Sourdough Pumpkin Waffles Recipe

Yield: waffles

Prep Time: 10

Cook Time: 4

Rest Time: 10

Total Time: 24

Sourdough Pumpkin Waffles Recipe with active starter or discard. Crispy, soft, and full of cozy fall flavor from real pumpkin and sourdough.

5 from 1 vote

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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.

Tips for the Best Sourdough Waffles

Room Temperature Ingredients

If you are making the quick version of this recipe, I highly suggest taking the time to use room temperature eggs and warm milk. Why? Because this will give you the most buttery and delicious tasting homemade waffles.

If the batter is warm when the melted butter is added, the butter will evenly disperse in the batter. However if the batter is cool, the butter will harden into little bits, thus not spreading evenly.

I like to quicken this process by placing the eggs in a bowl of hot water for 5 minutes and using the microwave to heat up the milk.

Allow the Batter to Rest

When whipping up the quick version, leave the batter to rest after mixing for at least 10-15 minutes. This allows the gluten to relax creating a more tender Sourdough Pumpkin Waffle.

Use a Hot Waffle Iron

In order to get that crispy exterior, it's crucial to use a piping hot waffle iron. Be sure to thoroughly preheat your waffle maker, especially if you are using a cast iron waffle maker.

I also suggest allowing the waffle maker to reheat between each waffle made for consistently crispy Sourdough Waffles.

How to Keep Sourdough Pumpkin Waffles Warm

If you’re not going to enjoy the waffles straight off the waffle iron, place them in a single layer on a wire cooling rack. This is best because when you stack hot waffles on top of one another, the steam will cause the waffle to lose their crispy exterior and become soft.

You could also turn your oven to the “warm” setting or about 220 degrees F. and place the fresh waffles in an even layer on a baking sheet in the oven until ready to enjoy.

Nutrition

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