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Sourdough Pumpkin Pancakes with Cinnamon Honey Butter

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If you’re looking for a delicious fall breakfast, look no further than these sourdough pumpkin pancakes topped with cinnamon honey butter. This pancake recipe is made with pumpkin puree and sourdough discard and is full of spice flavor, featuring a mix of pumpkin pie seasoning and ground cinnamon. The pancakes are soft, full of flavor, and taste amazing topped with homemade cinnamon honey butter and maple syrup.

stacked pumpkin pancakes on a plate with a section cut out and the pieces stacked on a fork

Fall baking is my absolute favorite! From sourdough pumpkin muffins to caramel apple sourdough focaccia to sourdough pumpkin cinnamon roll focaccia, there are so many delicious treats to make. These pumpkin spice pancakes are no exception. They are so yummy and are approved by the whole family. But if you aren’t a pumpkin fan, be sure to check out my fluffy sourdough pancakes.

stacked pumpkin pancakes drizzled in maple syrup and topped with cinnamon honey butter

Why you’ll love this recipe:

  • Comes together quickly with minimal effort
  • Delicious and warm fall flavors
  • A great use of sourdough discard
  • Stores well to heat up throughout the week

Ingredients:

Sourdough Pumpkin Pancakes

  • All-Purpose Flour: You can substitute some of the all-purpose flour with whole wheat flour.
  • Brown Sugar: A bit of brown sugar balances the tang of the sourdough discard, making these pancakes irresistible.
  • Baking Powder & Baking Soda: Critical for achieving fluffy, well-risen pancakes.
  • Salt: Helps balance the flavors.
  • Egg: Provides structure and rich flavor to the pancakes.
  • Milk: I prefer whole milk, but you can use coconut milk, almond milk, or soy milk as dairy-free alternatives.
  • Sourdough Discard: If you don’t have a sourdough starter, check out my recipe to make one in just two weeks.
  • Oil: I use olive oil, but you can use vegetable, canola, or coconut oil.
  • Vanilla Extract: Adds flavor to the pancakes.
  • Pumpkin Pie Spice: Use a premade blend or make your own with ginger, allspice, cinnamon, nutmeg, and cloves.
  • Ground Cinnamon: Complements the pumpkin puree perfectly.
  • Pumpkin Puree: Be sure to use pumpkin puree, not pumpkin pie filling. I buy pumpkin puree, but you can also make your own.

Cinnamon Honey Butter

  • Butter: I prefer salted butter, but you can use unsalted and add a pinch of salt.
  • Powdered Sugar: Sweetens the butter, making it taste just like Texas Roadhouse butter.
  • Honey: Gives the butter a sweet honey flavor.
  • Cinnamon: Adds a warm, spiced flavor.
stack of sourdough pumpkin pancakes on a plate

Mix-in Ideas for Pancakes

This is your time to get creative! These pumpkin pancakes are delicious on their own and even better topped with honey butter and maple syrup. However, if you want to switch it up, they would be delicious with chocolate chips or nuts. You could also swap the honey butter for cream cheese or cream cheese frosting.

How to Make Sourdough Pumpkin Pancakes:

1. Stir the dry ingredients together in a bowl. Set aside.

2. In a large bowl, mix together the wet ingredients: egg, milk, pumpkin puree, vanilla extract, sourdough discard, and oil.

3. Pour the dry ingredients into the wet ingredients and whisk until just combined. It’s okay if it’s lumpy.

mixed pancake batter

4. Preheat a cast iron skillet, frying pan, or griddle to medium heat. Spray with non-stick spray or add oil or melted butter to the pan.

5. Scoop 1/3 cup of batter onto the heated griddle. Sprinkle mix-ins on top if desired. Wait a couple of minutes until the sides of the pancake begin to brown and the top has a few bubbles. Flip the pancake over and continue to cook on the second side for a few extra minutes or until the pancake is golden brown.

pancakes on a griddle

6. Make the cinnamon honey butter by mixing together softened butter, powdered sugar, honey, and cinnamon until smooth.

7. Serve pancakes warm with butter and syrup.

Tips for Making Sourdough Pumpkin Pancakes:

  • To achieve fluffy pancakes, do not cook them on high heat. High heat will cause the pancakes to brown too quickly on the outside while remaining gummy and undercooked on the inside. It’s better to cook at medium heat so the inside of the pancake has adequate time to rise and cook while the outside lightly browns.
  • Don’t flip the pancakes before they are ready. You only want to flip the pancake once. Too many flips will cause the pancake to deflate and lose the desired fluffy texture. Wait for the pancake edges to begin browning and the top of the batter to develop a few bubbles before flipping. Then let it cook for another two to three minutes on the other side.
  • When making the batter, do not over-mix. Only mix the batter until the ingredients are combined to keep the pancakes from becoming tough. It’s okay if the batter is lumpy.
stacked pumpkin pancakes on a plate with a section cut out

Frequently Asked Questions

Can I freeze pancakes?

