Right Away Sourdough Discard Pumpkin Spice Waffles
Use your stored sourdough discard to make this recipe for a perfect seasonal breakfast.
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Breakfast
Keyword: fall, pumpkin, sourdough discard, waffles
Servings: 5 waffles
Author: Jenny Prior
- 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
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!