Pumpkin Pancakes with Sourdough Discard
158kcal
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 450 g Buttermilk, room temperature (or 450g milk + 1 tbsp + 2 tsp lemon juice/apple cider vinegar)
- 150 g Sourdough discard
- 240 g Pumpkin purée (plain, not pie filling)
- 2 large Eggs, room temperature
- 40 g Butter, melted and slightly cooled
- 1 tsp Vanilla extract
Pan & Serving
- Butter or neutral cooking oil (for greasing skillet)
- Salted butter & pure maple syrup (for serving)
Equipment
- Spatula or Wooden Spoon
- Large Nonstick Skillet or Griddle
- ¼ Cup Measuring Scoop
Method
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly distributed. Set aside.
- In a separate large bowl, whisk together the eggs, pumpkin purée, and brown sugar until smooth and clumps are dissolved.
- Add the sourdough discard and whisk thoroughly until fully integrated with no streaks remaining.
- Whisk in the buttermilk, melted (cooled) butter, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients. Stir with a spatula until all flour is incorporated and no dry pockets remain. Do not overmix.
- Let the batter rest at room temperature for 5–10 minutes to hydrate the flour and activate the leavening agents.
- Preheat a nonstick skillet or griddle over medium-low to medium heat and lightly grease with butter or oil.
- Scoop ¼ cup of batter per pancake onto the heated surface, leaving space between each.
- Cook for 2–3 minutes until bubbles form on top, edges set, and the bottom is golden brown.
- Flip carefully and cook for another 1–2 minutes until cooked through.
- Repeat with remaining batter and serve warm with butter and maple syrup!
Nutrition
Calories158kcalCarbohydrates26gProtein4gFat4gSaturated Fat2gPolyunsaturated Fat0.3gMonounsaturated Fat1gTrans Fat0.1gCholesterol32mgSodium333mgPotassium110mgFiber1gSugar7gVitamin A2478IUVitamin C1mgCalcium86mgIron1mg
Notes
- Discards vs Active Starter: Both refrigerated and room-temperature discard (100% hydration) work without feeding. Active starter can also be substituted 1:1.
- Temperature Control: Keep heat moderate (medium-low); thick pumpkin batter needs time to cook through without burning the exterior.
- Freezing: Cool completely, layer with parchment paper, freeze on a tray, and store in freezer bags for up to 3 months. Reheat directly in a toaster.