Sourdough Pumpkin Spice Pancakes

These sourdough pumpkin spice pancakes are made with pantry stapes, only takes a few minutes, and is like eating dessert for breakfast!

Sourdough pumpkin pancakes with caramel sauce and text

Perfectly spiced pumpkin pancakes slathered in butter and drizzled with caramel maple syrup is a fall family tradition in the making!

I love pumpkin bread... But sometimes I want something right away... Like in the mornings when my little guy is "starving"! These pumpkin pancakes are his dream come true... Especially on a school day!

Why You'll Love These

No Fancy Ingredients: These are super easy to make with just a few pantry staple ingredients!

They're Fast: They only take a few minutes to whip up on busy fall mornings!

It's all about the sauce: The caramel maple syrup is creamy and spiced and so much better with pumpkin spice pancakes!

Simple Ingredients

2 cups flour
½ cup sourdough starter
1 egg
2 tablespoons avocado oil, or melted coconut oil
1 teaspoons baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons brown sugar
1 teaspoon pumpkin pie spice
½ cup pumpkin puree
1 ¼ cup water
Butter (for garnishing)
*Optional - ½ cup Chopped Pecans

Caramel Maple Syrup Ingredients

1 cup brown sugar
1 cup whipping cream
1 cup real maple syrup
½ teaspoon maple extract
dash of ground cinnamon

mix wet ingredients into dry ingredients till all incorporated

How to Make Sourdough Pumpkin Pancakes

First, preheat a non stick griddle to medium heat.
In a large bowl combine your dry ingredients" flour, baking soda and powder, salt, brown sugar, and pumpkin pie spice. And whisk ingredients till everything is well incorporated. *If you want to long ferment this, make it ahead of time and omit the baking soda and powder till right before cooking.*
In a small bowl combine your wet ingredients: sourdough starter, oil, eggs, water and pumpkin puree. Whisk till all ingredients are well incorporated.
Pour the wet ingredients into the mixed dry ingredients, and still just till fully combined. **If long fermenting this recipe, cover with plastic wrap and refrigerate for at least 4 hours, and up to 24 hours. Then add the baking powder and baking soda and mix well.**

cooking pumpkin spcie pancakes till golden brown on each side

Butter your preheated griddle.
Pour about ⅓ cup for each pancake onto the warm griddle. Cooke till air bubbles appear on top of each pancake.
Use a spatula to flip each pancake over to cook the other side. Cook for 1-2 minutes till golden brown on bottom.
Place pancakes on a plate and butter tops.

cook caramel maple syrup ingredients in sauce pan over medium heat till all the sugar is dissolved.

Make the Carmel maple syrup!

In a small saucepan, combine the brown sugar, whipping cream, maple syrup, maple extract and cinnamon.
Cook Over medium heat for about 7 minutes till sugar is dissolved.
Serve warm buttered pumpkin spice pancakes drizzled with the warm caramel maple syrup, and sprinkle with (optional) chopped pecans!