Sourdough Pumpkin Waffles Recipe (With Active Starter)
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There’s something about a little pumpkin puree and warm spice that make breakfast oh, so cozy in the fall. And these sourdough pumpkin waffles are no exception!
The batter comes together in about 15 minutes, and each batch cooks up golden and crisp in just a few minutes. Or let the batter rest overnight for a deeper flavor and gut-health benefits.
This is an autumn rendition of my go-to sourdough waffle recipe. The pumpkin puree keeps the center so soft, flavorful, and the most beautiful color, while the sourdough starter gives it a touch of tang. We love serving them up with warm maple syrup, homemade whipped cream, and a sprinkle of cinnamon.
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Why You’ll Love This Recipe
Pumpkin and sourdough work great together
I love how pumpkin and sourdough balance each other out. The pumpkin brings that soft, cozy sweetness, and the sourdough adds a gentle tang that makes every bite feel special. It’s the kind of flavor that tastes like a crisp fall morning. If you love this combo, try my sourdough pumpkin bagels, sourdough pumpkin coffee cake, or this easy pumpkin sourdough bread.
It’s the perfect way to use your extra starter
Instead of throwing out your extra discard, stir it into waffle batter and make something the whole family will love. It gives the waffles that deep, bakery-style flavor that makes them taste homemade in the best way.
They freeze better than anything else
Make extra, let them cool, and stash them in the freezer. They freeze better than anything else. On any busy morning, pop one in the toaster and breakfast is done. They taste just as good reheated, which makes them one of my favorite sourdough breakfast recipes.
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Flour – I used all-purpose flour for these pumpkin sourdough waffles. I always get crispy waffles with a soft center, the perfect breakfast for fall mornings.
- Brown Sugar – I love the rich, caramel flavor light brown sugar brings to this recipe, and it goes so well with pumpkin. You can also use white sugar, cane sugar, maple syrup, or honey if that’s what you have.
- Sourdough Starter – I use room temperature sourdough starter discard that’s a day or two old. It gives the waffles that gentle tang and homemade flavor. If you want to long-ferment the batter, you can use active sourdough starter instead in the same amount (grams).
- Pumpkin Puree – This is the star of the show. Be sure to use real pumpkin puree rather than pumpkin pie puree. You could use homemade pumpkin puree, as well, but I would dab it with some paper towel as it tends to contain more liquid than canned.
- Milk – I like using whole milk, but any milk works fine. Oat milk, almond milk, or your favorite dairy or plant-based milk. It helps the batter stay smooth and gives the waffles a pretty golden color.
- Spices – Warm fall spices such as a mix of cinnamon, pumpkin spice, and a pinch of salt brings all the flavors together and makes the kitchen smell amazing.
How to Make Sourdough Pumpkin Waffles
- In a large mixing bowl, whisk together the dry ingredients. Set aside.
- In a liquid measuring cup, whisk together the pumpkin puree and milk until smooth. Warm in the microwave. Then add that and the remaining wet ingredients to a separate bowl (medium) and whisk until smooth.
- Pour the wet ingredients into the dry and whisk until just combined. Leave the batter to rest for at least 15 minutes.
- Preheat the waffle maker.
- Pour the batter into the hot waffle iron and cook until golden brown and crisp.
- Serve warm with pecans and maple syrup and enjoy!
How to Store
Have the waffles cool completely before storing so they keep their crisp edges. If you stack them while still warm, the steam will make them soft. Once cooled, place them in an airtight container or a zip-top bag and keep them in the fridge for up to 3 days.
For longer storage, freeze the leftover waffles in a single layer on a baking sheet until they’re firm, then move them to a freezer bag. They’ll stay fresh for about 2 months. Next time you want a waffle, take one straight from the freezer and pop it into the toaster or toaster oven. It warms up crisp on the outside and soft inside, just like it was freshly made.
FAQs
Yes, you can use whole wheat flour for this sourdough pumpkin waffles recipe, but expect the waffles to turn out a bit heartier and denser than with all-purpose flour. If you like a lighter texture, try using half whole wheat and half all-purpose flour. Whole wheat flour also absorbs more liquid, so you may need to add a splash of extra milk to keep the batter smooth and easy to pour.
Yes, this sourdough pumpkin waffle batter works great in a different cast iron waffle maker like the Belgian waffle maker. Belgian waffle makers have deeper pockets, so the waffles turn out thicker and extra fluffy inside. You might need to use a little more batter and cook them for an extra minute or so to get that golden, crisp finish. Make sure to preheat the waffle maker before adding the batter for the best texture.
