Fast & Easy Pumpkin Spice Sourdough Discard Waffles
Ingredients
Main Waffle Batter
- 84 g butter melted
- 120 g maple syrup
- 2 tsp vanilla extract
- 1/2 tsp maple extract optional
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice blend
- 1,000 g sourdough discard best if you use discard 1-10 days old
- 4 eggs (see Recipe Notes for egg allergies)
- 1/2 tsp salt
- 2 tsp baking soda
Folded In
- 200 g pumpkin puree
- 100 g pecan pieces optional
- 100 g semi-sweet chocolate chips optional
Instructions
- Preheat your waffle iron.
- In a large bowl, melt 84 g butter and let cool slightly. Whisk in 120 g maple syrup, 2 tsp vanilla extract, 1/2 tsp maple extract (if using), 2 tsp cinnamon, and 1 tsp pumpkin pie spice blend. Then, add 1,000 g sourdough discard (straight from the fridge is fine!) and mix well. Finally, whisk in 4 eggs and 1/2 tsp salt.
- Add 2 tsp baking soda and whisk vigorously. Within about 10 seconds, the batter will become aerated and fluffy—watch the magic happen!
- Then, fold in 200 g pumpkin puree, 100 g pecan pieces, and 100 g semi-sweet chocolate chips.
- Note: if you omit the chocolate chips, consider doubling the pecans to compensate (and vice versa). This waffle batter benefits greatly from having these add-ins to prop it up. Test waffles made with no add-ins tended to turn soggy once cooled. But don't worry – they crisp up great in a toaster.
- Pour the waffle batter into your waffle iron. Cook the waffles in your waffle iron according to the device's instructions. I typically let these waffles go through 2-3 cook cycles to crisp up. You can also crisp them up by popping them in the toaster on the lowest heat setting.
- Drizzle with warm maple syrup, a pat of salted butter, and sprinkle with more pumpkin pie spice. Enjoy!
- These store best in the freezer. Layer the waffles on a sheet tray, each layer separated by a sheet of parchment paper. Flash freeze for 1 hour. Then, place the frozen waffles in a freezer bag. These keep well for months. To reheat, pop in the toaster!
Notes
- Adjust the Recipe: Scale the recipe up or down in 250g increments depending on how much discard you have.
- Egg Substitute: Another baker has an egg allergy and substituted flax eggs for the eggs and said they turned out amazing! A flax egg is 1 tbsp ground golden flaxseeds mixed with 3 tbsp warm water.
Nutrition
Calories: 218kcalCarbohydrates: 27gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 42mgSodium: 212mgPotassium: 123mgFiber: 2gSugar: 6gVitamin A: 1715IUVitamin C: 1mgCalcium: 28mgIron: 1mg
