Blueberry Sourdough Pancakes

Put that sourdough discard to good use and whip up a batch of these fluffy buttermilk pancakes, studded with fresh blueberries and topped with a drizzle of maple syrup. With a flavor somewhere between a classic buttermilk pancake and a slice of French toast (you can thank the sourdough starter for that), these sourdough pancakes […]

Put that sourdough discard to good use and whip up a batch of these fluffy buttermilk pancakes, studded with fresh blueberries and topped with a drizzle of maple syrup.

With a flavor somewhere between a classic buttermilk pancake and a slice of French toast (you can thank the sourdough starter for that), these sourdough pancakes are light, fluffy, and buttery with just a hint of sweetness.

Drizzling maple syrup on a tall stack of blueberry pancakes

If you haven’t given up on your sourdough starter yet, here’s another recipe to make use of that discard.

And in fact, these pancakes or so good, you may find yourself feeding the yeasty beast for the discard alone, just to make this recipe.

That’s totally allowed. I’m sure your starter, comfy as it is napping in the fridge, will appreciate the exercise, even if it doesn’t result in a loaf of homemade bread.

Overhead, plate of Blueberry Sourdough Pancakes with pat of butter, fresh blueberries and pot of maple syrup

How are these pancakes different from old-fashioned buttermilk pancakes? Upon first taste, you might think they were just regular old blueberry pancakes. They are light and fluffy and buttery and everything that a blueberry pancake should be.

However, as you eat, you might start to notice a hint of… something… a fascinating undertone of flavor that you can’t quite pinpoint. All you know is these are possible the best pancakes you’ve ever tasted.

I like to describe them as a French toast-flavored pancakes. Which, if you think about, makes sense, since ingredient-wise they are almost identical: French toast is made from bread, milk and eggs, and pancakes made from flour, milk and eggs. Yeast, in this case, is the critical difference. So adding some natural yeast in the form of a sourdough starter, it’s no wonder they end up tasting a bit like French toast.

Now, sourdough bread has a distinctive sour flavor (I mean, that’s why it’s called sourdough, right?) but I would in no way describe these pancakes as such. There is a bit of tang, sure, but it’s more from the buttermilk, and the blueberries, than the sourdough. I think the sugar and butter tempers the sour flavor, leaving only the yeasty undertones.

(more…)

1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato

This comforting curry is inspired by our DIY green curry paste, which is a fusion of classic Thai green curry paste with flavors like lemongrass, garlic, and citrus, as well as whole spices like coriander and cumin seed.
I dreamt up this dish after ma…

1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato

This comforting curry is inspired by our DIY green curry paste, which is a fusion of classic Thai green curry paste with flavors like lemongrass, garlic, and citrus, as well as whole spices like coriander and cumin seed.

I dreamt up this dish after making a dressing with this beloved green curry paste and pouring it over fresh kale, Instant Pot chickpeas, and perfect roasted potatoes. While delicious, I knew it would be next level if cooked and married with coconut milk.

1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato from Minimalist Baker →

Pumpkin Waffles

Pumpkin waffles are perfect for fall! They’re lightly spiced and made with real pumpkin puree for a cozy special breakfast. It’s fall and that means: cue the pumpkin recipes! It’s our goal to turn just about everything imaginable into a pumpkin flavored version of itself. Of course, that extends to hummus, pasta, coffee, pancakes, soup, oatmeal…and waffles! These Pumpkin Waffles are the ideal fall breakfast, featuring cozy spices and pumpkin puree. They’re just sweet enough and topped with a little pure maple syrup…let’s just say they went over like a charm over here. Ingredients for pumpkin waffles (just enough pumpkin!) Here’s the thing. Pumpkin is very dense, so adding the stuff to waffles can make them thick and weighty. This pumpkin waffles recipe uses just enough pumpkin to bring in a light orange hue, but not so much that each bite is weighed down with vegetable puree. Here are the ingredients you’ll need for these pumpkin waffles: All purpose flour: If you prefer GF pumpkin treats, go to our healthy bread or oatmeal. Brown sugar: While we typically sweeten waffle batter with maple syrup, the consistency is better with sugar here. Trust us! Pumpkin puree: Make sure it’s puree, not […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Pumpkin waffles are perfect for fall! They’re lightly spiced and made with real pumpkin puree for a cozy special breakfast.

Pumpkin waffles

It’s fall and that means: cue the pumpkin recipes! It’s our goal to turn just about everything imaginable into a pumpkin flavored version of itself. Of course, that extends to hummus, pasta, coffee, pancakes, soup, oatmeal…and waffles! These Pumpkin Waffles are the ideal fall breakfast, featuring cozy spices and pumpkin puree. They’re just sweet enough and topped with a little pure maple syrup…let’s just say they went over like a charm over here.

Ingredients for pumpkin waffles (just enough pumpkin!)

