Fluffy Sourdough Pumpkin Waffles
If your sourdough starter has been giving you side eye from the back of the fridge, it’s time to bring it back to life—with sourdough pumpkin waffles. These waffles are everything breakfast dreams are made of: crispy on the outside, fluffy inside, warm with pumpkin spice, and just the right amount of tang from your starter.
They taste like a pumpkin pie and a Belgian waffle had a crunchy, golden love child.
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Why These Sourdough Pumpkin Waffles Hit Different
- Uses sourdough discard or active starter — perfect for zero-waste baking!
- Full of real pumpkin purée, not just “pumpkin spice–flavored sadness”.
- Crispy edges + soft centers—the holy grail of waffle texture.
- Make ahead-friendly! Ferment overnight or whip up fresh in the morning.
- Smells like fall exploded in your kitchen (in a good way).
What You’ll Need
First and foremost, you need a waffle iron. I love the simplicity of THIS ONE, but you can go as fancy as you like!
- 1/2 cup sourdough starter or discard
- 1/2 cup pumpkin purée (NOT pumpkin pie mix!)
- 1/2 cup milk or buttermilk
- 2 tbsp melted butter or oil
- 2 tbsp maple syrup
- 1/2 tsp vanilla
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice (or cinnamon, nutmeg, ginger combo)
How to Make Sourdough Pumpkin Waffles
- Mix wet ingredients — starter, pumpkin, milk, melted butter, maple syrup, and vanilla.
- Whisk dry ingredients — flour, baking powder/soda, salt, and spices.
- Combine & rest — Let the batter sit for 10–15 mins (or ferment overnight for max flavor!).
- Cook in a hot waffle iron until golden and crisp.
- Stack ’em high and drown in toppings.
Best Toppings for Pumpkin Waffles
- Maple syrup (obviously): Check out my Pumpkin Spice Syrup!
- Cinnamon whipped cream, or my Pumpkin Cream
- Toasted pecans or walnuts
- Vanilla yogurt + granola
- Apple butter or caramel drizzle
- Or go savory! Top with fried chicken or bacon
Can You Freeze Them?
Absolutely YES. Make a big batch, let them cool, then freeze in layers. Pop them in the toaster like fancy seasonal Eggos whenever pumpkin cravings strike.
Put Pumpkin in Your Waffle Maker Immediately
These sourdough pumpkin waffles are the kind of breakfast that makes you feel like you’ve got your life together—even if you’re eating them in pajamas at noon. Whether you’re meal prepping, hosting brunch, or just trying to impress yourself, this recipe is fall breakfast perfection.
Sourdough Pumpkin Waffles
Equipment
- 1 waffle iron
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 cup sourdough starter or discard
- 1/2 cup pumpkin puree
- 1/2 cup milk
- 2 tbsp maple syrup
- 1/2 tsp vanilla
- 2 tbsp butter, melted
Instructions
- Mix wet ingredients — starter, pumpkin, milk, melted butter, maple syrup, and vanilla.
- Whisk dry ingredients — flour, baking powder/soda, salt, and spices.
- Combine & rest — Let the batter sit for 10–15 mins (or ferment overnight for max flavor!).
- Cook in a hot waffle iron until golden and crisp.
