These sourdough discard pumpkin spice pancakes are the perfect fall morning breakfast. When the air starts to get crispy and chilly and the leaves start to change, this is the first recipe that comes to mind. This is also a great way to use up some sourdough discard.
Sourdough pumpkin spice pancakes are a family favorite. My husband loves them, and he’s not a big pancake guy – so I’d say that’s a win!
I love sourdough so much, but learning how to use discard up has been challenging at times. I must say – I nailed it with this one. I love recipes that use a cup or more of discard. The more the better!
This isn’t a recipe that has minimal ingredients, though. But all of these ingredients are easy to come by and you probably have most of them in your cupboard already.
What you need to make sourdough discard pumpkin spice pancakes
- 1 cup Kamut (or regular) flour
- 1 cup fed sourdough starter discard (meaning it was fed about 8 hours prior to use)
- 1 cup milk
- 1/2 cup pumpkin puree
- 2 eggs
- 2 tbsp maple syrup or coconut syrup
- 2 tbsp grass-fed butter
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 pumpkin spice teaspoons (cinnamon, ginger, nutmeg, cloves)
- 2 tsp coconut oil or butter (to oil the skillet)
Directions to make sourdough discard pumpkin spice pancakes
- Combine all the ingredients besides melted butter, baking soda, and coconut oil in a glass mixing bowl
- Stir until evenly combined
- Add baking soda and melted butter, stir to combine combine
- Heat up a cast-iron skillet on medium-high heat
- Once hot, turn down heat to medium-low
- Add 1/2 tsp coconut oil or butter to skillet
- Pour about 1/4 cup batter in skillet
- Once bubbles stop popping on surface, flip the pancake
- Finish cooking through about 2 more minutes or until cooked in center
- Enjoy with grass-fed butter, maple syrup, cream cheese frosting, or honey
Tips
- Don’t add melted butter until directed in the recipe because the butter will get cold and become hard again. When that happens, you will develop pockets of butter or holes in your pancakes.
- Turn the skillet down once it reaches desired temperature or else you may burn your pancakes. If you aren’t used to cooking with cast iron, it holds heat very well and will become too hot if you do not turn it down.
- Make sure the pan is hot before pouring the batter on or the pancake may become stuck or hard to flip.
- Add the baking soda when directed in the recipe to make sure it is the most active.
Frequently Asked Questions
Can I use almond milk?
Yes, you sure can.
Can I use 2+ day-old sourdough discard?
Technically speaking, you could. But I do not recommend it. I recommend using discard that has been fed at least 6 hours prior to use. The reason is, the older the sourdough discard, the more acidic or “sour” it will be. It will have developed hooch or alcohol the yeast produces when it is hungry.
Can I freeze these pancakes?
You sure can! These are great for meal prep. To freeze: Lay pancakes on a baking sheet, put in the freezer for 1 hour. Then, put them in the desired container. Label and date and keep them for 1 month.
What if I don’t have pumpkin spice?
You can omit it if you would like. I would add 1/2 tsp cinnamon and 1/2 tsp vanilla to replace it if you have it.
I hope you enjoy the recipe. If you tried and loved it, I would love to hear from you! Please leave a review and or a comment on the recipe. Your support means the world to us here on our little homestead.
If you loved this recipe, check out Your Guide to Making Homemade Sourdough for Gut Health.