Sourdough Discard Pumpkin Pancakes
Pancakes truly don’t get much easier than this. These sourdough discard pumpkin pancakes are soft, fluffy, and packed with warm pumpkin spice flavor that makes every fall morning feel extra cozy. If you’re looking for a simple way to use up sourdough discard during pumpkin season, this recipe is one you’ll come back to again and again.
Serve these pancakes warm with butter, maple syrup, and a hot cup of coffee topped with pumpkin cream for the ultimate autumn breakfast. Whether you’re making a slow weekend brunch or a quick weekday breakfast, these easy pumpkin pancakes bring all the comfort of fall straight to your kitchen table.
❤️ Why You’ll Love Sourdough Discard Pumpkin Pancakes
These use TWO cups of sourdough discard. Yes, two. So if you have a big jar of sourdough discard in the back of your fridge that you want to get rid of but are finding that most discard recipes only call for 1/2 a cup and you want more, then this is the recipe for you. There is no addition of flour to this recipe, just 6 simple ingredients to start your morning on a cozy foot.
🍲 Ingredients
Sourdough Discard – This is just inactive sourdough starter that hasn’t been fed. It is equal parts flour and water that has already risen and fallen and now can be added to a multitude of recipes.
Flour – All-purpose flour which I have learned is not only a kitchen staple, but a kitchen necessity.
Pumpkin Puree – Organic Pumpkin Puree is the way to go for this one. This recipe uses half of a can, but you can easily use the whole can if you like extra pumpkin flavor.
Butter- 4 tbs melted butter
👩🍳 How to Make Sourdough Discard Pumpkin Pancakes
Mix together all your ingredients. Let the batter rest 5-10 minutes. Melt 1 TBS of butter in a cast iron pan over medium high heat. Pour 1/4 cup of batter into the pan & when it starts to bubble, flip it and cook it for an additional 2-3 minutes. Eat warm with butter ✨
🪄 Tips and Tricks
- After you add your baking soda, the batter with be very airy and fluffy, let it rest for 10 minutes after mixing so that your first batch of pancakes won’t be full of holes.
- These are best cooked in a cast iron pan.
🗒 Variations
Adding chocolate chips is an easy way to make these pumpkin pancakes a special treat.
- Chocolate Chip Pumpkin Pancakes
🗒 Substitutions
Because there are minimal ingredients to this recipe, there is not much that can be substituted. But you can switch the cinnamon for pumpkin pie spice, or apple pie spice. You can also switch out the brown sugar for granulated sugar or honey.
- cinnamon – pumpkin or apple pie spice
- brown sugar – granulated sugar or honey
🗒 Best Served With
- Maple syrup for breakfast
👝 How to Store Leftovers
Store whatever pancakes you have leftover in a Ziplock bag in the freezer for up to 6 months. When you’re ready to eat them just throw them in a toaster or in a 350-degree oven until they are fully thawed and warmed through.
🤔 Common Questions
If you have anything more than one cup of starter, just use what you have. The pancakes would be a bit fluffier and there wouldn’t be as many, but you could absolutely make it work.
Sourdough Discard Pumpkin Pancakes
Equipment
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cast iron pan
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Spatula
Ingredients
- 2 cups sourdough discard
- 1 cup pumpkin puree
- 1 egg
- 1 tsp cinnamon
- 2 TBS brown sugar
- 1 tsp baking soda
- ¼ tsp salt
- 4 TBS butter
Instructions
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Preheat a large cast iron pan over medium high heat.
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In a large bowl, mix together all of the ingredients
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Initially, the batter will be fluffy because of the baking soda. Let the batter rest and settle for 15 minutes.
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Melt 1 TBS of butter in the cast iron pan. Scoop 1/4 cup of batter into the pan and leave it alone. When the top of the batter starts to bubble, about 5 minutes, flip it over and cook on the other side for an additional 2-3 minutes.
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Transfer to a plate and melt another TBS of butter into the pan repeating these steps until all of the batter is gone.
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Serve with cinnamon butter and a drizzle of maple syrup.
