Halloween Sourdough Discard Pancakes: Mummy, Pumpkin & Frankenstein

There’s something about making an ordinary breakfast a little festive that makes the holidays feel extra special with kids. These Halloween Sourdough Discard Pancakes are made from our favorite fluffy sourdough discard pancake recipe and turned into three easy Halloween characters: a mummy, pumpkin and Frankenstein.

And the best part? You only have to make one pancake batter.

I doubled my regular sourdough discard pancake recipe, divided the batter into three bowls and made a small change to each. I left the mummy batter plain, added natural orange food coloring to the pumpkin batter and used matcha to naturally turn Frankenstein green.

Then we decorated them with Greek yogurt, fresh fruit and a little melted chocolate.

They’re festive without requiring a million ingredients or complicated decorating, which is exactly the kind of Halloween recipe I want to make with little ones.

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An Easy Halloween Breakfast for Kids

I love finding little ways to make each season feel special for our kids, and it doesn’t always need to be a big event.

Sometimes it’s simply making pancakes look like Frankenstein on an October morning.

These would be so cute for Halloween morning, an October weekend breakfast or even a Halloween brunch with friends. You can make all three characters like I did or just choose your favorite and keep things even simpler.

If you’re planning more Halloween fun with little ones, I’m also putting all of the Halloween pieces we use and love in my Kids Halloween Favorites—kid-friendly kitchen tools, Halloween plates and cups, baking supplies, seasonal finds and everything that makes these little traditions more fun.

And if you love making breakfast feel a little more special, my Peach Coffee Cake with Crumble Topping is another favorite for slow mornings at home.

Three Halloween Pancakes from One Batter

Instead of making three separate recipes, I made one double batch of my sourdough discard pancake batter and divided it evenly between three bowls.

From there, each bowl becomes one of our Halloween characters.

It makes these look much more complicated than they actually are.

Mummy Pancakes

The mummy is the simplest of the three.

I left this portion of the pancake batter completely plain. Once cooked, I used a piping bag filled with plain Greek yogurt to create the mummy wrapping and melted chocolate for the eyes.

And definitely don't worry about making the yogurt lines perfect. Uneven lines actually make the mummy look better.

This is also a great one if you don't want to change the pancake batter at all. You can make your regular pancakes and let the decoration turn them into Halloween breakfast.

Pumpkin Pancakes

For the pumpkin, I added natural orange food coloring to the second bowl of batter.

Full disclosure: you really couldn’t tell mine were very orange once they were cooked!

But once I added a little kiwi stem and drew the jack-o’-lantern face with melted chocolate, they were still so cute.

If you use natural food coloring and yours does the same thing, don’t stress about it. The decorations do most of the work.

You could actually skip the orange coloring altogether if you want. The kiwi stem and chocolate face are enough to make a regular golden pancake read as a pumpkin.

Matcha Frankenstein Pancakes

Frankenstein might be my favorite.

Instead of using green food coloring, I added matcha to the third bowl of pancake batter. It naturally turns the pancakes green while adding just a subtle matcha flavor.

For the decorations, I used blackberries across the top for his hair and pieces of banana for the scar, eyes and mouth. A little melted chocolate adds the final details.

I love that so much of his face is made from fruit, too. He's festive and silly without needing a bunch of specialty Halloween candy.

Shop Everything for a Kids Halloween Morning

One of my favorite parts of creating these little seasonal traditions is pulling out a few special pieces that make an otherwise normal breakfast feel exciting.

I created a Kids Halloween Favorites shelf on ShopMy with my favorite Halloween finds for little ones, including seasonal tableware, baking pieces, kid-friendly kitchen tools and other things I’ll be using throughout October.

I’ll keep adding to this shelf throughout the season, so it can be a spot to find everything I’m using for our Halloween recipes, treats and little traditions.

Halloween Sourdough Discard Pancakes

Fluffy sourdough discard pancakes turned into three easy Halloween characters—a mummy, pumpkin and Frankenstein—using Greek yogurt, fruit, matcha and melted chocolate.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: Approximately 18–20 pancakes, depending on size

Ingredients

Sourdough Discard Pancakes

• 150 g sourdough starter discard

• 400 g all-purpose flour

• 450 g milk

• 100 g butter, melted

• 80 g honey

• 4 large eggs

• 16 g baking powder

• 6 g salt

• 12 g vanilla extract

For the Halloween Pancakes

• Natural orange food coloring

• Matcha powder, as needed for desired green color

• Plain Greek yogurt

• Melted chocolate

• Kiwi

• Blackberries

• Banana

Instructions

1. Mix the Wet Ingredients

In a large bowl, whisk together the sourdough starter discard, milk, melted butter, honey, eggs and vanilla extract until smooth and fully combined.

2. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder and salt.

3. Make the Pancake Batter

Gradually add the dry ingredients to the wet ingredients, gently stirring until just combined.

Be careful not to overmix. A few lumps are perfectly fine and will help keep the pancakes light and fluffy.

4. Rest the Batter

Let the pancake batter rest for 5–10 minutes. This helps hydrate the flour and gives you softer, fluffier pancakes.

5. Divide the Batter

Divide the batter evenly between three bowls.

Leave the first bowl plain for the mummy pancakes.

Add natural orange food coloring to the second bowl for the pumpkin pancakes.

Add matcha powder to the third bowl a little at a time until you reach your desired shade of Frankenstein green.

6. Cook the Pancakes

Heat a lightly greased non-stick skillet or griddle over medium heat.

Pour about ¼ cup batter onto the skillet for each pancake.

Cook until bubbles begin forming on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes, or until cooked through.

Repeat with the remaining batter.

7. Make the Mummy

Place a plain pancake on a plate.

Add plain Greek yogurt to a piping bag and pipe it back and forth across the pancake to create mummy wrapping.

Use melted chocolate to make two eyes.

8. Make the Pumpkin

Place an orange pancake on a plate.

Cut a small piece of kiwi and place it at the top for the pumpkin stem.

Use melted chocolate to draw the eyes and jack-o’-lantern mouth.

9. Make Frankenstein

Place a matcha pancake on a plate.

Arrange blackberries across the top for Frankenstein’s hair.

Cut banana into small pieces to create his eyes, mouth and scar. Add small dots of melted chocolate to the banana eyes to finish his face.

Serve and enjoy!

Amanda’s Notes

Don’t worry if the pumpkin isn’t very orange. Natural food coloring can become much more subtle once the pancake is cooked. Mine did! Once you add the kiwi stem and chocolate face, it still looks like a pumpkin.

Add the matcha gradually. You only need enough to turn the batter green. Adding too much can make the matcha flavor stronger than you want.

Let the pancakes cool slightly before decorating. This is especially important for the mummy. If the pancake is piping hot, the Greek yogurt can start to melt and run.

Use a piping bag for the chocolate, too. It makes drawing the little faces much easier. You can also use a small zip-top bag and snip off the tiniest corner.

Let the kids decorate their own. Put out bowls of blackberries, banana, kiwi, yogurt and chocolate and let everyone create their own Halloween pancake character. They definitely don’t have to be perfect.

Keep cooked pancakes warm. Since this makes a double batch, keep finished pancakes on a baking sheet in a low oven while you finish cooking the remaining batter.

What to Serve with Halloween Pancakes

Because the pancakes are already the fun part of breakfast, I’d keep everything else really simple.

Serve them with fresh fruit, scrambled eggs, bacon or breakfast sausage and maple syrup on the side.

For a bigger Halloween brunch, make several of each character and arrange them together on a large platter with extra fruit.

You could even turn breakfast into a decorate-your-own Halloween pancake bar. Make the pancakes and set out bowls of Greek yogurt, melted chocolate, banana, blackberries and kiwi so everyone can create their own character.

For another cozy breakfast to add to your fall rotation, try my Peach Coffee Cake with Crumble Topping, Apple Pie Overnight Oats or Blueberry Cinnamon Roll Loaf

Frequently Asked Questions

Can I make Halloween pancakes without sourdough discard?

Yes. You can use the same decorating ideas with your favorite pancake recipe. You’ll just need enough batter to divide between the three Halloween characters.

Does matcha make pancakes green?

Yes. Matcha naturally gives the pancake batter a beautiful green color, which makes it perfect for Frankenstein without needing green food coloring.

Will the matcha make the pancakes taste like matcha?

A small amount will add a subtle matcha flavor, but it shouldn’t overwhelm the pancakes. Start with a little and add more until you have the green color you want.

Can I make these Halloween pancakes ahead of time?

Yes. Cook the pancakes ahead of time and store them in an airtight container in the refrigerator. Reheat before serving and wait to add the fruit, Greek yogurt and chocolate decorations until just before eating.

What can I use instead of orange food coloring?

You can leave the pumpkin pancake batter plain. The kiwi stem and chocolate jack-o’-lantern face are enough to make it look like a pumpkin.

How do I keep the Greek yogurt from melting on the mummy pancakes?

Allow the pancakes to cool for a few minutes before piping on the Greek yogurt. You want them warm, but not steaming hot.

