Sourdough Cider Pumpkin Waffles

Sourdough Cider Pumpkin Waffles are a delicious and seasonal twist on traditional waffles. They incorporate the flavors of Sourdough, apple cider, and pumpkin to create a hearty and flavorful breakfast treat.

Sourdough Cider Pumpkin Waffles Ingredients

• Dairy Free Milk
• Organic Apple Cider
• Active Sourdough Starter
• Organic Pumpkin Puree
• Avocado Oil
• Mexican Vanilla
• Organic Apple Sauce (or another egg substitute)
• King Arthur Organic Whole Wheat Flour
• Pumpkin Spice
• Baking Soda
• Pink Salt
• Fresh Berries or Chopped Pecans or Walnuts (Optional)
• Organic Maple Syrup (Optional)

Crafting the Sourdough Cider Pumpkin Waffle Batter

1. First, combine the dry ingredients in a large mixing bowl. Stir to combine.
2. Next, using a Dutch Whisk or spatula, incorporate the wet ingredients, including the Sourdough Starter. Mix until combined.
3. Then, let the batter “ferment” for about 10 minutes prior to preheating a waffle iron.
4. Finally, the batter is ready for the waffle iron!

Combine the Dry Ingredients

Combine the Wet Ingredients; Stir to Combine

The Batter is Ready

Cooking the Sourdough Cider Pumpkin Waffles

1. Once the waffle iron is preheated, carefully spoon 1/4 c. of the waffle batter into the preheated waffle iron.
   • Note: If you use a mini waffle iron, you may need to reduce the waffle batter to 1/8 of a cup.
2. Next, cook the Sourdough Cider Pumpkin Waffle until the waffle iron light turns off or indicates it’s ready.
3. Then, place the cooked waffle on a wire cooling rack while you cook the rest of the waffles.
4. Finally, repeat steps 2 and 3 until all of the batter is used.

Spoon 1/4 c. of Waffle Batter into the Waffle Iron

Cook the Waffle Until the Iron Indicates It Is Ready

Serving the Sourdough Cider Pumpkin Waffles

1. First, stack 2 or 3 Sourdough Cider Pumpkin Waffles on a serving plate.
2. Next, decorate the top of the waffles with fresh berries, chopped nuts, or both.
3. Then, drizzle the heated Maple Syrup over the top.
4. Finally, slice into the Sourdough Cider Pumpkin Waffles and enjoy!

The Sourdough Cider Pumpkin Waffles are Ready to Eat!

Storing the Sourdough Cider Pumpkin Waffles

Sourdough Cider Pumpkin Waffles are a delicious breakfast recipe to make in bulk, serve, freeze, and store for a later date. To store these waffles, allow them to cool completely (after cooking them).

Then, place them into an airtight container, such as a Ziploc bag. Next, place the bag in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Finally, to reheat the waffles, place them in the toaster or microwave and heat until warm.

Recommended Products

Sourdough Cider Pumpkin Waffles

Yield: 24 Waffles

Prep Time: 5 minutes

Cook Time: 5 minutes

Additional Time: 10 minutes

Total Time: 20 minutes

Sourdough Cider Pumpkin Waffles are a delicious and seasonal twist on traditional waffles. They incorporate the flavors of Sourdough, apple cider, and pumpkin to create a hearty and flavorful breakfast treat.

Print

Ingredients

• 2/3 c. Dairy Free Milk
• 2/3 c. Organic Apple Cider
• 1/2 c. Active Sourdough Starter
• 3/4 c. Organic Pumpkin Puree
• 3 tbsp. Avocado Oil
• 2 tsp. Mexican Vanilla
• 1/2 c. Organic Apple Sauce (or another egg substitute)
• 2 c. King Arthur Organic Whole Wheat Flour
• 1 tsp. Pumpkin Spice
• 1 tsp. Baking Soda
• 1/2 tsp. Pink Salt
• Fresh Berries or Chopped Pecans or Walnuts (Optional)
• Organic Maple Syrup (Optional)

Instructions

Crafting the Sourdough Cider Pumpkin Waffle Batter

1. First, combine the dry ingredients in a large mixing bowl. Stir to combine.
2. Next, using a Dutch Whisk, incorporate the wet ingredients, including the Sourdough Starter. Mix until combined.
3. Then, let the batter "ferment" for about 10 minutes prior to preheating a waffle iron.
4. Finally, the batter is ready for the waffle iron!

Cooking the Sourdough Cider Pumpkin Waffles

1. Once the waffle iron is preheated, carefully spoon 1/4 c. of the waffle batter into the preheated waffle iron. (Note: If you use a mini waffle iron, you may need to reduce the waffle batter to 1/8 of a cup).
2. Next, cook the Sourdough Cider Pumpkin Waffle until the waffle iron light turns off or indicates it's ready.
3. Then, place the cooked waffle on a wire cooling rack while you cook the rest of the waffles.
4. Finally, repeat steps 2 and 3 until all of the batter is used.

Serving the Sourdough Cider Pumpkin Waffles

1. First, stack 2 or 3 Sourdough Cider Pumpkin Waffles on a serving plate.
2. Next, decorate the top of the waffles with fresh berries, chopped nuts, or both.
3. Then, drizzle the heated Maple Syrup over the top.
4. Finally, slice into the Sourdough Cider Pumpkin Waffles and enjoy!

Notes

Sourdough Cider Pumpkin Waffles are a delicious breakfast recipe to make in bulk, serve, freeze, and store for a later date. To store these waffles, allow them to cool completely (after cooking them).

Then, place them into an airtight container, such as a Ziploc bag. Next, place the bag in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Finally, to reheat the waffles, place them in the toaster or microwave and heat until warm.

Nutrition Information:

Yield: 12 Serving Size: 2
Amount Per Serving: Calories: 218Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 1mgSodium: 211mgCarbohydrates: 27gFiber: 4gSugar: 6gProtein: 5g