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!
- 1 1/2 cups sourdough starter (fed or unfed, *fed starter will yield a fluffier pancake)
- 1/3 cup pumpkin puree
- 1 egg
- 2 Tablespoons pure maple syrup
- 2 teaspoons avocado oil (plus more for cooking)
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- In a medium sized mixing bowl, add all ingredients except the baking soda and whisk until well combined.
- Add the baking soda to the pancake batter and whisk it into the batter completely. This will cause a reaction among the ingredients causing your batter to puff up and increase in size. (That is normal.)
- Heat a cast iron skillet or griddle over medium-low heat with a drizzle of avocado oil.
- 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!
*To make this recipe with a fed starter, feed your starter 4-12 hours before making pancakes.
This recipe will make 12 – 5 inch pumpkin pancakes.
To make ahead, allow the pancakes to cool completely on a wire rack before storing in an airtight container, in the fridge for up to 5 days. Separate each pancake with a small piece of parchment paper once cool to prevent sticking.
Keywords: sourdough pumpkin pancakes, pumpkin sourdough pancakes, sourdough pancakes starter, sourdough pancakes discard,