Sourdough Pumpkin Waffles

Crispy on the outside and soft in the middle, these Sourdough Pumpkin Waffles are the perfect cozy breakfast for crisp mornings (or when I just want it to feel that way). Made with sourdough discard and pumpkin puree, they’re full of pumpkin flavor with just a touch of sourdough. I love making these for my kids when September hits, and the smell alone has them coming down for breakfast with a smile.

This recipe is my autumn twist on my classic sourdough waffles, and it’s one we make on repeat all season long. Don’t skip the pumpkin syrup, because that’s where these waffles really shine. The combination of crisp edges, fluffy centers, and rich pumpkin syrup makes every bite taste like fall.

Why You’ll Love Sourdough Pumpkin Waffles

• Crisp and Soft – Crispy on the outside and soft and fluffy on the inside, just the way waffles should be. Or try my Pumpkin Sourdough Pancakes for a similar texture if you pan fry them in butter.
• Kid-Approved – A hit with the whole family, especially when made in a fun, seasonal waffle maker. For more seasonal breakfast favorites, try my Sourdough Gingerbread Waffles too!
• Cozy & Sweet – Lightly sweet with warm pumpkin spice flavor, they’re delicious with pumpkin syrup, whipped cream, or even a sprinkle of cinnamon sugar. They’re inspired by my classic Crispy Pumpkin Waffles with Pumpkin Syrup.
• Quick & Easy – This sourdough pumpkin waffle recipe comes together fast, making them perfect for busy mornings or slow, cozy weekends. If you love simple breakfasts, my Sourdough Roll-up Pancakes are another easy favorite.

Sourdough Discard Tip: I keep a jar in my fridge that I continually add sourdough discard to. Discard is a by-product of your sourdough starter and there is no reason to throw it away. Instead, use it in incredible sourdough discard recipes where it adds moisture and great flavor. Use older, more tangy discard in savory recipes like these Sourdough Drop Biscuits and young/fresh discard in sweeter recipes like my fall-time favorite Sourdough Pumpkin Bread.

Important Ingredients

• Sourdough Discard – This recipe starts with sourdough discard, which adds a touch of tang and helps create the perfect texture. You can also use bubbly, active sourdough starter if that’s what you have on hand.
• Buttermilk – Gives the waffles a soft, tender crumb and light, fluffy texture.
• Oil and Butter – I usually use vegetable oil and unsalted, melted butter, but any neutral-flavored oil will work just fine. The mix of both helps achieve crispy waffle edges and rich flavor.
• Cornstarch – My secret ingredient for waffles that are crisp on the outside and soft inside. It makes a big difference in texture.
• Canned Pumpkin – I use canned pumpkin for consistency and convenience. If using homemade pumpkin purée, you may need to reduce the liquid slightly since it’s often thinner than canned.
• Pumpkin Pie Spice & Cinnamon – Classic fall spices that bring out that pumpkin flavor. I like adding a little extra cinnamon for a warm pop of flavor. You can also add a sprinkle of nutmeg, ginger, and allspice if you prefer those flavors.

See the recipe card for full information on ingredients and quantities

How to Make Pumpkin Sourdough Waffles

Mix The Batter

Step 1: To a large bowl, whisk together sourdough discard, canned pumpkin, milk, buttermilk, egg, brown sugar, and melted butter.

Step 2: Whisk until smooth. Set aside.

Step 3: In a small bowl, whisk together the dry ingredients: flour, cornstarch, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.

Step 4: Add the dry ingredients to the wet ingredients and mix until just combined and no dry streaks are visible.

Long Fermenting the Batter (Optional): Mix the batter as directed (make sure you’re using double-acting baking powder), then cover and refrigerate overnight or up to 24-48 hours to let the batter ferment. Let the batter rest at room temperature or make the pancakes straight from the fridge. The long fermentation deepens the flavor, improves digestibility, and the double-acting baking powder ensures the pancakes still rise beautifully.

Cook the Waffles

Step 5: Preheat a waffle iron according to the waffle iron’s directions.

Step 6: Scoop about ⅓ – ½ cup of batter onto the hot iron. The amount will depend on the size of your waffle iron.

Step 7: Bake according to the directions on your waffle iron. Some waffle irons may need a little cooking spray. Others are non-stick. Cook for 2-3 minutes per waffle.

Step 8: Carefully remove the waffle from the waffle iron and serve right away with pumpkin syrup. To keep extras warm while you finish cooking, place them on a baking sheet in a 200ºF oven for a few minutes.

Pumpkin Syrup: To make the pumpkin syrup, whisk together maple syrup, canned pumpkin, and pumpkin pie spice. Microwave for 20-30 seconds until warm. Pour over the pancakes and enjoy!

How to Store Leftovers

Leftover sourdough pumpkin waffles can be stored in an airtight container or ziptop bag at room temperature for up to 24 hours or in the freezer for up to 1 month. If freezing, place a piece of parchment paper between each waffle so they don’t stick together. This makes it easy to grab just one or two at a time. To reheat, pop them in the toaster, toaster oven, or microwave until warm and crisp. I like to keep a few in the freezer for quick breakfasts, and more often than not, my kids grab one off the counter for an afternoon snack.

Frequently Asked Questions

Seasonal Sourdough Breakfast Recipes

Sourdough Gingerbread Waffles

Sourdough Pumpkin Pancakes

Sourdough Pumpkin Muffins

Apple Cider Sourdough Muffins

If you tried these Sourdough Pumpkin Waffles or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!