These sourdough pumpkin pancakes are fluffy, spiced, and easy to make—perfect for a cozy fall breakfast or an overnight fermented treat.

Weekend mornings in our house usually mean sourdough pancakes, but the moment pumpkin season rolls around, the classic recipe gets swapped for this cozy pumpkin version. These sourdough pumpkin pancakes are fluffy, full of warm spice, and come together with minimal effort. You can make them the same day for an instant fall breakfast or mix the batter the night before and let it ferment overnight for deeper flavor and easier digestion. Either way, they’re a seasonal breakfast worth lingering over with your family.

Why You’ll Love This Recipe

They’re quick to whip up: Making these sourdough pumpkin pancakes is about as easy as it gets—mix, rest, cook. If you go with the overnight option, the batter practically makes itself while you’re asleep.
The flavor is pure autumn comfort: Pumpkin puree, warm pumpkin pie spice, and just the right sweetness make each bite taste like fall on a plate. And if you’re as pumpkin-obsessed as we are, you’ll want to try them alongside other cozy favorites like my Pumpkin Spice Flavored Coffee, Sourdough Pumpkin Scones, or Sourdough Pumpkin Waffles.
A perfect way to use sourdough starter: Whether you have active starter or fresh discard, this recipe makes the most of it. Active starter gives fluffier pancakes, discard gives them a little more tang—it’s a win either way.

What You’ll Need

Butter – Unsalted, preferably grass-fed. Bring to room temperature before using.
Flour – Organic all-purpose spelt is my favorite, but regular organic all-purpose works well.
Eggs – Two large eggs help bind the batter.
Milk – Whole milk for the richest flavor.
Brown sugar – Adds a hint of caramel sweetness (white sugar works too).
Pumpkin puree – Fresh is best, but canned is fine—just make sure it’s pure pumpkin with no added sugar.
Sourdough starter – Active starter is best for fermentation, but discard works for same-day pancakes.
Baking powder – Helps pancakes rise and stay fluffy.
Baking soda – Balances acidity from the starter and aids leavening.
Salt – Unrefined sea salt preferred.
Pumpkin pie spice – Store-bought or homemade.

Tools

Large Mixing Bowl
Measuring Cups and Spoons
Whisk or Immersion blender with the whisk attachment (electric whisk)
Spatula
Cast Iron Skillet or other non-stick pan

Instructions

To Cook the Same Day:

Add all ingredients to a large bowl and mix until combined.
Let batter rest for 20 minutes at room temperature while your skillet or griddle heats.

To Ferment Batter Overnight:

In a large bowl, whisk together sourdough starter, milk, sugar, pumpkin spice, melted butter, and flour until smooth.
Cover and ferment at room temperature for up to 12 hours.
In the morning, add eggs, baking soda, baking powder, pumpkin puree, and salt. Stir to combine.
Rest for 20 minutes while heating your skillet.

Cooking:

Lightly grease your hot skillet. Pour ¼ cup batter for each pancake.
Cook on low until bubbles form on top and the bottom is golden. Flip and cook until golden on the other side, about 4 minutes per side.
Keep the heat moderate—pumpkin’s natural sugars can cause burning if it’s too hot.

FAQ

Yes! Canned pumpkin puree works perfectly and is more convenient. Just be sure it’s pure pumpkin without added sugar or spices.

You can. Older discard may taste more sour, but it won’t hurt the texture or safety of your pancakes.

Yes. Replace each egg with 1 tablespoon flaxseed meal + 2.5 tablespoons water (let sit 5 minutes). Use plant-based milk and vegan butter or oil. The texture may be slightly different, but they’ll still be delicious.

Separate your eggs, whip the whites to stiff peaks, and gently fold them in before cooking for extra lift

Swap part of the flour for almond or coconut flour. You’ll need to adjust liquids and possibly add an extra egg for binding.

Definitely! Fold them in gently before cooking so they distribute evenly. Pecans, walnuts, or dark chocolate chips are great options.

You can use an extra teaspoon of baking powder. The texture might be slightly different, but it will still work.

Yes, just leave out the baking soda until right before cooking. If using active starter, the batter may be more bubbly the next day.

If the batter is runny, you probably have. Add a little flour at a time until it thickens to a pourable consistency.

Yes, but you may want to make it slightly thicker for best results.

Tips

1. Choose the right starter:

For overnight fermentation, use active starter for fluffier pancakes. For same-day cooking, fresh discard works well, but flavor will be tangier.

2. Manage pumpkin puree moisture:

If your puree is watery, drain it first. Too much moisture makes the batter thin; you can fix it by adding a little more flour.

