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Sourdough Discard Pumpkin Spice Waffles

Use your stored sourdough discard to make this recipe for a perfect seasonal breakfast.
Prep Time20 mins
Cook Time15 mins
Total Time35 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!