Crust & Crumb Academy · Sourdough Discard
Sourdough Pumpkin Spice Waffles
Overnight sourdough pumpkin waffles with warm spices. Crispy outside, fluffy inside. Perfect for fall breakfast using sourdough discard.
Ingredients
| Grams | Volume | Ingredient | Baker's % |
|---|---|---|---|
| Overnight Batter (Evening) | |||
| 150g | ⅔ cup | sourdough discard | 50% |
| 250g | 1 cup | pumpkin puree | 83% |
| 350g | 1½ cups | whole milk | 117% |
| 100g | ¾ cup + 2 tbsp | whole wheat flour | 33% |
| 200g | 1⅔ cups | all-purpose flour | 67% |
| 50g | ¼ cup packed | brown sugar | 17% |
| 30g | 2 tbsp | maple syrup | 10% |
| Morning Additions | |||
| 2 | 2 eggs | large eggs | |
| 60g | ¼ cup | neutral oil or melted butter | |
| 1 tsp | 1 tsp | pure vanilla extract | |
| 1½ tsp | 1½ tsp | baking powder | |
| ½ tsp | ½ tsp | baking soda | |
| 1 tsp | 1 tsp | fine sea salt | |
| 2 tsp | 2 tsp | ground cinnamon | |
| ½ tsp | ½ tsp | ground ginger | |
| ½ tsp | ½ tsp | ground allspice | |
| ¼ tsp | ¼ tsp | ground nutmeg | |
| ⅛ tsp | ⅛ tsp | ground cloves | |
| Optional Toppings | |||
| to taste | to taste | maple syrup | |
| to taste | to taste | whipped cream or Greek yogurt | |
| to taste | to taste | toasted pecans or walnuts | |
| to taste | to taste | fresh apple slices | |
| to taste | to taste | cinnamon butter | |
| to taste | to taste | powdered sugar | |
Process
1
Add Discard to Bowl
Place 150g sourdough discard in a large mixing bowl. It can be straight from the refrigerator, unfed, cold—whatever state it's in.
2
Add Pumpkin and Milk
Add the pumpkin puree and milk. Whisk until the discard is fully incorporated and the mixture is smooth.
3
Add Dry Ingredients
Add both flours, brown sugar, and maple syrup. Stir with a wooden spoon or whisk until just combined. The batter will be thick and slightly lumpy. That's perfect.
4
Cover and Ferment
Cover the bowl loosely with plastic wrap or a clean kitchen towel. Leave at room temperature overnight (8-12 hours).
5
What to Expect
In the morning, the batter will be bubbly, slightly puffed, and smell pleasantly tangy with notes of pumpkin spice. If your kitchen is cold, it may be less bubbly but will still work.
6
Check Your Batter
It should look bubbly and slightly risen. Give it a stir to deflate any large bubbles.
7
Preheat Waffle Iron
Turn on your waffle iron to preheat. Most need 5-10 minutes to reach optimal temperature.
8
Add Wet Ingredients
Add the eggs, oil (or melted butter), and vanilla to the batter. Whisk until fully combined.
9
Combine Dry Additions
In a small bowl, mix together the baking powder, baking soda, salt, cinnamon, ginger, allspice, nutmeg, and cloves. This prevents clumping.
10
Add Spices to Batter
Sprinkle the spice mixture over the batter and fold gently until just combined. Don't overmix—a few small lumps are fine.
11
Rest Briefly
Let the batter rest for 5 minutes while the leaveners activate. You'll see it puff up slightly.
12
Grease the Iron
Lightly grease your waffle iron with cooking spray or brush with melted butter, even if it's nonstick. This helps with browning and release.
13
Add Batter
Ladle batter onto the center of the hot waffle iron. Use about ¾ cup for Belgian waffles, ½ cup for standard. Don't overfill.
14
Close and Cook
Close the lid and cook until steam stops escaping and the waffle is deeply golden brown. This usually takes 4-6 minutes for Belgian waffles, 3-4 minutes for standard.
15
Check for Doneness
The waffle should release easily from the iron. If it sticks, it needs more time. The exterior should be crispy and golden, not pale and soft.
16
Keep Warm (Optional)
For crispy waffles, place directly on a wire rack in a 200°F (93°C) oven while you cook the rest. Don't stack them or they'll get soggy.
17
Repeat
Continue with remaining batter, re-greasing the iron as needed between waffles.
18
Serve Immediately
Top with maple syrup, butter, whipped cream, or your favorite toppings. The waffles are best eaten fresh while still crispy.
19
For Meal Prep
Let waffles cool completely on a wire rack. Place in a single layer on a baking sheet and freeze for 1 hour. Transfer to a freezer bag, separating layers with parchment paper.
20
To Reheat
Toast frozen waffles directly in a toaster or toaster oven until crispy (about 2-3 cycles). Or reheat in a 350°F (177°C) oven for 5-7 minutes.
21
Preheat Iron
Preheat waffle iron for 5-10 minutes until hot.
22
Grease Lightly
Spray with cooking spray or brush with melted butter.
23
Add Batter
Ladle about ¾ cup batter onto center of iron.
24
Cook Until Golden
Cook 4-6 minutes until steam stops and waffle is deeply golden.
25
Keep Warm
Place on wire rack in 200°F (93°C) oven while cooking remaining waffles.
26
Preheat Iron
Preheat waffle iron for 5-10 minutes until hot.
27
Grease Lightly
Spray with cooking spray or brush with melted butter.
28
Add Batter
Ladle about ½ cup batter onto center of iron.
29
Cook Until Crispy
Cook 3-4 minutes until steam stops and waffle is golden.
30
Keep Warm
Place on wire rack in 200°F (93°C) oven while cooking remaining waffles.
Baker's Percentages
sourdough discard
75%
pumpkin puree
125%
whole milk
175%
whole wheat flour
50%
all-purpose flour
100%
brown sugar
25%
📐 Learn How Baker's % Works →Henry's Tip
Don't skip the overnight ferment! It's what makes these waffles special. The fermentation develops complex flavor and makes the grains easier to digest. You can ferment up to 24 hours if needed, though the batter may become more sour.
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