Name: Sourdough Pumpkin Waffles Recipe {Discard or Overnight}
Prep time: 20 min
Cook time: 10 min
Ingredients: 3/4 cup 200g sourdough starter (active or discard); 1 cup 240ml milk; 2 tbsp 25g brown sugar; 1/2 cup pumpkin puree; 1/2 tsp 2.5g vanilla extract; 2 tbsp 56g melted butter; 1.5 cups 180g all-purpose spelt flour (or regular all-purpose); 2 large eggs; 1 tsp 5g baking soda; 2 tsp 8g baking powder; 1/4 tsp 1.5g salt; 1 tbsp pumpkin pie spice; 1 tsp cinnamon

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This sourdough pumpkin waffles recipe makes crispy, golden waffles with warm fall spices—perfect for a cozy breakfast or autumn treat.

If I had to pick between pumpkin sourdough pancakes and pumpkin sourdough waffles, waffles win every time. There’s just something magical about that crisp, golden exterior giving way to a warm, spiced, and tender center. Top them with a cloud of fresh whipped cream, a sprinkle of toasted pecans, and a drizzle of warm maple syrup, and you’ve got a plate that tastes like pure autumn comfort.

This sourdough pumpkin waffles recipe delivers exactly that—crispy, golden waffles with a chewy, cinnamon-scented interior, full of rich fall flavor. Whether you make them for a cozy weekend breakfast or as a special treat any time of year, these waffles are a perfect blend of texture, spice, and sweetness.

Why You’ll Love This Recipe

Ridiculously easy to make: These sourdough pumpkin waffles recipe are so simple, you might wonder why there’s even a recipe. Mix everything together, pour it into the waffle maker, and let it do its thing. If you choose the overnight version, it’s even less work—most of the magic happens while you’re busy with other important tasks, like making coffee or having a one-sided conversation with your dog.
Cozy flavor in every bite: Crispy on the outside, fluffy on the inside, and loaded with pumpkin, cinnamon, and pumpkin pie spice. Top with warm maple syrup or a dollop of whipped cream, and you’ve got a breakfast that feels like a warm hug—whether it’s October or July.
A smart way to use sourdough starter: Don’t toss that extra starter—turn it into something amazing. The sourdough adds just enough tang and texture to make these sourdough pumpkin waffles recipe unforgettable, and it’s a satisfying way to get every last bit of goodness out of your jar.

Love pumpkin? You might also enjoy my sourdough pumpkin scones for another cozy treat, or try a classic sourdough waffles recipe for a year-round favorite.

What You’ll Need

Butter – Unsalted, preferably grass-fed. Let it come to room temperature before using.
Flour – Organic all-purpose spelt flour is my favorite, but regular organic all-purpose flour works too.
Eggs – Two large eggs to bind everything together.
Milk – Whole milk for the richest flavor and texture.
Pumpkin puree – Fresh puree is ideal, but canned works well too.
Brown sugar – Adds a richer sweetness. Can be swapped with white sugar.
Sourdough starter – Either active starter or discard. Active starter gives a fluffier waffle, especially if fermented overnight.
Baking powder – Helps with lift and fluffiness.
Baking soda – Neutralizes acidity and aids browning.
Salt – Unrefined sea salt is best.
Vanilla extract – Use real vanilla for the best flavor.
Pumpkin pie spice – Store-bought or homemade.
Cinnamon – Adds warmth and depth.

Tools

Large mixing bowl
Measuring cups and spoons
Whisk or electric whisk
Spatula
Waffle maker
Cooling rack

stacked sourdough pumpkin waffles with maple syrup

Instructions

To Cook the Same Day

Add all ingredients to a large bowl and mix until combined.
Let the batter rest for 20 minutes while your waffle iron heats.
Pour about 1/2 cup batter into the hot waffle iron and cook for 3–5 minutes or until golden.
Serve with syrup, spices, or toasted pecans.

To Ferment Batter Overnight:

In a large bowl, whisk together sourdough starter, milk, sugar, pumpkin spice, melted butter, and flour until smooth.
Cover and let ferment at room temperature for up to 12 hours.
In the morning, add eggs, baking soda, baking powder, pumpkin puree, and salt. Stir well.
Rest the batter for 20 minutes while preheating your waffle iron.
Cook as above, 3–5 minutes per side.

FAQ

Absolutely. You can swap the 2 cups (240g) of spelt flour for all-purpose, whole wheat, or even a gluten-free blend. Just keep in mind that whole wheat flour will make the waffles a bit denser, and gluten-free blends may need a touch more liquid. If you’re using gluten-free flour, start by adding an extra 10–15 ml of milk and adjust from there until the batter is thick but pourable.

No problem. You can substitute the 2 tablespoons (25g) of brown sugar with regular white sugar, honey, or maple syrup. Honey and maple syrup will add a slightly different flavor and a little extra moisture, so if you go that route, reduce the milk by about 5–10 ml to keep the batter from becoming too thin.

Yes! Replace the 2 eggs with 2 tablespoons of flaxseed meal mixed with 5 tablespoons of water. Let the mixture sit for 5 minutes until it gels, then use it just like eggs. You can also swap the milk for almond, oat, or another plant-based milk, and replace the butter with vegan butter or coconut oil. The texture might be slightly less rich, but they’ll still be delicious.

