Pumpkin Sourdough Discard Waffles

CATEGORY: Breakfast
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 6–8 waffles (depending on waffle iron size)

Why You'll Love These Pumpkin Sourdough Discard Waffles

• Crispy outside, fluffy inside: A hot waffle iron creates golden, lightly crisp edges while keeping the centers soft and fluffy.

• Perfect for sourdough discard: A delicious way to use leftover sourdough starter without needing to feed it first.

• Warm pumpkin spice flavor: Pumpkin purée, cinnamon, nutmeg, and ginger give these waffles a cozy fall flavor.

• Quick and easy: Ready in about 25 minutes with no overnight fermentation or resting required.

• Freezer-friendly: Make an extra batch and freeze the leftovers for quick, homemade breakfasts throughout the week.

Ingredients

• ½ cup pumpkin purée

• ½ cup sourdough discard (about 120 grams, 100% hydration)

• 1 cup milk

• 1 large egg

• 3 tablespoons unsalted butter, melted

• 2 tablespoons brown sugar

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1½ teaspoons baking powder

• ¼ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground ginger (optional)

How to Make Pumpkin Sourdough Discard Waffles

1. Preheat the waffle iron.

Preheat your waffle iron according to the manufacturer's instructions. Allow it to get fully hot before adding the batter. A properly heated waffle iron helps create golden, crispy waffles without leaving the centers undercooked. Lightly grease the waffle iron with butter or nonstick cooking spray if needed.

2. Mix the wet ingredients.

In a large mixing bowl, whisk together the pumpkin purée, sourdough discard, milk, egg, melted butter, brown sugar, and vanilla extract. Mix until the ingredients are well combined and the batter looks smooth.

Kitchen Tip: Allow the melted butter to cool slightly before mixing it with the egg and milk. This helps prevent the butter from clumping or accidentally cooking the egg.

3. Combine the dry ingredients.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger. Mix until the spices and leavening ingredients are evenly distributed throughout the flour.

4. Combine the wet and dry ingredients.

Gradually add the dry ingredients to the bowl of wet ingredients. Using a spatula or wooden spoon, gently fold everything together until just combined. Avoid overmixing the batter. A few small lumps are perfectly fine!

Kitchen Tip: Overmixing can develop too much gluten in the flour, resulting in waffles that are dense rather than light and fluffy.

5. Let the batter rest.

Allow the batter to rest for about 5 minutes while the waffle iron finishes heating. This gives the flour time to absorb some of the liquid and helps the batter thicken slightly. The batter should be thick but still easy to scoop and spread. If it seems too thick, stir in an additional 1–2 tablespoons of milk until you reach the desired consistency.

6. Cook the waffles.

Pour the recommended amount of batter into your preheated waffle iron. Close the lid and cook for approximately 3–5 minutes, or until the waffles are golden brown and lightly crispy. Cooking times will vary depending on your waffle maker.

7. Serve warm and enjoy!

Carefully remove the cooked waffles and transfer them to a wire cooling rack. Repeat with the remaining batter, lightly greasing the waffle iron between batches if needed. Serve warm with butter, pure maple syrup, or your favorite toppings.

A Few Tips for the Best Pumpkin Sourdough Waffles

Use unfed sourdough discard. This recipe is designed for sourdough discard, so there's no need to feed your starter before making the waffles. Discard from a 100% hydration starter works best.

Don't overmix the batter. Stir just until the wet and dry ingredients are combined. Overmixing can make the waffles tough or dense.

Use real butter. Melted butter adds richness and helps create golden, flavorful waffles.

Keep cooked waffles on a wire rack. Avoid stacking freshly cooked waffles. Trapped steam can make them soft and soggy.

Keep waffles warm in the oven. Place finished waffles in a single layer on a wire rack set over a baking sheet in a 200°F oven while cooking the remaining batter.

Make a double batch. These waffles freeze well, making them perfect for busy mornings when you want a quick homemade breakfast.

What to Serve with Pumpkin Sourdough Discard Waffles

These fluffy pumpkin waffles are delicious with classic breakfast toppings or a few extra fall-inspired additions.

• Butter and Maple Syrup: A classic combination that complements the warm pumpkin and cinnamon flavors.

• Whipped Cream: Add a dollop of whipped cream for a sweet, creamy topping.

• Mini Chocolate Chips: Sprinkle chocolate chips over the warm waffles or gently fold a handful into the batter before cooking.

• Chopped Pecans or Walnuts: Add a little crunch with toasted nuts.

• Fresh Fruit: Serve with sliced bananas, strawberries, or warm cinnamon apples.

• Greek Yogurt: Add a spoonful of vanilla Greek yogurt for a creamy topping with a little extra protein.

• Scrambled Eggs and Bacon: Pair the waffles with a savory breakfast side for a complete family meal.

How to Store and Freeze Pumpkin Sourdough Waffles

These homemade pumpkin sourdough discard waffles are perfect for making ahead and enjoying throughout the week.

Refrigerator: Allow the waffles to cool completely before transferring them to an airtight container. Refrigerate for up to 3–4 days.

Freezer: Arrange the cooled waffles in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer-safe bag or container, separating layers with parchment paper if needed. Freeze for up to 3 months for the best quality.

Reheating: Place refrigerated or frozen waffles directly into a toaster or toaster oven and heat until warmed through and crispy.

Oven Reheating: Preheat your oven to 350°F. Arrange the waffles in a single layer on a baking sheet and warm for approximately 5–10 minutes, or until heated through. Frozen waffles may need a few additional minutes.

Make-Ahead Tip: Double the recipe and freeze individual waffles for an easy breakfast. Simply pop one or two into the toaster on busy mornings!

From My Kitchen to Yours

These pumpkin sourdough discard waffles are a delicious way to turn leftover pumpkin purée and sourdough starter into a warm, homemade breakfast.

With their crispy golden edges, fluffy centers, and cozy cinnamon flavor, they're perfect for slow weekend mornings or quick weekday breakfasts straight from the freezer.

Serve them with butter and maple syrup, add your family's favorite toppings, and enjoy!