I think the title says it all. If you love pumpkin pie and want to eat it for breakfast, this is the recipe you’ve been looking for! It’s a creative way to use sourdough discard, pumpkin, and whipped cream. Life is short, eat your dessert for breakfast! Give these sourdough pumpkin pie pancakes a try, and you’ll be making them every week all fall long!

The Pancakes

These sourdough pumpkin pie pancakes are incredibly decadent. They’re moist inside, yet fluffy rather than dense. They have the perfect blend of sweetness and spice. Of course, they’re the sweetest when topped with the homemade whipped cream and pure maple syrup.

The rich flavor comes from the pumpkin, cinnamon, and maple. Is there a better fall combination?! I think not.

The Maple Whipped Cream

Okay, I could already eat whipped cream all by itself as a dessert. But now that I’ve created maple whipped cream, well, I may never eat the original again! Not only is it delicious because maple syrup has a beautiful flavor, but it’s also sweet even without refined sugar. It’s a win-win!

Supplies Needed

A bowl: I used a medium bowl from my glass bowl set.
Measuring cups and spoons: I use these measuring cups and these measuring spoons.
Something to stir with: I used my silicone spatula.
Skillet: I use my cast iron skillet, and find that it gives the best result for making pancakes!
Flipper spatula: You’ll need a flipper spatula to turn the pancakes over!

Ingredients

For the Pumpkin Pie Pancakes

Canned pumpkin: You can substitute for fresh pumpkin if you like.
Eggs
Salt: I use sea salt.
Cinnamon or pumpkin spice blend
Pure maple syrup
Sourdough starter: This can be fed or discard. I feed my sourdough starter the night before and then use it for pancakes the next morning!
Baking soda
Butter or neutral flavored oil: For frying.

For the Maple Whipped Cream

Heavy cream
Pure maple syrup
Vanilla extract

Directions

For the Pancakes

In a medium mixing bowl, thoroughly combine the pumpkin, eggs, salt, cinnamon or pumpkin spice blend, and maple syrup.

Add the sourdough starter, and gently stir. Be careful not to over mix the batter, or else you will deflate the bubbles in the sourdough starter. You can optionally use a danish dough whisk to help prevent over mixing.

Add the baking soda, and stir gently to incorporate. Allow to rest for about 5 minutes while the batter begins to foam, as the baking soda reacts with the sourdough starter. This will make your pancakes fluffy!

Preheat your skillet (especially if using cast iron) over low-medium heat. I prefer to fry my pancakes in a little butter, but you can use coconut oil or other neutral flavored oil if you prefer.

Once the skillet is preheated, scoop some batter into the center of the skillet. I make each pancake with 1/3 cup of batter, and I find that they are the perfect size.

Once the pancakes begin to bubble at the top, it’s time to flip them over.

Tip: Do not press the pancakes down as you cook them! Not only does this not speed up the cooking process at all, but it makes your pancakes…well…flat as a pancake. But not in a good way! Light and fluffy pancakes are the way to go, so don’t squash away those air bubbles.

Once both sides are light golden and the inside is cooked, remove from the pan.

For the Maple Whipped Cream

Add the heavy cream, pure maple syrup, and vanilla extract to a small bowl. Use an electric whisk to beat the mixture until peaks form.

Be careful not to over beat, as you may end up with butter instead. Top your sourdough pumpkin pie pancake stacks with a dollop of maple whipped cream and drizzle with pure maple syrup!

Serving Ideas

When I think of fall, I think of two flavors: pumpkin and apple. Now, you can have both in the same incredible breakfast! Simply top the sourdough pumpkin pie pancakes with homemade apple brown sugar syrup.
Try the batter in a waffle maker for sourdough pumpkin waffles.
Sprinkle a few chocolate chips on each pancake while cooking before flipping to make pumpkin chocolate chip pancakes.

How to Store Leftovers

You can store cooked pancakes in an airtight container in the refrigerator for up to 3 days.

You can also freeze sourdough pumpkin pie pancakes for later, but the texture may change when they are reheated. The flavor will still be delicious though.

To freeze, layer parchment paper between each pancake, and place in a freezer safe airtight container. They can be stored this way for up to 3 months. To reheat, place in the oven on a low temperature until thawed, or in a toaster oven.