Sourdough Pumpkin Spice Waffles

Ingredients

Overnight Batter (Evening)

Mix these ingredients the night before

• 150g (⅔ cup) sourdough discard — Unfed starter, straight from the fridge is fine
• 250g (1 cup) pumpkin puree — Canned or homemade, NOT pumpkin pie filling
• 350g (1½ cups) whole milk — Or unsweetened plant milk
• 100g (¾ cup + 2 tbsp) whole wheat flour
• 200g (1⅔ cups) all-purpose flour
• 50g (¼ cup packed) brown sugar
• 60g (¼ cup) maple syrup

Morning Additions

Add these ingredients in the morning before cooking

• 100g (2 eggs) large eggs — Room temperature (see egg-free option in FAQs)
• 60g (¼ cup) neutral oil or melted butter
• 1 tsp (1 tsp) pure vanilla extract
• 1½ tsp (1½ tsp) baking powder
• ½ tsp (½ tsp) baking soda
• 1 tsp (1 tsp) fine sea salt
• 2 tsp (2 tsp) ground cinnamon
• ½ tsp (½ tsp) ground ginger
• ½ tsp (½ tsp) ground allspice
• ¼ tsp (¼ tsp) ground nutmeg
• ⅛ tsp (⅛ tsp) ground cloves

Optional Toppings

Serve with your favorites

• 60g (¼ cup) maple syrup
• 30g (2 tbsp) whipped cream or Greek yogurt
• 15g (2 tbsp) toasted pecans or walnuts
• 50g (½ apple) fresh apple slices
• 15g (1 tbsp) cinnamon butter
• 8g (1 tbsp) powdered sugar

Total flour: 300g

Pro tip: Room temperature eggs incorporate better and help the waffles cook more evenly. Pull them from the fridge when you wake up, or place in warm water for 5 minutes.

Equipment

• Large Mixing Bowl
• Whisk or Wooden Spoon
• Waffle Iron
• Digital Kitchen Scale (optional)
• Instant-Read Thermometer (optional)
• Wire Cooling Rack

Method

Mix the Overnight Batter (Day 1 - Evening)

Combine the flour, discard, pumpkin, and milk to ferment overnight. This long fermentation develops flavor, breaks down phytic acid, and gives you a head start on breakfast.

1. Add Discard to Bowl. Place 150g sourdough discard in a large mixing bowl. It can be straight from the refrigerator, unfed, cold—whatever state it's in.
2. Add Pumpkin and Milk. Add the pumpkin puree and milk. Whisk until the discard is fully incorporated and the mixture is smooth.
3. Add Dry Ingredients. Add both flours, brown sugar, and maple syrup. Stir with a wooden spoon or whisk until just combined. The batter will be thick and slightly lumpy. That's perfect.
4. Cover and Ferment. Cover the bowl loosely with plastic wrap or a clean kitchen towel. Leave at room temperature overnight (8-12 hours).
5. What to Expect. In the morning, the batter will be bubbly, slightly puffed, and smell pleasantly tangy with notes of pumpkin spice. If your kitchen is cold, it may be less bubbly but will still work.

Wait: PT10H

Tip: Don't skip the overnight ferment! It's what makes these waffles special. The fermentation develops complex flavor and makes the grains easier to digest. You can ferment up to 24 hours if needed, though the batter may become more sour.

Finish the Batter (Day 2 - Morning)

Add the leavening, eggs, and spices to transform your fermented batter into waffle-ready goodness.

1. Check Your Batter. It should look bubbly and slightly risen. Give it a stir to deflate any large bubbles.
2. Preheat Waffle Iron. Turn on your waffle iron to preheat. Most need 5-10 minutes to reach optimal temperature.
3. Add Wet Ingredients. Add the eggs, oil (or melted butter), and vanilla to the batter. Whisk until fully combined.
4. Combine Dry Additions. In a small bowl, mix together the baking powder, baking soda, salt, cinnamon, ginger, allspice, nutmeg, and cloves. This prevents clumping.
5. Add Spices to Batter. Sprinkle the spice mixture over the batter and fold gently until just combined. Don't overmix—a few small lumps are fine.
6. Rest Briefly. Let the batter rest for 5 minutes while the leaveners activate. You'll see it puff up slightly.

Tip: The batter should be pourable but thick, like pancake batter. If it seems too thick, add 1-2 tablespoons of milk. If too thin (unlikely), add a tablespoon of flour.

Cook the Waffles (Day 2 - Morning)

Cook until deeply golden and crispy. These waffles benefit from cooking a bit longer than you might think.

1. Grease the Iron. Lightly grease your waffle iron with cooking spray or brush with melted butter, even if it's nonstick. This helps with browning and release.
2. Add Batter. Ladle batter onto the center of the hot waffle iron. Use about ¾ cup for Belgian waffles, ½ cup for standard. Don't overfill.
3. Close and Cook. Close the lid and cook until steam stops escaping and the waffle is deeply golden brown. This usually takes 4-6 minutes for Belgian waffles, 3-4 minutes for standard.
4. Check for Doneness. The waffle should release easily from the iron. If it sticks, it needs more time. The exterior should be crispy and golden, not pale and soft.
5. Keep Warm (Optional). For crispy waffles, place directly on a wire rack in a 200°F (93°C) oven while you cook the rest. Don't stack them or they'll get soggy.
6. Repeat. Continue with remaining batter, re-greasing the iron as needed between waffles.

