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Sourdough Pumpkin Waffles Recipe {discard or overnight}

ByTereza
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These sourdough pumpkin waffles recipe are crisp, fluffy, and full of fall flavors. Make with discard or overnight ferment for the perfect cozy breakfast!

sourdough pumpkin waffles pinterest image

If I had to choose between pumpkin sourdough pancakes and pumpkin sourdough waffles, I’d always pick waffles. The crunchy outside and soft, spiced inside are unbeatable, pairing perfectly with a dollop of fresh whipped cream, a sprinkle of toasted pecans, and a drizzle of warm maple syrup that screams autumn. This sourdough pumpkin waffles recipe delivers just that. The crispiest waffles with a chewy, cinnamon-kissed interior, bursting with fall flavors, making for a cozy breakfast on fall mornings or any time of year.

Ingredients

Butter – Use unsalted butter, and opt for grass-fed when possible. Remember to set your butter out of the fridge ahead of time so it’s room temperature.

Flour – my favorite to use is organic all-purpose spelt flour, but organic all-purpose flour will work well too. 

Eggs  – use 2 large egg to bind all the ingredients together.

Milk – Use whole milk for best results. 

Pumpkin puree – The heart of the recipe, bringing pumpkin taste to the scones. I prefer to use fresh pumpkin puree, but you can use canned too if you don’t have fresh pumpkins on hand.

Brown sugar – Brings out a rich flavor in this recipe. You can substitute with regular sugar.

Sourdough starter –  you can use either sourdough discard or active starter.  I find the waffles are fluffier (and definitely easier to digest) if made with active starter and allowed to long ferment. 

Baking powder – leavening agent that helps our scones rise and become light 

Baking Soda –  another one of the leavening agents, and to neutralize the acidity of the starter

Salt – unrefined sea salt is best

Vanilla extract – opt for real vanilla extract, or make your own!

Pumpkin pie spice – The star of all fall recipes! Use store bought organic, or make your own and save $$ over the long run! (LINK TO FF)

Cinnamon – Brings warmth and a classic fall spice note.

ingredients in a bowl

Supplies

Instructions

To cook the same day:

  • Add all of the ingredients to a large bowl and mix until well combined. Allow the batter to rest for 20 minutes at room temperature while your waffle iron is warming up.

To ferment batter overnight:

  • In a large mixing bowl, whisk together the wet ingredients: sourdough starter, milk, sugar, pumpkin spice, melted butter and flour until well combined.
  • Cover the bowl and let the batter ferment on your counter top at room temperature overnight or up to 12 hours.
  • The next morning, add the eggs, baking soda, baking powder, pumpkin puree and salt to the batter, stir and cover the bowl.
  • Let the sourdough pumpkin waffle batter rest for 20 minutes while your waffle iron is heating up.
  • Pour about 1/2 cup of batter onto the hot waffle iron, spread and cook for about 3-5 minutes on each side until golden brown. Follow your waffle iron directions for precise cooking instructions. 
  • Serve hot waffles with your favorite toppings, such as: warm syrup, extra sprinkling of warm spices such as cinnamon and pumpkin pie spice, or some toasted pecans.
close up photo of stacked waffles with a pumpkin beside it

Tips

  • Use an Active Starter (or Fresh Discard): Ensure active starter is bubbly and fed within 4-12 hours, or use discard less than a week old for balanced flavor.
  • Check Batter Consistency: Aim for thick but pourable batter; adjust with 5-10ml milk if too thick or 5-10g flour if too runny, especially with spelt flour.
  • Don’t Overmix: Combine wet and dry ingredients just until mixed—lumps are okay to keep waffles light and crisp.
  • Preheat the Waffle Iron Thoroughly: Heat fully (5-10 minutes) and lightly grease, even if nonstick, for crispy, golden waffles.
  • Use cast iron waffle maker if you are trying to stay away from using a  nonstick iron.
  • Avoid checking your waffles for doneness too early – this could cause the batter to come apart. Wait a few minutes before opening the waffle iron for the first time. 
stacked waffles on a plate

Storage 

  • Duration: Up to 2 hours
  • Method: Place waffles in a single layer on a wire rack or plate. Avoid stacking or covering tightly while warm to prevent them from getting soggy. Best for keeping them crisp if serving soon.

