These Sourdough Pumpkin Sheet Pan Pancakes are a cozy fall twist on my beloved Sourdough Sheet Pan Pancakes! Made with pumpkin puree, warm fall spices, and sourdough discard, these pancakes are soft, fluffy, and packed with flavor. A buttery cinnamon sugar mixture is swirled right into the batter, giving you all the delicious flavors of a pumpkin cinnamon roll without the extra work! Best of all, everything bakes together on one sheet pan, making this an easy, fuss-free breakfast that’s perfect for busy mornings, weekend brunch, or feeding the whole family.
Why You’ll Love This Recipe
- Easy to make: No flipping pancakes! Everything bakes together on one sheet pan.
- Perfect fall flavors: Real pumpkin, warm spices, and a buttery cinnamon sugar swirl in every bite.
- Uses sourdough discard: A delicious way to put your leftover starter to good use.
- Soft and fluffy: Pumpkin puree and Greek yogurt create tender, moist pancakes.
- Great for meal prep: Make ahead and freeze for quick, easy breakfasts throughout the week.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes! Both active sourdough starter and sourdough discard work well in this recipe. Since these pancakes rely on baking powder and baking soda for their rise, there’s no need to use an active starter.
Can I use pumpkin pie filling instead of pumpkin puree?
No, I recommend using 100% pure pumpkin puree. Pumpkin pie filling contains added sugars and spices that can affect the flavor and sweetness of the pancakes.
Can I make these pancakes ahead of time?
Absolutely! These pumpkin sheet pan pancakes are great for meal prep. Allow them to cool completely before storing them in an airtight container in the refrigerator for up to 4 days.
Can I freeze leftover pancakes?
Yes! Slice the pancakes into individual squares and freeze them in an airtight, freezer-safe container for up to 3 months. Reheat in the microwave, toaster oven, or oven until warmed through.
Can I leave out the cinnamon swirl?
Of course! The pumpkin pancakes are delicious on their own. You can also replace the cinnamon swirl with chocolate chips, chopped pecans, or your favorite pancake toppings.
How to make sourdough pumpkin sheet pan pancakes: step-by-step
Can I long-ferment the batter? Yes! Just mix the batter as written, cover tightly, and refrigerate overnight or up to 24 hours. The sourdough will continue to gently ferment, giving an even softer texture and deeper flavor. Just give it a quick stir before pouring onto the sheet pan and baking.
Ingredients
Dry Ingredients:
- 200 grams (1 & 2/3rd cups) all-purpose flour
- 8 grams (2 teaspoons) baking powder
- 3 grams (1/2 teaspoon) baking soda
- 5 grams (1 teaspoon) salt
- 65 grams (1/3rd cup packed) light brown sugar
- 6 grams (2 teaspoons) pumpkin pie spice
- 2 grams (1 teaspoon) ground cinnamon
Wet Ingredients
- 100 grams (1/2 cup) sourdough discard (room temperature)
- 180 grams (3/4 cup) milk
- 100 grams Greek yogurt (room temperature)
- 180 grams (3/4 cup) pumpkin puree
- 2 large eggs (room temp)
- 55 grams (4 tablespoons) unsalted butter, melted
- 5 grams (1 teaspoon) vanilla extract
Cinnamon Swirl
- 42 grams (3 tablespoons) melted butter
- 50 grams (1/4 cup) brown sugar
- 4-6 grams (2 teaspoons) ground cinnamon
- 8 grams (1 tablespoons flour)
Equipment
- Mixing bowls
- Measuring cups & spoons/food scale
- 1 15X 10 inch pan (for thicker pancakes) or half sheet 18×13 inch pan (for thinner pancakes)
Instructions
- Preheat your oven to 425 degrees F. Lightly grease your sheet pan or line it with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, brown sugar, pumpkin pie spice, and cinnamon.
- In a separate bowl, whisk together the sourdough discard, milk, Greek yogurt, pumpkin puree, eggs, melted butter, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this can result in dense pancakes. A few small lumps are perfectly fine.
