If you have sourdough discard sitting in your fridge and a can of pumpkin purée in your pantry, you NEED to make these pancakes! These Sourdough Discard Pumpkin Pancakes are easily one of my favorite pancake recipes, especially during the fall. They’re incredibly fluffy, filled with warm pumpkin spice, and have that subtle tang from the sourdough discard that makes them a little different from your typical pumpkin pancakes.
I love finding ways to use my sourdough discard instead of throwing it away, and pancakes are one of the easiest ways to put it to good use. You don’t need an active starter, there’s no overnight fermentation, and the batter comes together in just a few minutes.
Top them with a little grass-fed butter and pure maple syrup, and you have a homemade breakfast that tastes like fall!
If you are new to sourdough making and bread, check out my post on Organic Sourdough Bread.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You’ll Love These Sourdough Discard Pumpkin Pancakes
- Small batch: This recipe makes six pancakes, which is perfect when you don’t need a huge batch.
- Incredibly fluffy: The combination of baking powder and baking soda helps create thick, fluffy pancakes with soft centers.
- A great way to use sourdough discard: No need to waste leftover starter when you can turn it into breakfast!
- Full of fall flavor: Real pumpkin purée, cinnamon, and pumpkin pie spice give these pancakes their delicious seasonal flavor.
- No added refined sugar: The pancake batter doesn’t contain any added sugar. I like to sweeten mine naturally with pure maple syrup when serving.
- Quick and easy: No overnight preparation or resting required. Just mix, cook, and enjoy!
What Is Sourdough Discard?
Sourdough discard is the portion of your sourdough starter that you remove before feeding it with fresh flour and water. Rather than throwing it away, you can use it in all kinds of recipes, including pancakes, waffles, muffins, crackers, and baked goods.
What I love about using sourdough discard in pancakes is the flavor it adds. It has a slightly tangy taste that balances out the sweetness of the pumpkin and warm spices.
You also don’t need to worry about your starter being active or bubbly for this recipe. The baking powder and baking soda do the heavy lifting when it comes to making the pancakes rise.
Just make sure you’re using discard from a healthy, established sourdough starter.
Why You Should Be Eating Sourdough
Easy to Digest
The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach!! Most of the work is done before you consume, making it much easier on your gut.
Lower Glycemic Index
Sourdough is fermented in a way that depletes bad starches within it. Your blood sugar won’t rise drastically upon eating it.
Better for Gluten Sensitivity
The longer fermentation time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it.
Provides Healthy Bacteria
Sourdough is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.
Made with 2 Simple Ingredients
Real sourdough starter contains only 2 ingredients: flour & water, and salt.
Macros & Nutrients
Sourdough is packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like potassium, folate & vitamin B. It is not crazy high in calories either.
How to Make an Organic Sourdough Starter from Scratch
- 50g organic, all-purpose flour or bread flour
- 50g warm filtered water
- Large mason jar – make sure it is large because your starter will GROW!
- Mix the flour and starter in your mason jar until fully incorporated (it needs to be mixed very well!).
- Cover loosely with the mason jar lid. Store in a warm environment for 24 hours. I like to store mine in the oven with the light on so it’s nice and warm. Don’t accidently turn your oven on though lol!
- Repeat this process every 24 hours for about a week! Make sure you use your starter in your bread when it is nice and active. I feed my starter before bed and then use it in the morning for bread.
How to Care for your Starter
I know this sounds kind of silly, but your starter is like a little child! You have to take really good care of it to keep it alive. The longer it is alive and you keep it going, the stronger the sourdough taste you get! I legit had a sourdough starter baby sitter when I went to Europe for a month.
If your starter is stored in the fridge (after you get it going of course) you only need to feed it every 7 -10 days to keep it alive (100g water & 100g flour). If you store it at room temperature, it needs to be fed every 24 hours. Unless you plan on making a loaf of bread every day, I don’t recommend keeping your starter on the counter. It will grow faster than you can make bread! Storing it in the fridge slows it down and makes it more manageable. I make one loaf per week. I take the starter out of the fridge the night before, let it get to room temp and then feed it. In the morning, I start making the bread.
