Vegan Sourdough Pumpkin Spice Waffles

These tasty Vegan Sourdough Pumpkin Spice Waffles are infused with the seasonal flavor of pumpkin and the warmth of pumpkin pie spices like cinnamon, cloves and nutmeg. A wholegrain, soy-free and nut-free recipe, can be made with sourdough discard.

My vegan sourdough waffles are a favorite weekend breakfast both in my home and so many of yours. Today, I have for you a seasonal variation made with delicious pumpkin and pumpkin pie spices. It's a breakfast that'll suffuse you with warmth and comfort--and good health.

These vegan Sourdough Pumpkin Spice Waffles are a huge hit with Jay and Desi so I can promise you that anyone--kid or adult--will love them. Especially with a drizzle of maple syrup and whipped cream or--for some decadence--a dollop of vanilla ice cream.

What we love about these waffles

• They are yummy.
• They are SO easy to make.
• You can make most of the recipe the night before. This makes it the perfect food if you're planning to have guests over and don't want to spend a long time cooking. In the morning all you need to do is stir in a couple of jarred ingredients and you're all set.
• They're whole wheat. I make these entirely with whole wheat flour.
• They're packed with veggies. Besides being the flavor of the season surely you know just how huge a health star pumpkin is, filled to the brim as he is with vitamins A and C and all sorts of minerals.
• They have sourdough in them. There are so many sourdough fans around now than there were this time last year. And the reason so many of you have stuck around is because you know just how good that amazing, natural, probiotic yeast is for you and your gut.
• They're fragrant with pumpkin pie spices like cinnamon, nutmeg and cloves.

Tips for making these pumpkin spice waffles

• I riffed off from my vegan Sourdough Waffles recipe so if you're familiar with that recipe, this one will be super easy for you.
• The night before, start out by making the batter. Stir a cup of sourdough starter with two cups of whole wheat pastry flour (or a mix of whole wheat flour and all purpose flour), nondairy milk, a tablespoon of sugar and two teaspoons of apple cider vinegar. Then set it overnight in a warm spot for the sourdough to do its magic.
• Discard is perfectly fine in this recipe. I hadn't cooked with my sourdough for nearly a month and it was sitting in the refrigerator in a state of neglect. I poured out the black hoochy liquid that had collected on top and used a cup of this starter for this recipe. It worked very nicely. But if you have a freshly fed starter and no discard, you can just use that too.
• Before making the waffles, preheat your waffle iron. Stir in half a teaspoon of baking soda, a 15-oz can of pumpkin puree, a tablespoon of pumpkin pie spices (I used cinnamon, nutmeg, ginger and cloves) and two tablespoons of flaxmeal into the batter.
• Make the waffles. You can also use this batter to make pancakes.

Make these gluten-free

Yes, absolutely. Follow my recipe for vegan gluten-free sourdough waffles and stir in the pumpkin puree and spices in the morning you bake.

Vegan Sourdough Pumpkin Spice Waffles

These tasty Vegan Sourdough Pumpkin Spice Waffles are infused with the seasonal flavor of pumpkin and the warmth of pumpkin pie spices like cinnamon, cloves and nutmeg. A wholegrain, soy-free and nut-free recipe, can be made with sourdough discard.

5 from 3 votes

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Course: Breakfast

Cuisine: 30-minute recipe, American, No Oil, nut-free, Sourdough, Soy-free, Vegan, Wholegrain

Diet: Diabetic, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time: 15 minutes

Cook Time: 15 minutes

Overnight resting time (approx): 6 hours

Total Time: 30 minutes

Servings: 12 large waffles

Calories: 130kcal

Author: Vaishali · Holy Cow! Vegan Recipes

Ingredients

• 1 cup sourdough starter (both fed and unfed are fine)
• 2 cups whole wheat pastry flour
• 2 cups nondairy milk
• 2 tsp apple cider vinegar
• 1 tbsp sugar
• ½ tsp baking soda
• ½ tsp salt
• 2 flax eggs (2 tbsp flaxmeal + 6 tbsp warm water, whisked together)
• 15 oz pumpkin puree
• 1 tbsp pumpkin pie spices (I used a mix of cinnamon, cloves, ginger and nutmeg)

Instructions

• Make the overnight sponge by mixing together the sourdough starter, whole wheat pastry flour, sugar and milk-vinegar mixture in a very large bowl. The dough will expand by morning as all those good bacteria and yeast go to work, so make sure you have enough room in the bowl.
• In the morning, just before making your waffles, stir in the baking soda, salt, flax eggs, pumpkin puree and pumpkin pie spices into thesponge.
• Use a ½ cup measure to pour the batter on a preheated waffle maker. Bake according to manufacturer's instructions.
• Serve hot with maple syrup or whipped cream.

Nutrition

Serving: 1waffle | Calories: 130kcal | Carbohydrates: 24g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 172mg | Potassium: 215mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5670IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 2mg

Love these vegan sourdough pumpkin spice waffles? Check out all of my sourdough recipes on Holy Cow!