Fall is the perfect time to enjoy pumpkin-flavored dishes, and these sourdough pumpkin waffles are an excellent addition to your breakfast menu. One of the benefits of this recipe is that it provides a practical way to use sourdough discard. By incorporating it into these waffles, you can reduce waste while creating a delicious meal. The finished waffles have a pleasing contrast of textures, with a crispy exterior and a soft, fluffy interior.
Table of Contents
Sourdough Pumpkin Waffles Recipe
Ingredients
- 1 cup sourdough discard
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup milk
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
Steps
- In a large bowl, whisk together the sourdough discard, pumpkin puree, eggs, and milk until well combined.
- In a separate bowl, mix the flour, sugar, pumpkin pie spice, baking soda, and salt.
- Add the vegetable oil to the wet ingredients and stir to incorporate.
- Gradually fold the wet ingredients into the dry mixture, stirring until just combined. Be careful not to overmix; some small lumps are okay.
- Allow the batter to rest for at least 30 minutes at room temperature, or cover and refrigerate overnight for a more developed flavor.
- When ready to cook, preheat your waffle iron and lightly grease it with oil or cooking spray.
- Pour approximately 1/2 cup of batter onto the center of the waffle iron for each waffle. The exact amount may vary depending on the size of your waffle iron.
- Cook for 3-5 minutes, or until the waffle is golden brown and crispy on the outside.
- Carefully remove the waffle and repeat with the remaining batter.
Tips and Tricks
- Sourdough Discard: For the best flavor, use discard that’s been fed within the last week. If your discard is older, you may want to add a pinch more baking soda to ensure proper rise.
- Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. The latter contains added sugars and spices that will throw off the balance of flavors in the recipe.
- Spice it Up: While the recipe calls for pumpkin pie spice, feel free to create your own blend with cinnamon, ginger, nutmeg, and a pinch of cloves.
- Texture Control: For crispier waffles, add an extra tablespoon of oil to the batter. For fluffier waffles, separate the eggs and whip the whites before folding them in at the end.
- Make-Ahead Option: The batter can be prepared the night before and refrigerated. This not only saves time in the morning but also allows the flavors to meld and develop overnight.
How to Serve
These Sourdough Pumpkin Waffles are versatile and can be served in numerous ways:
- Classic Style: Top with a pat of butter and drizzle with pure maple syrup for a traditional breakfast treat.
- Fall Harvest: Sprinkle with toasted pecans or walnuts and add a dollop of whipped cream for a more indulgent experience.
- Fruit Fusion: Serve with sliced bananas or sautéed apples for added natural sweetness and texture.
- Savory Twist: For a unique brunch option, try topping with a fried egg and a side of crispy bacon.
- Dessert Delight: Transform these waffles into a dessert by adding a scoop of vanilla ice cream and a drizzle of caramel sauce.
Take Your Breakfast to New Heights
By combining the tanginess of sourdough with the warmth of pumpkin and spices, you create a breakfast that’s both comforting and exciting. Whether you’re serving waffles for a cozy family breakfast, a weekend brunch with friends, or even as a unique dessert, they are sure to become a fall favorite in your household. So fire up that waffle iron and treat yourself to a stack of these crispy, fluffy, pumpkin-spiced delights!