- In a small bowl, mix together the melted butter, brown sugar, cinnamon, and flour until a smooth paste forms.
- Pour the pumpkin pancake batter into your prepared sheet pan and spread it into an even layer.
- Pipe or spoon small spoonfuls of the cinnamon sugar mixture evenly over the batter.
- Using a butter knife, gently swirl the cinnamon mixture into the pumpkin batter, creating a beautiful marbled pattern. Avoid overmixing so the swirls remain visible.
- Bake 10-14 minutes or until golden and puffed (start checking at the 10 minute mark).
- Cool slightly, slice into squares, and serve with maple syrup and butter if desired! They also pair wonderfully with a simple vanilla glaze.
- Storage: Store in an airtight container in the fridge for 4-5 days.
More sourdough breakfast recipes
- Sourdough Sheet Pan Pancakes (with Greek yogurt!)
- Sourdough Discard Egg Muffins (protein-packed)
- Sourdough Discard Protein Bagels with Greek Yogurt
- Sourdough Discard Cinnamon Roll Muffins
Sourdough Pumpkin Sheet Pan Pancakes (with cinnamon swirl!)
These fluffy Sourdough Pumpkin Sheet Pan Pancakes are made with pumpkin puree, warm fall spices, and a buttery cinnamon sugar swirl for an easy fall breakfast!
Equipment
- Mixing bowls
- Measuring cups/spoons and food scale
- 1 15x10 inch pan (for thicker pancakes)
Ingredients
Dry Ingredients
- 200 grams (1 & 2/3rd cup) all-purpose flour
- 8 grams (2 teaspoons) baking powder
- 3 grams (1/2 teaspoon) baking soda
- 5 grams 91 teaspoon) salt
- 65 grams (1/3rd cup) light brown sugar
- 6 grams (2 teaspoons) pumpkin pie spice
- 2 grams (1 teaspoon) ground cinnamon
Wet Ingredients
- 100 grams (1/2 cup) sourdough discard (room temperature )
- 180 grams (3/4 cup) milk
- 100 grams (1/3rd cup + 1 tablespoon) Greek yogurt (room temperature )
- 180 grams (3/4 cup) pumpkin puree
- 2 large eggs (room temperature)
- 55 grams (4 tablespoons) unsalted butter (melted)
- 5 grams (1 teaspoon) vanilla extract
Cinnamon Swirl
- 42 grams (3 tablespoons) melted unsalted butter
- 50 grams (1/4 cup) brown sugar
- 4-6 grams (2 teaspoons) ground cinnamon
- 8 grams (1 tablespoon) all-purpose flour
Instructions
-
Preheat your oven to 425 degrees F. Lightly grease your sheet pan or line it with parchment paper.
-
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, brown sugar, pumpkin pie spice, and cinnamon.
-
In a separate bowl, whisk together the sourdough discard, milk, Greek yogurt, pumpkin puree, eggs, melted butter, and vanilla extract until smooth and well combined.
-
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this can result in dense pancakes. A few small lumps are perfectly fine.
-
In a small bowl, mix together the melted butter, brown sugar, cinnamon, and flour until a smooth paste forms.
-
Pour the pumpkin pancake batter into your prepared sheet pan and spread it into an even layer.
-
Pipe or spoon small spoonfuls of the cinnamon sugar mixture evenly over the batter.
-
Using a butter knife, gently swirl the cinnamon mixture into the pumpkin batter, creating a beautiful marbled pattern. Avoid overmixing so the swirls remain visible.
-
Bake 10-14 minutes or until golden and puffed (start checking at the 10 minute mark).
-
Cool slightly, slice into squares, and serve with maple syrup and butter if desired! They also pair wonderfully with a simple vanilla glaze.
-
Storage: Store in an airtight container in the fridge for 4-5 days.
Notes
Can I long-ferment the batter? Yes! Just mix the batter as written, cover tightly, and refrigerate overnight or up to 24 hours. The sourdough will continue to gently ferment, giving an even softer texture and deeper flavor. Just give it a quick stir before pouring onto the sheet pan and baking.
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