How To Make Pumpkin Pancakes
Wondering how to make pumpkin pancakes that are light, fluffy, and full of cozy fall flavor? These sourdough pumpkin pancakes combine my easy pumpkin puree recipe, warm pumpkin pie spice, and sourdough discard for a delicious homemade breakfast. The batter can be mixed the night before and fermented overnight, making it easy to have fluffy pumpkin pancakes ready to cook in the morning. Serve them with my recipe on how to make raw milk butter, maple syrup, whipped cream, or homemade buttermilk syrup for the perfect fall breakfast.
Quick Look: Sourdough Pumpkin Pancakes
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: 15 minutes (plus 8 hour ferment time)
- 🕒 Total Time: 8 hrs, 25 minutes
- 👥 Servings: 10
- 📊 Calories: ~211 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Stove top in cast iron skillet
- 👩🍳 Flavor Profile: Sweet and slightly tangy with warm pumpkin spice, tender and fluffy texture, and a subtle pumpkin flavor.
- ⭐ Difficulty: Easy – beginner-friendly, simple mixing and stovetop cooking.
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Why You'll Love This Recipe
- Made from scratch: With simple pantry and homestead ingredients, these pancakes make a hearty breakfast the whole family can enjoy.
- Light and fluffy: These sourdough pumpkin pancakes are soft and fluffy without turning out flat or heavy.
- Perfect for fall: Pumpkin puree and warm pumpkin pie spices give these pancakes all the cozy flavors of fall.
- Uses sourdough discard: This recipe is a delicious way to use up extra sourdough discard instead of throwing it away.
- Make them ahead: Mix the batter the night before and let it ferment overnight, so breakfast comes together quickly in the morning.
- Easy to customize: You can use active sourdough starter or discard and substitute different types of milk, sweetener or cooking fat depending on what you have on hand.
- Try more sourdough pancakes: If you love making pancakes with sourdough, try my overnight sourdough pancakes, easy sheet pan pancakes recipe, and my best sourdough waffles for more delicious breakfast options.
Ingredients
- Vanilla - I use my homemade vanilla extract recipe.
For a full list of ingredients needed to make this recipe, see the recipe card below.
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How To Make These Pumpkin Pancakes
Step 1: Mix the batter. Combine the dry ingredients in a large bowl. Add the wet ingredients and pumpkin puree. Stir well with a Danish whisk.
Step 2: Ferment the batter. Cover and let the batter ferment at room temperature overnight, or cook the pancakes right away.
Step 3: Heat the skillet. Heat a large cast iron skillet over medium-low heat and add butter.
Step 4: Cook the pancakes. Ladle batter onto the hot skillet. Cook until bubbles begin popping on top and the edges are set.
Step 5:Flip the pancakes. Gently flip each pancake and cook for another 2–3 minutes, until golden brown on both sides.
Step 6: Serve. Transfer the pancakes to a plate and top with your favorite toppings, such as butter and maple syrup.
Tips for How To Make Pumpkin Pancakes
- Let the batter ferment overnight: An overnight fermentation gives the sourdough time to work and adds flavor to the pancakes.
- Don't overmix the batter: Stir just until the ingredients are combined. A few small lumps are fine.
- Use medium-low heat: Pumpkin pancakes can brown quickly, so cooking them over medium-low heat helps them cook evenly without burning.
- Wait for the bubbles: Flip the pancakes when bubbles begin popping on top and the edges look set.
- Use butter for cooking: Butter adds delicious flavor and helps give the pancakes golden, crispy edges.
- Cook several at once: Use two skillets if you're feeding a crowd and want to get the pancakes on the table faster.
- Adjust the batter if needed: If the batter seems unusually thick after fermenting, stir in a small amount of milk until it reaches a pourable pancake-batter consistency.
- Don't skip the toppings: These pancakes are especially delicious with butter, maple syrup, whipped cream, or homemade buttermilk syrup.
How To Make Pumpkin Pancakes FAQ
Pumpkin pancakes can be part of a balanced breakfast. Pumpkin provides nutrients and fiber, while using sourdough adds the flavor and benefits of fermentation. Toppings and added sweeteners can increase the sugar and calorie content, so choose toppings based on your preferences and dietary needs.
If you don't have canned or homemade pumpkin puree, you can substitute another winter squash puree, such as butternut squash or acorn squash. The flavor will be slightly different, but the texture works well in pancakes.
Yes! Sourdough discard works perfectly in these pumpkin pancakes. It's a great way to use extra discard while adding a mild tangy flavor to the pancakes.
Yes. The batter can be cooked right away if you don't want to wait for the overnight fermentation. However, letting the batter ferment overnight gives the sourdough more time to develop flavor.
Yes. Canned pumpkin puree works very well in this recipe. Be sure to use plain pumpkin puree, not canned pumpkin pie filling, which contains added sugar and spices.
Overmixing the batter, using too much liquid, or cooking the pancakes at the wrong temperature can affect their texture. Stir the batter just until combined and cook over medium-low heat. Letting the batter ferment overnight can also help develop a light, tender texture.
Wait until bubbles begin popping across the surface and the edges look set. Then gently flip the pancake and cook the other side until golden brown.
Yes. Cover the batter and let it ferment at room temperature overnight. This makes breakfast easier in the morning and allows the sourdough to ferment before cooking.
Other Pancake Recipes
If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21. I can’t wait to see what all you make!
How To Make Pumpkin Pancakes
Equipment
- 1 Large Mixing Bowl
- 1 Cups and measuring spoons
- 1 whisk
- 1 Ladle
- 1 Spatula
- 1 Cast iron or non-stick skillet
Ingredients
- 3 cups unbleached all purpose flour
- 3 Tbl. sugar or other sweetener
- 1 ½ teaspoon Salt
- 3 teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 ½ cups sourdough discard
- 2 ¼ cups buttermilk
- 3 eggs
- 3 Tbl. fat melted butter beef tallow, or coconut oil
- 3 Tbl. vanilla
- 1 cup pumpkin puree
Instructions
- Mix together all the dry ingredients in a large bowl. Then add in all the wet ingredients including the pumpkin puree. Stir well using a danish whisk.
- Cover and let the batter ferment at room temperature overnight, OR bake right away.
- When ready to cook the pancakes, heat a large cast iron skillet over medium-low heat.
- Add butter to the skillet.
- Ladle pancake batter onto the hot skillet.
- Let each pancake cook until the bubbles start popping on top of the batter and the edges are set.
- Then gently flip the pancake with a spatula.Cook for another 2-3 minutes until golden brown on both sides.
- Transfer to a platter and top with your favorite toppings.
Notes
- Use canned pumpkin or fresh pumpkin puree.
- Buttermilk makes these pancakes extra fluffy and flavorful. Regular or dairy-free milk also works.
- Use melted butter, coconut oil, beef tallow, or regular oil. For an oil-free option, substitute applesauce.
- Use both baking powder and baking soda for the fluffiest pancakes.
- Use sugar, honey, or maple syrup as the sweetener.
- Don’t skip the vanilla—it adds great flavor!
- Watch for bubbles on top. When they start popping and the edges are set, it’s time to flip.
Made these for supper tonight! They were a big! Delicious and easy to make. Thank you!