Pumpkin Pancakes
Every fall, we carve pumpkins, roast them, and somehow end up with leftovers sitting in the fridge. But instead of letting that beautiful, sweet pumpkin go to waste, I turned mine into the fluffiest, most rewarding fall pancakes ever — and honestly, they might be the best pancakes I’ve ever made.
Using sweet, roasted pumpkin purée gives these pancakes incredible flavor and moisture. Pair that with sourdough discard, and you get pancakes so light and airy they almost melt in your mouth. Add in the warm fall spices — ginger, cloves, and cinnamon — and your kitchen will smell like a cozy autumn morning.
I get asked all the time how I find the time for all these hacks and DIYs. The truth is, this is the time I make for myself. Creating something delicious and living on a budget is way more rewarding than doom-scrolling or window-shopping. Why throw away perfectly good food when you can turn it into an instant treat for the whole family?
Forget the $15 brunch — we just made gourmet fall pancakes for pennies.
🎃 Sourdough Pumpkin Pancakes
Yields: 20 pancakes
Prep time: 10 min
Cook time: 15 min
Dry Ingredients
2 cups all-purpose flour (or half whole wheat)
4 tbsp brown sugar or coconut sugar
3 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
½ tsp ginger
½ tsp salt
Wet Ingredients
1 cup pumpkin purée (not pie filling)
1½ cups milk (any kind — dairy or plant-based)
1 cup sourdough discard (unfed, room temp)
2 large eggs (or flax eggs for vegan)
4 tbsp melted coconut oil or butter
2 tsp vanilla extract
🥞 Directions
In a large bowl, whisk together all the dry ingredients.
In a separate bowl, mix the wet ingredients until smooth.
Pour the wet into the dry and stir gently — don’t overmix.
Heat a skillet over medium heat and lightly grease it.
Pour ¼ cup of batter for each pancake. Cook until bubbles form, then flip and cook another 1–2 minutes until golden brown.
Serve warm with butter, maple syrup, or a sprinkle of chopped nuts.
The pumpkins I used were especially sweet this year, and roasting them first really brought out that natural caramel flavor. These might honestly be the best pancakes I’ve ever had.
So before you toss that leftover pumpkin, try this recipe.
Your wallet, your taste buds, and your cozy home will thank you.
