Sourdough Pumpkin Waffles (or pancakes)
Deliciously spiced pumpkin sourdough waffles - perfect for cosy fall breakfasts! You can also use this mixture for sourdough pumpkin pancakes with great success!
Servings 6 round waffles
Calories 249kcal
Equipment
- Waffle Iron Cast Iron or Electric
Ingredients
- 200 g Sourdough Starter discard or fed and bubbly
- 200 g Pumpkin Puree canned or homemade
- 5 g Vanilla Essence 1 teaspoon
- 2 Eggs
- 50 g Butter Melted
- 150 g All Purpose Flour
- 5 g Salt ½ teaspoon
- 12 g Baking Powder 2 teaspoons
- 50 g Sugar
- Pumpkin Spice to taste - I suggest 1 teaspoon
Instructions
- In a large mixing bowl, mix together sourdough starter, pumpkin puree, vanilla and eggs until well combined.
- Pour in the melted butter and stir through the starter mixture.
- In a separate bowl, mix together flour salt, baking powder, sugar and pumpkin spice (if you're using it).
- Now pour the liquid ingredients into the dry ingredients.
- Mix until it forms a thick, spoonable batter. If using for pancakes, add a little milk and make the mixture just a little thinner.
- Heat up your waffle iron and spoon mixture into the iron. Cook to your liking (these waffles are delicious soft or crispy). I cook them a little longer, making them brown and crispy.
Notes
Pumpkin Puree - I have used homemade pumpkin puree made from a butternut pumpkin. You can use homemade or canned pumpkin puree, just make sure it's not pie filling.
Nutrition
Calories: 249kcal | Carbohydrates: 37g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 612mg | Potassium: 120mg | Fiber: 2g | Sugar: 10g | Vitamin A: 5475IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 2mg
