Sourdough waffles made with discard and pumpkin puree. So tasty!
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There are different ways of maintaining your sourdough starter so that it’s ready to bake whenever you are. You can leave your starter in the fridge, dormant, and skip the need for regular feedings, only taking it out and feeding before you plan to make bread. This is a common option because it’s so easy and a great choice for those who do not bake sourdough regularly.
I started my sourdough starter almost a year ago now and have yet to put it in the fridge in between baking days. This isn’t to say that I baked sourdough every week last year. Not at all.
But, I have fed my starter every day (or two or three) so that I can always have a reserve of discard on hand for pancakes and waffles! My family has declared sourdough pancakes their favorite, so who am I to disappoint?!
(TBH I haven’t asked them for a “which do you like better” comparison between our sourdough and regular waffles, so I can’t say here which they prefer. I do know that whichever kind of waffle I make gets gobbled up immediately).
Sourdough Pumpkin Waffles
When I first started making sourdough waffles, I used the recipe from Serious Eats based on my friend Sue’s recommendation. (Her recs are my fav). That recipe is really good, but…
I wanted to experiment and figure out a version of waffle batter that I could use the pumpkin puree I have stashed in the freezer from our garden this summer. I doubled their recipe, tweaked it a bit, and came up with a perfectly delicious, slightly tangy, sourdough pumpkin waffle recipe.
The sourdough starter you use in this recipe does not need to be active and bubbly. The eggs and baking powder help to provide the rise in the waffles. I keep a jar of discard* in the fridge that I add to after feeding my active starter (that stays on the counter). When we get to two cups of discard, it’s time for waffles or pancakes!
*Discard is the extra starter you have after feeding just a portion of your active starter.
If you want to learn more about baking with sourdough, you can check out my How to Make Sourdough post with tips, resources, and recipes.
More Delicious Breakfast Ideas
- Easy Sourdough Pancakes with Discard
- Quick GF Cinnamon Raisin Drop Biscuits
- Gluten-Free Cinnamon Banana Pancakes
- GF/DF Blueberry Orange Breakfast Cake
- Amazing 30 Minute Cinnamon Rolls
- Saturday Morning Waffles
- Perfect Pumpkin Pancakes
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Sourdough waffles made with discard and pumpkin puree. So tasty!
Ingredients
- 2 cups flour (I like to use spelt)
- 1 tbsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 tsp sea salt
- 2 cups sourdough discard
- 1 cup pumpkin puree
- 3 large eggs
- 4 tbsp melted and cooled butter
- 1/4 cup maple syrup
- 2 tsp vanilla
- 1 1/2 cup whey or milk
Instructions
- In a medium mixing bowl, combine the dry ingredients (flour through the sea salt). Whisk together until incorporated. In a large glass measuring cup, combine the wet ingredients (sourdough discard through the milk). Whisk together until well incorporated (especially the eggs).
- Pour the wet mixture into the bowl of dry ingredients. Stir well until no dry streaks remain. Let stand ten minutes.
- Heat a waffle iron. When the iron is hot, brush the plates with butter, then pour in the waffle batter. Cook until your waffles are done, according to preference. Transfer the finished waffles to a plate and keep warm. Repeat making waffles until you run out of batter.
- Serve with maple syrup and butter.
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Wonderful waffles! My family loved these and they were fun to make!
★★★★★