Overnight Pumpkin Sourdough Waffles Recipe for Fall (2024)

Get ready for fall with these delicious pumpkin, sourdough waffles, started the night before for a quick and easy breakfast in the morning.

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I am most definitely a breakfast person. I don’t like skipping my first meal of the day and I really LOVE breakfast food. Waffles, french toast, eggs, bacon, English muffins, coffee, orange juice…. I’m getting hungry just thinking about all of it.

Caleb is NOT a breakfast person, he almost always skips it. But, when I can convince him to enjoy some with me his first request is always waffles! I have a tried and true sourdough waffle recipe that I’ve been making for a while that we love.

With the fall season here I was inspired to turn it into a pumpkin waffle recipe. It turned out so good! I froze most of ours and we’ve been enjoying them warmed up in the toaster on these cool mornings.

If you want a fun, fall recipe to try for your family these pumpkin sourdough waffles will be a hit! Even if you’re not a pumpkin fan, I think you’ll love them because they only have a hint of pumpkin flavor. They are not overpowering at all!

About Sourdough Starter

If you’re new to sourdough starter, check out my friend Lisa’s posts HERE on making a sourdough starter from scratch. She also has a Youtube video with a Q&A for all things sourdough starter that you can watch HERE.

Sourdough starter is basically a fermented dough that contains wild yeast and bacteria. Sourdough starter is used to make bread products rise in place of commercial, active dry yeast. Before active dry yeast was packaged and sold, people used their sourdough starters to make dough rise.

Nowadays, its not nearly as common to have and use a sourdough starter because packaged yeast is so easy to come by. Old fashioned homemakers cared for the same sourdough starters for years and years and passed them down through generations.

If you love cooking from scratch and old fashioned living, a sourdough starter is an awesome kitchen essential to have!

I am fairly new to using a sourdough starter. I think I’ve had mine maybe six months? At first I was SO intimidated by it, and my first attempt at making one from scratch failed. I kept at it though and now I LOVE using my starter.

I love how old fashioned it feels to mix up a bread or biscuit or waffle recipe with my very own starter. I’m hoping I can keep it alive for years to come!

Pumpkin Sourdough Waffles

Obviously one of the main ingredients in these pumpkin sourdough waffles is the starter. Because they’re started the night before, it allows the starter to break down the flour. This makes them healthier and easier to digest! Not all sourdough waffle recipes are long fermented like this.

Just remember to plan ahead on the night before you want to enjoy the waffles so that you can get them started.

These waffles have just a touch of pumpkin flavor, not overpowering, and a subtle taste of pumpkin pie spice. They will really get you in the fall mood!

We always love to top waffles with a generous slab of butter and warm, pure maple syrup. Do you use pure maple syrup? You should! It tastes amazing and is so much better for you than other brands of syrup with random ingredients. Its pure and simple and perfect over these pumpkin waffles.

Pumpkin Sourdough Waffle Tips

• Plan ahead so you can enjoy these on the morning that you want to, but try not to let the batter sit too long or longer than overnight.
• Feel free to substitute the maple syrup in the recipe with honey or even sugar.
• If you like more pumpkin flavor, add up to 1/2 cup of canned pumpkin.
• Grass fed butter and warm, pure maple syrup when serving really take these pumpkin waffles over the edge.

Freezing Sourdough Waffles

Yes! You can definitely freeze these sourdough waffles if the recipe makes more than you can eat. We love making big batches of waffles and freezing them for easy, on-the-go, breakfasts.

To freeze your sourdough waffles simple wrap each individual square in wax paper or freezer paper, stack, and store in a plastic freezer bag (or other container).

Because we almost always have freezer paper on hand, I cut small squares. I then make stacks of 4-5 squares of waffles, with a piece of freezer paper in between, and pack them into a gallon freezer bag. This way, I can take out a whole stack for breakfast and its already portioned out into how many we will eat.

When you’re ready to eat your frozen waffles take them out of the freezer and put them directly into the toaster to warm them up and make them crispy again.

Pumpkin Sourdough Waffles Ingredients

• 2 cups flour (I use unbleached, all-purpose)
• 1 1/2 cups water
• 1 cup sourdough starter
• 1/3 cup coconut oil, melted
• TWO eggs
• 2 Tbsp pure maple syrup
• 2 tsp. salt
• 1/4 cup canned pumpkin
• 1 tsp. pumpkin pie spice
• 1/2 tsp. ground cinnamon
• 1 Tbsp water
• 1 tsp baking soda

Pumpkin Sourdough Waffles Directions

• On the night before you want to have your waffles, combine the flour, 1 1/2 cups water and sourdough starter in a large bowl and mix well. Cover with plastic wrap and let sit overnight (or at least 4+ hours).
• The following morning, mix in the coconut oil, eggs, maple syrup, salt pumpkin, and spices. Mix well.
• Preheat your waffle iron.
• Next, whisk the water and baking soda in a small bowl until the baking soda is dissolved.
• Mix the baking soda/water mixture into your batter.
• Now, pour batter into your waffle iron and cook until your desired crispiness. We like ours golden brown and crispy.
• Top with butter and pure maple syrup. I also sprinkled our finished waffles with some more pumpkin pie spice.
• Enjoy!

Get the printable recipe below so you can save it for later!

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