Its that time of year again, the crisp morning air is breathing autumn. And with the crisp air and long shadows, all my kids can thing about is anything pumpkin. They love pumpkin desserts and treats and these spiced sourdough pumpkin waffles are the perfect treat. Make them for the perfect Saturday morning breakfast!

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Make these amazing sourdough pumpkin waffles using sourdough discard. You can make these the night before to create true sourdough waffles or whip them up in the morning and enjoy them right away! They are sweet and spicy, the perfect pumpkin breakfast for fall.

These pumpkin spice sourdough waffles are so perfect. The flavors evoke all things fall. They are spiced with cinnamon, cloves and nutmeg. If you have pumpkin pie spice you can definitely use that as well.

With a crisp sweet exterior and the tender fluffy interior they are perfection.

I love these because I can start them the night before, and let the batter ferment. Then in the morning I can finish making them. I can also whip the up in no time in the morning using my sourdough discard. They wont be true sourdough, but they will be amazing.

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Get my sourdough pumpkin waffle recipe below!

Sourdough Pumpkin Waffles

Make these amazing sourdough pumpkin waffles using sourdough discard. You can make these the night before to create true sourdough waffles or whip them up in the morning and enjoy them right away! They are sweet and spicy, the perfect pumpkin breakfast for fall.

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Prep Time 5

Course Breakfast, brunch, Dessert

Cuisine American, French

Servings waffles

Equipment

1 Rotating Belgian Waffle Maker

Ingredients

1 cup sourdough starter discard
1 1/2-2 cups milk
2 eggs
1/2 cup pumpkin puree not pumpkin pie filling
3 tbsp melted butter
3 tbsp pure maple syrup
3 tbsp honey
2-2 1/2 cups all purpose flour
1 tsp salt
4 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
2 tsp vanilla extract

Instructions

Overnight Method

In a large bowl, add the sourdough starter, flour, and 1 1/2 cup. milk and give it a good stir until all is combined.
Cover with plastic wrap and let sit on the counter overnight.
The next morning, add the remaining ingredients and give it a good stir. If its too thick, you can add more milk to thin it out a bit.
Preheat your waffle maker. Add apx 1/2 cup batter to the waffle iron. You may need more or less depending on the size of your waffle iron.
Once they are cooked top them with your favorite waffle toppings. We love fresh. made whipped cream and fresh fruit.

Instant Waffle Method

In a large mixing bowl, add the sourdough start, eggs and milk. Mix until completely combined.
Next add the pumpkin, butter, honey and vanilla. Whisk together thoroughly.
Add the salt, spices, flour, baking soda and baking powder.
Mix until combined.
Add about 1/2 -2/3 cup of batter to your waffle iron. Cook until crisp.
Tip with pure maple syrup, whipped cream, buttermilk syrup, cream cheese icing or fresh fruit! These are an amazing fall breakfast you will thoroughly enjoy!
Store any leftover in the fridge(for a week) or freezer (for a couple of months) in a ziplock bag and pop them in the toaster to heat them up.

Keyword sourdough, waffles

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There are only a few months of the year when I can get away with making all the pumpkin treats. These sourdough pumpkin waffles are the perfect way to indulge. There is a subtle sweetness to them, making them the perfect vehicle for all your favorite toppings.