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Stack of pumpkin sourdough starter pancakes with maple syrup and butter.

Sourdough Pumpkin Pancakes

  • Author: Nicole
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 12 pancakes 1x
  • Category: Sourdough
  • Method: Stove Top
  • Cuisine: American


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


  1. In a medium sized mixing bowl, add all ingredients except the baking soda and whisk until well combined.
  2. 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.)
  3. Heat a cast iron skillet or griddle over medium-low heat with a drizzle of avocado oil.
  4. 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.
  5. 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.
  6. 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.
  7. 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,

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