There is something indescribably cozy and satisfying about waking up to a stack of fluffy, flavorful pancakes infused with the warm spices of fall, and that is exactly what the Sourdough Pumpkin Pancakes with Cinnamon Honey Butter Recipe delivers. This recipe combines the tangy richness of sourdough discard with the natural sweetness and vibrant color of pumpkin puree, all wrapped in aromatic cinnamon and pumpkin pie spice. The crowning glory is the luscious cinnamon honey butter that melts perfectly over the hot pancakes, creating a harmony of tastes and textures that feels like a gentle hug on a chilly morning. If you’re ready to bring a touch of autumn magic to your breakfast table, these pancakes are an absolute must-try.

Ingredients You’ll Need

Six golden-brown pancakes cook on a black electric griddle. The pancakes are evenly spaced in two columns and three rows, each pancake round with a smooth, slightly puffy texture showing small bubbles on the surface. The edges of the pancakes are light and softly curved. The griddle sits on a white marbled surface that adds a clean and bright contrast to the warm colors of the pancakes. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step to nailing the perfect batch of Sourdough Pumpkin Pancakes with Cinnamon Honey Butter Recipe. Each component is thoughtfully selected to balance flavor, texture, and moisture, transforming humble pantry staples into a delicious seasonal treat.

All-purpose flour (280 grams / 2 cups): The foundation that gives the pancakes structure and body.
Brown sugar (75 grams / ⅓ cup): Adds gentle sweetness and a hint of molasses depth.
Baking powder (14 grams / 1 tablespoon): Provides the essential rise for fluffy pancakes.
Baking soda (3 grams / ½ teaspoon): Works alongside the baking powder and the sourdough to give lift and tenderness.
Salt (5 grams / 1 teaspoon): Enhances all the flavors and balances the sweetness.
Pumpkin pie spice (2 grams / 1 teaspoon): A perfect blend that brings cozy fall warmth.
Ground cinnamon (2 grams / 1 teaspoon): Adds a fragrant touch that pairs beautifully with pumpkin.
Large egg (1): Binds ingredients and lends richness.
Pumpkin puree (245 grams / 1 cup): The star ingredient providing moisture, flavor, and that gorgeous orange hue.
Olive oil or vegetable oil (30 grams / 2 tablespoons): Keeps pancakes moist and tender.
Whole milk (360 grams / 1 ½ cups): Adds creaminess and helps balance the batter’s consistency.
Sourdough discard (120 grams / ½ cup): Not just a clever use of starter discard, it imparts a subtle tang and improves texture.
Vanilla extract (4 grams / 1 teaspoon): Enhances sweetness and rounds out the flavors.
Salted butter (113 grams / ½ cup): Essential for making the luscious cinnamon honey butter topping.
Honey (15 grams / 1 tablespoon): Adds natural sweetness and depth to the butter.
Powdered sugar (30 grams / ¼ cup): Gives the honey butter a smooth and creamy consistency.
Additional ground cinnamon (2 grams / 1 teaspoon): For that signature cinnamon flavor in the honey butter.

How to Make Sourdough Pumpkin Pancakes with Cinnamon Honey Butter Recipe

Step 1: Combine the dry ingredients

Start by stirring together the flour, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a bowl. This blend brings the aromatic spices and leaveners together, ensuring that every bite is evenly spiced and perfectly fluffy.

Step 2: Mix the wet ingredients

In a larger bowl, whisk the egg with the whole milk, pumpkin puree, vanilla extract, sourdough discard, and olive oil. This mixture creates a rich, moist base that infuses the batter with tang, sweetness, and moisture.

Step 3: Combine wet and dry

Pour the dry mixture into the wet and whisk gently until just combined. It’s perfectly fine if the batter has a few lumps — overmixing can toughen pancakes, so a light hand is key here.

Step 4: Heat up your cooking surface

Preheat a cast iron skillet, griddle, or nonstick frying pan over medium heat. Add a little oil, butter, or non-stick spray to ensure your pancakes don’t stick and develop that beautiful golden crust.

