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Easy Fluffy Pumpkin Spice Sourdough Discard Pancakes

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These Fluffy Pumpkin Spice Sourdough Discard Pancakes are the perfect fall breakfast, using up sourdough discard for a subtle tang that balances sweet pumpkin and warm spices. Quick, easy, and made with simple ingredients, they’re a crowd-pleaser that turns an ordinary morning into something special.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ cup (120g) pumpkin puree
  • ½ cup (120g) sourdough discard
  • ¼ cup (60ml) milk
  • 1 large egg
  • 2 tablespoons (25g) brown sugar
  • 2 tablespoons (28g) butter, melted and slightly cooled
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • Maple syrup, for serving
  • Butter, for serving
  • Whipped cream, for serving
  • Cinnamon, for dusting

Instructions

  1. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 teaspoon pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
  2. In a separate medium bowl, whisk together ½ cup pumpkin puree, ½ cup sourdough discard, ¼ cup milk, 1 large egg, 2 tablespoons melted butter, 2 tablespoons brown sugar, and 1 teaspoon vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined. Do not overmix; a few lumps are fine.
  4. Let the batter rest for 5-10 minutes at room temperature.
  5. Preheat a non-stick skillet or griddle over medium heat. Add a small pat of butter and let it melt, swirling to coat the surface.
  6. Using a ¼-cup measure or ladle, pour batter onto the hot skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook for another 1-2 minutes on the other side.
  7. Transfer cooked pancakes to a plate and cover loosely with a clean kitchen towel or keep warm in a 200°F oven while cooking remaining batter.
  8. Repeat with remaining batter, adding more butter to the skillet between batches if needed.

Notes

For best results, do not overmix the batter and let it rest for 5-10 minutes. Use pure pumpkin puree, not pumpkin pie filling. If pancakes brown too quickly, reduce heat. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin pancakes, sourdough discard pancakes, fall breakfast, fluffy pancakes, pumpkin spice

Find it online: https://lenatable.com/easy-fluffy-pumpkin-spice-sourdough-discard-pancakes/