Sourdough Pumpkin Pancakes

5 from 12 votes

These pumpkin spice pancakes are soft, fluffy, and delicious topped with cinnamon honey butter and maple syrup.

Prep Time10

Cook Time8

Total Time18

Course: Breakfast

Cuisine: American

Servings: pancakes

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.

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.