Autumn has been in the air at the Riverside Lodge in Provo, Utah, for the last few days. I buttoned down the yard and garden and pulled a cold frame over the few tomatoes left before our first hard frost hits this week. As always, the frost drops all the pumpkin leaves and exposes our pumpkin treasures.
To my dismay, none of mine were suitable for pie or puree. They were all gourds that had crossed with pumpkins in the compost. I guess the two seedlings I planted were lost in our cold, wet spring. I’ll check closer next year, but I am glad for the pumpkin cans we have in storage.
Saturday morning and sourdough pancakes are a marriage made in breakfast heaven. Add real butter and real maple syrup, and that marriage becomes life-long!
But my wife’s sister dropped by on her way across the state and gave us this tiny waffle maker with the image of a pumpkin on one side. Talk about throwing down the gauntlet; we knew we had to make pumpkin sourdough waffles.
I ate two and froze another for later. I was cooking for just one today (the Dash Mini Pumpkin Waffle Maker is a very tiny waffle maker).
Pumpkin Sourdough Waffles for One
Here is how to make them:
Prep time: 10 min | Cook time: 3 mins | Total time: 13 mins
Ingredients
- 1/8 cup sourdough starter fully reconstituted and active
- 1/8 cup pumpkin puree
- 1/4 cup waffle mix (I used Kodiak Power Cakes Flapjack and Waffle Mix)
- 1 egg, beaten
- 1 Tbsp butter melted or oil of choice (butter is my only choice)
- pinch of pumpkin pie spice
- ¼ cup maple syrup or pumpkin butter
Instructions
- The night before (or at least 3-4 hours), feed your sourdough start by combining at least two tablespoons (15-20 grams) of sourdough starter with 1/4 cup water and 1/3 cup of flour (wheat flour works best).
- Stir until flour is mixed in and wet, cover loosely, and let it cool at room temperature overnight. This should be pretty active the following day.
- Heat the waffle iron and spray with non-stick oil.
- Combine the egg, butter, and pumpkin puree with a fork in a small bowl, adding pumpkin pie spice if desired.
- Carefully fold in the sourdough, then sprinkle the dry waffle mix, stirring until moistened.
- The mix should be thick enough to flow into the waffle iron when pressed but not runny. If it is too thick, add a Tbl of milk to the batter, but be gentle. The leavening agents in the dry waffle mix will activate the moment you stir the ingredients together, and stirring deflates the bubbles they have made.
- Spoon just 3 Tbl of batter into the waffle iron and lower lid. Repeat every three minutes until you have three waffles.
- Serve immediately with butter and syrup or pumpkin butter and pecans on the side.
If you want to learn how to make Sourdough Breakfasts: Pancakes and Waffles from scratch, click here to buy the course. Otherwise, take a look at the comments below.
A note to readers: a daily fed start gets out of hand quite quickly, so some folks suggest throwing out half before refeeding it. But why not use it for pancakes and waffles instead. It is one of the easiest things to make. For waffles, all it takes is a cup of sourdough, an egg, 2 Tbl oil or melted butter, ½ tsp soda. Mix the egg and oil first, stir in the starter and at the last moment add the soda. Make sure there is room in the container as it will double in seconds. Use this same recipe for pancakes, but thin the batter with ½ cup milk before adding the soda.