Overnight Pumpkin Sourdough Waffles Recipe for Fall
Pumpkin sourdough waffles are the perfect breakfast for fall mornings. Your family will love waking up on crisp mornings to the delightful smell of these waffles made with pumpkin, sourdough, and fall spices. Add some warm maple syrup, whipped cream, and cinnamon on top for an extra special treat.
Why You’ll Love This Recipe:
Breakfast is the most important meal of the day and these pumpkin spice waffles are a great way to start your day off right. They’re also the perfect way to introduce whole foods into the diet of picky eaters because they’ll love the natural sweetness of the pumpkin puree and honey.
- Pumpkin puree contains high levels of beta carotene as well as vitamin E, vitamin E, iron, and folate. These all work to strengthen your immune system.
- Sourdough starter has so many benefits, which is why it has been around for thousands of years. The fermentation process makes the bread product easier to digest, less likely to spike your blood sugar, and increases the nutrients in the sourdough bread. Source
- Honey contains antioxidants which can protect the body from inflammation.
- Whole wheat flour is full of B vitamins and also contains more iron, calcium, and protein than white flour which has been stripped of much of its nutritious value. Source
If you like sourdough breakfast recipes, I think you’ll also enjoy these Classic Sourdough Waffles and Sourdough Pancakes.
Tips for Pumpkin Sourdough Waffles:
- If you’re in a hurry and don’t have time to let these ferment, you can go ahead and make them right after preparing the batter. They’re still delicious!
- To keep the pumpkin waffles warm and crispy before serving, place them in a single layer on a baking sheet lined with parchment paper and put in a warm oven at 200 degrees F.
- If you don’t have pumpkin pie spice on hand, you can replace the 1 tsp in this recipe with 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp cloves, and 1/2 tsp cinnamon.
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Ingredients for Sourdough Pumpkin Waffles:
Dry Ingredients:
All purpose or whole wheat flour
1 teaspoon salt
Baking powder
Pumpkin pie spice
Wet Ingredients:
Sourdough starter discard or active sourdough starter
1 cup pumpkin puree, canned or homemade
Milk
Honey
Eggs
Coconut oil or melted butter
1 tsp vanilla extract
Tools You May Need:
Large and small mixing bowls
How to Make Sourdough Pumpkin Waffle Recipe:
In a small bowl, mix together the flour, salt, baking soda, and pumpkin pie spice.
In a large bowl, add the wet ingredients and beat until well blended. Next, mix the dry ingredients into the wet ingredients until incorporated. Cover with plastic wrap and let the batter ferment in the refrigerator overnight (8-12 hours) or up to 3 days.
The next morning, give the batter a whisk before using. Preheat a waffle iron. Grease it with a little butter or oil, then add the waffle batter according to manufacturer’s instructions. In my cast iron waffle maker I use a little more than ½ cup. An electric belgian waffle maker will hold about 1 cup of batter.
Cook until you have golden brown, crispy waffles, then transfer from the waffle maker to a plate. Serve with warm maple syrup, whipped cream, and cinnamon on top.
How to Use a Cast Iron Waffle Maker
For complete instructions on using a cast iron waffle maker, read How to Make Waffles in a Cast Iron Pan.
Storage for Pumpkin Waffles Recipe:
Store leftover pumpkin sourdough waffles in the refrigerator for up to 5 days. For crispy waffles, reheat on a baking sheet in a 400 F degree oven for 4-6 minutes.
For longer storage, freeze waffles in a ziploc freezer bag for up to 3 months. Thaw in refrigerator, then reheat on a baking sheet in a 400 F degree oven for 4-6 minutes.
More Pumpkin Sourdough Recipes:
- Sourdough Pumpkin Muffins with Chocolate Chips
- Pumpkin Sourdough Cinnamon Rolls
- Sourdough Pumpkin Chocolate Chip Cookies
Pumpkin Sourdough Waffles
Pumpkin sourdough waffles are the perfect breakfast for fall mornings. Your family will love waking up on crisp mornings to the delightful smell of these waffles made with pumpkin, sourdough, and fall spices. Add some warm maple syrup, whipped cream, and cinnamon on top for an extra special treat.
Ingredients
- Dry Ingredients:
- 1 ¾ cups flour
- 1 tsp salt
- 2 tsp baking soda
- 1 tsp pumpkin pie spice
- Wet Ingredients:
- 1 cup sourdough starter discard or active sourdough starter
- 1 cup pumpkin puree
- 1 ¼ - 1 ½ cups milk
- 1 Tbsp honey
- 2 eggs
- 1 cup coconut oil or melted butter
- 1 tsp vanilla extract
Instructions
- In a small bowl, mix together the flour, salt, baking soda, and pumpkin pie spice.
- In a large bowl, add the wet ingredients and beat until well blended. Next, mix the dry ingredients into the wet ingredients until incorporated. Cover with plastic wrap and let the batter ferment in the refrigerator overnight (8-12 hours) or up to 3 days.
- The next morning, give the batter a whisk before using. Preheat a waffle iron. Grease it with a little butter or oil, then add the waffle batter according to manufacturer’s instructions. In my cast iron waffle maker I use a little more than ½ cup. An electric belgian waffle maker will hold about 1 cup of batter.
- Cook until you have golden brown, crispy waffles, then transfer from the waffle maker to a plate. Serve with warm maple syrup, whipped cream, and cinnamon on top.