Sourdough Pumpkin Waffles
These sourdough waffles taste just like a pumpkin roll!
- 1 egg
- 1 cup buttermilk
- 3 Tablespoons melted butter
- 1/2 cup Sourdough Starter
- 1 teaspoon Vanilla Extract
- 3/4 cup pumpkin puree (1/2 of a can)
- 1/4 cup brown sugar
- 1/8 teaspoon salt
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Whisk together wet ingredients in a medium sized bowl.
Add brown sugar and salt and mix well.
In a separate bowl, mix flour, baking soda, and baking powder. Sprinkle over wet ingredients and whisk until just mixed, taking care not to over mix.
Cook in waffle iron, according to manufacturer's instructions.
Questions about sourdough discard pumpkin waffles:
Can I use something other than pumpkin?
Absolutely! You can replace it with butternut squash puree, sweet potato puree or really any type of winter squash. Those flavors are so similar that you can interchange them without a problem.
I don't have a waffle iron. Can I make this into pancakes?
Yes! I tried this as I was making them today and they turned out spectacular! I used a cast iron skillet and cooked them in melted butter. They were SO good! I have found that having a double waffle iron on hand allows me to make enough waffles for the whole family really quickly. Here's one that is similar to the one I have.
Can I still make these if I don't have buttermilk?
I often run out of buttermilk! In waffles, you can use straight milk, but you'll have to substitute 2t of baking powder for the 1t baking powder + 1t baking soda that is called for in the recipe. The baking soda causes a chemical reaction with the buttermilk, so without it in there, you'll need to bump up the baking powder portion. As an alternative, you can use regular milk, but add a splash of lemon juice or vinegar to give it the acidity it needs to cause the reaction.
Can I use whole wheat flour for this?
Not a problem! I often make my pancakes and waffles with whole wheat flour and also with freshly milled wheat or spelt berries. I find that when you use whole wheat with buttermilk (like in my original pancake recipe), it makes it taste less wheaty.