3. Spice it right:

Use pumpkin pie spice for classic flavor, or blend cinnamon, nutmeg, ginger, and cloves for more depth.

4. Add baking soda last:

Mix baking soda in right before cooking. It reacts quickly with the acidic starter, and waiting helps maximize rise.

5. Mix gently:

Overmixing leads to tough pancakes. A few lumps in the batter are perfectly fine.

6. Let the batter rest:

A short 10–15 minute rest makes for lighter pancakes.

7. Mind your heat:

Cook on medium to medium-low. Pumpkin’s sugars brown quickly, so slower cooking helps keep them fluffy inside without burning outside.

8. Flip with care:

These pancakes can be a bit denser, so use a wide spatula for flipping.

9. Adjust thickness if needed:

Too dense? Add a splash of milk or water. Too thin? Add flour one tablespoon at a time.

10. Dress them up:

Try nuts, dried fruit, or whipped cream for a festive touch.

Storage

Cool completely to prevent sogginess.
Stack with parchment between pancakes and store in an airtight container in the fridge.

Cool completely.
Separate pancakes with parchment, wrap tightly, and store in a freezer-safe bag or container.

From fridge: Microwave 20–30 seconds or heat in a skillet for 1 minute per side.
From freezer: Microwave 45–60 seconds or bake at 350°F (175°C) for 5–10 minutes.

Best Sourdough Pumpkin Pancakes Recipe

These sourdough pumpkin pancakes are fluffy, spiced, and easy to make—perfect for a cozy fall breakfast or an overnight fermented treat

Serving Size 8

Ingredients

3/4 cup active sourdough starter 180g
1.5 cups flour 188g
1 cup milk 240g
1/2 cup pumpkin puree 120g
2 tablespoons sugar 25g
1 teaspoon baking soda 4.8g
2 teaspoons baking powder 10g
2 eggs
2 tablespoons butter 28g
1 tsp pumpkin pie spice
Pinch of salt
Butter or coconut oil for greasing the pan

Instructions

To Cook the Same Day:

Add all ingredients to a large bowl and mix until combined.
Let batter rest for 20 minutes at room temperature while your skillet or griddle heats.

To Ferment Batter Overnight:

In a large bowl, whisk together sourdough starter, milk, sugar, pumpkin spice, melted butter, and flour until smooth.
Cover and ferment at room temperature for up to 12 hours.
In the morning, add eggs, baking soda, baking powder, pumpkin puree, and salt. Stir to combine.
Rest for 20 minutes while heating your skillet.

Cooking:

Lightly grease your hot skillet. Pour ¼ cup batter for each pancake.
Cook on low until bubbles form on top and the bottom is golden. Flip and cook until golden on the other side, about 4 minutes per side.
Keep the heat moderate—pumpkin’s natural sugars can cause burning if it’s too hot.

Notes

Tips

Choose the right starter: For overnight fermentation, use active starter for fluffier pancakes. For same-day cooking, fresh discard works well, but flavor will be tangier.
Manage pumpkin puree moisture: If your puree is watery, drain it first. Too much moisture makes the batter thin; you can fix it by adding a little more flour.
Spice it right: Use pumpkin pie spice for classic flavor, or blend cinnamon, nutmeg, ginger, and cloves for more depth.
Add baking soda last: Mix baking soda in right before cooking. It reacts quickly with the acidic starter, and waiting helps maximize rise.
Mix gently: Overmixing leads to tough pancakes. A few lumps in the batter are perfectly fine.
Let the batter rest: A short 10–15 minute rest makes for lighter pancakes.
Mind your heat: Cook on medium to medium-low. Pumpkin’s sugars brown quickly, so slower cooking helps keep them fluffy inside without burning outside.
Flip with care: These pancakes can be a bit denser, so use a wide spatula for flipping.
Adjust thickness if needed: Too dense? Add a splash of milk or water. Too thin? Add flour one tablespoon at a time.
Dress them up: Try nuts, dried fruit, or whipped cream for a festive touch.
Storage

Short-Term (2–3 Days):

Cool completely to prevent sogginess.
Stack with parchment between pancakes and store in an airtight container in the fridge.

Freezer (2–3 Months):

Cool completely.
Separate pancakes with parchment, wrap tightly, and store in a freezer-safe bag or container.

Reheating:

From fridge: Microwave 20–30 seconds or heat in a skillet for 1 minute per side.
From freezer: Microwave 45–60 seconds or bake at 350°F (175°C) for 5–10 minutes.

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