These sourdough pumpkin spice pancakes are the ultimate cozy breakfast for fall! With warm spices, real pumpkin, and the tang of sourdough starter, this recipe is a delicious way to use your sourdough discard or active starter. Fermented overnight for better flavor and digestibility, they cook up fluffy, flavorful, and irresistibly spiced. Whether you’re serving them for a special brunch or a lazy weekend morning, this easy tutorial will walk you through every step to pancake perfection!
There’s something magical about fall mornings—the crisp air, golden leaves, and the smell of pumpkin spice drifting from the kitchen. These sourdough pumpkin spice pancakes are my go-to cozy breakfast when I want something comforting and nourishing.
Using sourdough starter not only gives these pancakes their signature tang but also helps break down the gluten, making them easier to digest. Letting the batter ferment overnight boosts the flavor and gives you a head start in the morning.
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Why These Sourdough Pumpkin Spice Pancakes Are My Fall Breakfast Favorite!
I absolutely love this recipe because it turns my sourdough starter into something magical and fall-inspired—without needing to bake a loaf of bread! These pancakes are fluffy, slightly tangy from the sourdough, and perfectly spiced with that warm pumpkin pie flavor that screams cozy sweater weather! Plus, the overnight ferment does all the heavy lifting while I sleep, so breakfast feels effortless. It’s one of those recipes that makes my whole kitchen smell like autumn and gets my family to the table faster than I can flip the next batch!
Ingredients
Overnight Sponge:
- 1 cup all-purpose flour (or whole wheat for heartier flavor)
- 1 cup milk (or dairy-free alternative which is what I use)
- ½ cup sourdough starter (discard or active)
- 1 tbsp brown sugar or maple syrup (optional, adds depth)
Morning Add-ins:
- 1 egg
- ½ cup pumpkin puree (not pie filling)
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
Optional toppings:
- Maple syrup
- Toasted pecans or walnuts
- Whipped cream
- Butter
Step 1: Make the Overnight Sponge
In a large mixing bowl, combine the flour, milk, sourdough starter, and sweetener if using. Stir until no dry bits remain. Cover the bowl with a clean towel or lid and let it sit at room temperature overnight (8–12 hours).
Step 2: Mix in the Morning Add-ins
The next morning, the sponge should look bubbly and slightly puffed. To it, add the egg, pumpkin puree, melted butter, vanilla, pumpkin pie spice, cinnamon, baking soda, and salt. Gently fold until everything is well combined, but don’t overmix—lumps are okay.
Step 3: Cook the Pancakes
Heat a lightly greased skillet or griddle over medium heat. Pour ¼ cup of batter for each pancake onto the pan. Cook until bubbles form and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown and cooked through.
Step 4: Serve & Enjoy
Serve warm with real maple syrup, toasted nuts, or even a dollop of whipped cream if you’re feeling extra festive. The cozy pumpkin spice and sourdough tang make these pancakes irresistible.
Conclusion
These sourdough pumpkin spice pancakes are a beautiful way to celebrate fall flavors while using your sourdough starter. The overnight sponge makes them super simple in the morning, and your home will smell like a dream while they cook. Whether you’re sipping coffee on a Sunday morning or hosting a fall brunch, this recipe brings warmth to the table—one fluffy pancake at a time.
Resources: Here are some helpful resources for further information.
- Pumpkin Baked Oatmeal – By The Natural Nurturer
- Pumpin Breakfast Archives – By Once Upon a Pumpkin
- 3 Pumpkin Breakfast Ideas – By Calico and Twine
Frequently Asked Questions
1. Can I use sourdough discard?
Yes! Sourdough discard works perfectly in this recipe. The overnight sponge helps mellow any sharp flavor.
2. What if I forget to ferment overnight?
You can mix everything the same day—just let the batter rest for 30 minutes before cooking for better flavor.
3. Can I make these dairy-free?
Absolutely! Use almond, oat, or coconut milk, and substitute coconut oil for butter.
4. Can I freeze leftovers?
Yes. Let the pancakes cool, freeze in a single layer, then store in a zip-top bag. Reheat in the toaster or microwave.
Sourdough Pumpkin Spice Pancakes
Equipment
- 1 mixing bowl
- 1 bulk fermentation bowl.
- 1 10 or 12 inch cast iron skillet.
Ingredients
Overnight Sponge
- 1 cup all-purpose flour
- 1 cup milk
- ½ cup sourdough starter
- 1 tbsp brown sugar or maple syrup (optional)
Morning Add-Ins
- 1 large egg
- ½ cup pumpkin puree
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tsp baking soda
Toppings
- Maple syrup
- Toasted nuts
- Whipped cream
Instructions
Night Before
- In a large bowl, mix flour, milk, sourdough starter, and optional sweetener. Cover and let ferment overnight at room temperature.
Morning
- Add egg, pumpkin, melted butter, vanilla, spices, salt, and baking soda to the sponge. Stir gently until combined.
Cook
- Preheat a greased skillet over medium heat. Pour ¼ cup batter per pancake. Cook until bubbles form and edges are set. Flip and cook until golden brown.
Serve
- Top with maple syrup, nuts, or whipped cream. Enjoy warm!
Summary
I hope I have inspired you to make these recipes in your cast iron skillet to enjoy and share with your friends and family.
If you were encouraged by this post, I invite you to check out my FREE Printables Page for fun free printables, planners, and charts.
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Here are some more of my cast iron cooking inspiration posts to check out!
How to Make Chocolate Sourdough Pancakes
The Best Cherry Galette Recipe
How to Cook Scrambled Eggs In a Cast Iron Skillet without Sticking!
How to Season Cast Iron for Cooking
The Best Old-Fashioned Homemade Brownies: A Cast Iron Skillet Recipe!
How to Make Dutch Oven Lasagna
How to Make Black Bean Burgers from the Garden!
Blessings,
The Off Grid Barefoot Girl
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