4 Secrets for the Best Sourdough Pumpkin Spice Waffles (Overnight)
Learn my 4 secrets to making the ultimate best sourdough pumpkin spice waffles!
Before we began our sourdough journey, 10 years ago I had been making the perfect light pumpkin waffles that are crisp on the outside, moist on the inside, and soak in maple syrup to create a delicate bite. So I had to create a sourdough version! We’ve been enjoying and perfecting this version for years so I’m excited to share it with you!
These pumpkin sourdough waffles are the perfect way to savor the fall season.
Looking for a faster version that doesn’t require overnight fermentation? Try this: Right Away Sourdough Discard Pumpkin Spice Waffles
Ingredients to make Sourdough Pumpkin Spice Waffles
- Overnight Sponge:
- 200g (3/4 cup) sourdough discard
- 600g (2 and 1/2 cup) water
- 500g (3 and 1/3 cup) flour (use all-purpose or a half and half blend of all-purpose and whole wheat flour)*
- Sourdough Pumpkin Spice Waffles
- 6 T. unsalted butter
- 270g (1 cup) pumpkin puree
- 1/4 c. arrowroot powder or cornstarch (optional but helps them become more crisp)
- 30g (2 T. and 1 t.) brown sugar
- 1 t. salt
- 1 t. baking soda
- 2 t. vanilla extract
- 1 T. cinnamon powder
- 4 t. (1 T. 1 t.) ground ginger
- 1 t. freshly grated nutmeg
- 1/4 t. ground clove
- 4 eggs, separated
Note: You can substitute 2 1/2 T. pumpkin pie spice for the cinnamon, ginger, and clove, but I recommend still adding the fresh grated nutmeg for the best flavor.
Here’s my amazon list for my Fall Baking Favorites.
Substitutions: For a dairy-free version, you can use coconut oil or a neutral flavored oil in place of the butter, decrease oil to 1/3 cup. If you don’t have eggs, applesauce can be substituted but will impact the flavor and texture. Maple syrup can be substituted for the brown sugar.
Tools needed to make Pumpkin Spice Sourdough Waffles
- Large Bowl or stand mixer
- Bowl lid, plastic wrap, or plate to cover the bowl of the discard mixture overnight
- Spatula
- Nutmeg mill or Microplane
- Waffle Maker:
- Hand mixer
See the full list of my recommended essentials here: Amazon idea list of Sourdough Essentials (see affiliate disclosure)
Secrets to make the Best Sourdough Pumpkin Waffles
Even before I began making sourdough waffles, I was in pursuit of the best pumpkin waffles every fall and stumbled onto this incredible recipe for non-sourdough pumpkin waffles.
I use a lot of the tips from that Ultimate Pumpkin Waffles recipe (the entire blog is devoted to finding the perfect pumpkin waffles) as I developed this incredible sourdough version!
In the following sections, I’ll go into more detail on how and why these techniques in my sourdough pumpkin waffle recipe make unbeatable pumpkin waffles:
- The Sourdough Difference and Benefits
- Overnight Sponge Method
- Freshly grated or milled nutmeg
- Separated whipped egg whites
The Sourdough Difference and Benefits
Sourdough uses long fermentation and the enzyme reactions from lactic acid bacteria to create more flavor and more digestible waffles.
The overnight fermentation also makes the waffles easier to digest since the lactic acid bacteria break down the phytic acid and complex gluten proteins.
Phytic acid and the complex gluten proteins are the culprit for bloating, tummy issues, and other signs of gluten sensitivity. Our stomachs have a hard time digesting phytic acid and modern gluten without some method of sprouting, soaking, or fermentation.
The fermentation also increases the sugar content to make the waffles brown nicely and taste amazing.
Learn more about sourdough in these posts:
Overnight Sponge Method
Many wonderful recipes for pancakes, crepes, or waffles recommend a long rest of the batter for best results, which is part of why this overnight sourdough discard sponge method works so well.
The sponge of water, flour, and sourdough discard develop incredible flavor and texture overnight.
This long rest allows creates a thicker, more extensible batter as the starches absorb the water and the gluten connections form a batter that is strong enough to hold together, even without eggs.
This method also lets the batter ferment without eggs and the other ingredients for better food safety.
Freshly Grated or Milled Nutmeg (not store bought)
I know a lot of us don’t want to purchase more kitchen gadgets, especially a nutmeg grinder, nutmeg mill, or microplane for grating nutmeg.
However, store bought ground nutmeg or nutmeg powder has a completely different flavor than when you take whole nutmegs (I buy my whole nutmegs in bulk herbs and spices here) and grate them at home.
The freshly grated nutmeg tastes like fall. The flavor it adds is incredible and the smell beats any pumpkin spice latte or pumpkin candle!
Personally, I like to use a microplane or a nutmeg mill.
Separated Whipped Egg Whites
Whipped egg whites make this batter light and fluffy.
