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These easy sourdough pumpkin waffles are crisp on the outside, soft and fluffy in the middle and full of cosy pumpkin spice flavour. They’re a great way to use up 200 grams of sourdough discard, and best of all, you can make them to suit your schedule.
Need breakfast quickly on fall mornings? You can mix and cook these pumpkin sourdough waffles in around 20 minutes, with no fermentation required. Prefer to get ahead? You can also prepare a long-fermented version the night before and cook them fresh in the morning.
Why You’ll Love This Recipe!
- Quick or overnight – Choose the method that suits your schedule!
- Crispy waffles outside, soft inside – Exactly how a good waffle should be.
- No milk required – And they can easily be made dairy-free.
- Waffles or pancakes – The same batter can be used for either.
These are DELICIOUS! I made exactly as directed and they came out heavenly. Perfect for fall (or all-year round, as I’ll be making them).
Table of Contents
Ingredients
- Sourdough Discard – Sourdough discard is perfect for this recipe and uses up a generous 200 grams in one batch. Active sourdough starter works just as well, so use whichever you have available at the time.
- Pumpkin Puree – When I first created this recipe, I used homemade pumpkin puree. I’ve now tested the recipe with canned pumpkin puree and it works just as well! So you can use either homemade pumpkin puree or canned pumpkin puree.
- Vanilla Extract – this adds a rich vanilla undertone to these delightful sourdough pumpkin waffles or pancakes.
- Eggs
- Butter – I’ve used salted butter, melted (and cooled slightly). You can use unsalted butter if you prefer. Use coconut oil or light vegetable oil instead of melted butter if you want to make these complete dairy free.
- All-purpose Flour – Swap the all purpose flour for whole wheat flour for a nuttier flavor – or just to increase the nutrient value of these waffles. You may need to add a little extra pumpkin puree to thin the mixture out as whole wheat will absorb more moisture than all-purpose flour.
- Salt – you need a pinch of salt to cut through the sweetness.
- Baking Powder and Baking Soda – I use both for these waffles. The baking powder adds lift and the baking soda increases the browning and helps them to get nice and crispy!
- Granulated Sugar – while the pumpkin puree is quite sweet, you’ll need to add sugar to these waffles to ensure they aren’t too savory in flavor. Swap the white sugar for brown sugar for a yummy caramel twist! You could even add little molasses as well!
- Pumpkin Spice – you can use a ready made pumpkin spice blend or make your own if you prefer (I’ve put instructions for this further down).
How To Make Easy Sourdough Pumpkin Waffles
No Wait Method
This is the perfect option when you need breakfast on the table fast. Turn your waffle iron or waffle maker on before you start making the batter. This ensures it will be super hot when you go to cook the sourdough pumpkin waffles – that’s the secret to crispy on the outside, soft and fluffy in the middle waffles!
To make the batter, all you need to do is mix the ingredients together in a large mixing bowl. That’s it! I love that this recipe is a one bowl recipe, the wet ingredients and dry ingredients all go in together. Super easy!
Spoon the waffle batter into the hot waffle iron, cooking them to your preference. If your waffles aren’t crisping up, check the temperature of your waffle maker. I always have mine turned up to the highest setting.
To avoid the sourdough pumpkin waffles going soft once they’re cooked, place them onto a wire cooling rack with plenty of room around them.
Kate’s Pro Tip
Overnight Fermentation
To make these waffles for an overnight ferment, you’ll need to start the batter the night before and then finish it in the morning. Add the sourdough starter, pumpkin puree, vanilla, eggs, butter, all-purpose flour and sugar to a large bowl. Whisk together and place the batter into the fridge overnight. In the morning, add the baking powder, baking soda, salt and pumpkin spice, whisking the batter until everything is well combined. Cook the waffles as per normal.
