Sourdough Pumpkin Waffles
Full of warm Fall spices, these sourdough pumpkin waffles are a filling and cozy Saturday morning breakfast idea! Pumpkin spice, cinnamon, and pumpkin puree are added to these light and crispy waffles! A delicious breakfast to enjoy this Fall!
- 1 ½ cups All Purpose Flour
- 2 teaspoon Baking Soda
- ½ teaspoon Salt
- 2 teaspoon Pumpkin Spice
- 1 teaspoon Cinnamon
- 2 tablespoon Sugar
- 1 cup Sourdough Discard Unfed/inactive
- ½ cup Pumpkin Puree
- ½ cup Milk Whole Milk, 2%, or Almond Milk
- ¼ cup Coconut Oil
- 2 Eggs Large
Preheat your waffle maker.
In a medium bowl, mix together the "dry ingredients", the flour, baking soda, salt, pumpkin spice, cinnamon, and sugar. Set that aside.
In a large bowl, mix together the "wet ingredients", the sourdough starter, pumpkin puree, milk, coconut oil, and eggs until fully combined. Mix well.
Add the dry ingredients to the wet ingredients and mix until all the flour is combined into the wet ingredients. Do not overmix. It's ok if there are a few lumps left in the batter.
Grease your waffle iron with cooking spray or butter and add the batter to the waffle maker. The size of your waffle iron will depend on how much batter you add to the waffle iron.
Cook until the waffles are done, which depends on your waffle maker. Serve immediately.
- To keep the waffles warm, preheat the oven to 200 degrees and place the cooked waffles on a baking sheet. Place the baking sheet with the waffles in the oven until you are ready to serve them.
- Greek yogurt, buttermilk, or sour cream are perfect substitutes for sourdough discard.
- Make sure your waffle maker is well greased to avoid sticking.
- Make sure your waffle maker is preheated before adding the batter, otherwise the waffles will get soggy instead of crispy.
Calories: 245kcalCarbohydrates: 35gProtein: 6gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 42mgSodium: 443mgPotassium: 113mgFiber: 2gSugar: 4gVitamin A: 2469IUVitamin C: 1mgCalcium: 39mgIron: 2mg