That usually means your sourdough starter or discard was very mature and had a higher acidity. Next time, try using a fresher starter or discard, or add an extra teaspoon or two of sugar to balance the flavor. Another option is to slightly reduce the amount of starter to 150g and replace it with an extra 25g each of flour and milk.

Yes! Just double every ingredient—so for example, 1.5 cups (400g) of starter, 2 cups (480ml) of milk, and so on. The only thing to watch is your waffle maker’s capacity. You may need to cook in batches, but the batter holds up just fine as you go.

Active starter is bubbly and full of yeast activity, which will give you lighter, fluffier waffles with a mild tang. Discard is unfed and won’t give you the same lift, but it will give the waffles a denser texture and a stronger sourdough flavor. Both are tasty—it just depends on your preference.

You can, but leave the baking soda and baking powder out until just before cooking. If you add them too early, they’ll lose their leavening power and your waffles won’t rise as well. You can refrigerate the mixed batter (without the leavening) for up to 12 hours, then stir in the baking soda and powder right before cooking.

This could be because your starter wasn’t active enough, your leavening agents were old, or the batter was overmixed. Old baking soda and baking powder lose their strength, so test them before using. Overmixing can knock the air out, leading to heavier waffles.

Definitely! The flavor is perfect for pancakes, but the cooking method is different. For exact instructions, check out my Sourdough Pumpkin Pancake recipe

Look for a golden-brown color and check the steam—when it’s mostly stopped, that’s a good sign they’re ready. They should lift easily from the waffle maker without sticking. If they still feel soft or pale, give them another minute or two.

Tips

1. Use an active starter or fresh discard:

Make sure your active starter is bubbly and fed within 4–12 hours, or that your discard is less than a week old for balanced flavor. This helps control both the rise and the tanginess of your waffles.

2. Check the batter consistency:

The batter should be thick but still pourable. If it’s too thick, add 5–10 ml of milk. If it’s too thin, add 5–10 g of flour, especially when working with spelt flour, which can absorb liquids differently.

3. Don’t overmix:

Combine the wet and dry ingredients just until mixed. A few lumps are fine and will help keep the waffles light and crisp rather than dense.

4. Preheat the waffle iron thoroughly:

Give your waffle iron 5–10 minutes to heat up completely before adding the batter. This ensures the waffles cook evenly and develop a crispy, golden exterior. Lightly grease even if your waffle maker is nonstick.

5. Avoid opening too early:

Checking for doneness too soon can cause the batter to separate and stick. Wait a few minutes before opening the waffle iron for the first time so the waffles hold together.

Storage

Keep on a wire rack for up to 2 hours.

Store up to 3–4 days in an airtight container with parchment between waffles.

Freeze up to 2–3 months in a freezer-safe bag. Reheat in the oven or toaster for crisp results.

Sourdough Pumpkin Waffles Recipe {Discard or Overnight}

This sourdough pumpkin waffles recipe makes crispy, golden waffles with warm fall spices—perfect for a cozy breakfast or autumn treat

Prep Time 20

Cook Time 10

Serving Size 4

Equipment

Large mixing bowl
Measuring cups and spoons
Whisk or electric whisk
Spatula
Waffle maker
Cooling rack

Ingredients

3/4 cup 200g sourdough starter (active or discard)
1 cup 240ml milk
2 tbsp 25g brown sugar
1/2 cup pumpkin puree
1/2 tsp 2.5g vanilla extract
2 tbsp 56g melted butter
1.5 cups 180g all-purpose spelt flour (or regular all-purpose)
2 large eggs
1 tsp 5g baking soda
2 tsp 8g baking powder
1/4 tsp 1.5g salt
1 tbsp pumpkin pie spice
1 tsp cinnamon

Instructions

To cook the same day:

Add all ingredients to a large bowl and mix until combined.
Let the batter rest for 20 minutes while your waffle iron heats.
Pour about 1/2 cup batter into the hot waffle iron and cook for 3–5 minutes or until golden.
Serve with syrup, spices, or toasted pecans.

To ferment batter overnight:

In a large bowl, whisk together sourdough starter, milk, sugar, pumpkin spice, melted butter, and flour until smooth.
Cover and let ferment at room temperature for up to 12 hours.
In the morning, add eggs, baking soda, baking powder, pumpkin puree, and salt. Stir well.
Rest the batter for 20 minutes while preheating your waffle iron.
Cook as above, 3–5 minutes per side.

Notes

TIPS

Use an active starter or fresh discard:

Check the batter consistency:

Don’t overmix:

Combine the wet and dry ingredients just until mixed. A few lumps are fine and will help keep the waffles light and crisp rather than dense.

Preheat the waffle iron thoroughly:

Avoid opening too early:

Checking for doneness too soon can cause the batter to separate and stick. Wait a few minutes before opening the waffle iron for the first time so the waffles hold together.

STORAGE

Room Temperature: Keep on a wire rack for up to 2 hours.
Refrigeration: Store up to 3–4 days in an airtight container with parchment between waffles.
Freezing: Freeze up to 2–3 months in a freezer-safe bag. Reheat in the oven or toaster for crisp results.

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