Serving Suggestions
This has fast become a favorite sourdough waffle recipe in my house, particularly because they can be made as sourdough pumpkin pancakes as well as waffles! And so my family have tried out a bunch of different toppings and serving suggestions. Here are some of our favorite toppings:
- Served warm with lashings of spiced pumpkin cream cheese (it’s soooo good you’ll want to eat it on everything).
- Keep things simple by serving these sourdough pancakes or waffles alongside a dish of cultured butter.
- Flavored butter is the perfect simple accompaniment to these waffles. I highly recommend this whipped cinnamon honey butter or whipped cranberry orange butter. It melts into the waffles and is oh so good!
- Pancakes or waffles topped with drizzles of fresh whipped cream and real maple syrup (my kids are particularly fond of this one on crisp mornings).
- Stack these waffles up and top with good quality ice cream, homemade caramel sauce and a handful of crushed pecans.
- Give these waffles a fresh twist by serving them with a dusting of icing sugar, fresh fruit like strawberries and blueberries.
- If you love savory toppings, these pumpkin waffles pair perfectly with maple bacon and poached eggs.
How To Store + Reheat
Store Leftovers – Store leftover waffles in an airtight container at room temperature for up to 3 days. Reheat waffles in the toaster or toaster oven.
Make Ahead – If you’re making a large batch ahead of time for a Thanksgiving breakfast you can place them in the oven on low heat (160ºC/320ºF) to keep them warm. I place them on a large baking sheet lined with parchment paper.
Freezer – These sourdough pumpkin waffles freeze really well! I love having a stash of them in the freezer for quick school day breakfasts at any time of year! I make a bulk batch of sourdough pumpkin waffles and then I lay the cooled waffles onto baking sheets lined with parchment paper. I then snap freeze them like that before adding them to a resealable plastic bag. This way they don’t stick together and I can grab out a couple as I need them.
Reheat – To reheat the waffles I simply pop the frozen waffles into a warm oven (around 375ºF/190ºC) until they are warmed through and crispy. They can also be reheated in a toaster or toaster oven.
Kate’s Pro Tip
How To Make Your Own Pumpkin Spice
I usually make my own pumpkin spice using the following amounts:
- 4 teaspoons ground cinnamon
- 1 teaspoons ground ginger
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
I use this fragrant fall inspired spice in these sourdough pumpkin muffins, sourdough pumpkin pie and sourdough pumpkin cinnamon rolls and now this pumpkin pie sourdough baked oatmeal!
More Sourdough Waffle Recipes
Sourdough Pumpkin Waffles
Equipment
- Waffle Iron Cast Iron or Electric
Ingredients
- 200 g Sourdough Discard, (use active starter or discard)
- 225 g Pumpkin Puree
- 50 g Butter, (melted)
- 5 g Vanilla Extract
- 2 Eggs
- 150 g All-purpose Flour
- 50 g Sugar
- 10 g Baking Powder
- 3 g Baking Soda
- 5 g Salt
- 1 tsp Pumpkin Spice, (adjust to suit your taste)
Instructions
No-Wait Method
- In a large mixing bowl, mix together sourdough starter, pumpkin puree, melted butter, vanilla extract and eggs until well combined.
- On top of the liquid ingredients, add the all-purpose flour, sugar, baking powder, baking soda, salt and pumpkin pie spice. Whisk all of this together until it forms a thick , spoonable batter.
- Heat up your waffle iron, making sure it's super hot and spoon mixture into the iron. Cook to your liking before removing cooked waffles and placing them on a wire rack. To avoid them going soft after cooking, don't overlap the waffles.
Overnight Fermentation
- In a large mixing bowl, add the sourdough starter, pumpkin puree, melted butter, vanilla extract and eggs. Whisk until well combined.
- On top of the wet ingredients, add the all-purpose flour and sugar. Whisk this until a thick batter forms. Cover and then place into the fridge for up to 24 hours so that the batter can ferment.
- When you're ready to make the waffles, take the batter out of the fridge and add the baking powder, baking soda, salt and pumpkin pie spice, whisking until well combined. Cook in a hot waffle iron until crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Rate and comment below!
