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Easy Sourdough Discard Pumpkin Pancakes Recipe

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These fluffy sourdough discard pumpkin pancakes are light, tangy-sweet, and perfect for fall mornings. Made with simple ingredients, they come together in under 30 minutes and are a crowd-pleaser.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ½ cup (120g) pumpkin purée
  • ½ cup (120g) sourdough discard
  • ½ cup (120ml) milk
  • 1 large egg
  • 2 tablespoons (25g) packed brown sugar
  • 2 tablespoons (28g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract

Instructions

  1. In a large mixing bowl, whisk together 1 cup (120g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon pumpkin pie spice, and ¼ teaspoon salt. Set aside.
  2. In a separate medium bowl, whisk together ½ cup (120g) pumpkin purée, ½ cup (120g) sourdough discard, ½ cup (120ml) milk, 1 large egg, 2 tablespoons (25g) packed brown sugar, 2 tablespoons (28g) melted butter, and 1 teaspoon vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. A few lumps are fine—do not overmix.
  4. Let the batter rest at room temperature for 10 to 15 minutes. This is crucial for fluffiness.
  5. Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter and let it melt, swirling to coat the bottom.
  6. Using a ¼-cup measure or ladle, pour batter onto the hot skillet, leaving about 2 inches of space between pancakes. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes.
  7. Flip the pancake and cook for another 1 to 2 minutes, until golden brown and springy to the touch.
  8. Transfer cooked pancakes to a baking sheet or cooling rack set in a 200°F (93°C) oven to keep warm. Repeat with remaining batter, adding butter to the pan between batches.

Notes

Let the batter rest for 10-15 minutes for fluffiest results. Do not overmix. The first pancake is often a test pancake. Use room temperature ingredients for best texture.

Nutrition

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

Find it online: https://goldensimmer.com/easy-sourdough-discard-pumpkin-pancakes-recipe/