Name: Sourdough Pumpkin Waffles
Prep time: 10 min
Cook time: 6 min
Total time: 736 min
Ingredients: 3/4 cup sourdough starter discard (stirred down); 1 cup pumpkin puree; 1 cup milk; 1/4 cup white sugar (or honey); 1 teaspoon vanilla extract; 4 tablespoons unsalted butter (melted); 2 cups all-purpose flour; 2 teaspoons pumpkin pie spice (or cinnamon); 1 tablespoon baking powder (see notes for long fermenting); 1 teaspoon baking soda (see notes for long fermenting); 1 teaspoon fine sea salt (see notes for long fermenting); 1 stick unsalted butter (room temperature); 2-3 tablespoons granulated sugar; 1/2 teaspoon pumpkin pie spice

Sourdough pumpkin waffles are made with pumpkin puree, pumpkin pie spice, and sourdough discard, creating a rich flavor perfect for fall mornings. Whip them up right away or let the dough ferment overnight to get all the benefits of using your sourdough starter. These waffles are simple to make, and your family will love them!

Pumpkin sourdough waffle on a plate with butter and maple syrup.

The perfect fall sourdough recipe

It’s fall, and that means it's time for all the warm, spiced baked goods! When the weather cools down, nothing beats the cozy feeling of cooking with pumpkin puree.

These pumpkin sourdough waffles are made with just a few simple ingredients, and we’ve developed them without eggs so everyone can enjoy them.

They’re perfect for lazy days or when your schedule is too busy to make breakfast—just make a double batch and freeze some for later. You can make sourdough pumpkin pancakes with the batter too!

We’ve also included a whipped pumpkin spice butter to top them, which takes the flavor to the next level. It's definitely our favorite sourdough waffle recipe for fall!

Ingredients & Substitutions

Pumpkin sourdough waffle ingredients on a table.

sourdough starter: This sourdough pumpkin waffle recipe was developed to make the most of sourdough discard, but you can easily use active sourdough starter instead. Both options will give you delicious, flavorful waffles!
pumpkin puree: canned or homemade
milk
butter
vanilla extract
all-purpose flour: any flour can be used, freshly milled, spelt, Einkorn, whole wheat (You may need to adjust the hydration depending on what flour you use.)
baking powder
baking soda
salt
pumpkin pie spice: a mix of ground cinnamon, nutmeg, ginger, allspice, and cloves

How to make sourdough pumpkin waffles

A woman mixing the wet ingredients for sourdough pumpkin waffles.

Step 1

Add the sourdough starter, pumpkin puree, milk, melted butter, vanilla extract, and sugar to a large bowl and mix until well combined.

A woman mixing the dry ingredients for sourdough pumpkin waffles.

Step 2

In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.

A woman adding the dry ingredients to the bowl of wet ingredients.

Step 3

Add the dry ingredients to the bowl of wet ingredients.

A woman showing the batter for pumpkin sourdough waffles.

Step 4

Stir until combined and allow the batter to rest while the waffle iron is preheating. The batter will be thick.

To ferment the batter overnight

In a large mixing bowl, whisk together the ¾ cup (200 g) sourdough starter discard, 1 cup (240 g) pumpkin puree, 1 cup (240 g) milk, ¼ cup (50 g) white sugar, 1 teaspoon (5 g) vanilla extract, 4 tablespoons (56 g) butter, 2 cups (240 g) all-purpose flour, and 2 teaspoons pumpkin pie spice until well combined. Cover the bowl and let it rest on a countertop at room temperature overnight or up to 12 hours.
When you are ready to cook, add 1 tablespoon baking powder, 1 teaspoon baking soda, and 1 teaspoon (5 g) fine sea salt to the batter, stir and cover the bowl. Let the batter rest for 20 minutes while the waffle iron is preheating.

Pumpkin sourdough waffle batter in a waffle iron.

Step 5

Preheat the waffle iron and lightly grease it with cooking oil spray. Pour ¾-1 cup of batter into the center of the iron, and gently spread the batter.

A cooked pumpkin sourdough waffle in a waffle iron.

Step 6

Cook until the waffle is golden brown or according to manufacturer directions. ( 3-6 minutes) This recipe makes 5 standard-sized waffles.

How to make whipped pumpkin spice butter

Place 1 stick of softened butter, ½ teaspoon of pumpkin pie spice, and 2 tablespoons of sugar in a bowl.
Use an electric hand mixer to whip the butter until it's light and fluffy. Adjust sugar and spice to taste.
Transfer to a container with a tight lid and store in the fridge for up to 2 weeks.

Pumpkin spice butter in a bowl on a counter.

Serve

Serve the pumpkin sourdough waffles while they are warm, topped with whipped pumpkin spice butter and a drizzle of maple syrup. For added flavor, sprinkle with chopped pecans or chocolate chips. Enjoy!

Closeup of pumpkin sourdough waffle on a plate with butter and maple syrup.

How to Store

Store cooked waffles in an airtight container in the fridge for up to a week or in the freezer for up to 3 months. If freezing, place a piece of parchment paper between each waffle.

To reheat, use the microwave for 20-60 seconds or a toaster oven at 375°F (190°C) for 10-15 minutes until warmed through.

more sourdough breakfast recipes

Sourdough Cinnamon Raisin English Muffins

Sourdough Blueberry Bagels

Dairy Free Sourdough Pancakes

Sourdough Dutch Baby

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