These Sourdough Pumpkin Waffles are crispy, fluffy, and full of warm spices—a quick and easy sourdough discard recipe perfect for cozy fall mornings.
I’ve had my waffle maker for years now, and waffles are definitely one of my favorite breakfasts to make on a lazy weekend morning.
They feel special but are surprisingly easy. Usually, I stick to classic buttermilk waffles. But when fall rolls around, I love switching things up with these sourdough pumpkin waffles.
I’m a big fan of pumpkin recipes here on the blog—from sourdough pumpkin quick bread and muffins to pumpkin-shaped bread, cinnamon rolls, cookies, and more.
In fact, I have a sourdough pumpkin pancake recipe that uses this exact same batter, just cooked into cute little pancakes in a cast iron skillet.
But if you have a waffle maker, you absolutely must try these pumpkin waffles!
They’re warmly spiced, packed with pumpkin puree, and perfectly soft and fluffy with plenty of crispy edges. Plus, they’re quick and easy to make the same day using up any extra sourdough discard.
Whether it’s just for you or a cozy fall brunch with family and friends, I hope you enjoy these pumpkin sourdough waffles as much as I do!
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds a subtle tang and moisture to the waffles. A great way to use up extra starter.
- Pumpkin Puree- Brings in that classic fall flavor, color, and extra moisture. Canned or homemade purée both work—just be sure it’s 100% pumpkin, not pumpkin pie filling.
- Pumpkin Pie Spice- Use a store-bought blend or mix your own with cinnamon, nutmeg, ginger, and cloves.
- All-Purpose Flour- For best results, weigh your flour or use the spoon-and-level method. You can swap up to ⅓ with whole wheat flour if you want a heartier texture.
- Butter- Adds richness and that golden crisp edge waffles are known for. A neutral-flavored oil like avocado or vegetable oil can be used instead.
- Whole Milk- Low-fat or non-dairy options like oat or almond milk work just fine too.
- Greek Yogurt- Adds moisture and a light tang. Plain yogurt of any fat content will work.
- Granulated Sugar- Just enough for a touch of sweetness. Feel free to use brown sugar, maple syrup, or honey if you prefer.
- Eggs- Room temperature eggs mix more easily into the batter.
- Baking Powder & Baking Soda- These leavening agents work together to create fluffy waffles.
- Kosher Salt- Enhances flavor. I use Diamond Crystal—if you use Morton’s or table salt, use half as much or weigh it out.
Mix-Ins Ideas
Want to switch things up? Try folding in up to ½ cup of mix-ins before cooking. Here are a few fall-inspired ideas:
- Chocolate chips or chunks (dark, milk, or white)
- Chopped nuts like pecans or walnuts
- Dried cranberries
- Toasted pepitas
- Sautéed apples or pears with cinnamon
- Finely chopped candied ginger
Tips for Success
- Use a kitchen scale. Weighing your ingredients is more accurate than using measuring cups and provides more consistent results.
- Mix gently. Fold the dry ingredients into the wet just until no dry streaks remain. Overmixing can lead to dense, chewy waffles.
- Let the batter rest. A quick 5-minute rest gives the flour time to absorb the liquid, resulting in fluffier, more tender waffles.
- Wait for the steam to slow. For many waffle makers, the waffles are done when the steam has mostly stopped. Don’t rely only on the timer or indicator light.
- Keep waffles warm. Place cooked waffles on a baking sheet in a 200°F oven while you finish the rest of the batch.
How to Make Sourdough Pumpkin Waffles
Here is how to make pumpkin waffles with sourdough discard (step-by-step pictures included!).
Step 1: Mix dry ingredients. Whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
Step 2: Whisk wet ingredients. In a separate bowl, whisk the eggs, then add pumpkin, milk, sourdough discard, Greek yogurt, melted butter, and vanilla.
Step 3: Combine batter. Fold the dry ingredients into the wet until just combined. Let it rest for 5 minutes.
Step 4: Cook waffles. Preheat your waffle maker, and cook the waffles until golden and crisp.
Craving pancakes instead? Scoop about ¼ cup of batter into a preheated, lightly greased cast iron skillet and cook for 2 minutes per side. For all the tips and details, check out my full post on sourdough pumpkin pancakes.
How to Store
Let the waffles cool completely, then place them in an airtight container and refrigerate for up to 4-5 days.
To freeze, lay the waffles in a single layer on a baking sheet until solid, then transfer them to a freezer bag. They’ll keep well for up to 2 months.
When you’re ready to enjoy them again, just reheat in the toaster, toaster oven, or a 350°F oven until warm and crisp.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Pumpkin Waffles
Ingredients
- 1 ½ cups (180 grams) all-purpose flour
- 2 tablespoons (24 grams) granulated sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, use half the amount
- 2 large (100 grams) eggs room temperature
- 1 cup (240 grams) pumpkin puree
- 1 cup (240 grams) whole milk room temperature
- 1 cup (200 grams) sourdough starter discard room temperature
- ½ cup (113 grams) plain Greek yogurt
- 4 tablespoons (57 grams) unsalted butter melted
- 2 teaspoons vanilla extract
Instructions
- In a medium bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.1 ½ cups (180 grams) all-purpose flour, 2 tablespoons (24 grams) granulated sugar, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
- In a large bowl, whisk the eggs until smooth. Add the pumpkin puree, milk, sourdough discard, Greek yogurt, melted butter, and vanilla. Whisk until everything is well combined.2 large (100 grams) eggs, 1 cup (240 grams) pumpkin puree, 1 cup (240 grams) whole milk, 1 cup (200 grams) sourdough starter discard, ½ cup (113 grams) plain Greek yogurt, 4 tablespoons (57 grams) unsalted butter, 2 teaspoons vanilla extract
- Add the dry ingredients to the wet and gently fold together with a rubber spatula until no dry streaks remain. The batter will be thick and a little lumpy. Let it rest for 5 minutes so the flour can hydrate.
- Preheat your waffle maker according to the manufacturer’s instructions. Lightly grease with butter, oil, or cooking spray if needed.
- Add the batter to your waffle maker and cook according to its directions. The amount of batter and cook time may vary depending on the size and style of your waffle maker.
- For reference: I use a Hamilton Beach Belgian waffle maker and add about ½ cup of batter per waffle. I close the lid, flip it, and cook until the indicator light turns on and the steam has mostly stopped—about 5 minutes.
- Serve the waffles immediately or keep them warm on a baking sheet in a 200°F oven while you finish cooking the rest.
Notes
- For pancakes: This batter works well for pancakes too! Use about ¼ cup of batter per pancakes and cook in a preheated, lightly greased cast iron skillet.
- Mix-In Ideas: You can fold up to 1 cup of mix-ins into the batter, like chocolate chips, chopped pecans, or toasted pepitas.
- Storage: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Comments
No Comments