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sourdough pumpkin pancakes with syrup

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.