Here’s the thing. Pumpkin is very dense, so adding the stuff to waffles can make them thick and weighty. This pumpkin waffles recipe uses just enough pumpkin to bring in a light orange hue, but not so much that each bite is weighed down with vegetable puree. Here are the ingredients you’ll need for these pumpkin waffles:

  • All purpose flour: If you prefer GF pumpkin treats, go to our healthy bread or oatmeal.
  • Brown sugar: While we typically sweeten waffle batter with maple syrup, the consistency is better with sugar here. Trust us!
  • Pumpkin puree: Make sure it’s puree, not pie filling.
  • Pumpkin pie spice: Use purchased or homemade!
  • Eggs: These help hold the batter together and give it a little lift.
  • Milk: Use your milk of choice. Non-dairy milk makes these dairy-free waffles.
  • Baking powder, salt and oil: The usual suspects to round it out.
Pumpkin waffles

Use Pumpkin Pie Spice or individual spices

As you probably know, most of what people love about pumpkin are the spices: not the actual pumpkin itself! Pumpkin is pretty bland and bitter right out of the can. Our favorite way to flavor it is with our homemaker spice blend, which makes a large batch. But you can also mix up the individual spices just for this recipe. Here’s what to do:

  • Make a batch: Mix up this Pumpkin Pie Spice: it makes 1/4 cup, which is enough for 4 pumpkin waffles recipes
  • Substitute these spices: For the 1 tablespoon pumpkin spice in the recipe, use 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon each cloves and nutmeg.

Standard waffles vs Belgian waffles

You can make these pumpkin waffles two ways: using a standard waffle maker or make them into Belgian waffles. Our top choice? Belgian. They’re taller and fluffier than standard waffles, and just plain more fun to eat. Here are the differences between the two:

  • Belgian waffles are twice as large as regular waffles: they’re thicker with a deeper grid pattern. They look more impressive and have a fluffier texture. Remember a serving size is 1/2 of the waffle, because it’s double a standard waffle.
  • Standard waffles are thinner: about 1/2-inch thick. If you’re making a standard waffle, the serving size is 1 waffle.

Looking for a waffle iron? Here’s a Belgian waffle iron we use and love!

Pumpkin waffles

Make ahead instructions for pumpkin waffles

Don’t want to do all the work every time? Make a double batch of these pumpkin waffles and save more for later!Here’s what to do:

  • To store: Make the waffles, then let them cool completely on a wire rack. Once they’ve cooled, stack the waffles in a freezer-safe baggie. They’ll keep for up to 3 months.
  • To reheat: Pop them into the toaster and cook them on a low setting for just a few seconds, repeating it two or three times. Or, warm them on an oiled baking sheet in a 300 degree oven (make sure to oil the sheet or the waffles will stick!).

Toppings for pumpkin waffles

Once you’ve whipped up a batch of pumpkin waffles, the fun begins! Top them up to make them into a healthy or no so healthy breakfast. Here’s what we used, and a few more ideas:

  • Almond butter: This is our top pick for pumpkin waffles because it offsets the sweet with richness, and adds a hit of plant-based protein.
  • Chopped pecans or walnuts: These nuts both go well with pumpkin! Make toasted pecans or toasted walnuts to bring out their flavor even more.
  • Greek yogurt with maple syrup: Mix 1/2 cup Greek yogurt with 1 tablespoon maple syrup and 1/2 teaspoon vanilla and use it for dolloping.
  • Make it dessert: ice cream! Turn this pumpkin waffle into dessert by topping it with vanilla ice cream and caramel sauce. Wow!
Pumpkin waffles

More pumpkin breakfast recipes

There are so many ways to eat pumpkin as a fall breakfast idea! After you make these pumpkin waffles, you absolutely must try:

This pumpkin waffles recipe is…

Vegetarian and dairy-free.

Print
Pumpkin waffles

Easy Pumpkin Waffles


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 (4 standard or 2 large Belgian waffles)
  • Diet: Vegetarian

Description

Pumpkin waffles are perfect for fall! They’re lightly spiced and made with real pumpkin puree for a cozy special breakfast.


Ingredients

  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 cup brown sugar
  • 1 tablespoon Pumpkin Pie Spice*
  • 1/4 teaspoon kosher salt
  • 2 eggs
  • 1/2 cup pumpkin puree
  • 3/4 cup milk of choice (dairy or non-dairy)
  • 1/4 cup neutral oil (like organic vegetable oil, organic canola, or grapeseed)

Instructions

  1. Preheat the waffle iron to the high heat setting.
  2. In a medium bowl, mix the all purpose flour, baking powder, brown sugar, pumpkin pie spice, and kosher salt until thoroughly combined.
  3. In another bowl, whisk the eggs, pumpkin puree, milk, and neutral oil. Pour the wet ingredients into the dry ingredients and whisk vigorously until the batter is mostly smooth.
  4. Lightly brush oil onto the waffle maker. Immediately, add the batter (1 1/4 cups for a Belgian waffle maker and a little over 1/2 cup for a standard waffle maker) into the center of the waffle iron, then cook according to the waffle iron’s instructions. Remove the cooked waffles and place them on a baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm.
  5. Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.

Notes

*Or substitute 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon ground cloves. 

