We have taken the classic waffle to a whole new level. They are fluffy, made with sourdough starter, and free of refined sugars.
And as if that doesn’t sound good enough, we are topping the entire thing with a whipped pumpkin butter. It is sweet, salty, and the perfect pairing to the waffle.
The waffles are the perfect shade of orange, thanks to the pumpkin puree in the batter. They also crisp up so well when cooked.
We hope you give these a try! They are the perfect fall breakfast and feel like a warm hug on a crisp fall morning. Let us know what you think in the comments!
Details & Tips
These pumpkin waffles are made with a few swaps from the traditional waffle. Instead of baking powder, we are using active sourdough starter to help the waffles get crispy and fluffy. These will ferment in the fridge overnight, developing that sourdough flavor and breaking down the gluten, making them easier to digest.
I also made these waffles with einkorn flour. Einkorn is considered an ancient grain and is a lot easier for us to digest than traditional flour. It has more nutrients and is typically minimally processed. My favorite brand is Grand Teton Ancient Grain. You can check them out here! If you do not want to use einkorn, you can sub for all purpose flour, 1 to 1.
The waffles and the pumpkin butter are sweetened with maple syrup, making everything free of refined sugars, just like we like to do around here! And the final thing to talk about is a waffle iron. Here is my favorite, no chemical coating, waffle iron!
Customize
You can switch out the flour for all purpose flour. This will yield the same dough.
Play around with different flavors of butter! A maple or cinnamon butter would be so tasty.
Storing the Pumpkin Waffles
These waffles are best kept in the fridge or freezer for freshness. I like to have these on hand for a quick morning breakfast or snack. Lay them in a single layer in a glass baking dish. Then lay a piece of parchment paper down to separate the next layer, and continue laying them in the glass container.
Ingredients
Instructions
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