  • Duration: Up to 3-4 days
  • Method: Let waffles cool completely on a wire rack to avoid trapped steam. Stack them with parchment paper or wax paper between each waffle to prevent sticking, then store in an airtight container or resealable bag in the fridge.
  • Reheating: Pop them in a toaster, toaster oven, or oven at 350°F (175°C) for 3-5 minutes until warm and crisp. Avoid microwaving—it makes them soft.

  • Duration: Up to 2-3 months
  • Method: Cool waffles completely on a wire rack. Arrange in a single layer on a baking sheet and freeze for 1-2 hours until solid (this prevents sticking). Transfer to a freezer-safe bag or container, separating layers with parchment paper if stacking.
  • Reheating: Reheat straight from frozen in a toaster, toaster oven, or oven at 350°F (175°C) for 5-7 minutes until hot and crispy. No need to thaw—microwaving isn’t recommended unless you’re okay with a softer texture.
top view of pumpkin waffles with a pumpkin beside it

FAQs

Yes! You can swap the 2 cups (240g) spelt flour for all-purpose, whole wheat, or a gluten-free blend. Note that whole wheat might make them denser, and gluten-free blends may need a touch more liquid—start with an extra 10-15ml milk and adjust.

Substitute the 2 tbsp (25g) brown sugar with white sugar, honey (20g), or maple syrup (25g). Honey or maple syrup will add a slight flavor twist and a bit more moisture, so reduce milk by 5-10ml if using a liquid sweetener.

Absolutely. Replace the 2 eggs with 2 tbsp flaxseed meal mixed with 5 tbsp water (let sit 5 minutes to gel), use plant-based milk (like almond or oat), and swap the 4 tbsp (56g) butter with vegan butter or coconut oil. The texture might be slightly less rich but still tasty.

 If your sourdough starter or discard is very mature (highly acidic), it can dominate the flavor. Balance it by adding an extra 1-2 tsp (4-8g) sugar or using a fresher starter next time. You can also reduce the starter to 150g and add 25g more flour and milk.

Yes, just multiply all ingredients by 2 (e.g., 1.5 cups [400g] starter, 2 cups [480ml] milk, etc.) to return to the original full batch. Ensure your mixing bowl and waffle iron can handle the volume—cook in batches if needed.

Active starter (bubbly and fed) gives a lighter, fluffier waffle with a milder tang. Discard (unfed) makes them denser with a stronger sour flavor. Both work, but active starter boosts rise thanks to its yeast activity.

Yes, mix everything except baking soda and baking powder, then refrigerate for up to 12 hours. Add the leavening just before cooking—they react quickly and lose power if mixed too early.

Could be a few things: your starter might be inactive (less lift), the batter was overmixed (knocking out air), or the leavening is old. Test baking soda/powder freshness by adding a pinch to vinegar (should fizz) or hot water (should bubble).

 Yep! Check out my Pumpkin Sourdough Pancake recipe for specific instructions

Look for golden-brown color and a significant reduction in steam escaping the iron (usually 3-5 minutes). If they lift easily without sticking, they’re ready—undercooking leaves them pale and soft.

Yield: 4-5

Sourdough Pumpkin Waffles Recipe {Discard or Overnight}

sourdough pumpkin waffles

These Sourdough pumpkin waffles recipe are crisp, fluffy, and full of fall flavors. Make with discard or overnight ferment for the perfect cozy breakfast!

