Pumpkin Pie Spice Pancakes (With Sourdough Discard)

5.0 from 6 votes

I created this recipe because I had extra pumpkin, sourdough discard and was out of sugar! I love to substitute honey for granulated sugar, but sometimes it affects the taste or consistency of the bake. I’m happy to report that this was a very successful swap and the honey actually pairs perfectly with the honey! These treats put the “cake” in “pancake”!

These were super easy to make, and our whole family loved them. We like to eat on the lighter side in the morning – scrambled eggs are our favorite, and these pancakes were the perfect compliment. They are thick enough to fill you up but not too sweet so that you feel bad about yourself for eating too many – which you will!

Ingredients

• 2 cup all purpose flour
• 1 tsp baking soda
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1 cup sourdough discard
• 2 eggs
• 1/3 cup honey
• 1 cup milk
• 1 tsp vanilla extract
• 2 tbsp coconut oil (liquid) + extra for cooking
• 3/4 cup pumpkin puree

How to Make Pumpkin Pie Spice Pancakes

Combine the dry ingredients (flour, baking soda, baking powder, cinnamon, pumpkin pie spice) in a medium bowl.

Whisk the eggs in a large bowl and then incorporate the other wet ingredients (sourdough discard, milk, honey, vanilla, coconut oil, pumpkin).

Stir in the dry ingredients into the wet ingredients until just combined.

Heat a small amount of coconut oil on your cast iron to just coat the pan over medium heat.

Spoon out 1/4-1/2 c batter onto the pan and cook for 2-3 minutes. These pancakes do not bubble as much as traditional recipes! I flip these when I first see bubbles forming. Flip and cook for another 2-3 minutes.

Remove from the heat and enjoy with powdered sugar, honey or maple syrup!

Tips for the Perfect Pumpkin Pie Spice Pancakes

• Because these pancakes are thicker than usual, they require a longer cook time at a lower temperature. I flip these pancakes when I first start to see bubbles popping on the surface.
• Avoid over-mixing the dough as this will result in tougher pancakes.
• I recommend letting the pancakes sit for 2 minutes after removing from the heat for the best texture.
• If you have time, you can let the dough ferment for 30-60 minutes. I find I don’t need this step because the pancakes are already so fluffy when cooked properly. This fermentation provides more sourdough flavor and a more uniform dough consistency.
• You can store the pancakes in an air-tight container for 2 days at room temperature or 5 days in the fridge.
• Try some of my other sourdough discard recipes like Tortillas, Chocolate Chip Cookies, Pumpkin Cinnamon Rolls, and Pumpkin Snickerdoodles!
• Also check out our Breakfast recipes!

Substitutions

• You can substitute the milk for plant-based milk (1:1) and the honey for (1:2) to make these vegan!
• I love the flavor of coconut oil in pancakes, but it can be difficult to work with on cold days! You can substitute with your favorite cooking oil.
• You can easily leave out the sourdough starter and replace with 1/2 cup of milk or yogurt!

5.0 from 6 votes