More Fall & Halloween Recipes

If you’re looking for more recipes to make throughout October, try:

• Matcha Pancakes

• Pumpkin Tiramisu

• Brown Butter Pumpkin Oatmeal Skillet Cookie

• Apple Pie Overnight Oats

• Peach Coffee Cake with Crumble Topping

Save This Recipe

Save this one for Halloween morning, an October weekend breakfast or your next Halloween brunch with the kids.

Gather Around the Table

These Halloween Sourdough Discard Pancakes are exactly the kind of seasonal tradition I love creating with our kids.

They’re simple, a little silly and turn an ordinary breakfast at home into something they get excited about.

And you don't need three recipes or a cart full of special ingredients to make them.

One batch of our favorite sourdough discard pancakes, a little matcha, fruit, Greek yogurt and chocolate turns breakfast into a mummy, pumpkin and Frankenstein.

The characters don't need to be perfect. In fact, I think the wonky ones are usually the cutest.

And those little mornings around the table are the memories I want to hold onto most.

Fluffy Matcha Sourdough Discard Pancakes (Easy Zero-Waste Breakfast Recipe)

These matcha sourdough discard pancakes are fluffy, lightly tangy, and the perfect no-waste breakfast recipe for using up extra starter. There’s something deeply satisfying about turning what would normally be “waste” into something that feels a little luxurious—and that’s exactly what these matcha sourdough discard pancakes are all about. If you’re anything like me, you’ve probably stared at that jar of sourdough discard in the fridge, wondering if you really need to keep it or if it’s just quietly judging you every time you open the door. Good news: this recipe gives it a second life, and not just any life—a vibrant, slightly earthy, fluffy stack of pancakes that feel like a small weekend celebration.

If you love baking with matcha, you’ll also love my Matcha Strawberry Cake — it’s one of my most popular recipes and a beautiful layered dessert perfect for spring and celebrations.

👉 Matcha Strawberry Cake

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Why You'll Love These Matcha Sourdough Discard Pancakes

If you're looking for a creative way to use extra sourdough discard, these fluffy matcha pancakes are the perfect solution. The sourdough discard adds a subtle tang while the matcha provides a beautiful green color and earthy flavor that pairs perfectly with maple syrup, fresh berries, or whipped cream.

They're:

• A delicious way to reduce food waste

• Light, fluffy, and easy to make

• Perfect for breakfast or brunch

• Naturally packed with matcha flavor

• A fun twist on classic pancakes

Why You’ll Love These Matcha Sourdough Discard Pancakes

Let’s talk about the flavor first, because matcha can be a bit polarizing if you’ve only had it in overly sweet lattes. In these pancakes, it’s subtle but present. It adds a gentle bitterness that balances beautifully with the tanginess of the sourdough discard. The result isn’t “green tea pancakes” in a loud, overpowering way—it’s more nuanced than that. Think cozy, slightly nutty, and just different enough to make your breakfast feel intentional.

What I love most about this recipe is how forgiving it is. Sourdough discard already brings some acidity and complexity, so you don’t need to fuss too much to get depth of flavor. Even if your discard has been sitting for a few days, it works. In fact, that extra tang can make the pancakes even better. It’s one of those recipes where perfection isn’t the goal—resourcefulness is.

The batter comes together quickly, which is always a win in my book. You whisk together your discard, a bit of flour, milk, eggs, and just enough sweetener to round everything out. Then comes the matcha, which turns the batter this soft, earthy green that feels almost too pretty to cook. Almost. A little baking powder helps give the pancakes lift, reacting with the acidity of the discard to create that fluffy texture we’re after.

Cooking them is where things get fun. As the batter hits the pan, you’ll notice it behaves just like classic pancake batter, but with that signature green hue. I like to keep the heat medium-low to make sure they cook through without losing their color. You’ll know they’re ready to flip when bubbles form on the surface and the edges look set—nothing groundbreaking here, just good pancake instincts.

And then there’s the stacking. I don’t know what it is about pancakes, but stacking them always feels like a small act of optimism. With these, the layers of green make it even more satisfying. They’re soft, slightly springy, and just begging for toppings.

Speaking of toppings, this is where you can really make the recipe your own. If you want to lean into the matcha vibe, a drizzle of honey or maple syrup works perfectly—something simple that doesn’t compete too much. Fresh berries add brightness, and a dollop of yogurt or whipped cream gives you that creamy contrast. If you’re feeling a little extra, a light dusting of matcha powder on top makes them look like something you’d get at a café (but better, because you made them).

One thing I’ve learned from making these more than once is that they’re not just a breakfast food. They work just as well as a mid-afternoon pick-me-up or even a low-key dessert. There’s something about the matcha that makes them feel slightly more grown-up than your standard pancake stack, which I appreciate.

