; lasts up to 4 days.
- Freeze: Flash freeze on a baking sheet, then transfer to a freezer-safe bag; stays good for up to 2 months.
Reheating Methods
- Stovetop (Best for Texture): Warm in a non-stick skillet over low-medium heat for 1–2 minutes per side.
- Oven (For Large Batches): Heat at 300°F (150°C) on a baking sheet, covered with foil, for 8–10 minutes.
- Toaster (For a Slight Crisp): Toast frozen or chilled pancakes for a quick, crispy edge.
- Microwave (Fastest Method): Cover with a damp paper towel and microwave in 15-20 second bursts.
❓Frequently Asked Questions:
To make your sourdough pumpkin pancakes fluffier, you can:
1. Use fresh sourdough starter: A bubbly, active starter will give the pancakes a lighter texture.
2. Add baking powder or baking soda: This can give an extra lift to your pancakes. Especially when using sourdough that might not be as active use half a teaspoon baking soda.
3. Whisk the wet ingredients well: Ensure that the eggs, milk, and pumpkin puree are fully incorporated and airy, which helps with fluffiness.
4. Avoid over-mixing: Mix the batter just until combined. Overmixing can deflate the batter and make the pancakes dense.
Yes, you can prepare the batter ahead of time! To store it:
* Refrigerate the batter: You can make the batter the night before and store it in the fridge for up to 12 hours. The sourdough starter will continue to ferment, which can deepen the flavor.
* Allow to rest before cooking: After taking it out of the fridge, give the batter a quick stir. If it's too thick, you can add a little more milk to achieve the desired consistency.
* Make sure it's covered: Keep the batter covered tightly to prevent it from drying out or absorbing any odors in the fridge
🔗Suggested sourdough discard recipes
- Sourdough Pancakes
- Basic Eggless Pancake
- Breakfast bagels
- Breakfast English muffins
- Fried sourdough for quick breakfast
- Pumpkin sourdough bread
A Cozy, Nourishing Fall Breakfast! These sourdough pumpkin pancakes aren’t just a treat—they’re a healthier and more satisfying!
If you loved this recipe, don’t forget to share it with your friends and family. Also, be sure to check out more of our delicious sourdough bread recipes on the blog for even more baking inspiration. Happy cooking!
Sourdough Pumpkin Pancakes
Ingredients
- ½ cup pumpkin puree
- ¾ Cup all purpose flour
- ¾ cup sourdough discard Room temp. ½ cup sourdough starter
- 150 g whole milk
- 1 tablespoon Flax meal
- 2 tablespoon oil
- 2 teaspoon baking powder
- 1 tablespoon brown sugar
- ½ teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
Instructions
- In a medium-sized mixing bowl, whisk together flour, baking powder, pumpkin spice, cinnamon, and brown sugar.
- Ensure the leavening agent and spices are evenly distributed for properly rising pancakes and balanced flavor.
- Adjust cinnamon or pumpkin spice if you prefer a stronger spice profile.
- Set the bowl aside while preparing the wet ingredients.
Combining All Ingredients and Making Pancake Batter
- Add water to the flax meal and set aside for 5 minutes.
- Then, in a separate large bowl, combine milk, flax meal, and oil, whisking until smooth and well combined.
- Add pumpkin purée and sourdough discard to the wet mixture. The sourdough discard enhances flavor and texture.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. A few lumps are fine, but avoid overmixing to keep the pancakes fluffy.
- Let the batter rest for about 10 minutes to allow the baking powder to activate and the flour to absorb the liquids.
Cooking Pancakes
- Heat pan over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter for each pancake, spacing them out to allow for spreading.
- Cook until small bubbles form on the surface and the edges start to look set (2-3 minutes), then flip gently with a spatula.
- Cook the other side for another 1-2 minutes, until golden brown and fully cooked through.
- Keep pancakes warm in a low-temperature oven (around 200°F) on a baking sheet while cooking the rest.
- Serve immediately with butter, maple syrup, toasted nuts, or a drizzle of honey cinnamon butter or whipped cream for a decadent touch.
Notes
- Stir gently to avoid developing gluten, which can make pancakes dense. Lumps are fine!
- Rest the batter for at least 10 minutes to activate the baking powder and improve texture. For even better flavor, rest for up to 30 minutes.
- Use discard that’s no more than a week old to avoid an overpowering tang that could mask the pumpkin spice.
- If the batter is too thick, add a splash of milk. If it’s too runny, add a little more flour to achieve a smooth, pourable consistency.
- Medium heat ensures the pancakes cook through evenly without burning or drying out.
- Flip the pancake only when you see small bubbles on the surface and the edges look dry.
- Place cooked pancakes in a 200°F oven on a baking sheet to keep them warm and soft.
- Add extra brown sugar, nuts, or chocolate chips for a personalized touch!
- Use plant based milk and vegan sugar to make vegan pumpkin sourdough pancakes!
📋Nutrition Facts
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