Name: Sourdough Pumpkin Pancakes
Prep time: 10 min
Cook time: 5 min
Total time: 14 h 15 min
Yield: 16
Cuisine: American
Ingredients: 1 cup sourdough starter; 2 cups almond milk (unsweetened); 1 cup pumpkin puree; 2 tbsp olive oil; 1 tsp vanilla extract; 2 cups all-purpose einkorn flour; 2 tsp baking powder; 1 tsp baking soda; 2 tbsp Gentle Sweet (or alternative); 1 tsp salt; 2 tsp clove spice; 2 tsp cinnamon spice

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Need a little 'fall' in your breakfast flavor? These sourdough pumpkin pancakes are a great way to bring the flavors of fall right into your dining room and kitchen. They are fluffy, tasty, and delicious.

My most avid 'non-pumpkin' fan snarfed them down (two helpings!) before realizing that they were pumpkins. Don't worry though the pumpkin flavor is there, he's five and I suspect his pumpkin aversion is more due to the word 'pumpkin' in dishes than an actual aversion! That's five for you!

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I don't know why, but this fall, I've been craving all the fall flavors! I want all the pumpkins, apples, and spices!

Could it be cravings from my fourth pregnancy? Goodness, yes. This pregnancy has left me with all sorts of odd side effects. I'm well into my second trimester and still plagued with a weird type of morning sickness that can strike at any point of the day.

The only thing that seems to help is sweet carbs. I consume an embarrassing amount of frozen mangos, but let me tell you, they are one of the only things that help! Last pregnancy I lived off of my morning sickness concoction, but it doesn't seem to touch it this time around!

All that to say, it shouldn't be surprising that my body is craving the carbs of pumpkin, apples, and baked goods! Which is probably why one morning I woke up and felt like I needed sourdough pumpkin pancakes!

These pumpkin pancakes were just what my pregnancy ordered! Fluffy and delicious! They tasted amazing with a bit of honey on top!

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Ingredients
Instructions
Variations
Equipment
Storage
Top tip
FAQ
Toppings for Pumpkin Pancakes
Related
Sourdough Pumpkin Pancakes

Ingredients

Sourdough starter➡️ Learn to make your own here!
Almond milk (unsweetened)
Pumpkin puree
Olive oil
Vanilla extract➡️ Learn to make your own here!
All-purpose einkorn flour
Baking powder
Baking soda
Gentle Sweet (or alternative)
Salt ➡️ Use Code HEALINGHOME for 15% off!
Clove spice
Cinnamon spice

See the recipe card for quantities.

Instructions

In a large bowl, mix the sourdough starter, milk, pumpkin puree, oil, and vanilla.

In a small bowl, whisk together the flour, baking powder, and soda, Gentle Sweet, salt, and spices.

Dry and Wet ingredients combined - Sourdough Pumpkin Pancakes

Add the dry ingredients to the wet ingredients and mix just until combined. It's okay if there are lumps.

Coat a griddle with butter or cooking spray. Heat to about 300-350 degrees.

Use a ½ cup measuring cup to scoop pancake batter on the hot griddle. Cook until the pancake starts bubbling on top, then flip the pancake.

Finished Sourdough Pumpkin Pancakes on a table

Cook for an additional 1-2 minutes.

Serve warm with butter, honey, or syrup.

Hint: Using a ½ cup measuring cup makes getting the right amount onto the griddle easy! These make 5" pancakes.

Variations

You can vary this recipe to make a variety of flavors. Instead of pumpkin puree try adding squash!

If you want just a basic sourdough pancake recipe, you can find mine here.

Equipment

Mixing bowls (I love these with lids)
Measuring cups and spoons
Griddle - Safe surface
Pancake flipper

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Storage

You can store these pancakes in an airtight container, in the refrigerator for up to 2 weeks. I don't recommend freezing these pancakes, some people have luck with freezing pumpkin, but I feel like freezer burn happens more easily with pumpkin products.

Top tip

Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.

FAQ

How do I reheat these pumpkin sourdough pancakes?

We currently don't use a microwave and I firmly believe that microwaves are simply just not the optimal appliance to have around. If you have similar convictions, just grab an oven-safe container, preheat the oven to 350 degrees, place pancakes in the container, and heat for 5-10 minutes.

Note - One of the main reasons I don't like microwaves is because of my husband! He has a brain injury and if a microwave has a crack in it (which many do) he can literally feel the radiation where his skull was removed. He says it 'tickles' his brain. Talk about freaky!

Can I make this a long-fermented pancake?

Absolutely! What I recommend if you want a long-fermented pancake (that is THM-friendly) is the mix the batter as outlined in the instructions and then do a refrigerator ferment. If you want it to be THM-friendly, that means it needs to be fermented for at least 14 hours in the refrigerator.

Toppings for Pumpkin Pancakes

We love a basic combination of peanut butter and honey on these. Sometimes we do Maple Syrup, but since our bees make our own honey, we like to use that when possible. Here are a few other recipes for toppings you may enjoy.

This frosting by Homespun Eats goes well on pretty much everything!
If you are looking to stay in a 'sugar-free' world this syrup recipe by Country Girl Cookin' is a favorite!

Looking for other sourdough recipes like this? Try these: