Fluffy Sourdough Pumpkin Pancakes
These sourdough pumpkin pancakes are just the thing you need to welcome fall! Fluffy and moist and full of pumpkin spice flavors! Make for breakfast or have breakfast for dinner! This recipe is easy and can be made the night before or whipped up last minute for a delicious fall treat!
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!