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sourdough pumpkin waffles
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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
Keyword sourdough pumpkin waffles
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4
Author Tereza Taus

Equipment

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

Ingredients

  • ¾ cup 200g sourdough starter (active or discard)
  • 1 cup 240ml milk
  • 2 tablespoon 25g brown sugar
  • ½ cup pumpkin puree
  • ½ teaspoon 2.5g vanilla extract
  • 2 tablespoon 56g melted butter
  • 1.5 cups 180g all-purpose spelt flour (or regular all-purpose)
  • 2 large eggs
  • 1 teaspoon 5g baking soda
  • 2 teaspoon 8g baking powder
  • ¼ teaspoon 1.5g salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon 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 ½ 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:
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.
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.
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:
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.
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.