Use your sourdough starter or sourdough to make these airy, crispy vegan sourdough waffles! Not only are these waffles egg-free, but you get to enjoy all the benefits of fermented grains first thing in the morning!
I don’t always own a waffle maker, but whenever I have access, I like to experiment with different flavors and grains. We love these whole grain vegan waffles. For a more decadent, yet healthy breakfast, I often use oat flour to make these vegan chocolate waffles. However, now that I’ve entered the sourdough world and am now a sourdough mom, I’ve been making these vegan sourdough waffles non-stop. My kids can’t get enough of them and they are so easy to make!
❤️ Why you’ll love this recipe!
- I hate wasting food and these vegan sour dal waffles are it The perfect recipe to ensure you never throw away any of your sourdough starter. They can be made with fluffy, bubbly, fed sourdough starter or sourdough!
- need Only 7 ingredients and about 30 minutes from start to finishThese waffles are my go-to easy breakfast recipe.
- Adults and children alike will adore these waffles! they are Crispy outside and airy inside. We always re-toast our waffles in the toaster before enjoying them to keep them extra crispy.
- This vegan sourdough waffle recipe is the perfect sourdough recipe for beginners. If you can eat your sourdough, you can make these sourdough waffles!
- These are vegan waffles Great for anyone with allergies As they do not contain any dairy or eggs. Also, sourdough fermented grains are often more easily eaten by people who cannot tolerate gluten.
- Sourdough starter – When it comes to these vegan sourdough waffles, I love making them to feed Sourdough starter. That means I stirred fresh flour and water into my starter for about 4-8 hours (depending on temperature) before I started making these waffles. You can also use leftover sour cream in the refrigerator, and I’ll touch on that in the “Substitutions” section.
- coconut oil – Coconut oil is my favorite oil to use in this recipe. It’s subtly sweet and gives these waffles the perfect crispy texture.
- Hemp eggs – To make a flax egg, you’ll need to mix ground flaxseed with water about 5 minutes before you start the batter for these sourdough waffles. Once your hemp mixture has thickened, you can continue with the recipe.
- Maple syrup – We always have pure maple syrup on hand. Not only for making the batter for these vegan waffles, but also for drizzling on top when they’re done cooking. Pure maple syrup adds the perfect amount of sweetness and a delicious flavor.
- cinnamon – I add cinnamon to all my baked goods and cinnamon adds so much flavor to these waffles. You can always omit this spice if you want.
- Baking soda – This may not seem like a major ingredient in this recipe, but adding baking soda to the batter at the very end is crucial to making these perfect vegan sourdough waffles. The baking soda reacts with the strong acidity of the sourdough and makes the batter very light and fluffy. This helps remove the super sour taste from these waffles. Trust me! I forgot to add baking soda once before and these waffles did not turn out well!
See recipe card for full list of ingredients and quantities.
🔀 Hemp eggs – If you are not vegetarian, you can use 2 chicken eggs instead of flax eggs.
🔀 Fed Sourdough Starter – I like to make these waffles with a sourdough starter but you can also omit the sourdough if needed. However, be sure to remove your cold sour and let it sit at room temperature for a few hours before using so that it mixes well with the other ingredients.
🔀 Maple syrup – Any type of liquid sweetener will work in this recipe. Agave, brown rice syrup, or honey are all good options if you’re not vegan.
🔀 coconut oil – I have also made these waffles with vegetable oil and light olive oil and both worked great!
🍫 Chocolate chips Waffles – Add a handful of chocolate chips to the batter!
🫐 Blueberry Waffles – Throw in some blueberries…although the berry juice will make the waffles stick more easily.
🧂 delicious Waffles – Skip the maple syrup and add some vegan cheese or herbs. Then these delicious waffles make the best sandwich bread!
How to Make Vegan Sourdough Waffles
Step 1: Stir together all the ingredients from the sourdough starter to the salt until well combined and no chunks of sourdough starter remain.
