Sourdough Pumpkin Spice Pancakes with Cinnamon Maple Syrup

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Fluffy sourdough pancakes infused with pumpkin puree and warm spices, served with a homemade cinnamon maple syrup for a cozy fall breakfast or brunch. This American-inspired Thanksgiving recipe, ready in about 30 minutes, layers active sourdough starter, all-purpose flour, pumpkin puree into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup active sourdough starter
• 1 cup all-purpose flour
• 1/2 cup pumpkin puree
• 3/4 cup milk
• 1 large egg
• 2 tbsp brown sugar
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 tbsp, melted plus more for cooking unsalted butter
• 1/2 cup pure maple syrup
• 1/2 tsp (for syrup) ground cinnamon

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1/2 cup active sourdough starter, 1 cup all-purpose flour, 1/2 cup pumpkin puree, 3/4 cup milk, and 1 large egg until smooth.
2. Step 2: Add 2 tbsp brown sugar, 1 tsp baking powder, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp salt to the batter. Stir in 2 tbsp melted unsalted butter until well combined.
3. Step 3: Heat a non-stick skillet over medium heat and brush with melted butter. Pour 1/4 cup batter per pancake onto the skillet and cook for 3-4 minutes until bubbles form on the surface and edges look set. Flip and cook for another 2-3 minutes until golden and cooked through. Repeat with remaining batter.
4. Step 4: For the cinnamon maple syrup, gently warm 1/2 cup pure maple syrup with 1/2 tsp ground cinnamon in a small saucepan over low heat for 3 minutes, stirring occasionally.
5. Step 5: Serve pancakes stacked with the cinnamon maple syrup drizzled over the top.