These fluffy sourdough pumpkin waffles use an active starter for superior texture and tang, balanced with warm spices and pumpkin puree for a comforting autumn breakfast.
Ensure sourdough starter is bubbly and active. Do not overmix the batter to avoid tough waffles. Keep cooked waffles warm in a 200°F oven on a wire rack to maintain crispness. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, swap milk and butter for plant-based alternatives.
Keywords: sourdough, pumpkin waffles, breakfast, autumn recipe, easy waffles, gluten-free option, dairy-free option