Pumpkin Whole Wheat Sourdough Waffles
Sourdough pumpkin waffles kicked up a notch and made extra clean with nourishing whole wheat flour. Warm, cozy, nutty, and of course topped with a healthy serving of grass fed butter. Our pumpkin whole wheat sourdough waffles are perfect for cold weather breakfasts…or let’s be real, basically any time. Bonus - this recipe can be prepped ahead and long-fermented or whipped up in a couple minutes to serve right away, and can also be turned into pancakes!
Why You’ll Love This Recipe
Not everyone is a fan of whole wheat flour, but I’ve found a great appreciation for the complex flavor the more and more I bake with it. Not to mention the health benefits compared to standard white flour! Using whole wheat flour in the sourdough waffle batter is a great way to make a hearty, nutrient dense meal.
Ingredients
Here’s what you’ll need to make these pumpkin whole wheat sourdough waffles:
(Makes approx. 16 medium waffles or pancakes)
100g active sourdough starter, or discard
230g milk
113g grass fed butter, melted (1 stick)
1 pasture-raised egg
100g pumpkin puree
75g pure maple syrup
220g flour (I use Sunrise Flour Mill organic heritage flour - their whole wheat pastry blend is great for this)
4g Himalayan/pure sea salt
1g ground ceylon cinnamon
1/2 tsp ground cloves
1/2 tsp baking soda
Helpful Tools
non-toxic waffle maker (this is mine and I love)
clean cooking spray, if necessary for your waffle iron (I use Chosen Foods avocado oil spray)
Instructions
Long Ferment Option:
In a large mixing bowl, combine all ingredients except for baking soda. Mix until well combined. Cover bowl, let it sit at room temperature for a few hours, and then put it in the fridge until ready to make. (This can be overnight or I’ve even left it to long ferment in the fridge for a few days!)
When you’re ready to make the waffles (or pancakes), remove from fridge and let sit at room temperature for a little bit. Add baking soda, stir together, and follow instructions to cook below.
Make Right Away Option:
In a large mixing bowl, combine all ingredients (baking soda included). Mix until well combined. Follow cooking instructions below.
When Ready to Make:
Heat waffle iron (or cast iron pan for pancakes). Spoon batter in. Your waffle maker may have specific settings, so follow accordingly as needed. For belgian waffles, my waffle maker usually cooks for about 4-5 minutes per waffle. Repeat until batter is gone.
Best enjoyed warm and topped with butter. Enjoy!
What to Make With This Recipe
This recipe is so versatile - of course you can make pumpkin whole wheat sourdough waffles, which are amazing in itself, but you can also use this recipe to make sourdough pancakes, sheet pancakes, creative sandwiches (see our favorite breakfast sandwiches right here), or add in nuts or chocolate for a little extra treat.
Storage Instructions
For best results, store in the fridge to be eaten within a few days or freeze for longer storage.
In the fridge: Put leftover waffles/pancakes in a storage container and refrigerate for up to 3-4 days. Best reheated in the oven at 325F for 5-7 minutes or until warm.
Freezing and refreshing: For longer storage, put any leftovers in a storage container or plastic bag and freeze. When you’re ready to eat, pull out and gently warm in the oven at 325F for a few minutes.
If you give these a try, tag me on Instagram @sourdoughmamatn — I love seeing what you make!
Want to learn more about sourdough baking?
Check out my full Sourdough Basics guide, or sign up for updates on upcoming sourdough workshops right here.