The egg whites unwhipped create more weight and heaviness in the batter, whipping air into them creates the ideal waffle texture that allows the syrup to soak in perfectly.
When whipping the egg whites, whip them until they are white and have soft peaks. You will know this stage when you remove your beater from the bowl, the egg whites should stand up in a peak but the tip should fall to the side.
Making The Waffles Step by Step
The overnight process may seem intimidating, but these waffles are not complicated. They are our fall weekend go-to, not just for special occasions.
There are just a few stages: mixing the sponge, rest, making the batter, and cooking the waffles.
Follow the steps outlined below.
Mixing the Overnight Sourdough Discard Sponge
In the bowl of a stand mixer or a large bowl, mix together the water, flour, and sourdough starter discard to create the overnight sponge with a paddle attachment in the stand mixer or with a sturdy whisk or large spoon if you’re mixing by hand.
Cover the large bowl with plastic wrap, a cover, or a large plate and let it sit out overnight or 6 to 12 hours at room temperature.
In the morning, follow the next steps to prepare your ingredients that will be added directly to the prepared sponge.
Waffle Morning: Making the Batter
Preheat the waffle maker.
On the next morning, melt the butter first and let it cool.
Separate the eggs. Add the egg yolks to the batter and place the egg whites in a separate bowl to whip them later. Add the pumpkin puree, brown sugar, and dry ingredients. Then, mix well.
Beat the egg whites that were set aside until they become white with soft peaks. 
Once the melted butter has cooled to just warm (less than 90 degrees F), slowly add the butter to the batter and mix until completely combined.
Finally, fold in the whipped egg whites. 
Cooking the Waffles
Once the sourdough pumpkin waffle batter is complete, scoop the batter into the hot waffle iron and cook according to the waffle maker directions.
For my Belgian waffle maker, I add about 1/2 cup of batter using two scoops from my favorite 1/4-cup Stainless Steel Cookie Scoop. 
Place the waffles on a serving plate.
These are really fluffy, light waffles so they are best enjoyed warm.
Tips for Perfect Waffles Every Time
- To help retain the crisp exterior of the waffles, turn your oven to 150-175 degrees F and place the cooked waffles into the warm oven on a baking sheet while finishing the rest.
- Don’t overcook your waffles! The outside of the waffle should be crisp but the inside should still be moist and steamy. Look for a light golden brown color. Adjust your waffle maker settings as needed.
- Use fresh spices. Spices degrade over time, especially ground spices. And of course use freshly grated nutmeg.
- Customize spice levels to taste by adjusting the cinnamon, nutmeg, or ginger individually.
- The batter rest helps creates light crispy waffles and more flavor.
- If you can melt your butter to a browned butter stage without burning the butter before cooling it, your waffles will be even more amazing!
- These taste best with a good quality soft butter (leave some out as soon as you start making the batter so it gets soft in time for your delicious breakfast) and real maple syrup.
- If your waffle maker is preheated fully, the waffles shouldn’t stick during baking. If there’s an issue with sticking, my go-to is coconut oil brushed on the waffle making plates rather than nonstick spray since those usually don’t have the healthiest ingredients.
Storing, Freezing and Reheating Sourdough Pumpkin Spice Waffles
Since this recipe makes such a large quantity of healthy sourdough pumpkin waffles (18-20 Belgian waffles), it is ideal for storing or freezing to make a quick breakfast on busy fall mornings.
- Storage: Store any leftover waffles in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To freeze the waffles, let them cool completely. Place the waffles in a gallon freezer bag with small pieces of parchment paper between each waffle and freeze. See this post for more tips on freezing sourdough: How to Freeze Sourdough Bread, Scones, & More (Easy & Fast)
- Reheating: Reheat in a toaster or toaster oven. Toast refrigerated waffles on low for just a quick refresh. For frozen waffles, reheat on the defrost setting on medium.
Can I make these into Sourdough Pumpkin Pancakes?
Of course! These can be made into pancakes without any batter changes.
See my video recipe for sourdough pancakes for the best techniques.
Substitution Questions
I love how adaptable this recipe is. I’ve made many different substitutions and still get great results!
- Can I use active sourdough starter instead of discard? Yes! You’ll still get the same results in your fermented batter foundation the next morning.
- Can I omit the eggs? Yes, use a half cup of applesauce instead. They won’t be as fluffy but still delicious.
- Can I leave out the brown sugar? A sweetener really compliments the pumpkin and spices. You can substitute with maple syrup, applesauce, or honey in the same amount. I prefer syrup as a substitute for the brown sugar.
- Can I use whole wheat flour? I often alternate between making these with only all purpose flour or half all purpose and half whole wheat flour. Whole wheat flour creates a more nutty flavor, a slightly more chewy texture from the moisture absorbed by the bran, and adds fiber and minerals. If you use only whole wheat flour, they will be less fluffy.
- Can I swap out the butter? Yes, you can use 1/3 cup coconut oil or other neutral oil. Coconut oil should be melted but cooled like the butter.
