Pumpkin Pancakes with Sourdough Discard

These Pumpkin Pancakes with Sourdough Discard are incredibly soft, wonderfully fluffy, and filled with cozy fall flavor. Made with real pumpkin purée, brown sugar, buttermilk, warm pumpkin pie spice, and sourdough discard, they are the perfect pancakes for a relaxed autumn breakfast or holiday brunch.

The pumpkin keeps the inside of each pancake moist and tender, while the sourdough discard adds a subtle tang and extra depth of flavor. Brown sugar brings gentle caramel notes, and a touch of vanilla makes the pancakes taste warm and comforting. They are sweet enough to enjoy on their own but even better served with salted butter and a generous drizzle of maple syrup.

This recipe is also a delicious way to use sourdough discard straight from the refrigerator. You do not need to feed the starter or wait for it to become bubbly. Simply stir it thoroughly into the wet ingredients, mix in the dry ingredients, and your fluffy pumpkin pancake batter is ready for the griddle.

Why You’ll Love These Pumpkin Sourdough Pancakes

There is so much to love about this cozy breakfast recipe:

• Soft and fluffy: Buttermilk, baking powder, baking soda, and sourdough discard help the pancakes rise beautifully.
• Full of pumpkin flavor: Pumpkin purée gives the pancakes a lovely golden-orange color, a moist texture, and plenty of real pumpkin flavor.
• Warm and comforting: Brown sugar, vanilla, and pumpkin pie spice make every bite taste like fall.
• An easy sourdough discard recipe: There is no need to feed your starter before using it.
• Perfect for sharing: This recipe makes a generous batch for a family breakfast, brunch, or holiday gathering.
• Freezer-friendly: Leftover pancakes freeze and reheat wonderfully, making them convenient for busy mornings.

What Does Sourdough Discard Do in Pancakes?

Sourdough discard is the portion of starter removed before feeding a sourdough starter. It may not be active enough to raise a loaf of bread on its own, but it is still an excellent ingredient for pancakes, waffles, muffins, crackers, and other baked goods.

In these pumpkin pancakes, the sourdough discard adds moisture, tenderness, and a mild tang. Its acidity also reacts with the baking soda, helping the pancakes become light and fluffy. Baking powder provides additional lift, so the recipe works well even if the discard has been stored in the refrigerator and is no longer bubbly.

These pancakes do not taste strongly sour. Instead, the discard balances the sweetness of the pumpkin and brown sugar and gives the pancakes a more developed, interesting flavor.

Ingredients

Pumpkin Pancakes

• 350 g all-purpose flour
• 80 g brown sugar
• 10 g baking powder
• 8 g baking soda
• 3 g baking salt
• 4 g pumpkin pie spice
• 450 g buttermilk, at room temperature
• 150 g sourdough discard
• 240 g pumpkin purée
• 2 large eggs, at room temperature
• 40 g butter, melted and slightly cooled
• vanilla extract
• Butter or neutral cooking oil, for greasing the pan

Buttermilk Substitute

If you do not have buttermilk, combine 450 grams of milk with 1 tablespoon plus 2 teaspoons of apple cider vinegar or lemon juice. Stir well and allow the mixture to sit for 5–10 minutes before using it in the recipe.

Ingredient Notes

Pumpkin purée: Use plain pumpkin purée, not pumpkin pie filling. Pumpkin pie filling already contains sweeteners, spices, and other ingredients that can change the flavor and consistency of the batter.

Sourdough discard: Both refrigerated and room-temperature discard will work. This recipe is best suited to a 100% hydration sourdough starter made with equal weights of flour and water. If the discard is very cold, let it sit at room temperature briefly so it blends more easily with the other ingredients.

Buttermilk: Buttermilk helps produce soft, tender pancakes and provides the acidity needed to activate the baking soda. Room-temperature buttermilk also combines more easily with the melted butter.

Brown sugar: Mixing the brown sugar with the wet ingredients helps it dissolve into the egg and pumpkin mixture. It adds sweetness, moisture, and a subtle caramel flavor.

Pumpkin pie spice: You can use store-bought or homemade pumpkin pie spice. If you enjoy a stronger spice flavor, add an extra pinch of pumpkin pie spice or ground cinnamon.

How to Make Pumpkin Pancakes with Sourdough Discard

1. Combine the dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk until the leavening ingredients and spices are evenly distributed, then set the bowl aside.

2. Mix the eggs, pumpkin, and brown sugar

In a separate large bowl, whisk together the eggs, pumpkin purée, and brown sugar until well combined. Make sure any clumps of brown sugar have broken apart and blended into the pumpkin mixture.

3. Add the sourdough discard

Add the sourdough discard to the egg and pumpkin mixture. Stir it very well so that the discard dissolves into the wet ingredients. Continue whisking until no large pieces or obvious streaks of starter remain.

Taking a little time to mix the discard thoroughly at this stage helps create a smooth, evenly flavored batter.

4. Finish the wet mixture

Pour in the buttermilk and whisk until everything is smooth and evenly combined. Add the melted, slightly cooled butter and vanilla extract. Whisk once more until the butter is incorporated.

Make sure the butter is not extremely hot when you add it, as hot butter could begin to cook the eggs. Using room-temperature ingredients also helps prevent the melted butter from becoming solid.

