Sourdough Pumpkin Pancakes

These sourdough pumpkin pancakes are thick and fluffy and beautifully spiced. Perfect for embracing fall, with an overnight option!

Combine flour, baking soda, baking powder, salt, and pumpkin pie spice in a small bowl. Whisk to combine.

Add the sourdough discard starter, pumpkin puree, sugar, eggs, vanilla, milk, and melted butter in a large bowl. Whisk until it's all combined.

Add the dry ingredients to the wet ingredients and stir until combined, but do not overmix it.

Heat and grease a skillet. Pour in around ⅓ cup of batter for each pancake.

Cook until little bubbles form on the surface, then flip.

Cook the second side until golden brown.

Transfer the pancake to a plate and continue with the rest of the batter until it is all used up, stacking the pancakes in a pile as you go.

Serve warm, topped with your favorite toppings. See the link for the full recipe.