Fluffy Sourdough Pumpkin Pancakes
These fluffy sourdough pumpkin pancakes are the perfect meal to welcome fall! They are moist and bursting with pumpkin spice flavor!
If you’re like my family, we not only enjoy these for breakfast, but we love to have breakfast for dinner! Sourdough pumpkin pancakes make the coziest meal when the table is set with candles and the weather is starting to cool off. No need for fall candles when the smell in the air is authentic from whipping up amazingly warm and delicious pumpkin pancakes.
We enjoy these with a special pumpkin spice whipped butter topping. It’s the perfect complement to these pancakes. It’s creamy and fluffy and sweet enough that you don’t need syrup, but you can add it too if you like!
Ingredients needed:
For the Pancakes:
- All-purpose flour
- Baking powder
- Baking soda
- Pumpkin pie spice
- Cinnamon
- Salt
- Sourdough Discard
- Milk
- Butter
- Honey
- Egg
- Vanilla extract
- Pumpkin puree
The Pumpkin Spice Whipped Butter:
- Butter
- Cream cheese
- Maple syrup
- Powdered sugar
- Pumpkin pie spice
- Cinnamon
How to make fluffy sourdough pumpkin pancakes:
In a large bowl, combine all the dry ingredients, the flour, baking powder, baking soda, salt, and spices.
In a separate large bowl, combine the wet ingredients. Whisk together the sourdough, milk, egg, butter, honey, vanilla, and pumpkin puree. Mix until well combined.
Now add the dry ingredients to the wet ingredients and whisk until well combined.
If the pancake batter seems too thick, just add in a little bit more milk at a time until you get the desired consistency.
Preheat your skillet or pan on medium heat.
Pour about 1/2 cup batter onto the skillet. Allow to cook until the edges start to form, and bubbles begin to surface. Flip and allow to cook another minute or two.
Remove from skillet and serve with syrup or my pumpkin spice whipped butter topping, recipe below!
How to make the WHipped Butter topping:
Whisk together the softened butter and cream cheese until light and smooth.
Add in the maple syrup, powdered sugar, and spices. Whisk until well blended.
Spoon on top of your pancakes and enjoy!
Fluffy Sourdough Pumpkin Pancakes
Ingredients
For the Pancakes
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice or ¼ tsp. of ground cloves, cinnamon, ginger, and nutmeg.
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 cup sourdough discard
- 2 cups milk
- 1 large egg
- 1 tsp vanilla extract
- 2 tablespoons honey
- 2 tablespoons melted butter
- 1 cup pumpkin puree
For the Pumpkin Spice Whipped Butter
- 1 cup softened butter 2 sticks
- 4 oz. softened cream cheese
- 1½ cups powdered sugar
- ⅓ cup maple syrup
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
Instructions
- In a large bowl, combine the flour, baking powder, baking soda, salt and spices.
- In a separate large bowl, combine the sourdough, milk, egg, butter, vanilla, honey, and pumpkin puree. Whisk until well incorporated.
- Now mix your flour into your wet ingredients and whisk together. If the batter seems too thick, just add a little more milk at a time until you get desired consistency.
- Preheat your skillet or pan on medium heat.
- Spoon about 1/2 cup onto your greased skillet. let the pancakes cook until the edge starts to form, and bubbles appear on the surface. Flip and allow to cook another 1-2 minutes.
- Serve with syrup or my pumpkin spice whipped butter, with recipe below!
For the Pumpkin Spice Whipped Butter
- Whisk together the softened butter and cream cheese until it is smooth.
- Add in the powdered sugar, maple syrup, and spices and whisk another minute or 2.
- Spoon on top of your pancakes and enjoy!
