Sourdough Pumpkin Spice Pancakes
These sourdough pumpkin spice pancakes are everything you love about fall in a warm, fluffy stack. Made with real pumpkin puree, cozy autumn spices, and a bubbly sourdough starter, they’re naturally fermented overnight for incredible flavor and gut-friendly goodness. Perfect for chilly mornings, weekend brunches, or anytime you need a comforting bite, these pancakes are crisp on the edges, tender in the middle, and irresistibly spiced. Serve them with maple syrup and toasted nuts for the ultimate fall breakfast experience.
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!