Also, let’s not ignore the practical win here: using sourdough discard means you’re stretching your ingredients further and reducing waste without sacrificing flavor. It’s the kind of kitchen habit that feels small but adds up over time. Plus, it gives you an excuse to keep your sourdough starter going, which—if you’ve ever named yours or felt emotionally attached to it—you’ll understand.

If you’re new to baking with matcha, this is a great place to start. It’s low pressure, adaptable, and the payoff is immediate. Worst case, you’ve made pancakes. Best case, you’ve discovered a new favorite way to use up that discard you weren’t sure what to do with.

So the next time you’re tempted to toss your sourdough discard, maybe don’t. Instead, grab your whisk, scoop out that jar, and make something that feels just a little special. These matcha sourdough discard pancakes are proof that sometimes the best recipes come from what we almost threw away.

Quick Summary

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

• Yield: ~8 pancakes

• Key flavor: lightly sweet, earthy, tangy

• Skill level: easy

Easy Weekend Brunch Ideas

If you’re planning a relaxed brunch at home, these matcha sourdough discard pancakes make a great centerpiece—but it’s always nice to have a few more options on the table. Here are some easy weekend brunch ideas that pair beautifully with a cozy morning spread:

• Easy hash brown breakfast casserole (make-ahead recipe) – A hearty, savory option you can prep the night before for a stress-free morning.

• Breakfast croissant bake – Buttery, flaky, and perfect for feeding a crowd with minimal effort.

• Blackberry cinnamon rolls with mascarpone frosting – Soft, fluffy, and just the right balance of sweet and tangy.

• Cream cheese lemon blueberry scones – Bright, tender, and a great contrast to richer brunch dishes.

• Espresso coffee cake muffins – A cozy, coffee-infused treat that pairs perfectly with your morning cup.

Mix and match a couple of these with your pancakes, add fresh fruit and coffee, and you’ve got a brunch that feels thoughtful without being complicated. If you’re building out your go-to list of easy weekend brunch ideas, this is a great place to start.

Quick Summary

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

• Yield: 10-12 pancakes

• Texture: fluffy, soft

Ingredients

• 100 g sourdough starter discard

• 200 g all-purpose flour

• 12 g matcha powder

• 250 g milk

• 50 g butter, melted

• 40 g honey

• 2 eggs

• 8 g baking powder

• 3 g salt

• 6 g vanilla extract

Instructions

1. Mix the wet ingredients
   In a large bowl, whisk together the sourdough starter discard, milk, melted butter, honey, eggs, and vanilla extract until smooth.

2. Combine the dry ingredients
   In a separate bowl, sift together the flour, matcha powder, baking powder, and salt. Sifting helps prevent clumps—especially important with matcha.

3. Make the batter
   Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.

4. Rest the batter (optional but recommended)
   Let the batter sit for 5–10 minutes. This allows the flour to hydrate and gives you fluffier pancakes.

5. Cook the pancakes
   Heat a non-stick pan or griddle over medium heat and lightly grease it. 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 another 1–2 minutes until done.

6. Serve and enjoy
   Serve warm with butter, maple syrup, fresh fruit, or a dusting of powdered sugar.

If you’re in a matcha baking mood, don’t miss my Matcha Strawberry Cake — a fluffy, sweet layered cake that pairs perfectly with the earthy flavor of matcha.

👉 Matcha Strawberry Cake

Shop My Matcha Baking Favorites

If you love making matcha recipes at home, these are the kitchen tools and ingredients I use most often

Baking Essentials

Cozy Coffee Bar Favorites

FAQs

Why are my sourdough discard pancakes dense?
Usually from overmixing or inactive discard. Stir just until combined and make sure your leavening is fresh.

Can I taste the sourdough in pancakes?
Slightly. It adds a mild tang that balances the sweetness but isn’t overpowering.

Does matcha lose flavor when cooked?
A bit, which is why using a good-quality matcha and enough quantity matters.

Can I make the batter ahead of time?
Yes, but cook within a few hours for best texture.

What’s the best matcha for pancakes?
Culinary-grade matcha works best—it’s more affordable and designed for baking.

Troubleshooting

• Pancakes too bitter → too much matcha or low-quality powder

• Flat pancakes → batter too thin or old baking powder

• Gummy inside → heat too high, outside cooked too fast

• Too sour → discard was very old; balance with a bit more honey

Variations

• Vegan: swap eggs + milk for plant-based alternatives

• Dairy-free: use oil instead of butter

• Banana matcha pancakes: add mashed banana

• Protein pancakes: add a scoop of vanilla protein powder

Save This Recipe

Whether you're planning ahead for a special occasion or adding a new favorite to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and share with the people you love.