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SOURDOUGH PUMPKIN WAFFLES - FEATURED RECIPE IMAGE

Sourdough Pumpkin Waffles (or pancakes)

Deliciously spiced pumpkin sourdough waffles - perfect for cosy fall breakfasts! You can also use this mixture for sourdough pumpkin pancakes with great success!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Dessert
Cuisine American
Servings 6 round waffles
Calories 249 kcal

Equipment

  • Waffle Iron Cast Iron or Electric

Ingredients
  

  • 200 g Sourdough Starter discard or fed and bubbly
  • 2 Eggs
  • 200 g Pumpkin Puree canned or homemade
  • 5 g Vanilla Essence 1 teaspoon
  • 50 g Butter Melted
  • 150 g All Purpose Flour
  • 50 g Sugar
  • 12 g Baking Powder 2 teaspoons
  • 5 g Salt ½ teaspoon
  • Pumpkin Spice to taste - I suggest 1 teaspoon

Instructions
 

  • In a large mixing bowl, mix together sourdough starter, pumpkin puree, vanilla and eggs until well combined.
  • Pour in the melted butter and stir through the starter mixture.
  • In a separate bowl, mix together flour salt, baking powder (pumpkin spice if using) and sugar.
  • Now pour the liquid ingredients into the dry ingredients.
  • Mix until it forms a thick, spoonable batter. If using for pancakes, add a little milk and make the mixture just a little thinner.
  • Heat up your waffle iron and spoon mixture into the iron. Cook to your liking (these waffles are delicious soft or crispy). I cook them a little longer, making them brown and crispy.

Notes

Pumpkin Puree - I have used homemade pumpkin puree made from a butternut pumpkin. You can use homemade or canned pumpkin puree, just make sure it's not pie filling.

Nutrition

Calories: 249kcalCarbohydrates: 37gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 72mgSodium: 612mgPotassium: 120mgFiber: 2gSugar: 10gVitamin A: 5475IUVitamin C: 1mgCalcium: 141mgIron: 2mg
Keyword Sourdough Discard, Sourdough Recipes
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