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Sourdough Pumpkin Pancakes

Sourdough pumpkin pancakes with a tangy, golden-brown edge and tender crumb, made by stirring in baking soda right before cooking for a bubbly batter. Cook on a griddle to set the edges, then flip for a second golden round, and serve with maple syrup and salted butter.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Pancake batter
  • 1 cup sourdough starter (active or discard) Use active starter for best tang and lift, or discard for a softer sourdough flavor.
  • 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 For serving.
  • 1 maple syrup For serving.
For pan (optional)
  • 1 salted butter Use a light smear or spray on the skillet/griddle; if using butter, count the amount here only if you need it beyond the serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Mix the 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; you should see the batter begin to look bubbly and light.
Cook the pancakes
  1. Heat a lightly greased cast iron skillet or griddle over medium heat until hot.
  2. Pour 1/4 cup batter per pancake and cook 2-3 minutes, until bubbles form on the surface and the edges look set.
  3. Flip and cook 2 minutes more, until the second side is golden and cooked through.
Serve
  1. Serve the sourdough pumpkin pancakes warm with salted butter and real maple syrup.

Notes

Pro tip: add baking soda and salt immediately before the first pour so the batter stays active and light; if it sits too long it can lose lift. Store leftover pancakes in the fridge up to 3 days; reheat in a skillet or toaster until warmed through. Freezing is yes—freeze stacked with parchment between, then rewarm from frozen. For a dairy-light option, use lactose-free milk or a plain unsweetened dairy alternative in the same amount.