Tip: Resist the urge to open the waffle iron early! Opening too soon tears the waffle. Wait until the steam stops or the indicator light signals doneness.

Serve and Store (Day 2 - Morning)

Serve warm with your favorite toppings, or prep for easy freezer breakfasts.

1. Serve Immediately. Top with maple syrup, butter, whipped cream, or your favorite toppings. The waffles are best eaten fresh while still crispy.
2. For Meal Prep. Let waffles cool completely on a wire rack. Place in a single layer on a baking sheet and freeze for 1 hour. Transfer to a freezer bag, separating layers with parchment paper.
3. To Reheat. Toast frozen waffles directly in a toaster or toaster oven until crispy (about 2-3 cycles). Or reheat in a 350°F (177°C) oven for 5-7 minutes.

Tip: These freeze beautifully for up to 3 months. Make a double batch on the weekend and enjoy easy breakfasts all week.

Cooking the Waffles

Cook until deeply golden and crispy for best results

Oven: 190°C / 375°F. Internal temperature when done: N/A°C / N/A°F.

Belgian Waffle Iron (recommended)

Creates thick, deep-pocketed waffles perfect for holding toppings

Equipment: Belgian waffle iron

1. Preheat Iron. Preheat waffle iron for 5-10 minutes until hot.
2. Grease Lightly. Spray with cooking spray or brush with melted butter.
3. Add Batter. Ladle about ¾ cup batter onto center of iron.
4. Cook Until Golden. Cook 4-6 minutes until steam stops and waffle is deeply golden.
5. Keep Warm. Place on wire rack in 200°F (93°C) oven while cooking remaining waffles.

Standard Waffle Iron

Creates thinner, crispier waffles

Equipment: Standard waffle iron

1. Preheat Iron. Preheat waffle iron for 5-10 minutes until hot.
2. Grease Lightly. Spray with cooking spray or brush with melted butter.
3. Add Batter. Ladle about ½ cup batter onto center of iron.
4. Cook Until Crispy. Cook 3-4 minutes until steam stops and waffle is golden.
5. Keep Warm. Place on wire rack in 200°F (93°C) oven while cooking remaining waffles.

Note: Don't stack warm waffles or they'll become soggy! Always use a wire rack.

Storage

• Room temperature: Best eaten fresh, but can sit covered at room temperature for up to 4 hours
• Frozen: Freeze in a single layer, then transfer to freezer bags with parchment between layers. Good for up to 3 months. Reheat directly from frozen in toaster or 350°F (177°C) oven.

Leftover batter (with morning additions) should be used within 2 hours. The overnight batter (before morning additions) can be refrigerated for up to 48 hours.

Frequently Asked Questions

Can I use active starter instead of discard?

Absolutely! Active starter will make the batter rise more overnight, creating slightly fluffier waffles. Use the same amount (150g).

My batter didn't get bubbly overnight. Is it ruined?

Not at all! If your kitchen was cold or your discard wasn't very active, you may not see much bubbling. The batter will still taste great because the baking powder and baking soda provide the lift. The overnight rest still improves flavor and digestibility.

Can I skip the overnight ferment?

You can, but you'll miss out on the complex flavor and digestive benefits. For a quick version, let the batter rest at room temperature for at least 2 hours before adding the morning ingredients.

My waffles are soggy in the middle. What went wrong?

A few possible causes: (1) Waffle iron wasn't hot enough, (2) Too much batter for your iron, (3) Didn't cook long enough, or (4) Stacked warm waffles together (steam makes them soggy). Try cooking longer and keeping finished waffles on a wire rack.

Can I use pumpkin pie filling instead of plain puree?

Not recommended. Pumpkin pie filling contains added sugar and spices that will throw off the recipe balance. Use plain pumpkin puree (like Libby's 100% Pure Pumpkin).

How do I know when the waffle is done?

The steam will slow or stop, the waffle will be deeply golden (not pale), and it will release easily from the iron without sticking. When in doubt, cook another minute.

Can I make the batter and refrigerate it instead of leaving out?

Yes! The fermentation will be slower but still works. You can refrigerate the overnight batter for up to 48 hours. Let it come to room temperature for 30 minutes before adding morning ingredients.

What if I don't have all the spices?

The cinnamon is essential. If you're missing the others, use 1 tablespoon of pumpkin pie spice instead of the individual spices (cinnamon, ginger, allspice, nutmeg, cloves).

Can I use sweet potato instead of pumpkin?

Yes! Use the same amount of mashed sweet potato. The flavor will be slightly different but equally delicious.

Nutrition

Per serving (1 Belgian waffle): 185 calories, 28g carbohydrates, 5g protein, 6g fat, 2g fiber, 280mg sodium. Makes 12 servings.