5. Make the pancake batter

Pour the wet mixture into the bowl containing the dry ingredients. Stir thoroughly with a spatula or wooden spoon, making sure to reach the bottom and sides of the bowl.

Continue mixing until all the flour has been incorporated and no dry lumps or pockets of flour remain. The batter will be thick, but it should be evenly combined.

Once all the dry flour has disappeared, stop stirring. Mixing the batter excessively can develop too much gluten, which may make the pancakes chewy rather than soft and tender.

Allow the batter to rest for approximately 5–10 minutes while you heat the pan. This short resting period allows the flour to hydrate and gives the baking powder and baking soda time to begin working.

6. Preheat the skillet

Heat a large nonstick skillet or griddle over medium-low to medium heat. Lightly grease the cooking surface with butter or a neutral cooking oil.

The pan is ready when a small drop of water sizzles gently on its surface. If the butter browns immediately or the pan begins to smoke, reduce the heat.

Pumpkin pancake batter is thick and moist, so these pancakes benefit from cooking at a moderate temperature. This gives the centers enough time to cook before the outsides become too dark.

7. Cook the pancakes

Scoop approximately ¼ cup of batter onto the heated skillet for each pancake. Leave enough space between the pancakes to make them easy to flip.

Cook the first side for about 2–3 minutes. The pancakes are ready to flip when bubbles begin appearing on the surface, the edges look set, and the bottoms are golden brown.

Flip each pancake carefully and cook the second side for another 1–2 minutes, or until golden and cooked through. Adjust the heat as needed between batches.

Transfer the cooked pancakes to a plate and repeat with the remaining batter, lightly greasing the pan when necessary.

Tips for Soft and Fluffy Pumpkin Pancakes

For the most consistent results, weigh the ingredients with a kitchen scale. Flour can easily become packed into a measuring cup, and too much flour can result in heavy or dry pancakes.

Stir the sourdough discard thoroughly into the eggs and pumpkin before adding the remaining liquids. This makes it much easier to distribute the starter evenly throughout the batter.

When combining the wet and dry mixtures, stir well enough to eliminate all visible pockets of flour. However, stop mixing once the flour is incorporated so you do not overwork the batter.

Keep the skillet at a moderate temperature. If the pancakes become very dark before bubbles form on the surface, the heat is too high. Reduce the temperature and allow the pan to cool slightly before cooking the next batch.

Use about ¼ cup of batter for each pancake so that the centers cook evenly. Avoid pressing the pancakes down with the spatula after flipping, as this can push out the air that helps make them fluffy.

To keep finished pancakes warm, arrange them in a single layer on a baking sheet and place them in a 200°F or 95°C oven while you cook the remaining batter.

Serving Suggestions

Serve these sourdough pumpkin pancakes warm with softened salted butter and pure maple syrup. For extra crunch, sprinkle toasted pecans or walnuts over the top.

They are also delicious with whipped cream, cinnamon sugar, apple butter, maple-cinnamon butter, or a drizzle of salted caramel sauce. Try adding sliced apples or pears for a fresh topping.

For an extra-special fall brunch, serve the pancakes alongside scrambled eggs, crispy bacon, breakfast sausage, or a colorful bowl of fresh fruit.

Storage and Reheating

Allow leftover pancakes to cool completely before storing them. Place them in an airtight container and refrigerate for up to four days. Separate the layers with parchment paper to prevent the pancakes from sticking together.

Reheat the pancakes in a toaster, toaster oven, skillet, or microwave. A toaster or toaster oven will give the edges a slightly crisp texture, while the microwave will keep the pancakes especially soft.

To freeze, arrange the cooled pancakes in a single layer on a lined baking sheet. Freeze until firm, then transfer them to a freezer-safe bag or container. Store them in the freezer for up to three months and reheat directly from frozen.

Frequently Asked Questions

Can I use active sourdough starter instead of discard?

Yes. Active sourdough starter can replace the discard in the same amount. Because the recipe also uses baking powder and baking soda, the starter does not need to be active for the pancakes to rise.

Can I prepare the batter the night before?

For the fluffiest pancakes, cook the batter shortly after mixing it. The baking powder and baking soda begin reacting once they come into contact with the wet ingredients, so refrigerating the finished batter overnight may reduce its rising power.

You can measure the dry ingredients and prepare the wet mixture separately the night before. Store them in separate covered containers, then combine them shortly before cooking.

Why are my pancakes raw in the middle?

The skillet may be too hot, or the pancakes may be too large. Reduce the heat and use approximately ¼ cup of batter per pancake. Wait until the edges look set before flipping.

Can I add nuts or chocolate chips?

Yes. Chopped pecans, walnuts, or chocolate chips are all delicious additions. Fold them into the finished batter or sprinkle them over each pancake immediately after adding the batter to the skillet.

The Perfect Cozy Sourdough Discard Breakfast

These Pumpkin Pancakes with Sourdough Discard have everything you could want in a cozy homemade breakfast. They are very soft, beautifully fluffy, full of pumpkin flavor, and warmly spiced without being overwhelming.

They are also simple to prepare, easy to freeze, and a wonderful way to use extra pumpkin purée and leftover sourdough starter. Serve them hot from the skillet with melting butter and plenty of maple syrup for a breakfast everyone will look forward to.

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