Sourdough Pumpkin Cinnamon Roll Pancakes

Pancakes are a Saturday tradition in our house, and with fall here I knew they needed a pumpkin twist. After a little experimenting, these Sourdough Pumpkin Cinnamon Roll Pancakes were born. They’re tender, full of warm pumpkin spice, and swirled with cinnamon and brown sugar for that classic cinnamon roll flavor. One bite, and you’re in brunch heaven.

Why Should I Add Sourdough Starter to my Pancakes?

Incorporating sourdough starter discard into your batter not only adds a unique depth of flavor but also introduces a fermentation process that enhances the batter’s complexity. Allowing the dough to rest in the refrigerator overnight facilitates this fermentation, as the natural bacteria and yeasts in the sourdough starter continue to develop the dough’s fermentation.

*As an amazon affiliate, this post may contain affiliate links, which means I may receive a commission for qualifying purchases. I will only recommend products that I personally love and use.*

Tools You’ll Need:

1. Large mixing bowl- for mixing pancake batter.
2. Small mixing bowl- to combine cinnamon sugar swirl.
3. Whisk- to combine ingredients.
4. Kitchen scale (optional)– for accurate measuring, especially helpful with sourdough baking.
5. Measuring cups and spoons- for measuring smaller ingredients.
6. Griddle or large frying pan- to cook pancakes.
7. Large spatula- to flip pancakes.
8. Ladle or 1/3 cup scoop- to measure pancakes.
9. Plastic bag or pastry bag (optional)- to pipe the cinnamon swirl.

Next, Gather Your Ingredients:

1. Sourdough discard– Adds flavor and moisture and is the magic that ferments your pancake batter. Can be used fed, past peak, or straight from the fridge.
2. Pumpkin Puree- Adds moisture to the pancakes and that classic pumpkin flavor.
3. All-purpose flour – Provides structure and lift to the pancakes. You can also substitute for bread flour.
4. Cinnamon, Ginger and Nutmeg – The perfect spices to blend into the pancakes to add that “pumpkin spice” taste. You can substitute even amounts for a pre-mixed pumpkin pie spice, but I love to blend my own spices to achieve the same flavors each time. You’ll use cinnamon in the cinnamon swirl as well.
5. Buttermilk or Whole milk- Gives a lovely texture to the pancakes. You can substitute for whole milk if you don’t have buttermilk, but I love the taste and texture.
6. Unsalted Butter – Gives wonderful flavor to the batter, you can substitute for any neutral cooking oil if you need.
7. White Granulated Sugar- Sweetens the pancake batter.
8. Brown Sugar- adds molasses flavor and sweetens the cinnamon roll filling.
9. Eggs – Helps the batter bind and rise.
10. Vanilla extract – Adds warm cozy flavor to the pancakes and balances acidity.
11. All-purpose flour – Provides structure and lift to the cookies.
12. Baking powder – Creates a fluffy pancake.
13. Baking Soda – Works with baking powder to help the pancakes rise.
14. Sea salt – Enhances overall flavor.

Now let’s make Sourdough Pumpkin Cinnamon Roll Pancakes!

Instructions

Step 1: Mix the Pancake Base

If you’re fermenting your pancake batter, mix this base the night before. If you don’t want to ferment the batter, you can mix this base in the morning and skip the fermentation step.

In a large mixing bowl, add the pumpkin puree, sourdough starter, flour and buttermilk. Mix together well.

Optional Overnight Fermentation: Cover batter with plastic wrap and transfer to refrigerator overnight for continued fermentation.

Step 2: Finish the Pancake Batter

If you fermented your pancake batter overnight, remove from the refrigerator and allow to come to room temperature for about 30 minutes.

To the bowl of batter add the eggs, melted butter, brown sugar, white sugar, baking powder, baking soda, vanilla, cinnamon, ginger, nutmeg, and salt. Gently whisk the batter until it’s fairly smooth, a few lumps are okay. Set aside while you make your cinnamon sugar filling to allow the baking powder and baking soda to work.