Yes! Pancakes freeze and reheat very well. To freeze them, place the pancakes in a single layer on a baking sheet and freeze for about an hour. Then, remove from the freezer and place them in a resealable bag for up to two months. If you’re in a hurry and don’t have time to flash freeze them, place the cooled pancakes in a freezer bag with wax or parchment paper between each one.

To reheat, place your desired number of pancakes on a plate and microwave them in 30-second increments until warmed through. Typically, it will take a minute or less for even a large stack.

How long do leftover pancakes last in the fridge?

Pancakes will stay fresh for about a week in the fridge when stored in an airtight container or bag.

Can I make my pancake batter ahead of time?

Yes! You can make the batter ahead of time; just leave out the baking soda until right before cooking, and use double-acting baking powder. Store the batter in the fridge overnight, and then mix in the baking soda just before cooking the next day.

Alternatively, you can ferment the flour on the counter the night before. To do this, use an active, bubbly sourdough starter and mix it with the milk and flour. The next morning, add the remaining ingredients and cook your pancakes.

More sourdough breakfast ideas

A stack of sourdough pumpkin pancakes with honey butter on top.

Sourdough Pumpkin Pancakes

Emily Christensen
These pumpkin spice pancakes are soft, fluffy, and delicious topped with cinnamon honey butter and maple syrup.
5 from 8 votes
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 157 kcal

Ingredients
  

Sourdough Pumpkin Pancakes

  • 280 grams all purpose flour 2 cups
  • 75 grams brown sugar ⅓ cup
  • 14 grams baking powder 1 Tablespoon
  • 3 grams baking soda ½ teaspoon
  • 5 grams salt 1 teaspoon
  • 2 grams pumpkin pie spice 1 teaspoon
  • 2 grams ground cinnamon 1 teaspoon
  • 1 large egg 50 grams
  • 245 grams pumpkin puree 1 cup
  • 30 grams olive oil or vegetable oil 2 Tablespoons
  • 360 grams whole milk 1 ½ cup
  • 120 grams sourdough discard ½ cup
  • 4 grams vanilla extract 1 teaspoon

Cinnamon Honey Butter Filling

  • 113 grams butter, salted ½ cup
  • 15 grams honey 1 Tablespoon
  • 30 grams powdered sugar ¼ cup
  • 2 grams cinnamon 1 teaspoon

Instructions
 

  • Stir the dry ingredients together in a bowl. Set aside.
    280 grams all purpose flour, 75 grams brown sugar, 14 grams baking powder, 3 grams baking soda, 5 grams salt, 2 grams pumpkin pie spice, 2 grams ground cinnamon
  • In a large bowl, mix together the wet ingredients: egg, milk, pumpkin puree, vanilla extract, sourdough discard, and oil.
    1 large egg, 360 grams whole milk, 245 grams pumpkin puree, 4 grams vanilla extract, 120 grams sourdough discard, 30 grams olive oil or vegetable oil
  • Pour the dry ingredients into the wet ingredients and whisk until just combined. It’s okay if it’s lumpy.
  • Preheat a cast iron skillet, frying pan, or griddle to medium heat. Spray with non-stick spray or add oil or melted butter to the pan.
  • Scoop ⅓ cup of batter onto the heated griddle. Sprinkle mix-ins on top if desired. Wait a couple of minutes until the sides of the pancake begin to brown and the top has a few bubbles. Flip the pancake over and continue to cook on the second side for an additional 3 minutes or until the pancake is golden brown.
  • Make the cinnamon honey butter by mixing together softened butter, powdered sugar, honey, and cinnamon.
    113 grams butter, salted, 15 grams honey, 30 grams powdered sugar, 2 grams cinnamon
  • Serve with butter and syrup.

Notes

  • To achieve fluffy pancakes, do not cook them on high heat. High heat will cause the pancakes to brown too quickly on the outside while remaining gummy and under cooked on the inside. It's better to cook at medium heat so the inside of the pancake has adequate time to rise and cook while the outside lightly browns.
  • Don’t flip the pancakes before they are ready. You only want to flip the pancake once. Too many flips will cause the pancake to deflate and lose the desired fluffy texture. Wait for the pancake edges to begin browning and the top of the batter to develop a few bubbles before flipping. Then let it cook for another two to three minutes on the other side.
  • When making the batter, do not over-mix. Only mix the batter until the ingredients are combined to keep the pancakes from becoming tough. It's okay if the batter is lumpy.

Nutrition

Serving: 1gCalories: 157kcalCarbohydrates: 27gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 18mgSodium: 407mgFiber: 1gSugar: 8g
Keyword cinnamon honey butter bread, fall recipes, pumpkin, pumpkin purée
Tried this recipe?Let us know how it was!

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3 Comments

  1. 5 stars
    Loved this recipe it was so easy and delicious! I used whole wheat pastry flour and applesauce instead of oil and reduced the brown sugar, soooo yummy and fluffy!

  2. 5 stars
    I made these this morning for my boys and I, WOW!! I used King Arthur 1:1 gluten free flour. And they were so yummy!! My oldest ate almost 3!

5 from 8 votes (5 ratings without comment)

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