Hi this recipe looks wonderful I would love the recipe for the topping as well is that possible?
Thank you
Twyla
Can this batter be made in advance ? Like the day before
Absolutely you can make it the day before. Just leave it in the fridge, or try the long fermented version 🙂
Can you make these without eggs? Got a egg allergy in the family. Thank you so much!
I’m confused on the difference in quantities between the fermented version and the original recipe. Ferment: 100g sourdough starter/250g all purpose flour/50g sugar. Original: 200g Sourdough Starter/150 g All Purpose Flour.
Can you clarify? Thank you!
Of course. The long fermented version has different amounts of flour and starter. Basically, the recipe uses 200 grams of sourdough discard and 150 grams of flour, equally 350 grams total. You use this straight away, so I’ve used more starter here. In the long fermented version, I’ve used 100 grams of sourdough starter and 250 grams of flour. This also equals 350 grams. The difference is that this has time to ferment, so you will end up with a total of 350 grams of fully fermented flour, unlike the no wait version, where you will have 200 grams of starter with 150 grams of unfermented flour. But always the same amount.
For the long ferment, I noticed the starter and flour amounts are different than the main recipe. Is this correct? Then in the morning, you just add eggs, vanilla, butter, baking powder, salt and pumpkin spice? No additional starter?
No this is not a typo. Basically, the recipe uses 200 grams of sourdough discard and 150 grams of flour, equally 350 grams total. You use this straight away, so I’ve used more starter here. In the long fermented version, I’ve used 100 grams of sourdough starter and 250 grams of flour. This also equals 350 grams. The difference is that this has time to ferment, so you will end up with a total of 350 grams of fully fermented flour, unlike the no wait version, where you will have 200 grams of starter with 150 grams of unfermented flour. But always the same amount.
Going for the long ferment version! Should they ferment overnight on the counter or in the fridge? Also, in the morning do I add 100 extra grams of starter or does the long ferment version require 100 g less starter. Thanks!
In your instructions for the ferment overnight you say to add 250g of all purpose flour and in your recipe you say 150g. Is that a typo?
No this is not a typo. Basically, the recipe uses 200 grams of sourdough discard and 150 grams of flour, equally 350 grams total. You use this straight away, so I’ve used more starter here. In the long fermented version, I’ve used 100 grams of sourdough starter and 250 grams of flour. This also equals 350 grams. The difference is that this has time to ferment, so you will end up with a total of 350 grams of fully fermented flour, unlike the no wait version, where you will have 200 grams of starter with 150 grams of unfermented flour. But always the same amount.
Is there a typo? Why in the overnight ferment do you use 250g of flour but the recipe only calls for 150g?
These are DELICIOUS! I made exactly as directed and they came out heavenly. Perfect for fall (or all-year round, as I’ll be making them)
Is there supposed to be a liquid in it other than the puree and sourdough? I looked at your other pancake recipe, I use it too, and added 180g of milk. It worked out well.
No, the pumpkin puree and sourdough starter when combine with the eggs and melted butter are liquid enough here 🙂
These waffles are delicious and a great way to make use of sourdough discard. They’re nice and crispy on the outside and soft and moist inside. The pumpkin spice and fresh ginger provide most of the flavour. The pumpkin puree wasn’t identifiable. I added chopped toasted walnuts and candied ginger. The only other change I made was to add 1/4 cup milk to the batter to get the right consistency.
Great recipe.
For those who are wondering on a long fermentation option: I have combined 200 g Sourdough Starter , 200 g Pumpkin Puree , 150 g All Purpose Flour and 50 g Sugar, and let it ferment overnight on the counter. In the morning I added the rest of the ingredients and cooked as directed. Very good recipe, overnight fermentation gives a nice touch to the already amazing flavour. I made them for my meal prep and I simply have been reheating them in the toaster.