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pumpkin spice sourdough waffles recipe for fall

Overnight Pumpkin Sourdough Waffles

Enjoy these delicious pumpkin spice, sourdough waffles this fall; they're crispy on the outside and light and fluffy on the inside, with all of the flavors of fall.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 8 hours 19 minutes
Servings: 8 round waffles
Course: Breakfast
Ingredients Equipment Method

Ingredients
  

  • 2 cups unbleached, all-purpose flour
  • 1 1/2 cups water
  • 1 cup sourdough starter
  • 1/3 cup melted coconut oil
  • 2 eggs
  • 2 tbsp pure maple syrup
  • 2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 cup canned, pure pumpkin
  • 1 tbsp water
  • 1 tsp baking soda

Equipment

  • waffle iron

Method
 

  1. On the night before you want to have your waffles, combine the flour, 1 1/2 cups water and sourdough starter in a large bowl and mix well. Cover with plastic wrap and let sit overnight (or at least 4+ hours).
  2. The following morning, mix in the coconut oil, eggs, maple syrup, salt pumpkin, and spices. Mix well.
  3. Preheat your waffle iron.
  4. Whisk the water and baking soda in a small bowl until the baking soda is dissolved.
  5. Mix the baking soda/water mixture into your batter.
  6. Pour batter into your waffle iron and cook until your desired crispiness. We like ours golden brown and crispy.
  7. Top with butter and warm, pure maple syrup. I also sprinkled our finished waffles with some more pumpkin pie spice. Enjoy!