Sourdough Pumpkin Spice Pancakes with Cinnamon Maple Syrup
Fall mornings call for something warm, cozy, and a little bit indulgent. These sourdough pumpkin spice pancakes are the perfect way to use your sourdough starter while enjoying the flavors of the season. Light, fluffy, and full of pumpkin spice goodness, this recipe combines the tang of sourdough with the comforting taste of pumpkin.
Whether you are cooking for your family or simply want to treat yourself to a homemade fall breakfast, these sourdough pumpkin pancakes will quickly become a seasonal favorite.
Why You’ll Love This Recipe
A delicious way to use sourdough discard or active starter
Perfect balance of pumpkin spice and sourdough tang
Freezer-friendly for quick breakfasts throughout the week
Made with simple pantry ingredients
Ingredients
For the Pancakes:
1 cup all-purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup canned pumpkin puree
1/2 cup sourdough starter (active or discard)
3/4 cup milk (dairy or non-dairy)
1 egg
2 tablespoons melted butter or coconut oil
1 teaspoon vanilla extract
For the Cinnamon Maple Syrup:
1/2 cup pure maple syrup
1/4 teaspoon ground cinnamon
Instructions
Mix the Dry Ingredients In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Prepare the Wet Ingredients In another bowl, combine pumpkin puree, sourdough starter, milk, egg, melted butter, and vanilla extract. Stir until smooth.
Combine Wet and Dry Ingredients Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
Cook the Pancakes Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for 1-2 more minutes until golden brown.
Make the Cinnamon Maple Syrup In a small saucepan, heat the maple syrup over low heat and stir in the cinnamon. Simmer gently for 1-2 minutes, then remove from heat.
Serve and Enjoy Stack the pancakes, drizzle with warm cinnamon maple syrup, and enjoy immediately.
Tips and Variations
Add a handful of chocolate chips or chopped pecans for extra flavor.
Make a double batch and freeze leftovers. Reheat in the toaster or oven for a quick breakfast.
Use sourdough discard for a mild tang, or active starter for extra rise.
Frequently Asked Questions
Can I make these dairy-free? Yes, substitute non-dairy milk and coconut oil for butter.
Can I make these ahead of time? Absolutely! Freeze in a single layer on a baking sheet, then store in a freezer bag. Reheat in the toaster or oven.
What type of sourdough starter works best? Both discard and active starter work well. Discard will give a denser texture, while active starter makes the pancakes fluffier.
Final Thoughts
Sourdough pumpkin spice pancakes are a delicious way to enjoy fall flavors while putting your sourdough starter to good use. With their warm spices, fluffy texture, and sweet cinnamon maple syrup, they are sure to become a breakfast tradition in your kitchen.
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Looking for a fun and healthy way to treat your furry friend? Try making homemade peanut butter pumpkin dog biscuits! These easy-to-bake treats combine two dog-approved flavors—peanut butter and pumpkin—into a wholesome snack that’s packed with nutrients.
Pumpkin is great for your dog’s digestion, while peanut butter adds protein and a flavor they’ll love. The best part? You can control exactly what goes into the recipe, ensuring it’s free from unnecessary additives or preservatives. Plus, making these biscuits is a great family activity that your dog will definitely thank you for—with tail wags and happy barks! My picky little chihuahua loves these!
Peanut Butter Pumpkin Dog Biscuits ?
Ingredients:
• 1 cup powdered peanut butter
• 1 cup whole wheat flour (or oat flour for grain-free)
• 1/2 cup canned pumpkin (unsweetened)
• 1/4 cup water (add more if needed)
Optional Additions:
• 1 tsp cinnamon (good for digestion)
• 1 egg (for extra binding and protein)
Instructions:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix powdered peanut butter and flour.
Add pumpkin and water, stirring until the dough comes together. If the mixture is too dry, add a little more water, 1 tablespoon at a time.
Roll out the dough to about 1/4-inch thickness and cut into shapes with cookie cutters (bones or circles work great!).
Place on the baking sheet and bake for 20-25 minutes, or until the biscuits are firm.
Let cool completely before serving to your pup.
Store in an airtight container for up to a week or freeze for longer storage.
Your furry friend will love these healthy, homemade treats! ?
