You might also like these recipes for classic vegan sourdough waffles, vegan pumpkin pancakes and vegan pumpkin bread pudding. 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.
Why you will love this recipe
Yummy and 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. Whole wheat. I make the waffles with whole wheat pastry flour. You can substitute all-purpose flour. Loaded with pumpkin. Besides being the flavor of the season pumpkin is also a nutritional star, filled to the brim as he is with vitamins A and C and all sorts of minerals. Benefits of sourdough. 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. Aromatic with pumpkin pie spices like cinnamon, nutmeg and cloves.
Tips for making 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 flax meal into the batter. Make the waffles. You can also use this batter to make pancakes.
Make these gluten-free
Follow my recipe for vegan gluten-free sourdough waffles and stir in the pumpkin puree and spices in the morning you bake. Check to get new recipe updates by email.
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