You can use either. Sourdough discard works perfectly and gives the waffles a gentle tang without adding extra rise time. If you prefer, you can use an active starter instead. The waffles will still taste great, and letting the batter rest a bit longer can deepen the flavor.
Sourdough Pumpkin Waffles Recipe
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Equipment
Ingredients
- 230 grams all-purpose flour 1 1/2 cups + 2 T
- 12 grams baking powder 1 Tablespoon
- 40 grams light brown sugar 3 Tablespoons
- 4 grams ground cinnamon 2 teaspoons
- 1 gram pumpkin pie spice 1/2 teaspoon
- 3 grams salt 1/2 teaspoon
- 240 grams milk 1 cup
- 240 grams pumpkin puree 1 cup
- 85 grams unsalted butter, melted 6 Tablespoons
- 110 grams eggs about 2 large eggs
- 100 grams sourdough discard, room temperature 1/3 cup
- 4 grams vanilla extract 1 teaspoon
Instructions
Quick Version
- Preheat waffle iron. Then, in a large bowl, whisk together the flour, baking powder, brown sugar, ground cinnamon, pumpkin spice and salt until combined. Set aside.230 grams all-purpose flour, 12 grams baking powder, 40 grams light brown sugar, 3 grams salt, 1 gram pumpkin pie spice, 4 grams ground cinnamon
- In a liquid measuring cup, whisk together the milk and pumpkin puree. Heat the mixture in the microwave until warm, not hot. To a medium bowl, add the pumpkin/milk mixture, melted butter, eggs, sourdough discard, and vanilla extract. Whisk until smooth.240 grams milk, 240 grams pumpkin puree, 85 grams unsalted butter, melted, 110 grams eggs, 100 grams sourdough discard, room temperature, 4 grams vanilla extract
- Pour the wet ingredients into the dry ingredients and whisk until just blended. Careful not to over mix, a few lumps in the batter is okay! Allow the batter to rest for at least 10-15 minutes.
- Spoon batter and pour into the hot waffle iron and cook until golden brown and crisp. (Refer to your waffle maker’s instructions for how much sourdough waffle batter will fit. Mine fit just under a 1/2 cup)
Overnight Version (Long Ferment)
- In a large bowl, whisk together the flour, baking powder, brown sugar, and salt until combined. Set aside.
- In a separate bowl, whisk together the milk, pumpkin puree, and bubbly sourdough starter. Once smooth, pour the wet ingredients onto the flour mixture and mix until just incorporated. Cover and place the bowl into the fridge to ferment overnight.
- The next morning, pull the sourdough waffle batter out of the fridge. There should visibly be lots of bubbles on top and the batter should have a pleasant tangy aroma.
- In a small bowl, whisk together the eggs, melted butter, ground cinnamon, pumpkin spice and vanilla extract. Pour the egg mixture into the batter and mix until incorporated.
- Spoon batter and pour into the hot waffle iron and cook until golden brown and crisp. (Refer to your waffle maker’s instructions for how much sourdough waffle batter will fit. Mine fit just under a 1/2 cup.)
Notes
Ingredients & Substitutions
- Flour – I used all-purpose flour for these pumpkin sourdough waffles. I always get crispy waffles with a soft center, the perfect breakfast for fall mornings.
- Brown Sugar – I love the rich, caramel flavor light brown sugar brings to this recipe, and it goes so well with pumpkin. You can also use white sugar, cane sugar, maple syrup, or honey if that’s what you have.
- Sourdough Starter – I use room temperature sourdough starter discard that’s a day or two old. It gives the waffles that gentle tang and homemade flavor. If you want to long-ferment the batter, you can use active sourdough starter instead in the same amount (grams).
- Pumpkin Puree – This is the star of the show. Be sure to use real pumpkin puree rather than pumpkin pie puree. You could use homemade pumpkin puree, as well, but I would dab it with some paper towel as it tends to contain more liquid than canned.
- Milk – I like using whole milk, but any milk works fine. Oat milk, almond milk, or your favorite dairy or plant-based milk. It helps the batter stay smooth and gives the waffles a pretty golden color.
- Spices – Warm fall spices such as a mix of cinnamon, pumpkin spice, and a pinch of salt brings all the flavors together and makes the kitchen smell amazing.
Such any easy way to enjoy fall flavors! Love making a double batch and freeze half for the future!