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

Sourdough Pumpkin Waffles

Amy Duska
Pumpkin sourdough 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!
4.91 from 11 votes
Prep Time 10 minutes
Ferment Time 12 hours
Cook Time 6 minutes
Servings 5 large waffles

Equipment

Ingredients
 

Wet Ingredients

  • ¾ cup (200 g) sourdough starter discard stirred down
  • 1 cup (240 g) pumpkin puree
  • 1 cup (240 g) milk
  • ¼ cup (50 g) white sugar or honey
  • 1 teaspoon (5 g) vanilla extract
  • 4 tablespoons (56 g) unsalted butter melted

Dry Ingredients

  • 2 cups (240 g) 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 (5 g) fine sea salt see notes for long fermenting

Whipped Pumpkin Spice Butter (optional)

  • 1 stick unsalted butter room temperature
  • 2-3 tablespoons granulated sugar
  • ½ teaspoon pumpkin pie spice

Instructions
 

To cook the batter the same day

  • Add the wet ingredients to a large bowl and mix until well combined. In a separate bowl whisk together the dry ingredients and then add them to the wet ingredients. Stir with a spatula or whisk until combined. Allow the batter to rest for 20 minutes at room temperature while the waffle iron is preheating.

How to cook waffles

  • Preheat the waffle iron and lightly grease it with cooking oil spray. Pour ¾-1 cup of batter into the center of the iron, gently spread the batter, and cook until the waffle is golden brown or according to manufacturer directions. ( 3-6 minutes) This recipe makes 5 standard-sized waffles.

To ferment the batter overnight

  • In a large mixing bowl, whisk together the ¾ cup sourdough starter discard, 1 cup pumpkin puree, 1 cup milk, ¼ cup white sugar, 1 teaspoon vanilla extract, 4 tablespoons unsalted butter, 2 cups 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 fine sea salt to the batter, stir, and cover the bowl. Let the batter rest for 20 minutes while the waffle iron is preheating.

How to make Whipped Pumpkin Spice Butter

  • Place 1 stick unsalted butter (room temperature), 2-3 tablespoons granulated sugar, and ½ teaspoon pumpkin pie spice in a bowl. Use an electric hand mixer to beat the butter until it is light and fluffy. Transfer to a container with a lid and store in the fridge for up to 2 weeks.

Video

Notes

  • If you are fermenting the batter overnight, omit the baking powder, baking soda, and salt in the initial mix and add them right before cooking the waffles.
  • Store cooked pancakes/waffles in an air-tight container in the fridge for up to a week and in the freezer up to 3 months. Reheat pancakes/waffles in the microwave for 20-60 seconds or in a toaster oven at 375°F (190°C) for 10-15 minutes or until heated through.

Nutrition

Serving: 1waffleCalories: 376kcalCarbohydrates: 63gProtein: 9gFat: 10g