Overnight Fermented Sourdough Pumpkin Pancakes (With Quick Sourdough Discard Option)

5 from 1 vote

Overnight Fermented Sourdough Pumpkin Pancakes (With Quick Sourdough Discard Option)

My overnight sourdough pumpkin spice pancakes are light and fluffy and full of incredible fall flavors like pumpkin, maple, cinnamon, and nutmeg and they are topped with irresistible brown sugar cinnamon butter and hot buttery maple syrup.

Prep Time15

Cook Time15

Overnight Fermentation Time8

Total Time8 30

Course: Dessert

Cuisine: American

Servings: pancakes

Calories: 176kcal

Author: Jana Dziak

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.

Notes

These pancakes are best when served immediately. You can also easily freeze them by first placing them in a single layer on a baking sheet lined with parchment paper before transferring them to a freezer-safe bag or other container.

You can also store the pancake batter for up to two days in the refrigerator as long as you omit the baking soda and powder until just before cooking.

Top tip

As the pancakes finish cooking, flip them onto a wire rack to prevent the bottoms turning soggy.

Make the batter a day or two ahead of time and then impress everyone on Thanksgiving morning with these pancakes. Just omit the baking soda and powder until right before cooking for best results.

Nutrition