How to Make Sourdough Pumpkin Waffles

Learn how to make these easy Sourdough Pumpkin Waffles!

Dry Ingredients:

1. All-Purpose Flour 2. Baking Powder 3. Baking Soda 4. Salt 5. Ground cinnamon, ginger, and nutmeg (or pumpkin pie spice)

Wet Ingredients:

1. Buttermilk 2. Sourdough Starter (active or discard) 3. Pumpkin puree (not pie filling) 4. Eggs, divided 5. Unsalted Butter 6. Dark Brown Sugar 7. Vanilla Extract

1. Mix Dry Ingredients:

• In a large mixing bowl, mix together the dry ingredients. • The mixture should be fragrant and smell like pumpkin spice! • Set aside.

2. Mix Wet Ingredients:

• In another bowl, whisk together the wet ingredients. Reserve the egg whites for the next step. • You can use active sourdough starter or sourdough discard for this recipe.

3. Whisk Egg Whites

• In a small bowl, beat the egg whites until stiff peaks form. • This extra step will help ensure you get light and fluffy waffles!

4. Combine Wet & Dry Ingredients

• Pour the wet ingredients into the dry mixture. • Gently fold in the whipped egg whites, trying not to deflate them.

5. Preheat Waffle Iron and Oil

• Preheat your waffle iron according to the manufacturer's instructions. • Be sure to use a non-stick spray or oil the waffle iron before making waffles!

6. Make Waffles

• Add sourdough pumpkin waffle batter to  the waffle iron. • This recipe makes 6-7 large waffles with my iron.


My favorite toppings for this pumpkin waffle recipe are: • Maple syrup • Whipped Cream with freshly grated nutmeg • Pecans • Pumpkin Seeds

How to Keep Warm:

Waffles are best warm.  To keep warm: • Preheat oven to 200ºF (93ºC). • Place waffles in a single layer on a baking sheet rack. Keep in the oven until ready to serve.

Learn more!

Learn how to make this delicious Sourdough Pumpkin Waffle recipe on All recipes include visual guides with photos of the entire baking process.