Pumpkin Spice Sourdough Discard Waffles

When autumn arrives, there’s nothing quite as comforting as the warm aroma of pumpkin spice wafting through the kitchen. These pumpkin spice sourdough discard waffles bring together the cozy flavors of fall with the satisfying crunch of golden waffles. They’re the perfect way to use up sourdough discard while creating a breakfast that feels both indulgent and wholesome.

Unlike traditional waffles, these sourdough discard waffles have a slight tang that balances beautifully with pumpkin purée and warm spices like cinnamon, nutmeg, and ginger. The result is a crisp exterior, a fluffy inside, and layers of flavor that make every bite feel special.

Whether you’re serving them on a crisp Sunday morning or making a big batch to freeze for busy weekdays, this recipe will quickly become a seasonal favorite. Top with maple syrup, whipped cream, or even a sprinkle of candied pecans for a festive finishing touch.

Cooking Time & Servings

• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes
• Servings: 4

Ingredients

• 1 cup sourdough discard (unfed)
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, cloves)
• 2 tablespoons brown sugar (or maple syrup)
• ¾ cup pumpkin purée (not pumpkin pie filling)
• 2 large eggs
• ½ cup milk (dairy or non-dairy)
• ¼ cup melted butter (or coconut oil)
• 1 teaspoon vanilla extract

How to Make Pumpkin Spice Sourdough Discard Waffles

1. Preheat waffle iron. Lightly grease it with butter or cooking spray.
2. Mix dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. Combine wet ingredients. In another large bowl, whisk together sourdough discard, pumpkin purée, eggs, milk, melted butter, vanilla, and brown sugar until smooth.
4. Combine wet and dry. Add the dry mixture into the wet mixture and stir until just combined. Do not overmix—some lumps are fine.
5. Cook the waffles. Pour batter into the hot waffle iron (amount depends on your waffle maker) and cook until golden brown and crisp.
6. Serve warm. Top with butter, maple syrup, whipped cream, or chopped nuts.

Notes

• Make ahead: Cooked waffles freeze well. Just reheat in a toaster or oven until crisp.
• Dairy-free option: Use non-dairy milk and coconut oil instead of butter.
• More spice: Add an extra dash of cinnamon or nutmeg for stronger flavor.
• Crispier waffles: Let waffles rest in a warm oven for 5–10 minutes after cooking to keep them crunchy.

FAQs

Can I use fed sourdough starter instead of discard?

Yes, though the flavor may be less tangy and slightly more mild.

Can I make these gluten-free?

Yes, substitute a 1:1 gluten-free all-purpose flour blend.

Do I have to use pumpkin purée?

No, you can replace it with mashed sweet potato or butternut squash for a similar flavor and texture.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.

Nutrition Information (per serving – 1 waffle, based on 4 servings

Disclaimer

This recipe is intended as a delicious seasonal treat. Enjoy in moderation as part of a balanced diet. Please note that this recipe contains common allergens such as gluten, dairy, and eggs. Always check ingredient labels if you have food allergies or sensitivities.