Step 3: Make the Cinnamon Sugar Swirl

In a small microwave safe bowl, melt the butter for your filling. Add the brown sugar, cinnamon, and flour. Mix with a spoon to form a paste. Transfer this filling to a ziplock or pastry bag (wait to snip the end), and set aside for later.

Step 4: Cook the Pancakes

Over medium heat, heat up a large griddle or frying pan. Make sure the pan is hot, and then lightly spray with non-stick cooking spray or coat with butter.

Scoop 1/3 cup scoops of the pancake batter onto the pan, and allow the pancakes to cook for about 1 minute and the edges start to set.

Snip a small piece of the Ziplock or pastry bag tip off (about 1/8 inch), and then pipe a swirl of filling starting at the center and working your way out. Leave about a 1/2 inch border at the edge of the pancake.

Allow the pancake to cook another minute and then flip. Cook on the other side for a few minutes and transfer off of the heat. Avoid overcooking once you flip your pancake or your cinnamon sugar swirl may burn.

Note: The key to not burning the pancakes is a steady even heat. Too low and the pancakes won’t cook in the center, too high and the outside will burn before they’re ready to flip. Make sure the pan is preheated and keep the the heat medium/low and oil your pan each time and you should have perfectly cooked pancakes.

Repeat this step with the remaining pancake batter and cinnamon swirl filling.

Stack pancakes and enjoy these hot from the griddle with butter and maple syrup or any other favorite toppings!

How to Store:

Room temperature- Keep in an airtight container up to 1 day at room temperature. Gently reheat before enjoying!

Refrigerator- Store cooled pancakes in an airtight container in the refrigerator for up to 5 days. Gently reheat before enjoying.

FAQ’S:

Can I skip the overnight ferment?

Yes, you can make the full batter in one go. Let it rest 10 minutes before cooking.

Why buttermilk instead of milk?

Buttermilk adds a gentle tang that plays beautifully with sourdough and pumpkin, while also keeping the crumb tender. You can substitute for milk if needed!

Will the cinnamon swirl burn?

Not if you pipe it inside the pancake’s edges. Avoid high heat and flip gently once bubbles form.

Can I use pumpkin pie filling?

No. Pumpkin puree is what you want to use, pumpkin pie filling has sugar and other ingredients added that will change the cookies.

If you enjoyed this recipe, drop a comment and don’t forget to try my other seasonal pumpkin recipes!

Pumpkin Recipes You’ll Love:

1. Sourdough Pumpkin Cream Cheese Muffins (with oat crumble!)
2. Sourdough Pumpkin Oatmeal Chocolate Chip Cookies
3. Sourdough Pumpkin Spice Cake (with cream cheese frosting!)
4. Sourdough Discard Pumpkin Cinnamon Rolls (1 hour recipe)

Sourdough Pumpkin Cinnamon Roll Pancakes

Pancakes are a Saturday tradition in our house, and with fall here I knew they needed a pumpkin twist. After a little experimenting, these Sourdough Pumpkin Cinnamon Roll Pancakes were born. They're tender, full of warm pumpkin spice, and swirled with cinnamon and brown sugar for that classic cinnamon roll flavor. One bite, and you're in brunch heaven.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Fermentation time 12 hours hrs

Servings 6

Equipment

• Large mixing bowl – for mixing pancake batter.
• Small mixing bowl – to combine cinnamon sugar swirl.
• Whisk – to combine ingredients.
• Kitchen scale (optional) – for accurate measuring, especially helpful with sourdough baking.
• Measuring cups and spoons – for measuring smaller ingredients.
• Griddle or large frying pan – to cook pancakes.
• Large spatula – to flip pancakes.
• Ladle or 1/3 cup scoop – to measure pancakes.
• Plastic bag or pastry bag (optional) – to pipe the cinnamon swirl.

