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After making my Whole Rye Sourdough Chocolate Waffles, I thought well it is about time to make these Gluten Free Sourdough Discard Pumpkin Waffles version. And I am glad I did.

Well, who does like fluffy and crunchy waffles as I do? These waffles are the best that I have made so far. Whether if you are into sourdough or not. They are scrumptious.

They are easy to make, just mixing the ingredients together and weight whether 8 hours during the day or overnight.

What do you need for these Pumpkin Waffles Recipe?

If you already into sourdough I am pretty sure you already have Gluten-free Sourdough starter discard. In this way, you don’t have to throw it out every time you feed your starter.

Gluten Free flour, for this recipe I decided to go for Buckwheat flour as I think it gives the right fluffiness that waffles need.

Non- dairy in this case I used Almond Milk because of my dairy intolerance. Also, I used coconut butter, but you can definitely use butter, ghee, vegan butter, and coconut oil.

Pumpkin puree freshly made, made and frozen or canned any version you want. But why pumpkin? Well, Pumpkin is low in carbs, 100g of pumpkin has 4.8g net carbs. Also, pumpkin has a great flavor and more when you mix it with the right spices.

Sweeteners well I decided to use erythritol, stevia and coconut sugar. Why this blend? Well, erythritol and stevia by themselves need a fair enough amount to sweeten up baking. If you want to read more about stevia uses click here. On the other hand, coconut sugar adds a great flavor and sweetness, it is also is low GI. That is why I like this blend it gives the right amount of sweetness.

Although we are using sourdough starter discard, I included in this recipe baking powder to give extra help for fluffiness to this Gluten Free Sourdough Discard Pumpkin Waffles.

Eggs, well there is not much to say here. I included eggs because we want fluffy and crunchy waffles, right? Well, eggs are not just for biding the ingredients, but also when combined with the baking powder they fluff up to get the consistency we are looking for.

Can I make these Sourdough Discard Waffles in bulk?

Totally, you can make a big batch of waffles and allow them to fully cool down and freeze them. I suggest using parchment paper to separate them and place them in a zip lock bag or freezer bag and pop them in the freezer until you eat them.

When you decide to eat them preheat your oven at 150C fan assisted and allow them to defrost and heat up for a few minutes. Just remember the longer you leave them in the oven the crispier they will get.

Hope you enjoy my recipe and give it a go, snap a picture tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.

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This is my recipe for Gluten Free Sourdough Discard Pumpkin Waffles. If you like the recipe then consider sharing it with other Waffles lovers on social media.