Soft, tender, full of earthy pumpkin and warm spices, these Sourdough Discard Pumpkin Pancakes are a one-of-a-kind fall breakfast treat and a really fun twist on a classic pancake. This recipe is a great way to use up your extra sourdough starter discard, but it will also work with active starter (and I give an overnight, long-fermentation option). So choose your own adventure and make a batch of these cozy pancakes for your fall weekend breakfast.

a plate of pumpkin pancakes topped with melted butter and syrup

This recipe is a variation of my original, classic Overnight Sourdough Pancakes. We love pancakes on the weekend all year long and this cozy pumpkin version is really fun for autumn and winter. The pumpkin puree makes them soft and perfectly moist and the pumpkin pie spice adds the warmth and coziness we all crave in the cooler months. Topped with butter and syrup, they are just too good to be true. My family loves them (well, except for my almost 4-year-old who prefers "real pancakes." He's a pancake purist and I respect that!)

For more sourdough discard pumpkin recipes to add to your breakfast and brunch rotation, be sure to check out my Sourdough Discard Pumpkin Cinnamon Rolls and Sourdough Discard Pumpkin English Muffins.

a stack of pumpkin pancakes with a wedge sliced and butter on top. a small white pumpkin is in the background

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Ingredients Explained
Step-by-Step Instructions With Photos
Equipment
Sourdough Discard Pumpkin Pancakes Recipe
More Sourdough Discard Recipes

Ingredients Explained

This recipe uses classic pantry-staple pancake ingredients with the addition of sourdough starter, pumpkin puree, and pumpkin pie spice.

I like to do a combination of brown sugar and white sugar in this recipe to add a hint of molasses which I feel pairs nicely with the pumpkin, but feel free to use just white sugar if that's all you have.

An equal measure of neutral oil will work well in place of the melted butter.

dry ingredients for pancakes surrounding white mixing bowl

wet ingredients for pumpkin pancakes including sourdough starter discard, pumpkin puree, vanilla extract, eggs, melted butter, and milk in small dishes surrounding a large white mixing bowl

See recipe card for full list of ingredients and quantities.

Step-by-Step Instructions With Photos

But First: Overnight Option

If you'd like to give these an overnight fermentation, you will combine just the flour, starter (make sure it is active or a very well established and recently fed discard - you do not want to use a discard under two weeks old or a discard that has been sitting in your refrigerator for a year), and milk. Stir these three ingredients well, cover, and leave at room temperature overnight. The next morning you will add the remaining pancake ingredients to this mixture, stir well, and proceed with recipe as written.

how to make sourdough discard pumpkin pancakes

These step-by-step photos follow the same day recipe - not the overnight option.

combine dry ingredients

all dry ingredients for pancake recipe placed in a white mixing bowl next to a wooden dough whisk

Place dry ingredients in a bowl.

dry ingredients mixed together in white bowl with hand holding left side of bowl

Stir well and set aside.

combine wet ingredients

wet ingredients including sourdough discard, pumpkin puree, eggs, and vanilla extract in a white mixing bowl with a small jar of milk and a small dish of melted butter to the right side

Place starter, pumpkin, eggs, and vanilla in a large mixing bowl.

wet ingredients mixed together in white bowl with hand grabbing a small dish of melted butter on the right side and a jar of milk in the upper right corner

Stir well to combine.

melted butter added to pumpkin pancake mixture in white mixing bowl with wooden dough whisk

Add melted butter.

butter being mixed into pumpkin mixture with wooden dough whisk

Stir well to combine.

milk being added to wet pumpkin pancake mixture in white mixing bowl

Add milk.

all wet ingredients for pumpkin pancakes mixed together in white mixing bowl

Stir well to combine.

Combine wet and dry mixtures to form batter

pumpkin pancake wet ingredient mixture being poured into dry ingredient mixture to form batter

Pour wet mixture into dry mixture.

pumpkin pancake batter in white bowl with wooden dough whisk and two hands grasping bowl as if they are about to lift it up

Stir well but do not overmix - some lumps are a good thing.

Cook the Pancakes

6 pancakes cooking on first side on electric griddle

Cook on a hot skillet about 4 minutes per side. Flip when golden brown on first side.

6 pancakes on electric griddle. Three have been flipped to show the first side is golden brown

Flip and cook another 4 minutes or until golden brown on second side.

Equipment

I don't always share equipment recommendations in my posts because I feel like we're all tired of people trying to sell us stuff. But in this case, I want to tell you that this pancake griddle is a must-have if you are a big weekend breakfast kind of family like we are. I love making pancakes on this thing but it's also great for bacon, sausage, French toast, grilled cheese... and the list goes on. Here is an amazon affiliate link to the same griddle I have: Presto 22-inch Ceramic Griddle

If you purchase using my link I will make a very small commission. I only link to and recommend products I use and love in my own kitchen.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Please feel free to check out my full disclosure policy.

overhead image of pumpkin pancakes on white plate topped with butter and syrup. Plate is surrounded by small pumpkins and one small pitcher of syrup.

Sourdough Discard Pumpkin Pancakes Recipe

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Print Recipe

Soft, tender, full of earthy pumpkin and warm spices, these Sourdough Discard Pumpkin Pancakes are a one-of-a-kind fall breakfast treat and a really fun twist on a classic pancake. This recipe is a great way to use up your extra sourdough starter discard, but it will also work with active starter. So use whichever you have on hand and make a batch of these cozy pancakes for your fall weekend breakfast.

Total Time: 40 minutes
Yield: about 24 pancakes

Instructions

If you want to ferment these overnight, please skip to the bottom after number 5

To make pancakes right now follow these instructions:

In a large mixing bowl, combine all dry ingredients and mix well.
In a separate large mixing bowl combine sourdough discard, pumpkin puree, vanilla, eggs and mix very well to combine. Next add melted butter and mix well. Finally add milk and mix until combined.
Pour the wet mixture into the dry mixture and mix until just combined but a few lumps remain. Do not overmix. Let batter sit while you preheat a griddle over medium high heat.
When griddle is hot brush with butter or oil and add about ⅓ cup of batter per pancake leaving a bit of space between. Cook for about 4 minutes a side or until golden brown.
Transfer to a sheet tray in a warm oven while you finish cooking the remaining pancakes.

Optional Overnight Instructions:

If you'd like to give these an overnight fermentation, you will combine just the flour, starter (make sure it is active or a very well established and recently fed discard - you do not want to use a discard under two weeks old or a discard that has been sitting in your refrigerator for a year), and milk. Stir well, cover, and leave at room temperature overnight. The next morning you will add the remaining pancake ingredients to this mixture, stir well, and proceed with recipe as written.

Author: anita | wild thistle kitchen
Prep Time: 20 minutes
Cook Time: 20 minutes
Category: sourdough discard recipes, breakfast, brunch
Method: sourdough, stovetop
Cuisine: American