"Full of warm Fall spices, these sourdough pumpkin waffles are a filling and cozy Saturday morning breakfast idea! Pumpkin spice, cinnamon, and pumpkin puree are added to these light and crispy waffles! A delicious breakfast to enjoy this Fall! Are you team pancake or team waffles? For me, it's team waffles all the way! The little nooks and crannies that the butter and syrup get into can't be beat! And let's be honest, they are made even better by some whipped cream on top!"
Sourdough Pumpkin Waffles
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Prep time: 5mins
Cook time: 10mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 1/2 cups All purpose flour
- 2 teaspoo Baking Soda
- 1/2 Salt
- 2 teaspoo Pumpkin Spice
- 1 teaspoon Cinnamon
- 2 Sugar
- 1 cup inactive Sourdough Starter
- 1/2 cup Pumpkin Puree
- 1/2 cup Whole Milk
- 1/4 Coconut Oil
- 2 large Eggs
Method
Step 1
Preheat your waffle maker.
Step 2
In a medium bowl, mix together the "dry ingredients", the flour, baking soda, salt, pumpkin spice, cinnamon, and sugar. Set that aside.
Step 3
In a large bowl, mix together the "wet ingredients", the sourdough starter, pumpkin puree, milk, coconut oil, and eggs until fully combined. Mix well.
Step 4
Add the dry ingredients to the wet ingredients and mix until all the flour is combined into the wet ingredients. Do not overmix. It's ok if there are a few lumps left in the batter.
Step 5
Grease your waffle iron with cooking spray or butter and add the batter to the waffle maker. The size of your waffle iron will depend on how much batter you add to the waffle iron.
Step 6
Cook until the waffles are done, which depends on your waffle maker. Serve immediately.