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

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 386kcal

Author Tereza Taus

Equipment

Ingredients

200 g sourdough starter (active or discard)
240 ml milk
2 tablespoon brown sugar
½ cup pumpkin puree
½ teaspoon vanilla extract
2 tablespoon melted butter
180 g all-purpose spelt flour (or regular all-purpose)
2 large eggs
1 teaspoon baking soda
2 teaspoon baking powder
¼ teaspoon 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.
200 g sourdough starter (active or discard), 240 ml milk, 2 tbsp brown sugar, 2 tbsp melted butter, 1 tbsp pumpkin pie spice, 180 g all-purpose spelt flour
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.
½ cup pumpkin puree, 2 large eggs, 1 tsp baking soda, 2 tsp baking powder, ¼ tsp salt
Rest the batter for 20 minutes while preheating your waffle iron.
Cook as above, 3–5 minutes per side.

Notes

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.

Nutrition