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+ servings

Sourdough Discard Pumpkin Spice Pancakes

The perfect fall pancake recipe to use up some of that sourdough discard and pumpkin puree, with the perfect blend of fall spices.
Servings: 4 people


  • 1 cup fed sourdough discard (it was fed at least 8 hours prior)
  • 1 cup kamut flour or unbleached organic all purpose
  • 1/2 cup pumpkin puree
  • 1 cup milk
  • 2 large eggs
  • 2 tbsp maple syrup or coconut syrup
  • 2 tbsp melted grass-fed unsalted butter
  • 1 tsp baking soda
  • 1/4 tsp fine salt
  • 1 1/2 tsp pumpkin spice (cinnamon, nutmeg, cloves, ginger)
  • 2 tsp coconut oil or more as needed


  • Add all ingredients except baking soda, coconut oil, and melted butter to a glass bowl
  • Combine evenly
  • Add baking soda and melted butter, combine
  • Heat cast iron skillet to medium-high heat
  • When hot, add coconut oil or butter to skillet then turn down heat to medium-low
  • Add about 1/4 cup of batter to skillet, flip when the bubbles are done popping on the surface
  • Once flipped, cook about 2-3 minutes more or until cooked through


Serving: 3pancakes
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