Curried Pumpkin Waffles

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These Curried Pumpkin Waffles are the complement to my Curried Pumpkin Hummus from last year’s #PumpkinWeek. There’s a twist to the recipe you’ll just have to read about.

I have this thing about pumpkin and curry. I don’t know what the deal is. For me, it just seems natural to pair pumpkin with curries and masalas and make this richly flavorful dish that truly enhances the pumpkin flavor. Last year for #PumpkinWeek, I made this Curried Pumpkin Hummus. I served it with some pita chips for a party we had at work and it just about vanished. It was THAT good.

These Curried Pumpkin Waffles are the complement to my Curried Pumpkin Hummus from last year's #PumpkinWeek. There's a twist to the recipe you'll just have to read about.

So, this year, what do I do? Curried Pumpkin Waffles. And they’re so good that I’m not sharing these with work. I’m only sharing these with the hubs. He’s THAT special.

Don’t get me wrong; I like pumpkin spice (PS). But only in pumpkin pie. Never a latte, cake, muffin, donut; nothing like that. Yes, I hear you grammar police. Deal! This is a chain of thought post. I don’t get all up in the hype that PS stuffs. For me? The Pumpkin Chai Baked Donuts are better than any PSBD could be. Pumpkin Spice Baked Donut for those not following this chain of thought.

To me, PS has a lot of cinnamon, which is pretty overpowering. I like the small amount of cinnamon that’s in chai, but I’m loving the cardamom that’s in chai. Cardamom is delicate enough to truly allow the pumpkin’s natural flavor come through.  With PS, I honestly think that the pumpkin flavor is masked by the cinnamon.  And curry powder?  It has a lovely complex flavor that truly does enhance the flavor of the pumpkin or any squash for that matter.

Now, the twist to these waffles?  They’re made with a sourdough starter!  It didn’t add a sour flavor so much as it did add a depth of flavor that you don’t expect with these waffles.  Besides, I take any change I can get to use Seymour, my sourdough starter.

The sourdough starter actually made these really hearty waffles!  Like, two of these and you’re set for the whole day hearty.  While I’d love to have a meal of these babies, I’m sure there are others who might find them a little too heavy.  They’re very bread-like in their texture, which I, personally, love!!  You actually could use two of these as a bun for a sandwich or a burger.  Oh my!!  Now, that would taste AWESOME!!  These babies wrapped around a lamb burger or something like that?  I’m drooling.  When’s lunch?

See what I mean?  The sourdough starter made this more of a bread dough than a typical waffle batter.  Which gets me to thinking about maybe turning this into a bread instead of a waffle next time?  Hmm…now I wonder how that would turn out.  Next year, perhaps?  Who knows?  You’ll just have to check back in for next year’s #PumpkinWeek to see what curried creation I come up with next time.

I was thinking of all the ways you could serve these bad boys up!  Regular like.  Then I thought of spreading it with labneh and topping it with some honey and pistachios.  Next, I thought about topping the labneh with the pan roasted tomatoes I made earlier this year.  Finally, I thought about baba ganoush, or some hummus?  But then I thought, why not turn them into sticks and you can DIP them into hummus or baba ganoush?  GENIUS!

So, that’s what I did here, sort of.  I piped some labneh into the bottom of the shooter, drizzled some honey, sprinkled some pistachios, and voila!  An interesting and unique appetizer was born.  And I have to say, it tasted awesome and so so different!  I can’t wait to serve these up to some guests.  They’re a wow that’s interesting type of thing to serve up.

I just love the color on these babies!  They’re all pumpkin on the outside and delicious curry color on the inside.  The perfect combination of some of my favorite flavors!!  Have you curried any pumpkins lately?

Make sure to scroll down and see what the rest of the #PumpkinWeek bloggers are offering up this week!!

Curried Pumpkin Waffles

Curried Pumpkin Waffles

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

These Curried Pumpkin Waffles are the complement to my Curried Pumpkin Hummus from last year's #PumpkinWeek. There's a twist to the recipe you'll just have to read about.


  • 3/4 cup all-purpose flour
  • 3/4 cup buckwheat flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon garlic salt
  • 1/4 cup butter
  • 1 cup milk
  • 2 large eggs
  • 1 cup sourdough starter
  • 3/4 cup pumpkin puree


  1. Combine the first four ingredients (flour through salt) in a medium mixing bowl. Set aside.
  2. With a whisk, combine the wet ingredients. Stir with a whisk until the starter is dissolved into the milk mixture. Then pour the wet ingredients into the dry ingredients and stir until just combined.
  3. At this point, you could make your waffles now, or allow the dough to rest and develop a more sourdough flavor. I rested mine for at least 3 hours before cooking the waffles.
  4. Preheat a waffle iron. Spray lightly with cooking spray or brush with butter before pouring 1/4 cup to 1/3 cup batter (depending on your waffle maker) and cooking waffles according to manufacturer’s directions of your waffle maker. Serve with honeyed lebneh, chana masala, or baba ganoush.

Did you make this recipe?

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#PumpkinWeek is here again and we can’t be more excited. Hosted by Terri from Love and Confections, 19 Bloggers will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations – from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

#PumpkinWeek day 3 recipes:

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  1. How did I miss pumpkin week? I am going to have to suffer my loss by sitting at my kitchen counter drowning my sorrows in these curries pumpkin waffles! Thanks for sharing is Saucy Saturdays!

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