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!
Servings:
16
servings
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
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Preheat your oven to 425 degrees F. Lightly grease your sheet pan or line it with parchment paper.
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In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, brown sugar, pumpkin pie spice, and cinnamon.
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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.
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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.
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In a small bowl, mix together the melted butter, brown sugar, cinnamon, and flour until a smooth paste forms.
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Pour the pumpkin pancake batter into your prepared sheet pan and spread it into an even layer.
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Pipe or spoon small spoonfuls of the cinnamon sugar mixture evenly over the batter.
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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.
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Bake 10-14 minutes or until golden and puffed (start checking at the 10 minute mark).
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Cool slightly, slice into squares, and serve with maple syrup and butter if desired! They also pair wonderfully with a simple vanilla glaze.
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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.