- Can I add other ingredients? Yes, chocolate chips are a fun add or some apple that is peeled and diced into small pieces.
Our family enjoys “waffle Saturday” about every week! It’s a fun family tradition that we all look forward to.
I’d love to see how you are enjoying these waffles! Comment on this post or tag me on instagram or facebook @livingbreadbaker
And don’t forget to send this post to a friend!
More fall sourdough recipes
This time of year is such a fun time to bake sourdough recipes with warm spices and the tastes of the season like apples or pumpkin flavor. Here are some more ideas for you to try out:
- Sourdough Apple Cinnamon Spice Country Bread (Boule) Recipe
- Sourdough Apple Fritter Bread Fall Sourdough Recipe
- Easy Overnight Sourdough Pumpkin Spice Muffins
- Soft Sourdough Pumpkin Spice Dinner Rolls (Pumpkin-shaped)
- Pumpkin Spice Scones made with Sourdough Discard
- Skillet Sourdough Apple Cinnamon Swirl Bread Recipe
Just getting started with sourdough?
A competent guide transforms sourdough baking from overwhelming to uncomplicated and fun!
Get My Free Quick Start Sourdough Guide: Learn the key terms and concepts in sourdough baking, including the differences between active sourdough starter and sourdough discard, and how to care for your starter.
Start Baking Sourdough Confidently—Take the Intro to Sourdough Course for Just $27!
Time Planning Help for Sourdough Baking
The #1 need for sourdough bakers is help with time planning, so I created a resource for you.
Sourdough Time Planning Workbook: Perfect for new or experienced bakers, this workbook includes 8 templates ready to fill in and a baking journal. The templates cover 4 different ways to make classic sourdough country breads, 3 time planning worksheets for enriched sourdough bread depending on serving time target, and a blank template. The baking journal goes over baker’s percentages and how to take notes on your sourdough bakes.
Get a free sample of the workbook: Use this sourdough time planning worksheet sample to simplify your baking.
Living Bread Baker posts mentioned
Sourdough Apple Cinnamon Spice Country Bread (Boule) Recipe
Sourdough Apple Fritter Bread Fall Sourdough Recipe
Easy Overnight Sourdough Pumpkin Spice Muffins
Soft Sourdough Pumpkin Spice Dinner Rolls (Pumpkin-shaped)
Pumpkin Spice Scones made with Sourdough Discard
Skillet Sourdough Apple Cinnamon Swirl Bread Recipe
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Double Belgian waffle maker for light and fluffy waffles
Classic Waffle Maker for large, crisp waffles
FREE Sourdough Quick Start Guide
Sourdough Time Planning Workbook & Baking Journal
My Intro. to Sourdough online course
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Overnight Pumpkin Spice Waffles
Ingredients
Overnight Sponge:
- 200 g 3/4 cup sourdough discard
- 600 g 2 and 1/2 cup water
- 500 g 3 and 1/3 cup flour (use all-purpose or a half and half blend of all-purpose and whole wheat flour)*
Sourdough Pumpkin Spice Waffles
- 6 T. unsalted butter
- 270 g 1 cup pumpkin puree
- 1/4 c. arrowroot powder or cornstarch optional but helps them become more crisp
- 30 g 2 T. and 1 t. brown sugar
- 1 t. salt
- 1 t. baking soda
- 2 t. vanilla extract
- 1 T. cinnamon powder
- 4 t. 1 T. 1 t. ground ginger
- 1 t. freshly grated nutmeg
- 1/4 t. clove
- 4 eggs separated
Instructions
Mixing the Overnight Sourdough Discard Sponge
- In the bowl of a stand mixer or a large bowl, mix together the water, flour, and sourdough starter discard to create the overnight sponge with a paddle attachment in the stand mixer or with a sturdy whisk or large spoon if you're mixing by hand.
- Cover the large bowl with plastic wrap, a cover, or a large plate and let it sit out overnight or 6 to 12 hours at room temperature.
- In the morning, follow the next steps to prepare your ingredients that will be added directly to the prepared sponge.
Waffle Morning: Making the Batter
- Preheat the waffle maker.
- On the next morning, melt the butter first and let it cool.
- Add the pumpkin puree, brown sugar, and dry ingredients. Then, mix well.
- Separate the eggs. Add the egg yolks to the batter and place the egg whites in a separate bowl to whip them until they become white with soft peaks.
- Once the melted butter has cooled to just warm (less than 90 degrees F), slowly add the butter to the batter and mix until completely combined.
- Finally, fold in the whipped egg whites.
Cooking the Waffles
- Once the sourdough pumpkin waffle batter is complete, scoop the batter into the hot waffle iron and cook according to the waffle maker directions.
- For my Belgian waffle maker, I add about 1/2 cup of batter using two scoops from my favorite 1/4-cup Stainless Steel Cookie Scoop.
- Place the waffles on a serving plate.
- These are really fluffy, light waffles so they are best enjoyed warm.
