Pumpkin Sourdough Waffles are the perfect cozy breakfast for crisp mornings in the fall and winter months. These are so easy to whip up in the morning or allow it to ferment overnight for delicious crispy waffles. Plus, your kitchen will smell amazing!
I don’t know what it is about fall, but when the season changes, I immediately want all the cozy things! I even said to my husband about a month ago before fall came that “I could not imagine wanting ANYTHING pumpkin or pumpkin spice or fall this year”! All of the ripe summer fruit and produce was just so delicious, and it was so hot, and I just didn’t think anything could change my mind…
And then, fall came 🙂 and the cool crisp mornings came with it, and here we are – craving ALL the fall things, the warm cozy smell of pumpkin spice in our home, freshly baked pasties, pumpkin spice sourdough bagels, pumpkin lattes, I mean seriously. ALL the fall things!
These pumpkin sourdough waffles
were the natural next thing for me to add into our fall/winter menu! You can mix these up quickly when you are ready to make them or allow them to ferment overnight to make in the morning to get the wonderful sourdough benefits. If you do not have a sourdough starter yet, I have the instructions here along with several health benefits of baking with sourdough.
I like that these waffles have a little more depth and flavor than traditional waffles because of the pumpkin puree and pumpkin spice, but it is not an overwhelmingly pumpkin flavor. Top the sourdough pumpkin waffles with a little butter and warm syrup, maybe even some homemade whipped cream, and make an ordinary morning extra special (with not a lot of effort)!
FAQ about Pumpkin Sourdough Waffles:
Can you make waffles ahead of time?
Yes! You can make waffles ahead of time. Refrigerate the waffles up to 5 days or freeze them up to 6 months. When you are ready to eat them, spread on a wire rack over a sheet pan and reheat in the oven at 300℉ for 10 minutes or until warm and crispy. You can also make the batter ahead of time, store in an airtight container in the refrigerator until ready to make – up to 5 days.
Can you make waffles in the oven?
You can make waffles in the oven by using a silicone waffle mold and baking in a 425℉ oven for 12-15 minutes or until crispy and cooked through. Be sure to spray the mold with coconut oil or avocado oil before pouring the batter in.
How do you keep waffles crispy after making them?
Keep waffles crispy after making them by storing them in a single layer on a wire rack set over a sheet pan in the oven. Set the oven to 180℉ and place the waffles on the rack as soon as you remove it from the waffle maker.
Can I freeze waffles?
You can freeze waffles up to 6 months in ziplock bag or airtight container. Separate the waffles with parchment paper so they are easy to grab when you are ready to reheat them. Place frozen waffles on a wire rack baking sheet and reheat in a 300℉ oven for 15 minutes or until warmed through.
Tools you will need:
Ingredients for Pumpkin Sourdough Waffles
- Sourdough starter, active & bubbly
- Whole milk
- Greek yogurt, plain and full fat
- Pumpkin purée
- Vanilla extract
- Unsalted butter, melted
- All-purpose flour, unbleached
- Pumpkin spice blend – get my favorite recipe for homemade pumpkin spice blend here!
- Baking soda
How to make Pumpkin Sourdough Waffles
The process is very simple for these sourdough waffles. I have included instructions for both long-fermenting the batter as well as mixing it up right before baking. Both turn out delicious, although my preference would be the long-ferment. I just love how fermenting the batter overnight gives it the waffles a little extra depth and flavorful sourdough taste to the waffles. The benefits to fermenting the batter overnight also means you will be able to digest the waffles more easily. Even though that is my favorite method, I actually mix up the morning of most often. Mostly because I am not the best at planning breakfast ahead! But again, both are delicious! 🙂
The night before making, mix together the active sourdough starter, milk, greek yogurt, pumpkin puree, honey and flour together. After that, cover with plastic wrap or beeswax wrap and let the batter ferment at room temperature overnight.
When you are ready to make the waffles the next morning, preheat your waffle maker and set oven to 180℉. Add the eggs, vanilla, melted butter, pumpkin spice, salt and baking soda. Whisk ingredients together and pour 1/2 Cup-3/4 Cup of batter per waffle.
Morning of process:
When you are ready to make the waffles, preheat the waffle maker and set oven to 180℉. Whisk together all the wet ingredients in a large bowl, then add the dry ingredients and whisk till well combined. Pour 1/2 Cup – 3/4 Cup of batter per waffle to make approximately 8-10 waffles.
Place your wire rack and baking sheet in the oven. Keep waffles warm in the oven by placing cooked waffles on the rack immediately after removing from the waffle maker so they are warm when you are ready to serve.
When you are ready to eat, serve the waffles with softened butter, warm maple syrup – you can even add some homemade whipped cream if you are feeling extra festive! Enjoy!
If you try this recipe and love it, I would love to know! Come back and leave a review! Tag me on Instagram @oursimplegraces
MORE FALL SOURDOUGH RECIPES TO TRY:
- Pumpkin Sourdough Bagels with pumpkin cream cheese
- Pumpkin Sourdough Pancakes
- Cinnamon Crunch Sourdough Bagels
- Sourdough Cinnamon Bread
- Sourdough Cinnamon Rolls
- Sourdough Orange Cinnamon Rolls
- 2 Cups (360 grams) sourdough starter, active and bubbly
- 3/4 Cup whole milk
- 1/2 Cup Greek yogurt, full fat plain
- 1/4 Cup pumpkin puree
- 2 eggs
- 1 1/2 TBS honey
- 1 1/2 tsp vanilla extract
- 6 TBS unsalted butter, melted
- 1 1/2 Cup (193 grams) all-purpose flour, unbleached
- 1/2 tsp pumpkin spice
- 1 tsp salt
- 3/4 tsp baking soda
Long-ferment Overnight process:
- The night before, mix together the active sourdough starter, milk, greek yogurt, pumpkin puree, honey and flour together. Cover with plastic wrap or beeswax and let the batter ferment at room temperature overnight.
- In the morning, preheat your waffle maker and set oven to 180℉. Add the eggs, vanilla, melted butter, pumpkin spice, salt and baking soda. Whisk ingredients together
- Pour 1/2 Cup-3/4 Cup of batter per waffle.
Morning of process:
- Preheat the waffle maker and set oven to 180℉. Whisk together all the wet ingredients in a large bowl
- Add the dry ingredients and whisk till well combined.
- Pour 1/2 Cup - 3/4 Cup of batter per waffle.
Serve with softened butter, warm maple syrup and some homemade whipped cream if you are feeling extra festive! Enjoy!
Place your wire rack and baking sheet in the oven. Keep waffles warm in the oven by placing cooked waffles on the rack immediately after removing from the waffle maker.
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Hamilton Beach Belgian Waffle Maker with Non-Stick Copper Ceramic Plates, Browning Control, Indicator Lights, Stainless Steel (26081)
Presto 03510 Ceramic FlipSide Belgian Waffle Maker,Black
Wildone Baking Sheet & Rack Set [2 Sheets + 2 Racks], Stainless Steel Cookie Pan with Cooling Rack, Size 17.3 x 12.2 x 1 Inch, Non Toxic & Heavy Duty & Easy Clean
Nutrition Information:Yield: 4 Serving Size: 2 waffles
Amount Per Serving: Calories: 414Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 145mgSodium: 887mgCarbohydrates: 41gFiber: 2gSugar: 4gProtein: 13g