These pumpkin spice sourdough pancakes are so easy and quick to whip together for a healthy breakfast! The pumpkin and pumpkin spice make these feel festive, and taste delicious! With the crispy outside and soft and airy inside, these pumpkin spice sourdough pancakes will be on repeat all fall and winter.
These pumpkin spice sourdough pancakes are SO easy and quick to make, not to mention crispy, light and delicious. I can usually whip these out in about 10 minutes, which is huge when you have hungry toddlers!
My son asks for pancakes at least once a week. Now it has become a bit of a tradition for Friday or Saturday mornings. This week I had some leftover pumpkin purée in the fridge that needed to be used, so naturally I thought about making pumpkin sourdough pancakes!
I used the sourdough pancake recipe I always make, but tweaked it just a little to make it extra special! The pumpkin and pumpkin spice fit perfectly for the cool fall weather we’ve been having!
Speaking of hungry toddlers, this recipe is great for getting your kids involved. I like to show the kids what I’m putting in the bowl and let them help mix it together. Making sourdough pancakes is such a fun way to get your kids helping out in the kitchen. Even my 1.5 year old loves to help!
If you’re ready to ditch the boxed pancake mix for something just as easy but more nutritious, this recipe is for you! Enjoy!
Tips for making pumpkin spice sourdough pancakes:
Most sourdough recipes require a period of fermentation, but this recipe does not require that same fermenting period. All you need is two cups of sourdough starter fed in the past 24 hours if stored at room temperature. You can even pull starter from your fridge! Cold starter works if it’s been fed and fermented prior to being placed in the fridge. Both room temperature and cold starter works great for this recipe!
When mixing the ingredients together, it works best to whisk all the ingredients together minus the baking soda first. Wait to add the baking soda in until right before you are ready to start making the pancakes. This will help keep the batter light and bubbly when you are cooking the batter on your skillet.
I like to cook these pancakes on a seasoned cast iron skillet and my large all-clad stainless steel fry pan. The best way to keep the pancakes from sticking to the pan is to cook them in coconut oil! Coconut oil is the only oil I will ever fry pancakes in for the rest of my life. Coconut oil has a higher cooking temperature than butter and does not burn the pancakes like butter might.
The second way to keep your pancakes from sticking to the pan is to get the right heat temperature. I usually do medium-low for my stove top, but you may need to adjust as you go. Before pouring the batter, heat the pan with the coconut oil. You want it to be hot enough so that when you drop in a little batter you hear a sizzle. You can test a small drop of batter to see if it is ready or not. Once you hear that sizzle and see the batter bubble up, you know you are good to go!
I love these pancakes because of crispy outside and fluffy inside. The best way to get that crispy exterior instead of soft and runny is knowing when to flip it! I know it’s time to flip when little bubbles form in the middle and the edges look more solid. This may take some practice, but after about 2 or 3 pancakes, you should get into a good pancake-flipping groove!
How long do pumpkin sourdough pancakes last?
These pancakes are best warm and fresh, but will refrigerate well for 3 days. They are also easy to freeze to enjoy later for an even quicker breakfast. Freeze in single layer and then store in a ziplock gallon bag. Reheat in the toaster or oven.
Can I make these pumpkin sourdough pancakes without the pumpkin?
Yes! If you want to make this recipe without the pumpkin, simply leave it out! You don’t need to change anything else about the recipe… they will just be regular sourdough pancakes instead of pumpkin sourdough pancakes! 🙂
What if I don’t have pumpkin spice!?
Easy!! Sign up for my FREE EBOOK and you will have a quick and easy recipe for mixing up your own pumpkin spice blend, along with other spice blends, at your fingertips whenever you need it! This has been so helpful for me when cooking or baking. I go through spice blends so fast, so now I don’t have to worry if I’m out of something! It’s all there in the Ebook!
Don’t have a sourdough starter?
I started my sourdough starter when my middle child was 3 months old, so it is now about a year and a half old! “Birthing” a sourdough starter, as I liked to call it, was so intimidating when I first was starting out. But like anything, after a little bit of time figuring it out, it has become so easy to keep going.
My starter is so handy and I love having the ability to make bread for my family that doesn’t have all the extra unnecessary ingredients that store-bought bread has. Same for pancakes! I can make delicious sourdough pancakes and many other things knowing exactly what we are putting into our bodies. It is so easy to maintain, too. If you are not planning to use it anytime soon, you simply store it in the refrigerator until you are needing it again! So simple! If you are interested in starting your own sourdough starter, you can find a great step-by-step instructions on how to do so here.
Tools you may need:
- Mixing Bowl
- Cast Iron skillet or Stainless steel fry pan
- Measuring Spoons and Cups
Want to make more delicious recipes for fall? Try these!
Pin it for later!
Pumpkin Spice Sourdough Pancakes
These pancakes are so easy and quick to whip together for a healthy breakfast! The pumpkin make these feel festive and taste delicious!
- 2 C active sourdough starter
- 2 Large eggs
- 1/4 C melted butter
- 2 Tbs honey
- 1/4 C pumpkin purée
- 1/2 tsp vanilla
- 1/2 tsp salt
- 1/2 tsp pumpkin spice
- 1 tsp baking soda
- coconut oil, for cooking
- Add all Ingredients except baking soda to a bowl and whisk together.
- Heat skillet and add coconut oil.
- Once you are ready to make the pancakes, add the baking soda and allow the batter to foam up.
- Pour 1/4 C of batter on preheated oil and wait a minute or so to flip. Repeat for the other side.
- Repeat for the rest of the batter! Add more coconut oil to the pan as needed.
Serve hot with butter, maple syrup or honey!
Nutrition Information:Yield: 4 Serving Size: 4 pancakes
Amount Per Serving: Unsaturated Fat: 0g
Leave a Reply