Sourdough Pumpkin Waffles

These Sourdough Pumpkin Waffles are crispy, fluffy, and full of warm spices—a quick and easy sourdough discard recipe perfect for cozy fall mornings.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings waffles

Calories 256kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.