I desperately needed a fast way to use up half a can of pumpkin puree, and these sourdough discard waffles totally came to the rescue.

My original sourdough discard waffle recipe is already one of my all-time favorites, so turning it into a pumpkin version was a no-brainer.

Using homemade pumpkin pie spice takes them to the next level, and while I love getting creative with add-ins, pecans and chocolate chips are absolutely non-negotiable in my book.

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Why You’ll Love These Pumpkin Spice Sourdough Discard Waffles

• Uses up lots of sourdough discard: I can clear out an entire large deli container of sourdough discard in one fell swoop!
• No fresh flour added: I love that all the flour in this waffle batter comes from the discard. That means it’s all pre-fermented, so this recipe is easy on the gut. If you’re sensitive to gluten, you should be able to tolerate these waffles.
• Uses up that leftover pumpkin puree: Every time I make something with pumpkin, I’m left staring at that half-empty can in my fridge. I have the best intentions of using it up, but if I’m being honest… it usually ends up in the trash a few weeks later. Trash no more!
• Very practical: I like a recipe that’s fast and easy. These waffles take the cake – the batter comes together in about 5 minutes. The waiting is just letting the waffle iron do its thing!
• Kid-friendly: My kids love these sourdough waffles. I thought they’d be picky about the pumpkin addition, but they all loved them! Doesn’t hurt that there are chocolate chips in there.
• Warm fall flavors: Pumpkin, cinnamon, and maple work so well together and really are the coziest flavor combo!

• Very flexible: The recipe is super flexible, allowing you to swap in different spices, sweeteners, or add-ins. Make them your own!
• Make-ahead friendly: Freeze the extras and you’ve got grab-and-toast breakfasts ready all week (and all season). We pretty much always have waffles in a freezer baggie around here.

Ingredients

• Butter (melted): I like to use a European-style butter (like Kerrygold), but any unsalted butter works.
• Maple Syrup: Pure maple syrup, not the pancake syrup stuff. Grade A Dark gives the deepest flavor.
• Vanilla Extract: A good pure extract makes a difference here. Homemade vanilla extract is even better. You could sub in vanilla paste, too!
• Cinnamon: Non-negotiable for me! I always put cinnamon in our waffles, even when they’re plain, but in this pumpkin version, it’s definitely needed.
• Pumpkin Pie Spice Blend: You can make your own homemade pumpkin pie spice blend with cinnamon, nutmeg, ginger, allspice and cloves.

• Sourdough Discard: Best if it’s 1–10 days old. The older it is, the more sour your waffles will taste. If the discard is so old that it has hooch on top, I wouldn’t use it here – you’ll probably experience an off, bitter flavor. Cold from the fridge is totally fine. You can also prepare and use an active starter (a starter that you’ve fed and is now at peak) if your routine is such that you don’t discard.
• Eggs: Large eggs. See the substitutions section if you want to make this recipe egg-free. 
• Salt: I usually reach for Redmond’s Real Salt. You can get 15% off with my affiliate link and code TSG15.
• Baking Soda: This is what kicks off the bubbly reaction with your sourdough discard, giving the waffles their rise and fluffy texture.
• Pumpkin Puree: Libby’s brand is my ride or die. If you don’t have pumpkin puree available where you live (I know some countries don’t), you can make your own from scratch, or substitute with mashed sweet potato.

Optional

• Maple Extract: Optional but it really amps up the maple flavor and gives these an X factor.
• Pecan Pieces: Add crunch and structure. Chop them small so they fold easily into the batter. 
• Semi-Sweet Chocolate Chips: I like the meltiness of Ghirardelli, but you can use what you’ve got.

Equipment You’ll Need

• Waffle maker: I have the All-Clad Waffle Maker, but I actually recommend the Cuisinart Belgian Waffle Maker because it’s virtually the same thing for half the price. Also, its plates pop right out and go in the dishwasher, which makes cleanup super easy. The All-Clad has no such feature.
• Mixing bowl: This recipe makes a big batch, so I use a large Anchor Hocking mixing bowl, which also doubles as my favorite bowl for making a double batch of sourdough bread.
• Whisk and spatula: the whisk is used for the majority of the batter, but we switch to a spatula when folding in the pumpkin puree and add-ins.
• Half sheet tray: For flash-freezing your leftover waffles. USA Pan’s aluminum trays are sturdy, heavy-duty, and chill quickly and evenly.
• Parchment paper: For layering your leftover waffles before flash-freezing. The King Arthur pre-cut sheets make things super easy.
• Freezer Bags: A strong seal is key to preventing freezer burn. I also like to squeeze out as much air as possible to keep waffles fresh longer.

Recipe Testing Process

Unlike some of my more complex recipes, the recipe testing process here was super simple!

