Vegan Sourdough Pumpkin Belgian Waffles
These fall-inspired pumpkin waffles are made with sourdough discard, and have a light golden hue, crisp edges, light and fluffy middle, and incredible flavor!
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
• 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 flour, including a 1-for-1 gluten-free baking blend. Simply add more liquid to get a fluffy 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 flour, including a 1-for-1 gluten-free baking blend. Simply add more liquid to get a fluffy batter.