Sourdough Pumpkin Waffles
If crisp mornings, cozy sweaters, and golden waffle pockets filled with warm maple syrup sound like your kind of vibe, these sourdough pumpkin waffles are calling your name!
Made with real pumpkin purée, a touch of pumpkin pie spice, and a scoop of sourdough discard, they’re the ultimate way to turn your starter into something warm, comforting, and completely crave-worthy.
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Whether you’re planning ahead for the next morning or flipping waffles on a whim, this recipe is a great way to embrace the season (or just bring a little autumn energy to your kitchen any time of year). With their crisp edges, soft centers, and spiced pumpkin flavor, these waffles just might become your new favorite sourdough waffle recipe!
Why You’ll Love These Easy Sourdough Pumpkin Waffles
- Crispy outside, fluffy inside: Everything you want in a waffle, especially when it’s hot off the waffle iron.
- A delicious way to use sourdough discard: Reduce waste and show your sourdough love.
- Bursting with fall flavor: Thanks to pumpkin purée and warm spices like cinnamon, ginger, and nutmeg.
- Easy to make ahead: The batter ferments beautifully overnight, and leftover waffles freeze like a dream.
- Customizable: Use dairy or non-dairy milk, and pile on your favorite toppings like whipped cream, warm maple syrup, or even peanut butter.
- The best thing for crisp mornings: Seriously, these waffles taste like a warm hug!
How to Make This Sourdough Pumpkin Waffles Recipe
Step 1: Mix the dry ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and all those warm spices like cinnamon, nutmeg, and ginger. These are your leavening agents and flavor boosters!
Step 2: Whisk the wet ingredients
In a separate bowl, combine your sourdough discard, pumpkin purée, milk, egg, oil, and vanilla extract. Make sure everything is at room temperature so the batter comes together smoothly.
Step 3: Combine and rest the batter
Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix! Some lumps are totally fine! Let the sourdough pumpkin waffle batter rest for about 10 – 15 minutes. This helps hydrate the flour.
Step 4: Heat your waffle maker
Preheat your Belgian waffle maker (or a cast iron waffle maker) according to the manufacturer’s instructions. A hot waffle iron is key to getting crispy waffles that are soft inside and beautifully golden brown.
Step 5: Cook the waffles
Lightly grease the waffle iron with nonstick spray. Pour however much batter your waffle maker needs and cook until crisp on the outside and fully cooked through. Repeat with the rest of the batter.
Step 6: Keep warm or freeze
Serve immediately or place finished waffles in a warm oven to keep them crisp. Leftovers? Freeze in a single layer on a baking sheet, then store in an airtight container or plastic bag. Pop them in the oven for a quick breakfast anytime!
FAQ: Pumpkin Sourdough Waffles
Can I use active sourdough starter instead of discard?
Yes! You can absolutely use active starter in place of discard in this recipe. The flavor might be a touch milder, and you may get a bit more rise if your starter is super bubbly, but the waffles will still turn out beautifully. This is a great recipe to use extra starter from your regular feedings!
Can I make this without a waffle maker?
Technically yes, you can turn the batter into sourdough pumpkin pancakes instead. You won’t get that same crisp, golden exterior that a hot waffle iron gives, but they’ll still taste amazing. In fact, I have a full recipe just for that! Head over to my sourdough pumpkin pancakes recipe for that option!
If you liked this recipe, I think you’ll love…
Sourdough Pumpkin Waffles
Equipment
Ingredients
Dry Ingredients
- 2 cups (250g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp nutmeg
Wet Ingredients
- 1 cup (250g) sourdough discard (100% hydration), room temperature
- 1⅓ cups (320ml) milk (dairy or non-dairy), room temperature
- 1 cup (245g) pumpkin purée (not pumpkin pie filling)
- 1 large egg, beaten, room temperature
- ¼ cup (60ml) vegetable oil
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a separate bowl, whisk together the sourdough discard, milk, pumpkin purée, egg, oil, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Some lumps are fine! Let the batter rest for 10 – 15 minutes while your waffle iron preheats.
- Heat your waffle maker according to the manufacturer’s instructions. Lightly grease with nonstick spray.
- Pour the batter into the hot waffle iron. Cook until golden brown and crisp.
- Serve warm with your favorite toppings. Freeze leftovers in a single layer, then store in an airtight container or freezer bag.
Notes
- Want to prep ahead? You can mix the batter the night before and let it ferment in the fridge for even more flavor. Just leave out the baking powder, baking soda, and salt when you first mix it. In the morning, stir them in right before cooking. Cover the bowl with plastic wrap and refrigerate overnight. The slow fermentation makes the waffles extra tasty and tender!
- Freezing tips: Freeze waffles in a single layer on a baking sheet, then transfer to a plastic bag. Reheat in a toaster or oven for the best texture.
- Milk options: Any milk works! Dairy, almond, oat, or soy milk all do the trick.
- Use a kitchen scale: For best results and consistent waffles, I recommend weighing your ingredients.
Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!