Sourdough Pumpkin Waffles

Why You’ll Love This Recipe

These waffles are a fantastic way to use sourdough starter while bringing seasonal pumpkin flavor to your table. The blend of pumpkin puree and autumn spices makes them taste like pumpkin pie in waffle form. They’re also versatile delicious on their own, or topped with syrup, whipped cream, or nuts. Plus, they freeze and reheat beautifully, making them a convenient make-ahead breakfast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dry ingredients:
2 cups all-purpose flour (240 g)
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon sea salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg

Wet ingredients:
1 cup buttermilk (240 g)
1 cup pumpkin puree (244 g)
¾ cup sourdough starter (150 g)
4 tablespoons unsalted butter, melted (57 g)
2 eggs, divided
¼ cup dark brown sugar (53 g)
1 teaspoon vanilla extract
Non-stick spray or neutral oil

Directions

1. Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease with non-stick spray or neutral oil.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In another bowl, mix the buttermilk, pumpkin puree, sourdough starter, melted butter, brown sugar, egg yolks, and vanilla until smooth.
4. In a separate bowl, beat the egg whites until soft peaks form.
5. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
6. Fold in the beaten egg whites to keep the batter light and airy.
7. Pour batter into the preheated waffle iron and cook until golden brown and crisp, usually 4–5 minutes depending on your waffle maker.
8. Serve warm with your favorite toppings.

Servings and timing

This recipe makes about 6 waffles.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Add chocolate chips or chopped pecans to the batter for extra flavor and crunch.
• Use whole wheat flour for a heartier waffle.
• Swap buttermilk with plain yogurt or kefir if needed.
• Sprinkle waffles with powdered sugar instead of syrup for a lighter touch.
• Add a pinch of cloves for a stronger spice profile.

Storage/Reheating

Store leftover waffles in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze waffles in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in a toaster or oven until crisp. Avoid microwaving as it softens the texture.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the wet and dry ingredients separately the night before and combine them in the morning for best results.

Can I use fed or unfed sourdough starter?

Either works, but unfed starter is a great way to reduce discard. Fed starter will give a slightly stronger rise.

Do I need to separate the eggs?

Separating the eggs and whipping the whites makes the waffles lighter, but you can skip this step for a quicker version.

Can I substitute canned pumpkin pie filling?

No, pumpkin pie filling contains added sugar and spices. Use pure pumpkin puree.

What toppings go well with these waffles?

Maple syrup, whipped cream, candied pecans, or even a drizzle of caramel sauce are excellent choices.

Can I make these waffles dairy-free?

Yes, use a dairy-free butter substitute and replace buttermilk with almond milk mixed with 1 tablespoon lemon juice or vinegar.

Do these waffles taste sour from the sourdough starter?

The sourdough flavor is subtle and blends well with the sweetness of pumpkin and spices.

Can I make pancakes instead of waffles with this batter?

Yes, the batter works for pancakes too. Cook them on a greased skillet over medium heat.

How do I keep waffles crisp while cooking batches?

Place cooked waffles on a wire rack in a 200°F (93°C) oven to stay warm and crisp.

Can I double the recipe for a crowd?

Yes, this recipe doubles easily and is great for feeding a larger group.

Conclusion

Sourdough Pumpkin Waffles are a flavorful, seasonal breakfast that makes the most of sourdough starter and fall’s favorite ingredient pumpkin. Light, crisp, and warmly spiced, they’re perfect for cozy mornings and can be dressed up with a variety of toppings to suit any taste.

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