Pumpkin Sourdough Waffles are a deliciously cozy way to start your day. The waffles combine the unique tang of sourdough with the warmth of pumpkin, creating a breakfast treat that’s both hearty and satisfying. Perfect for fall or any time you crave comfort food, they’re sure to please everyone.
When it comes to ingredient substitutions, feel free to swap the pumpkin for butternut squash puree if that’s what you have on hand. Whole wheat flour can be replaced with all-purpose flour for a lighter texture. If you have nut allergies, you can easily omit the pecans or walnuts or use seeds instead. Don’t forget to check the freshness of your sourdough starter for the best results.
Pancakes, Waffles & Crepes
Pumpkin Sourdough Waffles Recipe
Ingredients
- 1/2 cup sourdough starter, freshly fed
- 1/2 cup whole wheat flour
- 1 cup old-fashioned oatmeal
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon brown sugar
- 1 cup pumpkin or butternut squash puree
- 1 egg, lightly beaten
- 1 tablespoon butter, melted
- 1/4-1/3 cup milk, as needed
- 1/4 cup chopped pecans or walnuts
Instructions
- Place the old-fashioned oatmeal in a blender and process until the flakes are broken up.
- In a medium bowl, combine the processed oats, whole wheat flour, pumpkin pie spice, salt, baking soda, and brown sugar.
- Add 1 cup of pumpkin or butternut squash puree, the lightly beaten egg, and melted butter, stirring until well combined.
- Mix in the freshly fed sourdough starter and add milk, starting with 1/4 cup and increasing as needed, until the batter reaches a thick consistency suitable for waffles.
- Finally, stir in the chopped pecans or walnuts if using.
- Preheat your waffle iron and bake the batter according to the manufacturer’s instructions, enjoying the delicious aroma wafting through your kitchen.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 3 of 3: