Sourdough Pumpkin Waffles (or pancakes)
Deliciously spiced pumpkin sourdough waffles - perfect for cosy fall breakfasts! You can also use this mixture for sourdough pumpkin pancakes with great success!
Equipment
- Waffle Iron Cast Iron or Electric
Ingredients
- 200 g Sourdough Starter discard or fed and bubbly
- 2 Eggs
- 200 g Pumpkin Puree canned or homemade
- 5 g Vanilla Essence 1 teaspoon
- 50 g Butter Melted
- 150 g All Purpose Flour
- 50 g Sugar
- 12 g Baking Powder 2 teaspoons
- 5 g Salt ½ teaspoon
- Pumpkin Spice to taste - I suggest 1 teaspoon
Instructions
- In a large mixing bowl, mix together sourdough starter, pumpkin puree, vanilla and eggs until well combined.
- Pour in the melted butter and stir through the starter mixture.
- In a separate bowl, mix together flour salt, baking powder (pumpkin spice if using) and sugar.
- Now pour the liquid ingredients into the dry ingredients.
- Mix until it forms a thick, spoonable batter. If using for pancakes, add a little milk and make the mixture just a little thinner.
- Heat up your waffle iron and spoon mixture into the iron. Cook to your liking (these waffles are delicious soft or crispy). I cook them a little longer, making them brown and crispy.
Notes
Pumpkin Puree - I have used homemade pumpkin puree made from a butternut pumpkin. You can use homemade or canned pumpkin puree, just make sure it's not pie filling.
Nutrition
Calories: 249kcal Carbohydrates: 37g Protein: 6g Fat: 9g Saturated Fat: 5g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.3g Cholesterol: 72mg Sodium: 612mg Potassium: 120mg Fiber: 2g Sugar: 10g Vitamin A: 5475IU Vitamin C: 1mg Calcium: 141mg Iron: 2mg
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