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Sourdough Pumpkin Pancakes

Sourdough pumpkin pancakes with a lightly tangy flavor and fluffy, bubbly texture—made by stirring baking soda in right before cooking. Golden edges and tender centers cook on a griddle for a classic American breakfast stack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pancakes
  • 1 cup sourdough starter active starter or discard
  • 1 cup all-purpose flour
  • 0.5 cup pumpkin puree
  • 1 cup milk
  • 2 eggs
  • 2 tbsp unsalted butter melted
  • 2 tbsp maple syrup
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp vanilla extract
Serving
  • 1 salted butter to serve
  • 1 maple syrup to serve

Equipment

  • 1 cast iron skillet

Method
 

Mix batter
  1. Whisk sourdough starter, all-purpose flour, pumpkin puree, milk, eggs, melted unsalted butter, maple syrup, pumpkin pie spice, cinnamon, and vanilla extract together until smooth.
  2. Right before cooking, stir in baking soda and salt to make the batter bubbly and light.
Cook pancakes
  1. Heat a lightly greased skillet or griddle over medium heat until hot.
  2. Pour about 1/4 cup batter per pancake and cook for 2-3 minutes, until bubbles form on the surface and the edges look set.
  3. Flip the pancakes and cook for 2 minutes more, until cooked through and lightly browned.
Serve
  1. Serve the sourdough pumpkin pancakes hot with salted butter and real maple syrup.

Notes

Pro tip: Use active starter or discard—the batter should look slightly foamy after you mix in baking soda right before cooking. Store leftover pancakes in the refrigerator up to 3 days and rewarm in a skillet or toaster until hot. Freezing is yes: freeze in a single layer, then reheat from frozen. For a dairy-light swap, use lactose-free milk or a 1:1 plant milk, and use a dairy-free butter alternative for serving.