Pumpkin Sourdough Waffles

This is my new way to make breakfast and lunch for my husband's school day. 

 READY IN: 20 mins

 SERVES: 3-4 

1⁄2  cup sourdough starter, unfed    

 1⁄2  cup whole wheat flour   

1   cup old-fashioned oatmeal     (or  1⁄2 c buckwheat flour, or  1⁄2 c rye flour, or  1⁄2 cornmeal or  1⁄2 c more whole wheat flour or  1⁄2 Bob's Red Mill multigrain hot cereal blend) 

(Let sit for a day or overnight to bubble up and ferment, it makes the waffles LIGHT as a FEATHER and preserves them although you will probably eat them up!!)     

then add   1 teaspoon pumpkin pie spices:

cinnamon ginger cloves or just cinnamon

 1⁄2  teaspoon kosher salt 

 1⁄2  teaspoon baking soda  

1 tablespoon brown sugar   

1 cup pumpkin puree

1 egg, lightly beaten (or 2 eggs)  

1 tablespoon butter, melted or 1/4 c corn oil  

1⁄4 - 1⁄3  cup buttermilk, as needed  

 1⁄4 cup blueberries (optional)