Here’s a delicious recipe for Sourdough Pumpkin Cookie Bars—perfect for fall and a great way to use sourdough discard!
Ingredients:
Wet Ingredients:
1/2 cup sourdough discard (unfed)
1/2 cup unsalted butter, melted
1 cup pumpkin puree
1 cup brown sugar (packed)
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
Dry Ingredients:
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
Optional Add-ins:
1 cup chocolate chips or white chocolate chips
1/2 cup chopped nuts (e.g., pecans or walnuts)
Instructions:
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
Mix the wet ingredients: In a large bowl, combine the sourdough discard, melted butter, pumpkin puree, brown sugar, granulated sugar, egg, and vanilla extract. Whisk until smooth and fully incorporated.
Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Combine the wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
Add optional ingredients: If using chocolate chips or nuts, gently fold them into the batter.
Bake: Spread the batter evenly into the prepared baking dish. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and slice: Allow the bars to cool completely in the pan before slicing into squares or bars.
Enjoy!
These cookie bars are soft, moist, and packed with warm fall flavors. The sourdough discard adds a subtle tang that pairs beautifully with the pumpkin and spices!
Change is one of our greatest teachers. It asks us everyday to prove our commitment to ourselves. It leads us into the dark places and allows us to fill them with light.It shows us things about ourselves that we never knew. And before we know it, it shows us how powerful and strong we are.
Autumn Goodness
Dear Friends,
My favorite season is here! I was remarking the other day the reason I love fall is the constant changes that I see outside. I think I love the movement and transformation that fall brings. Most of you know I don’t sit still well so this ever changing season is perfect for my personality.
Often this time of year we hear about the concept of embracing the change and ‘letting go’. One of my greatest teachers ever once told me that not all change can be embraced and that sometimes change is very hard and not easily welcomed. So true, right?
Though we may not always fully embrace changes, we might be able to lean into the process and see just how strong we really are. We know that as we move through what is showing up in our lives, we are often making space for something else.
The season for me is coming to a change as I feel and listen to the pull to welcome in something different. In fact, I have been feeling this nudge for a variety of reasons in the last few months. Part of it is the push to complete some big projects that I have been working on and the other part of me is listening to the interior landscape of my soul asking me to align my actions with its deepest truth. Add to that some reminders that the Universe is always putting in my path exactly what I need in order to pause, look and learn. And maybe even slow down a bit to refuel. I am hoping with a bit lighter load in my heart, I will find the space to shine even more. Isn’t that what we are here to do anyway?
I realize that there will be some disappointment, much like many of us feel as we watch summer come to and end and we pull out the snow shovels and warm sweaters for the coming months of cold. I ask you though to feel the disappointment, and then consider the curiosity that a new season can bring you. Sometimes the change is just what we need.
For the rest of the month, I encourage you to take in the glory of the changing leaves. Breathe in the fall air. Let go of something weighing on your heart. Shed an old belief. Release what doesn’t elevate you. And most importantly, know that all is well.
Much love,
Stacie
Yoga
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Essential Yoga-Release
Did you know that you can get Essential Yoga online!? Just click on the link below and you’ll have access to the online class. Donations are appreciated. Also, I am happy to send you samples of the essential oils needed for the class so you can fully enjoy the practice.
I am SO excited to share with you an ENTIRE chakra series ONLINE. You can choose between investing in the entire series for a discounted bundle rate, or pick and choose which chakra you’d like to focus on. For each chakra we will focus on the aspects of that energy center and how to balance it through discussion, yoga session, a custom essential oil blend with gemstones, and a beautiful gemstone. Cost per chakra is $30, or the entire series/blends/gemstones is $175 (valued at $315). Also included is a free ebook. Once registered you will get an email from me with content and a package in the mail!
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Wellness Coaching
Why wait until January to focus on your health goals? How about closing out the year with a new mindset towards your physical and emotional health? I have space for a few new wellness coaching spots.
Many of you know that I use and rely on essential oils to maintain the health of my mind, body, and spirit. I use them throughout my home from cleaning, for pain management, energy, sleep, mood and much more. One of my favorite things is helping others get started using natural remedies and plant medicine.
