Pumpkin Sourdough Waffles

"A delicious fall treat."
photo by AKborn48 photo by AKborn48
photo by AKborn48
Ready In:




  • Place the oats in a blender container and process to break up flakes.
  • In a medium bowl combine the processed oats, flour, spice blend, salt, baking soda and brown sugar.
  • Add the pumpkin, egg and butter stirring to combine; add the starter and the milk as needed to reach proper consistency for a thick waffle batter; stir in nuts.
  • Bake on preheated waffle iron as per manufacturers suggestion.

Questions & Replies

  1. Everything about these is great - love the ground oats, whole wheat, and nuts that make it feel hearty and whole. My one issue was that I couldn't get the middle to cook - it stays goopy, while the outside cooks (or burns!) I've tried to thin the batter a bit with milk. Is that the issue? Other suggestions?
  2. How “freshly fed” does the starter have to be. I fed mine yesterday evening at 930 pm. It’s now almost 10 am. Or should I feed it and wait a few hours? Thanks!
  3. I was wondering if I could make these the evening before?


  1. These are DELICIOUS! They are very dense and filling. I added additional spices because I like cinnamon/nutmeg/ginger/cloves--in addition to the pumpkin pie spice. I just needed 1/4 cup of milk. Batter is very thick. I put them in the toaster oven to crisp up a bit before eating. This recipe is a keeper.
  2. YOU'VE GOT A GREAT WAFFLE RECIPE HERE! Made these pretty much as indicated! Used pumpkin puree & toasted pecans for a satisfying breakfast! Even pumped up the main taste by using pumpkin butter, then topped it all with some light corn syrup! VERY, VERY NICE! [Tagged, made & reviewed for one of my partners in the Aus/NZ Recipe Swap #22]
  3. The best waffles I've ever eaten! Kids gobbled them up too. Thanks for this winner.


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