Imagine waking up to the most incredible aroma of warm, spiced pumpkin waffles that are crispy on the outside, fluffy on the inside, and packed with tangy sourdough goodness. These aren't just ordinary waffles – they're a culinary experience that transforms your breakfast from mundane to extraordinary. Whether you're a sourdough enthusiast or a pumpkin spice lover, these waffles will revolutionize your morning routine and make every bite feel like a cozy autumn embrace.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup sourdough starter
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 1/4 cup milk
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 2 eggs
Instructions
- Prepare your sourdough starter by ensuring it is active and bubbly, at room temperature before beginning the recipe.
- In a large mixing bowl, combine the sourdough starter, pumpkin puree, milk, sugar, and eggs. Whisk thoroughly until the mixture is smooth and well incorporated.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in tough waffles.
- Allow the batter to rest for 5-10 minutes to let the sourdough starter interact with the other ingredients and develop flavor.
- Preheat your waffle iron to medium-high heat and lightly grease the cooking surfaces with non-stick spray or melted butter.
- Pour the appropriate amount of batter into the preheated waffle iron, following the manufacturer's recommended volume for your specific waffle maker.
- Cook the waffles until they are golden brown and crisp, typically 3-4 minutes, depending on your waffle iron.
- Remove the waffle carefully and place on a wire rack to prevent sogginess, keeping them warm in a low-temperature oven if preparing multiple batches.
- Serve immediately with optional toppings like maple syrup, whipped cream, chopped nuts, or additional pumpkin pie spice.
Tips
- Ensure your sourdough starter is at its peak activity for maximum flavor and perfect texture.
- Let the batter rest to allow flavor development and better waffle structure.
- Don't overmix the batter – gentle folding prevents tough waffles.
- Preheat your waffle iron thoroughly for even cooking and crispy edges.
- Use a non-stick spray or brush with melted butter to prevent sticking.
- Keep finished waffles on a wire rack to maintain crispiness.
- For extra indulgence, serve with whipped cream and a sprinkle of additional pumpkin pie spice.
- If you have leftover batter, it can be refrigerated for 1-2 days.
- For best results, use fresh pumpkin puree if possible.
- Experiment with toppings like candied pecans or maple syrup for added excitement.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 12g
Saturated Fat: g
Cholesterol: 95mg
