Sourdough Pumpkin Waffles
It used to be that my husband was the person in charge of the sourdough starter. I remember the first time he made one, soon after we first started dating when he was still trying to woo me. Our courtship included weekly loaves of freshly baked sourdough bread, Saturday morning sourdough waffles, sourdough pizza, and if you hadn’t already guessed, it totally worked- 12 years together, 6 years married, and 1 kid later.
It’s been many years since we have had our little edible pet bubbling away on our kitchen counter, and this time I decided I wanted to go on my own sourdough journey. So I made a starter using his recipe, and started making every sourdough thing I could think of, starting with his sourdough waffles.
While the original recipe is ridiculously delicious, I wanted to add some fall flare and make a pumpkin version. After all, this is MY sourdough journey. This is THE pumpkin recipe for people who loathe pumpkin spice. The waffles are tangy, and crispy, and tender, and taste of actual pumpkin- not pumpkin pie, and are so subtly sweet that they border on the line of savory. A hefty dollop of whipped honey butter and maple syrup make these so irresistibly GOOD, and everyone should just drop what they’re doing and make a sourdough starter NOW, so that in a few short days you too can taste the magic of sourdough pumpkin waffles.
Off The Grid
Sourdough Pumpkin Waffles
Sourdough Pumpkin Waffles
Ingredients:
1/2 C unsalted butter
1 C milk
1 C pumpkin puree
1 1/2 C all purpose flour
1 tsp kosher salt
2 tsp pumpkin pie spice
2 Tbsp brown sugar
1 tsp vanilla
2 eggs
1/4 tsp + 1 pinch baking soda
In a small saucepan, or in a microwave, melt the butter and let it cool slightly. In a small bowl or large measuring cup, add the milk and melted butter, whisking to combine. In a large mixing bowl, combine the sourdough starter, pumpkin puree, flour, salt, pumpkin pie spice, brown sugar and vanilla. Pour the milk/butter mixture into the batter, and stir until everything is incorporated.
Cover the bowl with plastic wrap, and allow it to sit overnight. In the morning the batter should be very bubbly and doubled in size.
Preheat waffle iron. While the waffle iron is heating, whisk in the eggs and baking soda until combined. Coat waffle iron with nonstick spray, and ladle 1/4 C of batter onto hot grates. Cook until waffles are crispy and brown. Serve with whipped honey butter and maple syrup.
