• Pre-heat your skillet or pan. I. heat mine to about 350-375 degrees on my oven griddle. If using a stovetop pan or griddle, heat on medium heat.
• In a large bowl, add your sourdough discard, egg, melted butter/coconut oil, honey, salt, milk, vanilla, and spices.
• Mix this together with a whisk until combined.
• Add your pumpkin puree and your spices and whisk together once more.
• Now, add your flour, baking soda and baking powder.
• Whisk until just combined. If the batter is too thick, add 1-2 tablespoons of milk to thin it out a bit.
• Pour 1/3 cup batter on your greased pan or griddle. Let it cook until you see the edge start to form and you see bubbles in the batter. Flip and let it cook for another couple of minutes. Tap the pancake to make sure its not squishy in the middle before taking it off the pan.
• Serve with syrup or my sweet cream cheese sauce, recipe below:

Sweet Cream Cheese Sauce

• Using a whisk or wooden spoon mix the softened cream cheese and butter together.
• Add the powdered sugar and half the milk/cream. Mix together. Add your vanilla and add more milk until the sauce becomes the consistency or a thick syrup.
• Add ground cinnamon if you prefer.
• Drizzle sauce on top of your pancakes and enjoy!
• You can freeze these pancakes and reheat them in the toaster or microwave.

Overnight Pumpkin Pancake Instructions

• If you want true sourdough pumpkin pancakes, use these instructions:
• First,the night before making your pancakes, mix your sourdough start/discard, flour, and milk in a large mixing bowl. Cover and let sit on your counter overnight.
• In the morning, follow the instructions like normal by adding the honey, salt, egg, butter/coconut oil, vanilla extract, pumpkin puree, spices, baking powder, baking soda.
• I find that this pancake batter is always more elastic. You can add a small amount of milk to the batter to loosen it up.
• Cook the same as other pancakes.