Sourdough Discard Pumpkin Spice Waffles
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If you aren’t saving your sourdough discard yet, start now. Any starter that is not used during its active phase for bread making or starter that is used to simply refresh your starter on a regular basis, can be saved in a jar in your fridge.
I use ours frequently for crackers, waffles, muffins, and other discard recipes. I have used discard that was up to a month old.
These waffles are perfect for throwing together a quick breakfast with leftover discard the morning of. If you have time to prepare, I recommend doing the overnight sourdough sponge method for my other Sourdough Pumpkin Spice Waffles recipe.
Sourdough Discard Pumpkin Spice Waffles
Use your stored sourdough discard to make this recipe for a perfect seasonal breakfast.
Servings: 5 waffles
Ingredients
- 57 grams Unsalted Butter melted
- 400 grams Sourdough Discard
- 100 grams Pumpkin Puree
- 40 grams Maple Syrup
- 1/2 tsp Vanilla Extract
- 2 tsp Ginger ground
- 1 tsp Cinnamon ground
- 1/4 tsp Nutmeg ground
- 1/8 tsp Clove ground
- 40 grams Quick Oats
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 2 eggs
Instructions
- Melt the butter in a small saucepan. Allow to cool.
- Preheat waffle maker.
- Add sourdough discard, pumpkin puree, maple syrup, and vanilla to a mixing bowl and mix well.
- Add the spices and oats. Mix well.
- Stir in the butter (make sure it is warm, not hot).
- Once the butter is all stirred in, add the baking soda, salt, and eggs. Mix together to complete your waffle batter.
- Cook waffles according to waffle maker specifications. Enjoy warm with butter and syrup!
Here are some tools to get started:
We have the Cuisinart double waffle iron and it is great for big families or groups!
