These pumpkin pancakes will be the perfect way to wake up on a fall morning! With some protein and a lot of autumnal flavor, you'll be ready to go about your day after getting this nutritious and tasty breakfast.

Pumpkin Sourdough Protein Pancakes [Vegan, Gluten-Free, Refined Sugar-Free]

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Cooking Time



Overnight sponge:

  • 1/4 cup gluten-free sourdough starter
  • 1/4 cup pumpkin puree
  • 1/2 cup chickpea flour (or any other gluten-free flour)
  • 1/2 cup almond milk
  • 1-2 tablespoons maple syrup

In the morning:

  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
  • 1 teaspoon pumpkin spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1/4 cup raw cacao nibs (or non-diary chocolate chips)
  • A handful of chopped pecans (optional but highly recommended!)
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder


  1. The night before making the pancakes, place the overnight sponge ingredients into a non-reactive bowl. Mix well, cover with plastic wrap and let it sit overnight.
  2. In the morning, before you make the pancakes, add all the other ingredients (except baking powder and baking soda) into the overnight sponge. Stir well.
  3. Heat a non-stick pan over medium heat.
  4. Add baking soda and baking powder to the batter and gently stir them in.
  5. Pour 1/4 cup of the batter onto the pan for each pancake and fry until you see bubbles forming on the surface of the pancakes and the edges dry out a bit, around 1 1/2 minutes.
  6. Carefully flip the pancakes and fry the other side for another 1 1/2 minutes.
  7. Continue with the rest of the batter until you have used up all the batter.
  8. Serve with a sprinkle of cacao powder, cinnamon powder, and maple syrup.
  9. Enjoy!

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