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Crispy Pumpkin Spice Sourdough Waffles with Maple Butter

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These crispy pumpkin spice sourdough waffles combine the tangy depth of sourdough with cozy pumpkin spices, topped with a luscious maple butter glaze. Perfectly crisp outside and tender inside, they make a comforting fall breakfast or brunch treat.

Ingredients

Scale
  • 1 cup sourdough starter (discard or active, unfed works well)
  • 1 cup pumpkin purée (canned or homemade, unsweetened)
  • 2 large eggs, room temperature
  • 1/4 cup whole milk or dairy-free alternative (almond or oat milk works great)
  • 2 tablespoons melted unsalted butter or neutral oil
  • 1/4 cup brown sugar (light or dark)
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice (blend of cinnamon, nutmeg, ginger, and cloves)
  • Optional: pinch of ground cardamom
  • Maple Butter:
  • 1/2 cup unsalted butter, softened
  • 1/4 cup pure maple syrup
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat your waffle iron and let it heat fully, about 5 minutes.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and optional cardamom.
  3. In a large bowl, beat eggs lightly. Add sourdough starter, pumpkin purée, milk, melted butter, brown sugar, and vanilla extract. Whisk until smooth.
  4. Gradually fold dry ingredients into wet mixture with a spatula until just combined; batter should be thick but pourable.
  5. In a small bowl, blend softened butter with maple syrup and cinnamon until smooth and fluffy. Refrigerate until serving.
  6. Lightly grease the preheated waffle iron. Pour 1/3 to 1/2 cup batter onto center, spread gently if needed. Close lid and cook 4-5 minutes until golden brown and crisp.
  7. Transfer cooked waffles to a wire cooling rack to keep crisp while cooking remaining waffles.
  8. Serve warm, spreading maple butter on top. Optionally drizzle extra maple syrup or sprinkle powdered sugar.

Notes

Let the batter rest 10-15 minutes after mixing to develop flavor and mellow sourdough tang. Avoid opening waffle iron too soon to maintain crispness. Use a cooling rack to keep waffles crisp after cooking. For dairy-free, substitute butter with coconut oil and milk with plant-based alternatives. Double maple butter recipe as it disappears quickly. Store leftovers in airtight container refrigerated up to 3 days; reheat in toaster or oven to retain crispness.

Nutrition

Keywords: pumpkin waffles, sourdough waffles, pumpkin spice, maple butter, fall breakfast, crispy waffles, easy waffles, seasonal waffles

Find it online: https://flurpchef.com/crispy-pumpkin-spice-sourdough-waffles-with-maple-butter-easy-recipe/