Long-Fermented Sourdough Pumpkin Pancakes (Overnight Recipe!)
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These long-fermented sourdough pumpkin pancakes are fluffy and packed with flavor thanks to the cinnamon, ginger, and nutmeg. Prepare the overnight sourdough pancake batter ahead of time, then serve with maple syrup and homemade cinnamon whipped butter for an easy fall breakfast.
Every Sunday morning, my kids know we’re having pancakes for breakfast! And when the weather starts to cool down, that’s when I like to turn our regular pancakes into pumpkin pancakes!
The house smells incredible whenever I make these. I love the autumnal notes of cinnamon and maple syrup. I prep half the ingredients and batter the day before (so the active sourdough starter can long ferment) and then just add a few more ingredients the next morning when it’s time to make the pancakes!
This recipe could not be simpler. I sure hope that it becomes a part of your family tradition as well.
Looking for more pumpkin recipes? Check these out!
- pumpkin cheesecake with sourdough graham cracker crust
- pumpkin swirl sourdough bread
- sourdough brown butter pumpkin coffee cake
- sourdough pumpkin bagels with cinnamon swirl
Why You’ll Love These Sourdough Pumpkin Pancakes
- Long-fermented for incredible flavor: The batter rests for 8–36 hours, developing a pleasant sourdough tang that complements the sweet pumpkin and warm spices. It’s also good for your gut!
- Perfectly fluffy pancakes: Pumpkin purée (not pumpkin pie filling), whole milk, eggs, and melted butter create soft, moist pancakes with beautifully golden edges.
- Easy to prepare ahead: Mix most of the batter the night before, then add the remaining ingredients and cook the pancakes in the morning.
- Filled with cozy fall flavor: Pumpkin, brown sugar, cinnamon, ginger, and nutmeg make every bite taste like autumn.
- Extra special with whipped butter: The optional cinnamon-maple whipped butter melts over the warm pancakes for a rich, lightly sweet finish.
Step-By-Step Instructions
Prepare the Overnight Batter
Whisk together the milk, pumpkin purée, sourdough starter, brown sugar, and spices. Add the flour and mix until combined.
Long Ferment
Cover the bowl and refrigerate the pancake batter for 8–36 hours.
Finish the Batter
Whisk in the baking powder, baking soda, salt, eggs, melted butter, vanilla, and remaining milk. Rest for 20 minutes while the griddle preheats.
Cook the Pancakes
Butter the hot griddle and add about ¼ cup of batter per pancake. Cook until bubbles form and the edges set, then flip and cook until golden.
Tips for Making the BEST Sourdough Pancakes
- Use active, bubbly starter. A recently fed starter adds better flavor and supports a light, fluffy texture. It’s also what helps the batter actually ferment. Do not use sourdough discard.
- Give the batter time to ferment. Refrigerate the overnight mixture for at least 8 hours and up to 36 hours for a deeper sourdough flavor. I’ve kept mine in the fridge for two days, and it still turned out great!
- Avoid overmixing the finished batter. Whisk until everything is incorporated, but don’t continue mixing once combined. The batter is going to be very thick!
- Cook over medium-low heat. Pumpkin pancakes are moist and can brown quickly, so moderate heat gives the centers time to cook without burning the outsides.
- Wait for the right moment to flip. Flip when bubbles appear across the surface, the edges look set, and the underside is golden brown. Flip only once for the fluffiest pancakes.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Digital kitchen scale
- Whisk
- Silicone spatula
- Bowl cover or plastic wrap
- Griddle or large skillet
- Pancake turner or spatula
- Electric hand mixer or stand mixer for the optional whipped butter
- Small mixing bowl for the whipped butter
Storage
Allow the pancakes to cool completely before storing them in an airtight container in the refrigerator for up to 4 days. Reheat in a toaster, skillet, microwave, or 350°F (175°C) oven until warmed through.
To freeze, arrange the cooled pancakes in a freezer-safe container with parchment paper between the layers. Freeze for up to 3 months and reheat directly from frozen.
Store the cinnamon-maple whipped butter separately in an airtight container in the refrigerator for up to 2 weeks. Let it soften at room temperature before serving.
Long-Fermented Sourdough Pumpkin Pancakes
Ingredients
Overnight Sourdough Batter
- 1 cup whole milk 240 milliliters
- 1 cup pumpkin purée 245 grams
- 2 cups all-purpose flour 240 grams
- 1 cup active and bubbly sourdough starter 225 grams
- 2 tablespoons packed brown sugar 25 grams
- 1 tablespoon ground cinnamon 8 grams
- ½ teaspoon ground ginger 1 gram
- ¼ teaspoon ground nutmeg 0.5 gram
Add the Next Morning
- 2 teaspoons baking powder 8 grams
- 1 teaspoon baking soda 5 grams
- ¼ teaspoon salt 1.5 grams
- 2 large eggs approximately 100 grams without shells
- 4 tablespoons salted butter melted and slightly cooled (57 grams)
- 1 teaspoon vanilla extract 5 milliliters
- ½ cup whole milk 120 milliliters
- If using unsalted butter add an additional ¼ teaspoon salt (1.5 grams).
For Cooking
- About 2 tablespoons salted butter divided (28 grams)
Optional Cinnamon-Maple Whipped Butter
- ½ cup salted butter softened to room temperature (113 grams)
- 1 teaspoon ground cinnamon 3 grams
- 1 tablespoon pure maple syrup 20 grams
Instructions
The Night Before
- In a large mixing bowl, whisk together the milk, pumpkin purée, active sourdough starter, brown sugar, cinnamon, ginger, and nutmeg.
- Add the flour and mix until thoroughly combined. The batter will be thick.
- Cover the bowl and refrigerate for 8–36 hours.
The Next Morning
- Remove the fermented batter from the refrigerator. Add the baking powder, baking soda, salt, eggs, melted butter, vanilla extract, and remaining milk.
- Whisk until the ingredients are thoroughly incorporated. A few small lumps are fine. It's going to be **thick** and that's lovely.
- Let the batter rest at room temperature for approximately 20 minutes. Meanwhile, preheat a griddle or large skillet over medium to medium-low heat.
- Melt a small amount of butter on the hot griddle. Pour the desired amount of batter onto the griddle and gently spread it if necessary. I use almost a full cup for big, fluffy pancakes. You can use less batter for smaller pancakes.
- Cook until bubbles form across the surface and the edges begin to look set. Flip and cook the opposite side until golden brown and cooked through.
- Repeat with the remaining batter, adding more butter to the griddle between batches as needed.
- Serve warm with maple syrup and cinnamon-maple whipped butter, if desired.
Make the Cinnamon-Maple Whipped Butter
- Add the softened butter, cinnamon, and maple syrup to a mixing bowl.
- Beat with an electric mixer for 2–3 minutes, or until light, fluffy, and completely combined. Alternatively, mix vigorously by hand until smooth.