  • Category: Breakfast
  • Method: Waffles
  • Cuisine: American

Keywords: Pumpkin waffles, fall breakfast idea, pumpkin waffle recipe

More waffles recipes

Waffles we reserve for special occasions…they’re the best breakfast treat! Here are a few more waffles recipes to try:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy Pumpkin Soup

This easy, delicious, and creamy Pumpkin Soup is filled with fresh flavors and warm spices. It is the perfect soup for a quick and easy fall meal or a great addition to any holiday menu. I am all about pumpkin during the fall months. I have A LOT of sw…

This easy, delicious, and creamy Pumpkin Soup is filled with fresh flavors and warm spices. It is the perfect soup for a quick and easy fall meal or a great addition to any holiday menu. I am all about pumpkin during the fall months. I have A LOT of sweet pumpkin recipes: pumpkin chocolate chip…

The post Easy Pumpkin Soup appeared first on Two Peas & Their Pod.

Biscuits and Gravy

Sausage gravy served over warm, buttery biscuits is the ultimate comfort food. You are going to love this classic and comforting Biscuits and Gravy recipe! There is no breakfast more filling and savory than Biscuits and Gravy. This is a rustic and hear…

Sausage gravy served over warm, buttery biscuits is the ultimate comfort food. You are going to love this classic and comforting Biscuits and Gravy recipe! There is no breakfast more filling and savory than Biscuits and Gravy. This is a rustic and hearty dish that is popular in the South and very popular in our…

The post Biscuits and Gravy appeared first on Two Peas & Their Pod.

Vegan Caesar Salad with BBQ Sweet Potato Croutons

Say hello to our new favorite salad.
It’s crunchy, fresh, incredibly easy to make, and boasts BIG zesty flavor from our 5-minute Caesar dressing. The recipe was born out of a simple need to put dinner on the table with minimal effort. We had a bunch o…

Vegan Caesar Salad with BBQ Sweet Potato Croutons

Say hello to our new favorite salad.

It’s crunchy, fresh, incredibly easy to make, and boasts BIG zesty flavor from our 5-minute Caesar dressing. The recipe was born out of a simple need to put dinner on the table with minimal effort. We had a bunch of random ingredients that got thrown together, and it just totally worked. Hello, next-level vegan caesar salad!

The best part?

Vegan Caesar Salad with BBQ Sweet Potato Croutons from Minimalist Baker →

BBQ Roasted Sweet Potato Croutons

While throwing together dinner one night, I added some leftover roasted sweet potatoes to a green salad with a zesty dressing and thought, “This would be even better if the potatoes were roasted like ‘croutons’ and tossed in BBQ seasoning.” The r…

BBQ Roasted Sweet Potato Croutons

While throwing together dinner one night, I added some leftover roasted sweet potatoes to a green salad with a zesty dressing and thought, “This would be even better if the potatoes were roasted like ‘croutons’ and tossed in BBQ seasoning.” The rest is history. 

Let us show you how this 30-minute, 9-ingredient recipe is made! It’s incredibly versatile and can be added to salads, bowls, wraps, and beyond!

BBQ Roasted Sweet Potato Croutons from Minimalist Baker →

How to Roast Pumpkin Seeds (with 3 Recipes!)

How to Roast Pumpkin Seeds (with 3 Recipes!)
If you’re carving pumpkins, save those seeds that get scraped out and make these delicious crunchy roasted pumpkin seeds. This is an easy, basic method with three seasoning recipes included… use any of the…

How to Roast Pumpkin Seeds (with 3 Recipes!)

If you're carving pumpkins, save those seeds that get scraped out and make these delicious crunchy roasted pumpkin seeds. This is an easy, basic method with three seasoning recipes included... use any of them of your favorite combination of spices! An awesome fall treat!

READ: How to Roast Pumpkin Seeds (with 3 Recipes!)

The Perfect Pumpkin Pie Recipe

The Perfect Pumpkin Pie Recipe
A classic pumpkin pie recipe – smooth, creamy, and just moderately spiced. The best pumpkin pie you’ll ever eat!
READ: The Perfect Pumpkin Pie Recipe

The Perfect Pumpkin Pie Recipe

A classic pumpkin pie recipe - smooth, creamy, and just moderately spiced. The best pumpkin pie you'll ever eat!

READ: The Perfect Pumpkin Pie Recipe

Quick Citrusy Cabbage Slaw (Mayo-Free)

If you tried our Beet Relish recipe, you’d know our fondness for the flavors in this Latin-inspired Roasted Plantain Black Bean Bowl, which is 100% inspired by the vegan bowl at Teote in Portland, Oregon. 
Picture this: a bowl of fluffy rice, smok…

Quick Citrusy Cabbage Slaw (Mayo-Free)

If you tried our Beet Relish recipe, you’d know our fondness for the flavors in this Latin-inspired Roasted Plantain Black Bean Bowl, which is 100% inspired by the vegan bowl at Teote in Portland, Oregon. 

Picture this: a bowl of fluffy rice, smoky black beans, citrusy beet relish, guacamole, fried plantains (have mercy), crunchy cabbage slaw, and an arepa on the side. If that’s not heaven in a bowl, I don’t know what is.

Quick Citrusy Cabbage Slaw (Mayo-Free) from Minimalist Baker →