You will also get an awesome welcome package from me, access to my exclusive VIP community group, on going education and mentoring, and much more. It is easy to get started! I am also happy to chat personally with you to find the perfect options for your needs.
I offer FREE wellness consultations to talk about your goals and desire for a healthier, mind, body and spirit. Together we will create a personalized plan. Schedule yours today!
This month brings a bunch of new products and fun new oils, like the new Forest Bathing Blend. Talk about bringing the woods and all the benefits of nature into your space. You can see all of the new products here or reach out to me personally! I am loving the new sleep system and the Blue Lotus essential oil is simply divine.
When we combine our thoughts, our bodies and our minds with the magical gifts of mother nature, we reveal wisdom.The wisdom of our true Selves.The wisdom of the Earth. The wisdom held in the vibration of every living cell.
This beautiful blend I perfectly crafted includes Frankincense–Oil of Truth, Rosemary–Oil of Knowledge, Lavender–Oil of Communication, Roman Chamomile–Oil of Spiritual Purpose, Sandalwood–Oil of Sacred Devotion, and Tiger Eye which is a stone of protection. Tiger Eye may also bring good luck to the wearer. It has the power to focus the mind, promoting mental clarity, assisting us to resolve problems objectively and unclouded by emotions.This blend is perfect for creating a sense of alignment with yourSelfand with others.
Did you know you can use essential oils to make non-toxic, affordable and super effective cleaners? These great DIY’s will keep you and your family healthy this season with powerful immune boosting essential oils.
Pumpkins are a staple of fall. We go to the pumpkin patch and scour of the field full of pumpkins, searching for the perfect one. We use them to make pies, cakes, breads, pasta, and virtually any food imaginable. We carve them, put a candle inside, and set them on our doorsteps. We spend a season obsessed with pumpkins, and then they’re gone on to something.
However, as the cold winds begin to blow, we know we must hold on tight to our branches until it’s our time to fall. It’s interesting because none of us want to drop. We just want to stay in our spot, high above the ground and admire the magnificent atmosphere fall brings.
1.Your size and shape don’t matter. You are magnificent just as you are. Embrace all of you!
2.Sometimes we need to remove the yuck from inside. Doing the inner work is so rewarding. Take time to get rid of the negative.
3. People may only like you for a season. We all know that people are seasonal sometimes. Enjoy the people while you have them, but also know that some may not stay.
4.You can be anything you want to be. Believing in yourself is the first step at creating the life you want and deserve. Go for it!
5.You may look great on the outside, but it is what is on the inside that makes you shine. That light inside of you is what people are attracted to and admire..just keep shining.
Thank You
I am so blessed that I can continue to share my passion and touch your life. It means a lot to me that you know that you are very important to me, and I am incredibly grateful that our paths have crossed. I believe that now more than ever, we need to recognize the people and meaningful connections that we all have.
As always, it is my hope that you stay healthy and happy in your mind, body and spirit.
Stacie believes that it is her life purpose to share the gift of Yoga with anyone who is willing to say yes. In addition to raising a family and being an advocate for those with disabilities, Stacie is founder of Embracing Spirit Yoga which specializes in bringing adaptive Yoga into community centers and rehabilitation clinics. Bringing her depth of compassion to the mat–or the chair–she offers students the opportunity to grow as an individual in all aspects of their life.
With over sixteen years experience, Stacie Wyatt is a E-500 hour Registered Yoga Teacher with Yoga Alliance, Certified Brain Injury Specialist, Certified Trauma Informed Coach, Life Wellness Coach, Senior YogaFit Instructor, Mind/Body Personal trainer, Stress Reduction and Meditation Instructor, Pilates Instructor, and Barre Instructor. Stacie is also certified in Integrative Movement Therapy™and is also a believer in the power and application of essential oils for health and wellness and proudly shares doTERRA essential oils.
Stacie brings her personal life experience of raising a daughter with a disability and over 12 years working in special education to her everyday Yoga classes.
In addition to teaching classes at a variety of local centers and health clubs, Stacie also continues to offer Yoga and Wellness coaching individually to those seeking private sessions.
Let’s face it. Pumpkin season is here and yet it’s still a tad warm in some areas so cold brew coffee is still refreshing. Or if you’re like me, cold brew is richly bold and amazing anytime!
