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Best Fluffy Sourdough Discard Pumpkin Pancakes

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These fluffy sourdough discard pumpkin pancakes are the perfect way to use up extra starter, combining a subtle tang with warm pumpkin spices for a cozy breakfast that feels like a warm hug.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • ½ cup (120g) pumpkin puree (100% pure, not pie filling)
  • ½ cup (120g) sourdough discard (unfed, straight from the fridge)
  • ½ cup (120ml) milk (whole milk preferred, or any milk)
  • 1 large egg (room temperature)
  • 2 tablespoons packed brown sugar (light or dark)
  • 1 teaspoon vanilla extract (pure)
  • Butter or oil for the pan

Instructions

  1. Mix the dry ingredients: In a large bowl, whisk together 1 cup all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon salt until evenly distributed.
  2. Combine the wet ingredients: In a separate medium bowl, whisk together ½ cup pumpkin puree, ½ cup sourdough discard, ½ cup milk, 1 large egg, 2 tablespoons packed brown sugar, and 1 teaspoon vanilla extract until smooth and fully combined.
  3. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined. A few lumps are fine; do not overmix. The batter should be thick but scoopable. If too thick, add a tablespoon more milk.
  4. Let the batter rest: Cover the bowl and let the batter sit at room temperature for 15-20 minutes. This allows the sourdough discard to create air pockets and the flour to hydrate, resulting in fluffier pancakes.
  5. Preheat your pan: Place a non-stick skillet or griddle over medium heat. Add a pat of butter or a drizzle of oil. Let it melt and sizzle slightly. The pan is ready when a drop of water dances on the surface before evaporating.
  6. Cook the pancakes: Using a ladle or ¼-cup measure, pour batter onto the hot pan. Spread gently into a circle if needed. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook for another 1-2 minutes on the other side, until golden brown and springy to the touch.
  7. Keep warm while cooking: Transfer cooked pancakes to a cooling rack set over a baking sheet and place in a 200°F (90°C) oven to keep warm without getting soggy.
  8. Repeat with remaining batter: Add more butter or oil to the pan between batches as needed. Stir the batter occasionally to prevent pumpkin from settling.

Notes

Don’t skip the resting time—it’s crucial for fluffiness. Overmixing will make pancakes tough. For best results, use 100% pure pumpkin puree, not pumpkin pie filling. Leftover pancakes can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in a toaster or oven at 350°F for 5-7 minutes.

Nutrition

Keywords: sourdough discard, pumpkin pancakes, fluffy pancakes, fall breakfast, sourdough pumpkin pancakes, easy pancake recipe

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