Fluffy Sourdough Pumpkin Pancakes With Chocolate Chips
Indulge in the cozy flavors of fall with these fluffy sourdough pumpkin pancakes, sprinkled with chocolate chips for the perfect balance of sweetness and warmth. A delicious twist on classic pancakes, perfect for breakfast or brunch!
As a homeschooling mom and from-scratch cook, the rhythm of our days often revolves around what’s simmering on the stove or rising on the counter. For me, that rhythm started with sourdough. What began as a curiosity during the quiet, slower mornings of early homeschooling quickly blossomed into a passion—a way to nourish my family with intention, creativity, and care.
These fluffy sourdough pumpkin pancakes with chocolate chips are a beautiful example of that journey mixed in with all the fall flavors. They represent the melding of the seasonal, the nourishing, and the downright delightful. Whether it’s a slow Saturday morning or a brisk autumn weekday, these fluffy sourdough pancakes have become a much-requested favorite in our home.
This post may contain affiliate links, which means I may earn a small commission at no extra cost to you if you make a purchase through these links. I only recommend products I personally use and trust. Your support helps keep this blog running—thank you!
From Sourdough Curiosity to Kitchen Confidence
A few years ago, I dipped my toe into the world of sourdough. I didn’t have lofty goals—I just wanted to try baking a loaf of bread. What surprised me was how that one starter began to transform the way I cooked everything. I started with bread, but then came pancakes, muffins, crackers, waffles, cookies, even pasta.
This pancake recipe is rooted in that same curiosity—what happens when you combine sourdough, pumpkin, and a sprinkle of chocolate? What you get is fluffy pancakes that are tender, airy, and just sweet enough. It’s a nod to the changing seasons and to the quiet joys of cooking from scratch.
What You’ll Love About This Recipe
There’s so much to adore about these pancakes beyond their golden, fluffy texture and warm, comforting flavor. Here are just a few reasons why this recipe has earned a permanent place in our family meal rotation:
- Uses Sourdough Discard: If you’ve been baking with sourdough, you know that discard can pile up quickly. These pancakes are a fantastic way to use that discard, adding a subtle tang and a boost of texture.
- Seasonal and Cozy: The pumpkin puree and warm spices like cinnamon and pumpkin pie spice make these perfect for fall—but I won’t lie, we eat them year-round.
- Family-Friendly: The addition of chocolate chips makes these an instant hit with kids (and adults!). They feel like a treat, but they’re made with real, whole ingredients.
- Versatile: Make them your own—swap the chocolate chips for chopped nuts or dried cranberries, or use buttermilk in place of regular milk for an extra tangy punch.
Key Ingredients
Here is a quick breakdown of some key players and why they matter:
- Pumpkin Puree: Use canned or homemade pumpkin puree. Just make sure it’s pure pumpkin, not pumpkin pie filling.
- Sourdough Discard: This adds a subtle tang and complexity to the flavor, plus it’s a great way to reduce food waste.
- Spices: Cinnamon and pumpkin pie spice add the cozy warmth we all crave during the fall season.
- Chocolate Chips: Semi-sweet chips offer the perfect balance—just enough sweetness without overwhelming the other flavors.
- Brown Sugar: This adds a rich depth and enhances the earthiness of the pumpkin.
- Milk and Eggs: These bring everything together and help create that luscious, fluffy texture.
- Real Grass-Fed Butter: Because pancakes should always be buttery, right?
You can find a full list of ingredients in the recipe card located at the bottom of this post.
How to Make Sourdough Pumpkin Pancakes
Here’s a look at the process. Don’t worry—it’s simple and approachable. And once you make them once, you’ll be flipping them like a pro.
Mix the Dry Ingredients—In a large bowl, combine your dry ingredients: all purpose flour, sugar, salt, baking powder, cinnamon, pumpkin pie spice, and brown sugar. Once it’s well mixed, stir in the chocolate chips. Doing this now helps coat the chips in flour so they don’t all sink to the bottom of the batter later.
Combine the Wet Ingredients—In a separate bowl—or if you prefer ultra-smooth pancakes, you can use a blender—add your wet ingredients: pumpkin puree, milk, melted butter, eggs, and sourdough discard. For best results stir gently or pulse just until combined. Be careful not to overmix—just enough to make a cohesive mixture. You can add vanilla extract if you want, but I don’t feel the need for it in this recipe because it is already full of amazing flavors!
