These homemade sourdough discard pumpkin pancakes are fluffy, tasty, and make use of that sourdough starter you may have sitting around. They have a warm pumpkin flavor that’s perfect for fall!
Making these pancakes feels like a little treat any time of day. I like to add some maple syrup and nuts on top for extra goodness—who can resist that combo? 🍁🥞
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the recipe! You can use unfed sourdough starter, which is usually what most people have left over. If you don’t have any, you can substitute with regular plain yogurt or buttermilk, adjusting the flour and liquid accordingly.
Canned Pumpkin Puree: I love using canned pumpkin for its convenience! If you want a fresher approach, you could use homemade pumpkin puree from roasted pumpkin. Just ensure it’s not too watery.
Brown Sugar: This adds a nice depth of sweetness. If you prefer, you can use granulated sugar or coconut sugar. Just be aware that granulated sugar will give a slightly different flavor profile.
Milk: Whether you choose dairy or a non-dairy alternative (like almond, oat, or soy milk), it works great! I personally prefer almond milk for its lightness.
Spices: The combo of cinnamon, nutmeg, and ginger offers lovely warmth. Feel free to omit or adjust the spices to match your preference – a pinch of cloves can also be delightful!
How Do You Achieve Fluffy Pancakes?
The key to fluffy pancakes is not overmixing the batter! Here’s how to do it:
- Mix your wet and dry ingredients separately first. This helps prevent gluten from developing too much.
- When combining them, gently fold until just incorporated. Some small lumps are perfectly fine!
- Make sure your skillet isn’t too hot. A medium heat is ideal for cooking the pancakes through without burning them.
And remember to let the pancakes rest for a minute before flipping; they’ll puff up nicely! Enjoy those airy, fluffy pumpkin pancakes!
Homemade Sourdough Discard Pumpkin Pancakes
Ingredients You’ll Need:
- For the Pancakes:
- 1 cup sourdough starter discard (unfed)
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or non-dairy)
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Butter or oil for cooking
- Optional Toppings:
- Butter
- Maple syrup
- Pecans
- Cinnamon
Time Needed:
This recipe takes approximately 10 minutes to prepare and about 15-20 minutes to cook. In total, you’re looking at about 30-35 minutes from start to finish. Perfect for a cozy breakfast or brunch!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large bowl, whisk together the sourdough starter discard, canned pumpkin puree, egg, brown sugar, vanilla extract, and milk until everything is blended smoothly. You want it to be creamy and well combined!
2. Prepare the Dry Ingredients:
In another bowl, mix the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. This is where all those wonderful autumn spices come together!
3. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, folding gently until just combined. Remember, it’s okay if there are a few lumps—overmixing can make the pancakes tough!
4. Heat Your Skillet:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil—this will help the pancakes cook evenly and prevent sticking!
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the heated skillet. Cook until you see bubbles forming on the surface and the edges look set, which should take about 2-3 minutes.
6. Flip and Finish Cooking:
Carefully flip each pancake and cook for another 2 minutes or until they are golden brown and fully cooked through. They should smell delicious!
7. Keep Warm:
Transfer the cooked pancakes to a plate, keeping them warm while you cook the remaining batter. If you have a low setting on your oven, you can place them in there!
8. Serve & Enjoy:
Stack your pumpkin pancakes high, and top with a pat of butter, a sprinkle of cinnamon, a handful of pecans, and a generous drizzle of maple syrup. Enjoy your cozy sourdough discard pumpkin pancakes!
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Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that it may make the pancakes a little denser. You can also try a 50/50 mix of whole wheat and all-purpose for a healthier twist while keeping some fluffiness.
What Can I Use Instead of Canned Pumpkin Puree?
If you don’t have canned pumpkin puree, you can use homemade pumpkin puree from fresh roasted pumpkin. Just make sure it’s well-pureed and not too watery. Alternatively, sweet potato puree is also a great substitute!
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them in a single layer, then transfer to a freezer bag for up to 2 months. To reheat, simply toast them in a toaster or warm them in the microwave!
Can I Make These Pancakes Vegan?
Absolutely! To make the pancakes vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a non-dairy milk like almond or oat milk. They’ll still be delicious!