These fall-inspired pumpkin waffles are made with sourdough discard and have a nice golden hue, are crisp on the edges, light and fluffy in the middle, and boast incredible pumpkin flavor!
Now that fall is here, I’m exploring all of the different ways to enjoy pure pumpkin bliss. I’ve made pumpkin chili, pumpkin bread, Thai pumpkin coconut curry, pumpkin pie frosty, and so on.
I love that pumpkin and sourdough complement each other so well. In fact, it’s a great way to use that bit of pure packed pumpkin puree from a previous recipe, as well as leftover sourdough discard.
I’m still exploring all of the many ways I can use discarded sourdough starter. So far, I’ve had great success using it in pumpkin cinnamon rolls and these delicious pumpkin waffles.
These Vegan Sourdough Pumpkin Belgian Waffles are packed with fall flavors and aromas! Pumpkin, cinnamon, cloves, and nutmeg.
This simple waffle recipe is perfect for a quiet weekend breakfast for yourself. Though you can easily double or triple this recipe to feed a friend or two or a hungry group of tweens after a sleepover. I especially like that there are no eggs or dairy, and only minimal sugar.
I hope you enjoy these Vegan Sourdough Pumpkin Belgian Waffles as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook! Enjoy!!
And don’t forget to subscribe for new plant-based and vegan recipes today!! Just click on the subscribe link in the header or on the side. I simply love creating and sharing new recipes.
Makes 3-4 Belgian waffles
Ingredients
- 1 cup plain unsweetened plant milk*
- ½ cup (120 g) sourdough starter (discard)
- ½ cup pure packed pumpkin puree
- 1 Tbsp melted vegan butter or neutral oil
- 1 cup (120 g) all-purpose flour**
- 1 Tbsp coconut sugar
- 1 Tbsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp fine sea salt
Instructions
- Plug in and turn on the waffle iron.
- In a bowl, whisk together the wet ingredients until smooth. Add the dry ingredients, then stir just until combined.
- Rest waffle batter for at least 5 minutes. Add in a little more liquid if the batter is too thick. (It should resemble pancake batter.)
- Using a 1 cup measuring cup, scoop about ¾ cup batter and pour on to the hot waffle iron.
- Cook according to waffle iron directions, until golden, about 5 minutes.
- Place on cooling rack until all waffles are cooked. This recipe makes three or four Belgian waffles.
- Top with pure maple syrup. Enjoy!
Notes
- You can add chopped pecans to the batter.
- Freeze waffles for up to two months. Allow to cool completely, then wrap individually with plastic wrap and foil. Reheat in toaster or oven until warm.
* You can use just about any kind of non-dairy plant-based milk, including soy, almond, coconut, and/or oat. If it’s sweetened, omit the coconut sugar.
** You can use just about any flour, including a 1-for-1 gluten-free baking blend. Simply add more liquid to get a fluffy batter.
Vegan Sourdough Pumpkin Belgian Waffles
Equipment
- waffle iron
Ingredients
- 1 cup plain unsweetened plant milk
- ½ cup 120 g leftover sourdough starter
- ½ cup pure packed pumpkin puree
- 1 Tbsp melted vegan butter or neutral oil
- 1 cup 120 g all-purpose flour*
- 1 Tbsp coconut sugar
- 1 Tbsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp fine sea salt
Instructions
- Plug in and turn on the waffle iron.
- In a bowl, whisk together the wet ingredients until smooth. Add the dry ingredients, then stir just until combined.
- Rest waffle batter for at least 5 minutes. Add in a little more liquid if the batter is too thick. (It should resemble pancake batter.)
- Using a 1 cup measuring cup, scoop about ¾ cup batter and pour on to the hot waffle iron.
- Cook according to waffle iron directions, until golden, about 5 minutes.
- Place on cooling rack until all waffles are cooked. This recipe makes three or four Belgian waffles.
- Top with pure maple syrup. Enjoy!
Notes
• Freeze waffles for up to two months. Allow to cool completely, then wrap individually with plastic wrap and foil. Reheat in toaster or oven until warm. * You can use just about any flour, including a 1-for-1 gluten-free baking blend. Simply add more liquid to get a fluffy batter.