I am a sucker for the pumpkin cream cold brew at Starbucks. A true sucker. You might be asking—what is a pumpkin cream cold brew? It is an iced coffee that has a layer of cold brew topped with a pumpkin cold foam. The foam is made using a mixture of cream (or half and half), milk, pumpkin, and spices. Super simple to whip with a frother, or blender, giving you that silky smooth topping.
I decided it was time to recreate their popular fall drink, and man am I glad I did. This pumpkin spice drink tastes exactly like their version but costs a fraction of the price and takes less than 5 minutes to make! Plus I can tweak it to my own taste preferences.
Here it is. So simple:
INGREDIENTS
3 tablespoons heavy cream or half and half
2 tablespoons 2% or higher milk
2 tablespoons vanilla syrup
1 tablespoon pumpkin puree
1/8 teaspoon ground cinnamon (or pure cinnamon essential oil)
pinch ground nutmeg
pinch of ginger (or pure ginger essential oil)
12 oz cold brew coffee
*if you opt to use essential oils, ensure that they are pure. I use this brand and can gladly coach you on proper use.
INSTRUCTIONS
How to Make Pumpkin Sweet Cream
Combine the cream, milk, syrup, pumpkin, cinnamon, and nutmeg in a jar.
Using a frother, mix for 1 to 2 minutes or until the cream begins to foam.
Alternatively, you can use a blender or mix by hand. Any way you decide, this pumpkin creamer is going to be the perfect topping!
BUILDING THE COFFEE:
Add ice to 2 large glasses.
Pour 6 oz cold brew into each glass.
Divide the pumpkin sweet cream between the two glasses and enjoy.
One question I get often—
Can I make this dairy free?
Yes, but you will have a less foamy and creamy texture to your topping. I suggest trying oat milk for the heavy cream and milk.
Are you tired of all the pumpkin recipes yet? It seems everywhere you look someone has yet another pumpkin recipe. But this one cannot be overlooked! It’s so good and so easy! It’s nutty, spicy, delicious and good for you!
Ingredients:
1 pie pumpkin
1/2 cup diced red onion
1 tablespoon coconut oil
1 jar roasted red pepper
1 1/2 cups chicken broth
1/2 coconut milk
1 cup cashew butter
1/2 tsp tumeric
1/2 tsp black pepper
1 tsp paprika
2 garlic cloves or 2 tablespoons minced
To make this soup you’ll need to roast a small pie pumpkin. I like to cut it in half, scoop out the seeds, add salt and pepper and pop in the oven at 350 degrees for about an hour. I like o save the seeds and roast them for garnishes or quick snacks. You can also do this the easy way and use canned pumpkin but there is something so soulful about roasting one.
Meanwhile in a large pot sauté the onions in the coconut oil until tender. When the pumpkin is fully cooked and soft, allow it to cool enough to handle and then scoop out that delicious flesh. Add the pumpkin and the rest of the ingredients to the pot.
Let this simmer for at least 30 minutes. I actually love the smell and allow it to simmer sometimes for an hour or more, stirring for often.
Using an immersion hand blender, blend until velvety smooth. You can also add to a large blender but be mindful hot liquids and some blenders don’t like each other.
You can top this soup with roasted pumpkin seeds or not!
Did you know you can whip up a “latte” that is milk free?
This version gets its creaminess from almond butter instead of milk, which gives it a much richer, more concentrated coffee flavor, more similar to a version made with espresso. Using quality essential oils gives the best most spicy and earthy flavor with all the immune boosting benefits. Remember though to never ingest essential oils unless they have a supplement fact label on the bottle. I only trust one brand to take internally.
Made with natural ingredients, pumpkin butter is a fall-flavored treat that is sure to please. This recipe combines the rich flavors of Ginger, Cinnamon, and Clove oils. All three oils have different benefits when taken internally: Cinnamon maintains the immune system, while Clove supports cardiovascular health, and Ginger assists the digestive system. Amazing, right? Ingredients
1 29-ounce can pumpkin puree (not pumpkin pie filling)
1 cup coconut sugar (or substitute organic brown sugar)