Before you feed it take a few spoonful’s out. Place it in a separate jar and place it in your fridge. This is your discard!! Don’t let it go to waste. You can make sooo many things with your discard!
Ingredients
This recipe uses simple ingredients you probably already have in your kitchen, especially if you bake with sourdough regularly!
- 1/2 cup sourdough discard: Adds a subtle tangy flavor and helps use up leftover starter. I use 100% hydration discard.
- 1/3 cup milk: Helps bring the batter together. You can use regular milk or your favorite unsweetened dairy-free alternative.
- 1/3 cup pumpkin purée: Gives these pancakes their pumpkin flavor and helps keep them soft. Make sure you’re using pure pumpkin purée, not pumpkin pie filling.
- 1 large egg: Helps bind everything together and gives the pancakes structure.
- 1/2 tsp vanilla extract: Adds a little extra flavor.
- 3/4 cup all-purpose flour: Creates the base of the pancake batter.
- 1 tsp baking powder: Helps the pancakes rise and become fluffy.
- 1/2 tsp baking soda: Reacts with the acidity in the sourdough discard to help create a light texture.
- 1/2 tsp salt: Balances the flavors.
- 1/2 tsp cinnamon: Adds a warm, sweet spice flavor.
- 1 tsp pumpkin pie spice: Gives the pancakes that classic pumpkin spice flavor.
- 1 tbsp grass-fed butter: For cooking the pancakes until golden brown.
- Pure maple syrup: For serving!
How to Make Sourdough Discard Pumpkin Pancakes
- Mix the dry ingredients. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until evenly combined.
- Add the wet ingredients. Add the sourdough discard, milk, pumpkin purée, egg, and vanilla extract. Gently mix until just combined. Be careful not to overmix! The batter should be fairly thick, but if it seems too thick to scoop, add another 2–3 tbsp of milk.
- Heat the skillet. Heat a large skillet over medium heat and melt the grass-fed butter. Once the skillet is hot, scoop the batter using a 1/4-cup measuring cup. I typically cook mine in two batches of three pancakes.
- Cook the pancakes. Cook for approximately 2 minutes on each side, or until golden brown and cooked through. You’ll know they’re ready to flip when the edges look set and small bubbles start appearing on the surface.
- Serve and enjoy! Transfer the pancakes to a plate and serve warm with butter, pure maple syrup, or your favorite toppings.
My Tips for Extra Fluffy Pumpkin Pancakes
Don’t overmix the batter. This is probably my biggest tip! You want to mix until the ingredients are just combined. A few small lumps are completely fine. Overmixing develops the gluten in the flour and can make your pancakes dense instead of fluffy.
Keep the batter thick. Pumpkin purée adds moisture, so the batter will naturally be a little thicker than traditional pancake batter. That’s what helps give these pancakes their fluffy texture! Only add extra milk if it’s too thick to scoop.
Cook over medium heat. You don’t want the skillet too hot, or the outsides will brown before the centers have time to cook. If your pancakes are browning too quickly, turn the heat down slightly.
Wait before flipping. Let the edges set and watch for small bubbles on top before flipping. Try to flip each pancake only once.
Use pure pumpkin purée. Pumpkin pie filling contains added sugar and spices, which will change the flavor and consistency of the recipe.
My Favorite Pancake Toppings
I personally think these are perfect with a little grass-fed butter and pure maple syrup, but there are so many other ways to enjoy them!
- Chopped pecans or walnuts: For a little crunch.
- Greek yogurt: Adds creaminess and a boost of protein.
- Almond or pecan butter: A delicious alternative to traditional butter.
- Cinnamon: Sprinkle a little extra on top for more fall flavor.
- Sautéed apples: Cook diced apples with a little butter and cinnamon for an extra special fall breakfast.
- Chocolate chips: If you’re in the mood for something sweeter!
