Overnight Sourdough Pumpkin Pancakes (With Quick Discard Option)
Get ready for the ultimate fall breakfast with these Overnight Fermented Sourdough Pumpkin Pancakes, complete with an optional rich brown sugar cinnamon butter topping. Whether you let the batter ferment overnight for a deep sourdough flavor or make a quick batch using sourdough discard, these pancakes are soft, fluffy, and packed with warm spices and pumpkin.
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Make these pancakes for breakfast on a lazy autumn weekend morning, or serve them for Thanksgiving breakfast or brunch.
These sourdough pumpkin pancakes can be made in two ways: with a long fermentation for better digestion, a deeper flavor, and a softer texture, or instantly using sourdough discard for a quicker option that’s still delicious. The long fermentation method allows the sourdough to develop, breaking down the flour and giving the pancakes a tangy, airy result. If you’re short on time, the quick version still delivers great flavor. Both versions are packed with pumpkin and warm spices, and you can top them with optional brown sugar cinnamon butter for extra flavor.
Make extra and freeze them for busy mornings when there is no time for anything.
How to Use Sourdough Discard:
Sourdough discard is the portion of the sourdough starter you remove before feeding it. It can be used directly in this recipe to provide a subtle tangy flavor without the need for further fermentation. Or you can use discard to prepare and ferment your flour properly. If using refrigerated discard, let it sit at room temperature for about 30 minutes before starting.
If your discard is extremely acidic or has developed hooch (brownish-black water that will sit on top of it), you can pour off the liquid and add more flour and water. You will need to wait for 2-6 hours for the discard to become active and smell sweet and pleasant again. I add equal parts for fast results.
Ingredients (Any Notes, Variations, & Substitutions)
- Sourdough Discard: Go ahead and use discard or freshly fed starter in this recipe. I have never seen a noticeable difference.
- Pumpkin Spice: Use pumpkin spice mix instead of the separate spices.
- Fresh Roasted Pumpkin: Instead of canned pumpkin puree, use freshly roasted pumpkin that has been allowed to cool.
- Baking Powder + Soda: Are they truly necessary? If you have active starter and are fermenting the pancakes overnight, you may find that the batter is bubbly and active and has grown. You can try following the recipe without adding these two rising agents or only using one or the other. I do this all the time with discard recipes. If making instant pancakes, you should add baking soda and powder if you want a nice rise and fluffiness.
- Nuts – add walnuts or pecans as a topping, toasted is especially nice.
- Bananas – add a 1/2 mashed banana into the pumpkin puree step,
- Buttermilk – use buttermilk instead of whole milk
- Add a cream cheese frosting instead of cinnamon butter.
See the recipe card for all ingredients and their quantities.
Key Recipe Moments & Process Instructions
Use the following photos as a guide to show you how the pancake batter consistency should look like and how the cooked pancakes should appear.
Overnight Fermented Sourdough Pumpkin Pancakes (With Quick Sourdough Discard Option)
Ingredients
- 1 cup sourdough discard or starter
- 1½ cups all-purpose flour scooped & levelled
- 2 tsp baking powder
- ¼ tsp baking soda
- 1½ tsp ground cinnamon
- 1 tsp ground allspice
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup pumpkin puree not pumpkin pie filling
- 3 tbsp melted unsalted butter
- 1 cup whole milk
- 2 large eggs
Brown Sugar Cinnamon Butter
- 3 tablespoons unsalted butter room temperature
- 1 tablespoon light brown sugar, packed
- 1 teaspoon cinnamon
Hot Cinnamon Maple Syrup
- ½ cup maple syrup
- 1 teaspoon cinnamon
Instructions
- Brown Sugar Cinnamon Butter Instructions: Add all ingredients to a bowl and mix together well until combined.
- Hot Cinnamon Maple Syrup Instructions: Heat maple syrup on the stove top and then whisk in the cinnamon. Simmer on low and allow to thicken for a few minutes. Syrup will thicken further as it cools down. Serve hot or warm.
Long-Fermented (Overnight) Sourdough Pumpkin Pancakes:
- Night Before: In a large bowl, mix 1 cup sourdough starter (or discard), 1½ cups all-purpose flour, and 1 cup whole milk. Cover the bowl with a clean towel or plastic wrap and let it sit at room temperature overnight (8-12 hours). This fermentation process will break down the flour, creating a light, fluffy texture and giving the pancakes a deeper sourdough flavor.
- Next Morning: In a separate bowl, whisk together the eggs, pumpkin puree, melted butter, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt.
- Combine: Gently fold the wet ingredients into the overnight sourdough mixture until just combined. Do not overmix, some lumps are fine.
- Cook: Heat a skillet or griddle over medium heat and grease lightly with butter or oil. Pour about ¼ cup of batter for each pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Serve: Serve warm with butter, maple syrup, or your favorite toppings.
Quick Sourdough Discard Pumpkin Pancakes (Instant):
- In a bowl, whisk together 1 cup sourdough discard (this can be discard straight from the fridge), 1½ cups all-purpose flour, and 1 cup milk until smooth.
- Add the Rest: In another bowl, whisk together the eggs, pumpkin puree, melted butter, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt.
- Combine: Stir the pumpkin mixture into the sourdough mixture until well combined. Do not overmix.
- Cook & Serve: Heat a skillet or griddle over medium heat and lightly grease. Pour about ¼ cup of batter for each pancake. Cook for 2-3 minutes, then flip when bubbles form on top. Cook for another 1-2 minutes until golden.
