Sourdough Pumpkin Pancakes
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This sourdough pumpkin pancake recipe is a sweet, tangy, delicious fall breakfast full of pumpkin flavor. Perfect for a weekday or weekend breakfast. Made with active sourdough starter for a super easy breakfast.
I have a love-hate relationship with the quintessential breakfast. I hate sitting in front of the skillet flipping pancakes on Saturday, but my family absolutely loves them, and I love my people, so I make them.
Normally, I will just make my sourdough baked pancakes (here is a gluten free baked pancake as well) since I’m just too lazy to sit there and flip. This recipe is worth the time.
Since it is fall and I love all the fall flavors, I knew I needed to add pumpkin and pumpkin spice to this recipe.
These sourdough pumpkin spice pancakes are not like your typical fluffy sourdough pancakes. They are kind of like a cross between a crepe and a pancake since there is no other flour added. But they are really delicious and have so much flavor.
Sweet, warm, tangy, and so so yummy. Pair it with this homemade brown sugar apple syrup (the perfect replacement if you forget to buy maple syrup cough cough) for the ultimate fall recipe. Pair this with a pumpkin spice latte and it is guaranteed you will be happy.
Recipe Highlights:
Simple: With minimal ingredients that are mostly pantry staples, this recipe is super easy to whip up.
Fast: No waiting for the batter to ferment, just mix together and cook for a fast breakfast on a Saturday morning or even a weekday.
Healthy – ish: Since this recipe includes an active starter, all of the grains are fermented. Which means the phytic acid is broken down so the nutrients in the flour are more available for your body to absorb, and there is less gluten making it easier to digest (source). Pumpkin is also high in vitamin C, iron, magnesium, and folate (source). Eggs add nutrients and protein to help this recipe keep you full for longer.
Delicious: All the flavors of fall wrapped up into a delicious breakfast.
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Pumpkin Sourdough Pancakes Ingredients:
Active sourdough starter: This is a starter that has been fed 4-12 hours before making the recipe. I usually just feed mine the night before. While you could use sourdough starter discard for this recipe, they are much flatter and more sour than using active starter. Plus, a fed starter gives fluffier pancakes.
Pumpkin purée: You can use canned or fresh pumpkin puree. I love making my own homemade puree during pumpkin season.
Pumpkin pie spice: If you don’t have pumpkin spice you can substitute with cinnamon.
Vanilla extract: Homemade vanilla extract or store-bought
Oil: Coconut oil, melted butter, or a healthy mild oil like avocado oil will work. I stay away from processed vegetable oil like canola, corn, etc. Since they are highly inflammatory.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools:
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Whisk or Danish dough whisk
Skillet: I like using a cast iron skillet
Spatula
How To Make Sourdough Pumpkin Pancakes
Step 1: Heat a skillet over medium-low heat. In a large bowl, add all the ingredients.
Step 2: Whisk until completely combined.
Step 3: Add butter or oil to the skillet and add about 1/4-1/3 cup of batter to the hot skillet.
Step 4: Allow to cook for 2-3 minutes. You can tell when it is time to flip when the pancakes have a lot of little bubbles that are mostly popped and no new ones are forming. Flip and cook the second side for 1-2 minutes. They should start to turn golden brown and have crispy edges.
Step 5: Serve with your favorite toppings: pure maple syrup, apple syrup, peanut butter, homemade whipped cream, fresh fruit, etc.
To keep them warm, place on a baking sheet and place them in the oven at the lowest temperature. Usually around 150-200 degrees F
Tips:
- Learn how to make your own sourdough starter here (this is a quicker, cheater way that totally works).
- Use active starter rather than unfed sourdough starter for fluffier slightly more mild pancakes. If you do choose to use unfed sourdough discard the pancakes will be much flatter, more like crepes, and have a much stronger tangy flavor.
- Add chocolate chips for an even more delicious recipe.
- If you want to make these the night before, I would suggest mixing all the ingredients except the baking soda and baking powder into a large bowl with a lid. Place in the refrigerator. The next morning, add the leavening agents whisk and cook.
Storage:
Store in an airtight container in the refrigerator for 3-4 days or freeze for up to three months.
To freeze: Allow the pancakes to cool completely. Either place them on a parchment paper lined baking sheet in a single layer and freeze. Once frozen, transfer to a freezer safe container or Ziploc bag. Or place pieces of parchment paper between each pancake to prevent them from sticking together.
To reheat: Transfer the frozen pancakes to a toaster, toaster oven or microwave and cook until heated through.
FAQ:
Yes, you can definitely make the pancake batter in advance. Simply mix together all the ingredients except the leavening agents, cover the batter tightly, and refrigerate overnight. The next day, add the baking soda and baking powder. Stir and cook.
The most common reason for flat and dense pancakes is using an inactive sourdough starter. Make sure your starter is bubbly and active before incorporating it into the batter. If your starter is sluggish, try feeding it with equal parts flour and water a few hours before making the pancakes.It should also be noted that these pancakes are not like the typical super fluffy pancakes you are used to. But they are incredibly delicious.
Absolutely! Sourdough pumpkin pancakes freeze beautifully. Once they have cooled completely, stack the pancakes with parchment paper in between to prevent sticking, then place them in an airtight container or freezer bag.
They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw them in the refrigerator overnight and reheat in a toaster or oven.
Unfortunately, no. This recipe’s main ingredient is sourdough starter, so it would be hard to make it without it. You could try to use 1.5 cups of flour with 1.5 cups of flour and that may work. But I cannot vouch for that.
Find More Sourdough Recipes:
- Skillet Sourdough Bread
- Sourdough Blueberry Muffins
- Apple Sourdough Scones
- Sourdough Caramel Apple Bread
- Sourdough Discard Crackers
- The Easiest Sourdough Bread Ever
If you try this recipe and love it, I would love if you could come back, comment on the post, and give it 5 stars! Please and thank you.
Sourdough Pumpkin Pancakes
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Equipment
- Skillet
Ingredients
- 3 cups Active sourdough starter
- 1 cup pumpkin puree
- 3 eggs
- 2 tbs oil
- 1/4 cup brown sugar
- 1/2 tsp vanilla extract
- 1 tsp pumpkin spice
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
Instructions
- Heat a skillet over medium-low heat.
- In a large bowl, add all the ingredients and whisk until completely combined.
- Add butter or oil to the skillet and add about 1/4-1/3 cup of batter to the hot skillet.
- Allow to cook for 2-3 minutes. You can tell when it is time to flip when the pancakes have a lot of little bubbles that are mostly popped and no new ones are forming.
- Flip and cook the second side for 1-2 minutes or until cooked through. They should start to turn golden brown and have crispy edges.
- Serve with your favorite toppings: pure maple syrup, apple syrup, peanut butter, homemade whipped cream, fresh fruit, etc.
Notes
- To keep them warm, place on a baking sheet and place them in the oven at the lowest temperature. Usually around 150-200 degrees
- Use active starter rather than unfed sourdough starter for fluffier slightly more mild pancakes. If you do choose to use unfed sourdough discard the pancakes will be much flatter, more like crepes, and have a much stronger tangy flavor
- Add chocolate chips for an even more delicious recipe.
- If you want to make these the night before, I would suggest mixing all the ingredients except the baking soda and baking powder into a large bowl with a lid. Place in the refrigerator. The next morning, add the leavening agents whisk and cook.