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Sourdough Pumpkin Pancakes

Sourdough pumpkin pancakes with a tender, lightly tangy crumb and golden edges. Made by whisking a quick batter and cooking each 1/4-cup portion until bubbles form before flipping.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry and wet batter
  • 1 cup sourdough starter active or discard
  • 1 cup all-purpose flour
  • 0.5 cup pumpkin puree
  • 1 cup milk
  • 2 eggs
  • 2 tbsp unsalted butter melted
  • 2 tbsp maple syrup
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp vanilla extract
Serving
  • 1 salted butter for serving
  • 1 maple syrup for serving

Equipment

  • 1 cast iron skillet

Method
 

Mix the batter
  1. Whisk the sourdough starter, flour, pumpkin puree, milk, eggs, melted butter, maple syrup, pumpkin pie spice, cinnamon, and vanilla extract together until smooth.
  2. Right before cooking, stir in the baking soda and salt until the batter looks bubbly and lighter.
Cook the pancakes
  1. Heat a lightly greased skillet or griddle over medium heat until hot.
  2. Pour about 1/4 cup batter per pancake and cook for 2-3 minutes, until bubbles form on top and the edges look set.
  3. Flip the pancakes and cook for 2 minutes more, until golden and cooked through in the center.
Serve
  1. Serve hot with salted butter and real maple syrup.

Notes

Pro tip: cook immediately after adding baking soda so you get maximum lift and bubbling. Refrigerate leftover pancakes in an airtight container up to 3 days; reheat in a skillet or toaster to refresh the edges. Freezing is yes—freeze in a single layer, then bag; reheat from thawed or directly. For a dairy-reduced option, use unsweetened almond or oat milk and a plant-butter substitute.