Sourdough Pumpkin Waffles

These easy sourdough pumpkin waffles are crisp on the outside, soft and fluffy in the middle and packed with cosy pumpkin spice flavour. Need waffles now? Make these in 20 minutes. Want to prep ahead? Ferment the batter overnight.

Course Breakfast, Dessert

Cuisine American

Keyword Sourdough Discard, Sourdough Recipes

Prep Time 10

Cook Time 10

Total Time 20

Servings large waffles

Calories 188kcal

Author Kate Freebairn

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