Ingredients

  

Wet Ingredients:

• 1 cup (240g) pumpkin purée
• 1 cup (240g) sourdough starter or discard (100% hydration, unfed)
• 3/4 cup (180g) buttermilk or milk
• 2 large eggs
• 3 tbsp (42g) butter, melted and cooled
• 1/4 cup (50g) brown sugar
• 1/4 cup (50g) granulated white sugar
• 1 1/2 tsp vanilla extract

Dry Ingredients:

• 1 1/4 cups (150g) all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Cinnamon Swirl Filling:

• 6 Tablespoons (85g) unsalted butter, melted
• 1/2 cup (100g) packed brown sugar
• 2 tsp ground cinnamon

Instructions

 

Step 1: Mix the Pancake Base

• If you’re fermenting your pancake batter, mix this base the night before. If you don’t want to ferment the batter, you can mix this base in the morning and skip the fermentation step.
• In a large mixing bowl, add the pumpkin puree, sourdough starter, flour and buttermilk. Mix together well.
  1 cup (240g) pumpkin purée, 1 cup (240g) sourdough starter or discard (100% hydration, unfed), 3/4 cup (180g) buttermilk or milk, 1 1/4 cups (150g) all-purpose flour
  
• Optional Overnight Fermentation: Cover batter with plastic wrap and transfer to refrigerator overnight for continued fermentation.

Step 2: Finish the Pancake Batter

• If you fermented your pancake batter overnight, remove from the refrigerator and allow to come to room temperature for about 30 minutes.
• To the bowl of batter add the eggs, melted butter, brown sugar, white sugar, baking powder, baking soda, vanilla, cinnamon, ginger, nutmeg, and salt. Gently whisk the batter until it's fairly smooth, a few lumps are okay.
  2 large eggs, 3 tbsp (42g) butter, melted and cooled, 1/4 cup (50g) brown sugar, 1/4 cup (50g) granulated white sugar, 1 1/2 tsp vanilla extract, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
  
• Set aside while you make your cinnamon sugar filling to allow the baking powder and baking soda to work.

Step 3: Make the Cinnamon Sugar Swirl

• In a small microwave safe bowl, melt the butter for your filling. Add the brown sugar, cinnamon, and flour. Mix with a spoon to form a paste. Transfer this filling to a ziplock or pastry bag (wait to snip the end), and set aside for later.
  6 Tablespoons (85g) unsalted butter, melted, 1/2 cup (100g) packed brown sugar, 2 tsp ground cinnamon
  

Step 4: Cook the Pancakes

• Over medium heat, heat up a large griddle or frying pan. Make sure the pan is hot, and then lightly spray with non-stick cooking spray or coat with butter.
• Scoop 1/3 cup scoops of the pancake batter onto the pan, and allow the pancakes to cook for about 1 minute and the edges start to set.
  
• Snip a small piece of the Ziplock or pastry bag tip off (about 1/8 inch), and then pipe a swirl of filling starting at the center and working your way out. Leave about a 1/2 inch border at the edge of the pancake.
  
• Allow the pancake to cook another minute and then flip. Cook on the other side for a few minutes and transfer off of the heat. Avoid overcooking once you flip your pancake or your cinnamon sugar swirl may burn.
• Note: The key to not burning the pancakes is a steady even heat. Too low and the pancakes won’t cook in the center, too high and the outside will burn before they’re ready to flip. Make sure the pan is preheated and keep the the heat medium/low and oil your pan each time and you should have perfectly cooked pancakes.
• Repeat this step with the remaining pancake batter and cinnamon swirl filling.
• Stack pancakes and enjoy these hot from the griddle with butter and maple syrup or any other favorite toppings!

Notes

How to Store:

Room temperature- Keep in an airtight container up to 1 day at room temperature. Gently reheat before enjoying!

Refrigerator- Store cooled pancakes in an airtight container in the refrigerator for up to 5 days. Gently reheat before enjoying.

Course Breakfast

Cuisine American