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 12 hours
Total Time 12 hours 30 minutes

Ingredients

  • 3/4 cup (200g) sourdough starter (active starter or discard)
  • 1 cup (240ml) milk
  • 2 tbsp (25g) brown sugar
  • 1/2 cup pumpkin puree
  • 1/2 tsp (2.5g) vanilla extract
  • 2 tbsp (56g) melted butter
  • 1.5 cups (180g) all-purpose spelt flour (or any all-purpose flour)
  • 2 large eggs
  • 1 tsp (5g) baking soda
  • 2 tsp (8g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1 tbs pumpkin pie spice
  • 1 tsp cinnamon

Instructions

To cook the same day:

  • Add all of the ingredients to a large bowl and mix until well combined. Allow the batter to rest for 20 minutes at room temperature while your waffle iron is warming up.

To ferment batter overnight:

  • In a large mixing bowl, whisk together the wet ingredients: sourdough starter, milk, sugar, pumpkin spice, melted butter and flour until well combined.
  • Cover the bowl and let the batter ferment on your counter top at room temperature overnight or up to 12 hours.
  • The next morning, add the eggs, baking soda, baking powder, pumpkin puree and salt to the batter, stir and cover the bowl.
  • Let the sourdough pumpkin waffle batter rest for 20 minutes while your waffle iron is heating up.
  • Pour about 1/2 cup of batter onto the hot waffle iron, spread and cook for about 3-5 minutes on each side until golden brown. Follow your waffle iron directions for precise cooking instructions. 
  • Serve hot waffles with your favorite toppings, such as: warm syrup, extra sprinkling of warm spices such as cinnamon and pumpkin pie spice, or some toasted pecans.

Notes

Tips

  • Use an Active Starter (or Fresh Discard): Ensure active starter is bubbly and fed within 4-12 hours, or use discard less than a week old for balanced flavor.
  • Check Batter Consistency: Aim for thick but pourable batter; adjust with 5-10ml milk if too thick or 5-10g flour if too runny, especially with spelt flour.
  • Don’t Overmix: Combine wet and dry ingredients just until mixed—lumps are okay to keep waffles light and crisp.
  • Preheat the Waffle Iron Thoroughly: Heat fully (5-10 minutes) and lightly grease, even if nonstick, for crispy, golden waffles.
  • Use cast iron waffle maker if you are trying to stay away from using a  nonstick iron.
  • Avoid checking your waffles for doneness too early - this could cause the batter to come apart. Wait a few minutes before opening the waffle iron for the first time. 

Storage

Room Temperature (Short-Term):

  • Duration: Up to 2 hours
  • Method: Place waffles in a single layer on a wire rack or plate. Avoid stacking or covering tightly while warm to prevent them from getting soggy. Best for keeping them crisp if serving soon.

Refrigerator:

  • Duration: Up to 3-4 days
  • Method: Let waffles cool completely on a wire rack to avoid trapped steam. Stack them with parchment paper or wax paper between each waffle to prevent sticking, then store in an airtight container or resealable bag in the fridge.
  • Reheating: Pop them in a toaster, toaster oven, or oven at 350°F (175°C) for 3-5 minutes until warm and crisp. Avoid microwaving—it makes them soft.

Freezer:

  • Duration: Up to 2-3 months
  • Method: Cool waffles completely on a wire rack. Arrange in a single layer on a baking sheet and freeze for 1-2 hours until solid (this prevents sticking). Transfer to a freezer-safe bag or container, separating layers with parchment paper if stacking.
  • Reheating: Reheat straight from frozen in a toaster, toaster oven, or oven at 350°F (175°C) for 5-7 minutes until hot and crispy. No need to thaw—microwaving isn’t recommended unless you’re okay with a softer texture.

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Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 272Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 87mgSodium: 73mgCarbohydrates: 44gFiber: 6gSugar: 13gProtein: 9g

The nutritional information provided on this site is an estimate and should not be considered a substitute for professional dietary advice.

© Tereza

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