The Perfect Sourdough Pumpkin Pancakes
A couple weeks ago I was making some sourdough pancakes for my family and I decided on a whim to see if I could transform my original sourdough pancake recipe into sourdough pumpkin pancakes.
These are a great new take on an old tried and true recipe that we love! This sourdough pumpkin pancake recipe can be made with sourdough discard in the morning or start it the night before and have true sourdough pancakes!
Now, there is one thing that takes these up and above, and it is the sweet cream cheese sauce that you can drizzle all over the top! I swear its the most decadent and moist pumpkin pancakes ever!
Do you have a sourdough starter that you use often? Maybe you have one that is sitting in the fridge, and has been ignored for a couple weeks or months? Well now is the time to get her out and get her active again!
new to sourdough?
Everything you need to know about sourdough
Are you new to sourdough? Or maybe you just want some new sourdough recipes? Check out this post where I share tons of information as well as all of my amazing sourdough recipes!
Tools you’ll need
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Some add in and topping ideas:
- Add chocolate chips to the pancakes while cooking.
- top with pure maple syrup and butter
- Add white chocolate chips to the batter while cooking.
Be sure to check out the full recipe and ingredient list below
Easy Sourdough Pumpkin Pancakes
Ingredients
- 2 cups all-purpose flour
- 1 cup sourdough starter/discard
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons honey
- 1 teaspoon salt
- 1 1/2 cup milk
- 1 large egg
- 2 tablespoons liquid coconut oil or melted butter
- 1 teaspoons vanilla extract
- 3/4 cup pumpkin puree canned or fresh
- 1 teaspoon pumpkin pie spice If you do not have pumpkin pie spice use 1/4 teaspoon ground cloves, all spice, cinnamon, ginger, and a pinch of nutmeg.
- 1 teaspoon ground cinnamon
Sweet Cream Cheese Sauce
- 4 oz softened cream cheese
- 1 tablespoons room temp butter
- 1 cup powdered sugar
- 1/2 cup milk or cream
- 1/2 teaspoon vanilla extract
- dash ground cinnamon optional
Instructions
- Pre-heat your skillet or pan. I. heat mine to about 350-375 degrees on my oven griddle. If using a stovetop pan or griddle, heat on medium heat.
- In a large bowl, add your sourdough discard, egg, melted butter/coconut oil, honey, salt, milk, vanilla, and spices.
- Mix this together with a whisk until combined.
- Add your pumpkin puree and your spices and whisk together once more.
- Now, add your flour, baking soda and baking powder.
- Whisk until just combined. If the batter is too thick, add 1-2 tablespoons of milk to thin it out a bit.
- Pour 1/3 cup batter on your greased pan or griddle. Let it cook until you see the edge start to form and you see bubbles in the batter. Flip and let it cook for another couple of minutes. Tap the pancake to make sure its not squishy in the middle before taking it off the pan.
- Serve with syrup or my sweet cream cheese sauce, recipe below:
Sweet Cream Cheese Sauce
- Using a whisk or wooden spoon mix the softened cream cheese and butter together.
- Add the powdered sugar and half the milk/cream. Mix together. Add your vanilla and add more milk until the sauce becomes the consistency or a thick syrup.
- Add ground cinnamon if you prefer.
- Drizzle sauce on top of your pancakes and enjoy!
- You can freeze these pancakes and reheat them in the toaster or microwave.
Overnight Pumpkin Pancake Instructions
- If you want true sourdough pumpkin pancakes, use these instructions:
- First,the night before making your pancakes, mix your sourdough start/discard, flour, and milk in a large mixing bowl. Cover and let sit on your counter overnight.
- In the morning, follow the instructions like normal by adding the honey, salt, egg, butter/coconut oil, vanilla extract, pumpkin puree, spices, baking powder, baking soda.
- I find that this pancake batter is always more elastic. You can add a small amount of milk to the batter to loosen it up.
- Cook the same as other pancakes.
These sourdough pumpkin pancakes are the perfect way to get your pumpkin spice addiction during the fall! They are hearty, moist, and so flavorful. The warm spices of the cinnamon, cloves and allspice hearken to fall.
I love pumpkin desserts, here are more amazing pumpkin recipes below:
More PUMPKIN Recipes
Chocolate bar marzipan jujubes jelly-o carrot cake caramels. Tootsie roll cookie jujubes powder icing lemon drops. Pastry brownie topping oat cake chocolate cake jelly candy gingerbread tart.
Try these amazing sourdough discard pumpkin pancakes today!
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What a delicious fall treat. I just love the pumpkin flavor in these sourdough pancakes.