Step 5: Cook the pancakes

Use a ⅓ cup measure to scoop batter onto the hot pan. Let the pancakes cook for a few minutes until the edges start browning and bubbles appear on top. Carefully flip and cook the other side for about 3 minutes or until golden and cooked through.

Step 6: Make the cinnamon honey butter

While your pancakes are cooking or resting, combine softened salted butter with powdered sugar, honey, and ground cinnamon in a small bowl. Stir until smooth and creamy—the perfect topping that melts into every crevice of your pancakes.

Step 7: Serve and enjoy

Plate your warm pancakes, dollop them generously with the cinnamon honey butter, and drizzle with maple syrup if you like. The combination of these layers will have your taste buds dancing!

How to Serve Sourdough Pumpkin Pancakes with Cinnamon Honey Butter Recipe

A stack of five thick, golden-brown pancakes sits on a white plate, each layer showing a soft, slightly uneven texture with a warm, spicy color. The pancakes are covered with a shiny drizzle of golden syrup that glistens and runs gently down the sides, adding a sticky, glossy feel. On top, there is a small swirl of light brown whipped butter with a smooth, creamy texture that looks rich and soft, placed neatly at the center of the stack. The background is a white marbled surface, giving a clean and bright setting to the dish. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a sprig of fresh thyme or a dusting of extra cinnamon for a lovely fragrant garnish. You can also sprinkle chopped toasted pecans or walnuts for crunch and a nutty contrast to the soft pancakes.

Side Dishes

These pancakes pair wonderfully with crispy bacon or turkey sausage to balance the sweetness. For a lighter option, serve alongside fresh fruit like sliced apples, pears, or a bright berry compote.

Creative Ways to Present

For a festive fall brunch, stack the pancakes high and pipe or dollop the cinnamon honey butter between layers. You can also arrange them in a circle on a platter with little bowls of extra toppings for a beautiful and shareable spread.

Make Ahead and Storage

Storing Leftovers

If you have any leftover pancakes, store them in an airtight container in the refrigerator for up to 3 days. Layer parchment paper between each pancake to prevent sticking and maintain their texture.

Freezing

To freeze, place cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container, separating layers with parchment if stacking. They can be frozen for up to 2 months without losing flavor or texture.

Reheating

Reheat pancakes gently in a toaster oven or regular oven at 350°F (175°C) until warmed through, about 5-7 minutes. You can also microwave them but expect a softer texture. Top again with fresh cinnamon honey butter for that fresh-from-the-griddle experience.

FAQs

Can I use sourdough starter instead of discard?

Using active sourdough starter instead of discard might affect the hydration and acidity of the batter, potentially changing the rise and flavor. It’s best to stick with discard, which provides the right tang without overpowering the pancakes.

What if I don’t have pumpkin pie spice?

No worries! You can create your own blend using a mix of cinnamon, nutmeg, ginger, and cloves to achieve a similar warm, spiced flavor that complements the pumpkin beautifully.

Can I substitute the oil with melted butter?

Absolutely! Melted butter will add richness and flavor, making the pancakes just a bit more decadent. Just be mindful that butter has a slightly different fat content that may affect moisture slightly.

Is it okay to omit the sourdough discard?

The sourdough discard adds a lovely tang and tender crumb to these pancakes. If you omit it, you may want to increase the baking powder slightly to ensure good rise and texture.

Can I make the cinnamon honey butter vegan?

Yes, simply swap the salted butter for a plant-based vegan butter and use maple syrup instead of honey. The flavors will still meld deliciously over the pancakes.

Final Thoughts

There is something truly special about the Sourdough Pumpkin Pancakes with Cinnamon Honey Butter Recipe that transforms ordinary weekend mornings into celebrations of fall’s best flavors. Whether you’re a sourdough enthusiast or simply love pumpkin-spiced treats, this recipe is sure to become a favorite you reach for year after year. Give it a try and enjoy the warm, comforting hug of pancakes that are as beautiful to look at as they are to eat.