How to Store and Reheat
These pancakes are great for making ahead, especially if you want a quick breakfast during the week.
Refrigerator: Allow the pancakes to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3–4 days.
Freezer: Place the cooled pancakes in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer-safe bag or container, separating layers with parchment paper if needed. Freeze for up to 2 months for the best quality.
To Reheat: Pop them in the toaster, warm them in a skillet over low heat, or microwave in 15–20 second increments until heated through. I personally love reheating pancakes in the toaster because it gives the edges a little crispiness!
FAQs
Can I use sourdough discard straight from the refrigerator?
Yes! You can use cold sourdough discard straight from the refrigerator. There’s no need to feed it or bring it to room temperature first.
Do I need an active sourdough starter?
No! This recipe is specifically made for sourdough discard. The baking powder and baking soda help the pancakes rise, so you don’t need an active or bubbly starter.
Can I make these pancakes dairy-free?
Absolutely! Substitute the regular milk with unsweetened almond milk, oat milk, or another dairy-free alternative. Use vegan butter or a little avocado oil for cooking.
Can I make these pancakes gluten-free?
You can experiment with a 1:1 gluten-free baking flour and gluten-free sourdough discard. However, I haven’t tested this combination, so the texture may vary. Regular wheat-based sourdough discard is not gluten-free.
Can I make the batter ahead of time?
I recommend cooking the pancakes shortly after mixing the batter. The baking soda begins reacting with the acidic sourdough discard once the ingredients are combined, so letting the batter sit for too long can affect how fluffy the pancakes turn out.
Can I use pumpkin pie filling instead of pumpkin purée?
I wouldn’t recommend it. Pumpkin pie filling already contains sweeteners and spices, which can change the flavor and consistency. Stick with 100% pure pumpkin purée for the best results.
Why are my pumpkin pancakes dense?
Dense pancakes are usually caused by overmixing, using too much flour, or cooking at the wrong temperature. Make sure you measure your ingredients correctly, gently mix the batter, and cook over medium heat.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
If you’re looking for a new way to use your sourdough discard this fall, these pumpkin pancakes need to be on your list! I love how fluffy they turn out, and the combination of pumpkin spice with that little bit of sourdough tang makes them one of my favorite breakfasts.
They’re easy enough for a weekday morning but also perfect for a slow weekend breakfast with a cup of coffee. Don’t forget the maple syrup!
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Description
If you have sourdough discard sitting in your fridge and a can of pumpkin purée in your pantry, you NEED to make these pancakes! These Sourdough Discard Pumpkin Pancakes are easily one of my favorite pancake recipes, especially during the fall. They're incredibly fluffy, filled with warm pumpkin spice, and have that subtle tang from the sourdough discard that makes them a little different from your typical pumpkin pancakes.
Ingredients
Instructions
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Mix the dry ingredients. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until evenly combined.
-
Add the wet ingredients. Add the sourdough discard, milk, pumpkin purée, egg, and vanilla extract. Gently mix until just combined. Be careful not to overmix! The batter should be fairly thick, but if it seems too thick to scoop, add another 2–3 tbsp of milk.
-
Heat the skillet. Heat a large skillet over medium heat and melt the grass-fed butter. Once the skillet is hot, scoop the batter using a 1/4-cup measuring cup. I typically cook mine in two batches of three pancakes.
-
Cook the pancakes. Cook for approximately 2 minutes on each side, or until golden brown and cooked through. You'll know they're ready to flip when the edges look set and small bubbles start appearing on the surface.
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Serve and enjoy! Transfer the pancakes to a plate and serve warm with butter, pure maple syrup, or your favorite toppings.
Nutrition Facts
Nutrition Facts
Servings 3
Serving Size 2 pancakes
- Amount Per Serving
- Calories 201kcal
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 1.1g6%
- Cholesterol 75mg25%
- Sodium 618.1mg26%
- Total Carbohydrate 34.5g12%
- Dietary Fiber 2.4g10%
- Sugars 3.1g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
