Go Back
–+ servings
A stack of sourdough pumpkin pancakes on a white plate with maple syrup and butter on top.

Sourdough Pumpkin Pancakes (Overnight Recipe)

Pumpkin season calls for warm spices, golden stacks, and just the right amount of sourdough love. These fluffy Sourdough Pumpkin Pancakes are cosy and full of sweet pumpkin flavour, making them the perfect autumn breakfast. Whilst these can be made in one morning, we encourage you to make our overnight option for enhanced sourdough flavour.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Resting Time 8 hours
Total Time 8 hours 18 minutes
Course Breakfast
Cuisine American, Sourdough
Servings 14 12 cm (4.5-in) pancakes
Calories 82 kcal

Equipment

  • Balloon Whisk
  • Large Non-Stick Frying Pan or Pancake Griddle

Ingredients
 
 

  • 120 g plain flour all-pupose flour
  • 30 g sugar granulated or caster sugar
  • 110 g sourdough discard 100% hydration
  • 225 g milk we used whole milk
  • 1 egg large
  • 60 g pumpkin puree
  • 30 g butter melted and slightly cooled
  • 1 teaspoon mixed spice or pumpkin pie spice
  • ½ teaspoon baking soda bicarbonate of soda
  • a pinch of salt

Instructions
 

The Night Before:

  • In a mixing bowl, combine the flour and sugar.
  • In a separate bowl or a jug combine milk and sourdough discard.
  • Pour the wet ingredients into the dry ingredients and whisk to combine. Cover and refrigerate overnight.

The Next Morning:

  • The next morning, stir the remaining ingredients: pumpkin puree, egg, melted butter (or oil), spices, salt and baking soda in a small bowl or a jug.
  • Pour these into the fermented pancake batter and whisk to combine until you have a thick but pourable pancake batter. Don’t overmix.
  • Lightly grease a large non-stick frying pan or pancake griddle and place it on medium heat.
  • Place about 2 tablespoon of batter per pancake into the frying pan or griddle and cook until bubbles start coming to the surface - about 1-2 minutes.
  • Flip, and cook for another 1-2 minutes.
  • Enjoy with your favourite toppings!

Video

Notes

To make these the same day:
Skip the overnight option and let the batter rest for 30–45 minutes at room temperature before cooking. Whilst long fermentation in the fridge gives these a deeper flavour, they’ll still be delicious pancakes.

Nutrition

Calories: 82kcalCarbohydrates: 13gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 18mgSodium: 69mgPotassium: 54mgFiber: 0.5gSugar: 4gVitamin A: 770IUVitamin C: 0.2mgCalcium: 29mgIron: 1mg
Keyword Sourdough Discard Pumpkin Pancakes, Sourdough Pancakes With Pumpkin Puree, Sourdough Pumpkin Pancakes
Tried this recipe?Let us know how it was!