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.
Servings 8 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.