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

To make pancakes right now follow these instructions:

1. In a large mixing bowl, combine all dry ingredients and mix well.
2. 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.
3. 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.
4. When griddle is hot brush with butter or oil and add about 1/3 cup of batter per pancake leaving a bit of space between. Cook for about 4 minutes a side or until golden brown.
5. 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.