Sourdough Pumpkin Waffles With Discard 

Last Updated on January 15, 2024 by Kiersten James

This sourdough pumpkin waffle recipe is a great way to use up extra sourdough starter and screams all things cozy.

If you like your waffles fluffy on the inside with a delicate crunch on the outside and packed with all the autumn flavors, than these Sourdough pumpkin waffles with discard are exactly what you’ve been searching for.  

Whether you are looking to use up extra sourdough starter or set up for a slow ferment overnight, this recipe will guide you through both options to achieve the same results. 

Equipment You May Need:

• 2 Medium Mixing Bowls
• Whisk
• Waffle Iron
• Silicone Basting Brush
• Fork
• Ladle
• Wooden Spoon 

Sourdough Pumpkin Waffle Recipe

Batter Ingredients

• 3/4 cup sourdough discard
• 1 cup buttermilk or milk
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 4 tablespoons melted butter
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

These sourdough pumpkin waffles with discard can be cooked immediately or fermented overnight. If you are fermenting the waffle batter overnight, add the above ingredients only. The next morning, add the below additional ingredients just before cooking.

If you are making the sourdough pumpkin waffles right away then add everything in the same prep session.

Add Just Before Cooking

• 2 large eggs lightly beaten
• 1/2 cup pumpkin puree
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ancient salt or fine sea salt 

In mixing bowl, add flour, baking soda, baking powder, ground cinnamon, ground cloves, ground nutmeg, ground ginger and salt. Comb through with a fork until combined.

In a separate bowl, add beaten eggs, pumpkin puree, discard, vanilla, honey, melted butter and milk together, give a whisk. 

Combine your dry ingredients into your wet ingredient bowl by pouring in some and stir, then more and stir and finally the remainder of the mixture.

Once your ingredients are combined, set your batter aside for 20 minutes to rest at room temperature. 

COOKING INSTRUCTIONS

Preheat your waffle iron to med/high heat. (Or follow the manufacturer’s directions)  

Use a silicone basting brush to paint cooking oil (avocado oil is my go-to) into all the nooks and crannies of the iron.

Low Tox Tip: Skip the toxic cooking sprays! This is a quick simple solution that omits harmful chemicals like propellants on your food with the same nonstick results.  

Once your iron is hot, ladle 1/2 cup of batter onto the center of the iron. The amount of batter may have to be slightly increased depending on the diameter of your waffle iron.

Carefully spread the batter out just a little and close the lid. The batter will be pressed toward the edges of the iron as the lid closes allowing for even cooking.

Cook for 3-6 minutes or until golden brown. Serve with a hearty slab of butter and plenty of maple syrup.

OVERNIGHT FERMENTED SOURDOUGH PUMPKIN WAFFLES

In a mixing bowl, whisk together the sourdough starter, milk, honey, vanilla extract, melted butter, flour, ground cinnamon, ground cloves, ground nutmeg, and ground ginger until well combined.

Cover the bowl and set on the counter at room temperature overnight, or up to 12 hours.

Once your ferment is complete and you are ready to cook, add beaten eggs, baking soda, baking powder, salt and your pumpkin puree to the batter. Let the batter rest for 20 minutes at room temperature on the counter. Cook as directed above.

More Sourdough Breakfast Recipes

Sourdough Apple German Pancakes (Dutch Babies)

Sourdough Buttermilk Belgian Waffles

Sourdough Buttermilk Pancakes

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