Sourdough Pumpkin Pancakes are the perfect festive fall breakfast recipe made of sourdough starter. A wonderful way to use up sourdough discard that’s nutritious and a true family breakfast favorite!

Pumpkin Sourdough Pancakes

I have always LOVED Sourdough. Something about that tart tangy flavor that I just can’t get enough of! During Fall when every recipe turns to PUMPKIN I knew it was only a matter of time before Pumpkin Sourdough Pancakes would grace our table. So today I’m sharing our favorite pumpkin pancake recipe! I can’t wait for you to try it.

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Ingredients to make Pumpkin Sourdough Pancakes

sourdough starter
pumpkin puree
egg
pure maple syrup
avocado oil
vanilla extract
pumpkin pie spice
ground cinnamon
fine sea salt
baking soda

Pumpkin pancake batter being mixed with a whisk in a glass bowl.

Pumpkin pancake batter after adding baking soda.

How to make Pumpkin Sourdough Pancakes from Starter

*For the full recipe and ingredients, scroll down to the recipe card below.

Making pumpkin sourdough pancakes with your sourdough discard really couldn’t be easier!
Begin by adding all ingredients except the baking soda to a medium mixing bowl and whisk until well combined.

Then add in the baking soda and whisk completely into the sourdough pancake batter. This will cause a reaction among the ingredients causing your batter to puff up and increase in size. This is exactly what we want!

Heat a cast iron skillet or griddle over medium-low heat with a drizzle of avocado oil. (You can also use coconut oil or any neutral tasting oil with a high smoke point.) Once the skillet and the oil are heated, use a 1/3 measuring cup to scoop out the batter for each pancake and pour the batter into the skillet.

Allow the pancake to cook for about 2-3 minutes until there are large bubbles throughout and then flip once and cook an additional 30 seconds to 1 minute. Remove the pancake from the skillet and set aside. Repeat until all pancakes have been made. Add more oil to the skillet as needed between pancakes. To achieve super crispy edges add oil between each pancake.

Serve immediately with butter and maple syrup. Eat and enjoy!

Pancake with bubbles cooking in a cast iron skillet.

Pumpkin pancake cooking in cast iron skillet.

What is Sourdough discard?

Once you’ve created your sourdough starter you will need to maintain it and use it so that it keeps growing. One of the ways you can use your starter is in recipes that call for “discard” this simply means you are using a portion of the starter by itself from your starter’s excess before it’s next feeding. My favorite sourdough discard recipes use starter only and no additional flour. This way you get the benefits of fully fermented grains which are more easily digestible and the nutrients become more bioavailable.

My starter is an einkorn sourdough starter. It was started by wild fermentation of einkorn all purpose flour, einkorn whole wheat flour and filtered water and it makes the best einkorn pancakes! Though this recipe was created with an einkorn sourdough starter you can use any hydrated wheat variety sourdough starter of your choosing.

What is Einkorn?

Einkorn is considered the oldest wheat known to man. It’s an ancient grain that has never been hybridized or genetically modified and is grown organically. It has a completely different makeup and nutrient profile from modern day wheats that have been altered to suit production and profit goals.

Many people with wheat or gluten sensitivities are able to consume einkorn without any ill effect, however this isn’t always the case and you should consult with your health practitioner before trying a food you have sensitivities or allergies to.

Tips for making Sourdough Pumpkin Pancakes

Use canned pure pumpkin puree, NOT canned pumpkin pie filling.
Your sourdough starter can be fed or unfed. However, a fed starter will yield a fluffier pancake.
To make sourdough pancakes overnight all you need to do is feed your starter the night before and leave it out on the counter all night. Then in the morning remove a portion of the starter for this recipe and proceed with mixing up all the remaining ingredients.
Be sure to mix all ingredients EXCEPT the baking soda together first and then once mixed into batter add in the baking soda and mix well.

Tools to help you make this recipe:

Cast iron skillet – there are multiple sizes you can use but I’d recommend no smaller than an 8 inch skillet for these pancakes if you want a full sized pancake. An 8 inch skillet will cook one pancake at a time.
Glass mixing bowl
Whisk
Spatula – my favorite spatula that I use for everything!
1/3 cup measuring cup – use this size to scoop your pancakes so they are all similar in size.

How to serve Pumpkin Pancakes

These pancakes are best served immediately while still warm. They are amazing with a pat of butter, pure maple syrup and sprinkle of cinnamon (we are real fond of cinnamon over here)!

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