Step 2: Sprinkle on the baking soda and stir it well into the batter. Again, you don’t want to end up with any clumps of baking soda in your waffles.
Step 3: Let the batter sit and foam for about 5 minutes while you preheat your waffle maker.
Step 4: Scoop ½ cup or so of batter into your hot waffle maker and close the lid. Let the batter cook for at least 4 minutes, up to 6 if you add more batter. If the waffle is stuck when you try to open the waffle maker, it will need to cook longer. Enjoy your waffles immediately or place on a wire rack to cool.
hints: These waffles take longer to cook than you think. This will keep them from breaking in half when you open the waffle maker and give them the perfect crispy exterior.
We usually store these waffles in an airtight container in the fridge for a few days (they don’t last much longer than that!) To reheat them, we always break each waffle into quarters so we can toast them in our toaster. Toasting them is definitely the best way to reheat these waffles so they are crispy and not too soft or chewy.
You can freeze these waffles and stick them directly into the toaster to reheat.
👉 Ideally I make these waffles with a warm, nourishing sourdough starter when it’s nice and bubbly. However, you can also use refrigerated sour almonds. You just need to throw your sour cream out of the fridge and let it come to room temperature for a few hours before making these waffles.
👉 The hotter your sourdough starter is, the easier it will be to combine with the other ingredients.
👉 Baking soda is one of the most important ingredients in this recipe, so don’t leave it out! If you do (which I did), you will end up with super sour waffles.
👉 Make sure your baking soda is fresh. Did you know you need to change your baking soda every 30 days?! I used to keep it for years in the past, but now I try to replace it every month to keep it fresh.
Before feeding the soured starter, a portion of the starter should be removed. This part is called acid exclusion. Fortunately, instead of wasting a bunch of flour and sourdough starter, you can make tons of recipes without the sourdough, like these vegan sourdough waffles!
Usually not! But it really depends on what flour you use to make your sourdough starter. Most sourdough starters are made with all-purpose flour, which contains gluten. If you have a gluten allergy, only eat sourdough foods that are specifically labeled gluten-free.
These vegan sourdough waffles are easiest to make if you use a sourdough sourdough starter. The warmer and more bubbly your sourdough starter is, the easier it is to mix all the ingredients together into a cohesive dough.
This vegan sour waffle recipe works great in a Belgian waffle maker. This will make 4 full Belgian waffles or 5-6 smaller waffles. I’m sure it would also work in a regular square waffle maker or a cast iron waffle maker.
If you have a non-stick waffle maker, you don’t need to grease your waffle maker. If your waffles are stuck when you try to open your waffle maker, that means they need to cook more.
What to eat with sourdough waffles
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Vegan Sourdough Waffles
The bubbly sourdough starter combines with a few other ingredients to make these airy, crispy vegan sourdough waffles!
- 2 the cup Feed sour starter (See notes for tips!)
- 5 table spoon coconut oil
- 2 Hemp eggs (2 tbsp flaxseed + 6 tbsp water)
- 2 table spoon Maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon Sea salt
- 1 teaspoon Baking soda (Don’t skip it!)
Preheat your waffle iron.
Combine the fed sourdough starter, coconut oil, condensed flax eggs, maple syrup, cinnamon, and salt in a large mixing bowl until thoroughly combined.
Sprinkle on the baking soda and stir well to combine. You want to make sure there are no lumps of baking soda in your batter. Allow this mixture to foam for a few minutes.
Pour ½ cup of batter into your waffle maker and cook until browned and crispy, 4-6 minutes. If the dough separates when you try to open the waffle maker, you may need to let the waffles cook longer.
Continue cooking the waffles until all the batter is used up. You should get about 4-6 waffles.
– The hotter your sourdough starter is, the easier it will be to combine with the other ingredients.
– Baking soda is one of the most important ingredients in this recipe, so don’t leave it out! If you do (which I did), you will end up with super sour waffles.