Combine Wet and Dry—Pour the wet mixture into the large mixing bowl with the dry ingredients. Using a spatula, fold them together gently. You don’t want to stir vigorously here; a few lumps are totally fine. The batter should be thick but pourable.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Heat Your Skillet—We love using a well-seasoned cast iron skillet for these pancakes, but any nonstick griddle will do. Set your skillet over medium heat and let it get hot. Add a pat of butter and let it melt and bubble slightly before ladling in the batter.
Cook and Flip—Pour the batter into the hot pan or skillet—use about 1/4 cup of batter for smaller pancakes or more if you prefer them larger. Let the pancakes cook for 2-3 minutes until you see bubbles forming on the surface. Then flip, gently, and cook the other side for another 2 minutes until golden brown.
Avoid pressing down on them with a spatula–That squishes out all the fluffiness we worked so hard to build.
Serve and Enjoy—Serve warm with a generous drizzle of pure maple syrup. If I’m feeling extra, I’ll add a dollop of my homemade whipped cream or a sprinkle of chopped pecans.
How to Store & Reheat
If you happen to have leftovers (it’s rare in my house!), these pancakes store beautifully.
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Let them cool completely at room temperature, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag and stack between parchment paper. They’ll keep for about 2 months.
- Reheat: Reheat in a toaster oven, oven, or on the stovetop for best texture. You can also microwave them, but they may lose a bit of their crisp edges.
Tips & Variations
Want to make these pancakes your own? Here are some tried-and-true ideas:
- Use buttermilk or kefir instead of regular milk for extra tang and tenderness.
- Add chopped pecans or walnuts or other favorite toppings for a little crunch.
- Swap chocolate chips for white chocolate for a sweeter, more dessert-like twist.
- Try sweet potato puree in place of pumpkin if that’s what you have on hand.
- Make them dairy-free by using almond milk and coconut oil instead of milk and butter.
Pro Tip: If you have a big family and are cooking multiple batches, keep the pancakes warm in a 200°F oven until ready to serve.
Recipe FAQs
Absolutely! You can prepare the batter and store it in the fridge overnight. Just give it a gentle stir before cooking in the morning.
Nope! This recipe uses sourdough discard, meaning the portion of starter you’d usually throw away during feeding. It’s not active but still packed with flavor and adds great texture.
Yes! I often double or even triple this recipe to feed a crowd or to freeze extras. Just make sure your mixing bowl is big enough!
I haven’t tested a gluten-free version, but you could try using a 1:1 gluten-free flour blend. Just be sure to also use a gluten-free sourdough discard.
As an intentional homemaker, each step, from feeding the sourdough starter to blending in the warm spices and roasted pumpkin, is a reminder that nourishing our families begins at home, with our own hands. These pancakes carry the richness of tradition, the rhythm of slow living, and the joy of creating something wholesome and comforting. When we cook from scratch, we’re not just feeding bodies—we’re cultivating a space where love, warmth, and gratitude can grow.
More Pumpkin Recipes
If you’re like me and can’t get enough of pumpkin season, here are a few more cozy recipes you might love:
And if you’re just starting your sourdough journey, be sure to check out my posts on maintaining your starter and using discard creatively. I throughly enjoy sharing my sourdough recipes with you!
Want more delicious recipes sent straight to your inbox? Subscribe to my newsletter to receive the latest! If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!
Fluffy Sourdough Pumpkin Pancakes With Chocolate Chips
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp salt
- 4 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ¼ cup brown sugar
- 1 cup pumpkin puree canned or fresh
- 2 cups milk
- 4 tbsp melted butter
- 2 eggs
- ½ cup sourdough discard
- 1 cup semi sweet chocolate chips
Instructions
- In a large mixing bowl, combine flour, sugar, salt, baking powder, cinnamon, pumpkin pie spice, and brown sugar. Stir in chocolate chips.
- In a separate bowl or in a blender for a smooth batter, pumpkin puree, milk, melted butter, eggs, and sourdough discard. Stir or pulse until combined.
- Pour wet ingredients into dry and combine using a spatula.
- Heat cast iron skillet over medium heat. Once the pan is hot, add a pat of butter. As the butter melts, pour pancake batter into the skillet. The amount will depend on the size of the pancakes you prefer.
- Cook for 2-3 minutes and then flip. Try to avoid flipping and pressing the pancake or your pancake will lose its fluffiness.
- Serve warm with pure maple syrup.
