Sourdough Pumpkin Waffles
These sourdough pumpkin waffles are everything you love about fall mornings. Crisp on the outside, fluffy on the inside, and full of pumpkin spice flavor! Made with sourdough discard and real pumpkin purée, they’re a delicious way to use up extra starter and make your breakfast feel extra special. Serve warm with maple syrup, whipped cream, or your favorite toppings for the perfect autumn bite.
Print Recipe
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.
Servings: 4 waffles