My test batch tasted awesome, but I noticed two issues:

• Ingredient order matters: Mixing in the pumpkin puree before adding the baking soda wasn’t ideal. The pumpkin impacted the baking soda’s reaction, which we rely on for a fluffy waffle texture. Switching that order and folding in the pumpkin puree afterward solved the issue!
• Add-ins are needed: Waffles made with no add-ins like chocolate chips or pecans tended to get soggy once cooled. They still crisp up great in the toaster, but the add-ins help the waffles retain their structure.

How to Make Pumpkin Spice Sourdough Discard Waffles (Step-by-Step Instructions)

Step 1: Preheat Your Waffle Iron

Get your waffle iron heating now so it’s preheated when the batter’s ready.

Step 2: Mix the Batter

In a large bowl, melt 84 g (6 tbsp) butter and let it cool slightly. 

Then, whisk in 120 g maple syrup, 2 tsp vanilla, ½ tsp maple extract (optional but so good), 2 tsp cinnamon, and 1 tsp pumpkin pie spice. Feel free to play around with the extracts and spices to suit your own tastes.

Add 1,000 g sourdough discard (cold from the fridge is fine) and whisk until smooth. 

Lastly, whisk in 4 eggs and ½ tsp salt until combined.

Step 3: Activate the Batter (Baking-Soda Magic)

Sprinkle in 2 tsp baking soda and whisk vigorously for about 10 seconds. 

You’ll see the batter get lighter and fluffy right away—that’s the baking soda reacting with the acidic discard to create tiny bubbles. 

From here on out, be a little gentler so you keep that air in the batter.

Step 4: Fold in the Pumpkin + Add-Ins

Switch to a spatula and gently fold in 200 g pumpkin puree, 100 g pecan pieces, and 100 g semi-sweet chocolate chips, trying not to deflate the batter as much as possible.

If you like a lot of add-ins, you can as much as double them in this batter (200 g pecans and 200 g chocolate chips, if desired).

The chocolate chips and pecans in this recipe give the waffles structure, which helps prevent sogginess after cooling. 

If you skip one, try doubling the other. And if you leave both out, just pop the waffles in the toaster after they cool to crisp them up.

Step 5: Cook the Waffles

If your iron tends to stick, give it a light brush of neutral oil or melted butter.

Add enough batter to cover the grid without overflowing (around 1/3 cup), close the lid, and cook according to your iron’s instructions. 

I usually let these go through two, or even three, full cook cycles for maximum crispiness. The pumpkin puree in this batter prevents the exterior from getting super crispy like the original recipe, but this is a step we can take to help!

Step 6: Serve & Enjoy

Pop the waffles out, and let them cool on a cooling rack.

If eating right away, drizzle with warm maple syrup, a pat of salted butter, and a sprinkle of pumpkin pie spice!

Storage & Reheating

I usually whip up a big batch to freeze for quick breakfasts during the week, and these are going to be perfect for cozy fall mornings all season long.

Here’s how to freeze them:

1. Lay the waffles in a single layer on a parchment-lined baking sheet.
2. Add another sheet of parchment on top, then layer more waffles.
3. Keep layering parchment and waffles until they’re all stacked.
4. Pop the tray into the freezer and flash freeze them for an hour.
5. Transfer the frozen waffles to a freezer bag.

They will keep well for months and when you’re ready, just pop one straight from frozen into the toaster.

A Few Tips

• Scaling the recipe: You can scale up or down depending on how much discard you have. It’s best to do that in 250 g increments. Each 250 g of discard makes about 5 waffles. On the flip side, if your fridge is overflowing with 1,500 g discard, you can bump everything up proportionally.
• Age of discard: Stick with discard that’s about 10 days old or less. Older discard can bring off-flavors that make your waffles taste bitter.
• Ensure the baking soda is fully incorporated: if there are any pockets of baking soda left in the batter, it’ll taste super bitter and have a chemical flavor to it.
• Quick smell check: If your discard smells bitter or unpleasant, skip it. Under 10 days, it usually still has that nice sourdough aroma.
• Crisp factor: If your waffles lose their crunch after sitting, just pop them in the toaster for a quick refresh.

Frequently Asked Questions

Other sourdough breakfast recipes to try:

• Fluffy Sourdough Discard Pancakes (Almost No Added Flour)
• Easy, Overnight Sourdough Bagel Recipe
• Wildly Soft Sourdough Cinnamon Rolls (No Tang)

Conclusion

These pumpkin spice sourdough discard waffles are so fun!! We’ve always just made plain ones, so this is a really welcome twist. Plus, they use up half a can of pumpkin puree, so it’s the perfect recipe for avoiding waste.

I have a feeling they’ll be on repeat in your house all season long. If you make them, let me know how it went in the comment section below!