Vegan Sourdough Pumpkin Belgian Waffles
These fall-inspired pumpkin waffles are made with sourdough discard, and have a light golden hue, crisp edges, light and fluffy middle, and incredible flavor!
Ingredients
Instructions
Plug in and turn on the waffle iron.
In a bowl, whisk together the wet ingredients until smooth. Add the dry ingredients, then stir just until combined.
Rest waffle batter for at least 5 minutes. Add in a little more liquid if the batter is too thick. (It should resemble pancake batter.)
Using a 1 cup measuring cup, scoop about ¾ cup batter and pour on to the hot waffle iron.
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Continue Reading at Pebblesandtoast →Chef's Notes
• You can add chopped pecans to the batter.
• Freeze waffles for up to two months. Allow to cool completely, then wrap individually with plastic wrap and foil. Reheat in toaster or oven until warm.
* You can use just about any flour, including a 1-for-1 gluten-free baking blend. Simply add more liquid to get a fluffy batter.
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