Sourdough Pumpkin Waffles
Waffles are like little pillows of joy, aren’t they? Crispy on the outside and soft and fluffy on the inside, they’re basically begging for a splash of syrup or a dollop of butter. And let's not forget those vibrant sprinkles of fresh fruit that turn breakfast into a mini celebration!
Now, imagine taking that delightful experience and giving it a fall-inspired twist — Sourdough Pumpkin Waffles! With the warm flavors of pumpkin and the tangy goodness of sourdough, each bite is like a cozy hug for your taste buds.
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Sourdough Pumpkin Waffles
Ingredients You’ll Need
For the Waffle Batter:
1 cup sourdough starter discard (unfed)
1 cup pumpkin puree (canned or homemade)
1 ½ cups all-purpose flour
1 tbsp sugar (brown sugar adds extra depth)
2 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground cloves
½ tsp salt
2 large eggs
¼ cup vegetable oil (or melted butter)
1 tsp vanilla extract
1 cup milk (or buttermilk for extra richness)
For Serving:
Maple syrup
Whipped cream or yogurt
Chopped nuts (like pecans or walnuts)
Fresh fruit (such as sliced apples or pears)
Instructions:
Start by preheating your waffle iron according to the manufacturer’s instructions. This helps your waffles cook evenly and get that crispy texture we love.
In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Mixing them well lets the flavors blend and the leavening agents start to work.
In another bowl, mix the wet ingredients: sourdough discard, pumpkin puree, eggs, oil, vanilla extract, and milk. Whisk until everything is smooth and combined.
Combine the dry and wet ingredients. Slowly add the dry mixture to the wet ingredients, stirring gently. Don’t worry about a few lumps; overmixing can make your waffles tough. The batter should be thick and slightly lumpy.
Grease the preheated waffle iron with oil or non-stick spray to stop the waffles from sticking.
Pour a ladle of batter into the center of the waffle iron. Close the lid and cook according to your waffle iron's instructions, usually about 3-5 minutes, until they’re golden brown and crisp. Keep an eye on them for your preferred crispness.
While each batch cooks, move the waffles to a wire rack or a warm oven to keep them from getting soggy.
Serve the waffles warm, topped with maple syrup, whipped cream or yogurt, and your favorite extras like nuts or fresh fruit.
Helpful Tips
This recipe is a great way to use up your sourdough discard. You can use unfed starter straight from the fridge for convenience.
If you have homemade pumpkin puree, that will work perfectly in this recipe, but canned pumpkin is a great time-saver. Just be sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
Feel free to adjust the spices according to your taste. If you love a stronger spice flavor, you can increase the cinnamon or add a dash of pumpkin pie spice.
For extra crispy waffles, place the cooked waffles on a wire rack in a 200°F (95°C) oven while you finish cooking the rest. This keeps them warm and crisp until serving.
You can make the waffle batter the night before and store it in the fridge. Just give it a good stir before cooking in the morning. This can make breakfast prep even easier!
Serving Suggestions
These sourdough pumpkin waffles are a delightful fall breakfast on their own, but you can take them up a notch with your favorite toppings. Here are some ideas:
A drizzle of warm maple syrup is always a winner.
Add a light and creamy contrast to the crispy waffles with homemade whipped cream or Greek yogurt.
Sprinkle some chopped pecans, walnuts, or pumpkin seeds on top for added crunch and flavor.
Seasonal fruits like sliced apples, pears, or cranberries pair beautifully with the pumpkin and spices.
For an indulgent twist, drizzle some homemade caramel sauce or cinnamon-infused syrup over the waffles.
Storing and Reheating
Storing Leftovers: If you have leftover waffles, store them in an airtight container in the refrigerator for up to 3 days.
Freezing Waffles: These waffles freeze beautifully! Let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer the waffles to a freezer-safe bag or container for up to 2 months. Reheat them in the toaster or oven for a quick breakfast.
Reheating: To reheat the waffles, pop them into a toaster or place them in a 350°F oven until warmed through and crispy.
These Sourdough Pumpkin Waffles are a cozy treat I love to whip up anytime. I hope you’ll give this recipe a try and enjoy these delicious waffles as much as I do!
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