Sourdough Pumpkin Waffles are easy to make and the perfect cozy fall breakfast. These sourdough waffles are spiced with cinnamon, ginger, and nutmeg, and use sourdough starter (active or discard) and buttermilk for a slight tanginess. The sourdough waffles are light and fluffy due to folding in whipped egg whites.
Whisk Wet Ingredients and Egg Whites:In a medium-sized mixing bowl, whisk together all of the wet ingredients.Beat the two egg whites in a separate small bowl until stiff peaks form.
1 cup Buttermilk, 1 cup Pumpkin Puree, ¾ cup Sourdough Starter, 4 TBS Unsalted Butter, 2 Eggs, ¼ cup Dark Brown Sugar, 1 tsp Vanilla Extract
Combine Wet and Dry Ingredients:Pour the wet ingredients into the bowl of dry ingredients.Combine the wet and dry ingredients just until no floury spots remain.Gently fold in the whipped egg whites, being careful to not deflate them too much.
Make Waffles:Preheat your waffle maker and use a non-stick spray or neutral oil to oil the iron.Add waffle batter to the waffle iron, according to your waffle maker’s capacity. For example, I use ½ cup of waffle batter for my 7″ round waffle maker. This amount makes 6-7 large waffles.Follow the instructions for your waffle maker to cook the waffles.Serve immediately, as sourdough waffles are best warm.See my topping suggestions in notes below.
Non-Stick Spray
Notes
Some of my favorite toppings for these waffles include:
Maple syrup
Toasted pecans
Toasted pumpkin seeds
Whipped cream with freshly grated nutmeg
Tried this recipe?Rate the recipe above, comment, and follow/mention @sourdoughbrandon on Instagram