Here at the Riverside Lodge in Provo, Utah, the last few days Fall has really been in the air. I buttoned down the yard and garden and pulled a cold frame over the last of the tomatoes before our first hard frost hit 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 cans of pumpkin 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, I just knew I had to make some pumpkin sourdough waffles.
I ate two and froze another for later. Obviously I was cooking for just one today, ( it is a very tiny waffle maker).
Pumpkin Sourdough Waffles for One
Here is how I made them:
Prep time: 10 min | Cook time 3 mins | Total time 13 mins
- 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 T butter, melted or oil of choice (butter is my only choice)
- pinch of pumpkin pie spice
- ¼ cup maple syrup or pumpkin butter
- The night before (or at least 3-4 hours) feed your sourdough start by combining at least 2 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 at room temperature overnight. This should be quite active the next morning.
- 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 just until moistened.
- The mix should be thick enough to flow into 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 all 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 a the comments below.
Author: Darryl Alder, retired Scouter and outdoorsman, who spent too many hours over a campfire using a dutch oven, and loves sharing recipes for the kitchen and the campfire.