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, for waffle iron

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Preheat waffle iron according to manufacturer’s instructions and grease lightly.
Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl.
In another bowl, mix buttermilk, pumpkin puree, sourdough starter, melted butter, egg yolks, brown sugar, and vanilla until smooth.
In a separate bowl, beat egg whites until soft peaks form.
Gently fold wet mixture into dry mixture until just combined. Do not overmix.
Fold in beaten egg whites to keep batter light and airy.
Pour batter into waffle iron and cook 4–5 minutes until golden brown and crisp.
Serve warm with favorite toppings.

Separating and whipping egg whites makes waffles extra light but can be skipped for a quicker version.

Store waffles in fridge for 3 days or freeze up to 2 months.

Reheat in toaster or oven for best crispness.

Use unfed starter to reduce discard or fed starter for stronger rise.

Batter also works well for pancakes.