These vegan sourdough waffles are fluffy, whole wheat, and divine. You can make them with unfed sourdough starter or discard. Serve with fruit or maple syrup for a delicious, wholesome breakfast.
My vegan sourdough waffle recipe makes waffles that are crispy on the outside, light on the inside and so delicious all around, you'll never need another waffle recipe ever again.
As much as I love my simple recipe for vegan waffles, I love these sourdough waffles way, way more. That's because when you add sourdough into the mix, a gorgeous alchemy happens: the waffles become lighter, airier, and way more flavorful with the mild and pleasant tang added by the sourdough. You won't be able to stop eating these - I have friends who request it every time they visit, and fans who can't stop raving about them. They freeze beautifully, so you can make a huge batch and save some for another day.
This is also a great recipe to make if you are new to sourdough baking and have a freshly made sourdough starter (seven-day-old at least), or if you are a seasoned sourdough baker looking for a good use for sourdough discard. I make these with whole wheat flour and combined with the probiotic goodness of the sourdough starter they are stunningly nutritious - much more so than a breakfast that tastes this good has any right to be! The whole wheat also provides the perfect prebiotic fiber for those healthy gut bacteria to thrive on.
When I first started making these waffles many, many years ago, I would add a couple of tablespoons of oil to the batter. But I stopped when I realized they turn out just as delicious without the oil. The oil is now listed as an optional ingredient and you can, of course, add it if you want to. You might also want to lightly oil or spray the waffle iron plates if you happen to have one that things stick to.
5-star review
These are by far the best sourdough waffles I've tried. Leaving out the batter overnight really helps develop the flavor and texture of these waffles. Definitely a keeper recipe and I'll be making these often. - Jenna
Recipe FAQs
Making the batter the night before gives the good bacteria in sourdough time to digest and break down the starches in the flour. This not only makes the waffles healthier, but it also makes them easier to digest and way more flavorful and delicious.
I've experimented with mixing up the batter moments or even an hour before making waffles. While the waffles look fine the sourdough taste is too strong because it hasn't had time to work on the flour and do its sourdough magic. Also the texture is more dense. I do not recommend it.
No, you're fine. Depending on how warm or cool it is outside and in your home the batter may not look very puffy or rise, but if you gave it at least eight hours to sit your waffles will be perfectly good. Go ahead and make them!
This can become a relevant question if you have kids. My son, Jay, hated flax meal, which has a slightly fishy odor because of the omega 3s it's packed with (excellent for you, by the way). When I added flax to any recipe he would smell it a mile away and turn up his little nose. If you have one of these little geniuses around, replace the flax eggs with â…“rd cup of applesauce or yogurt.
You absolutely can, or use my recipe for vegan blueberry sourdough pancakes.
Store leftover sourdough waffles in the fridge for up to four days or freeze the waffles in freezer-safe bags or containers for up to four months. Warm in the oven before serving. Store the waffles and not the waffle batter because the batter will lose its strength after it sits around for a few hours.
Recipe card
Vegan Sourdough Waffles
Ingredients
- 2 cups whole wheat flour (or whole wheat pastry flour or all-purpose flour)
- 1 cup sourdough starter (discard or recently fed starter will both work)
- 2 cups nondairy milk
- 2 teaspoon apple cider vinegar
- 2 tablespoons sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 flax eggs (2 tablespoon flaxmeal + 6 tablespoon warm water, whisked)
- 2 tablespoon avocado oil or any neutral oil (optional)
- Cooking spray (for waffle iron, if needed)
Instructions
Make overnight sponge
- Make the overnight sponge by mixing together the sourdough starter, whole wheat pastry flour, sugar, milk and vinegar in a very large bowl. The dough will rise by morning as all those good bacteria and yeast go to work, so make sure you have enough room in the bowl.*
Make sourdough waffles
- In the morning, just before making the waffles, mix the baking soda, salt, oil, if using, and flax eggs into the overnight sponge.
- Use a ½ cup measure to pour the batter on a preheated waffle maker. I set my Cuisinart waffle maker to a setting between 3 and 4, which produces golden waffles that are lightly crispy on the outside.
- Serve the sourdough waffles hot with fruit and maple syrup.
Notes
- See FAQs above if batter does not rise and become fluffy by morning.
- Nutrition information does not include the two optional tablespoons of oil.
Nutrition Information
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Amy says
Do you refrigerate the sponge or leave it at room temperature overnight?
Vaishali Honawar says
Room temperature is fine unless you’re in a very warm climate. In that case refrigerate.
Regan says
Thanks for the recipe. I'm curious if you're supposed to put the batter in the fridge at night or leave it out to ferment?
Vaishali Honawar says
Leave it out please!
marianna says
i have never been into waffles, but since i’ve had lots of discard we tried your tremendous recipe. life changing. every sunday is waffle day now! what a great tradition, even though we’re in our 70s, it just shows, it’s never too late.
Vaishali Honawar says
Hi Marianna, that's so nice to hear. Thanks for your comment. I am so happy you've enjoyed the waffles and that they are part of your Sunday tradition now.
Heen says
Thank you for this lovely recipe! My kids love them! I used white spelt flour to make the batter and coconut oil and still didn’t stick to my cast iron waffle maker!!!! Amazing
Maria Faith says
I've made these several times, and they're easily my favorite waffles ever. The batter doesn't behave like traditional waffle batter. It's more like sourdough bread dough, for obvious reasons. Wouldn't change a thing. Thank you so much for this recipe!
Vaishali says
So happy you love them, Maria.
Apurva P says
Can I use real eggs instead of flax eggs?
Vaishali says
Yes.
Maggie says
I mixed everything together and placed it in the fridge. In the morning I took it out of the fridge for a few hours and it came out great. Why do you suggest adding ingredients in the morning? Won’t it deflate?
Vaishali says
Ingredients like baking soda are best used right before baking.
Melissa says
Super good. No notes. I usually have to adjust just about every recipe I come across but this is great as is!
Vaishali says
So happy to hear, Melissa.
Stacy says
I made these this morning, and they turned out beautifully! I live in a cooler climate, so my house gets into the 60s at night. I used my medium mixing bowl, but set it on a cookie sheet in case I woke to a mess. The sponge definitely grew and was bubbly, but it still had room in the bowl. The finish was really nice - very crispy, light sourdough flavor. I'll definitely be making these again.
I have a 4x4 waffle iron (4 waffles, 4-5 in square), and it made 12. I plan to freeze some for toaster-waffles during the week.
Vaishali says
So happy you loved the waffles, Stacy. And thanks for the feedback on the temps, number of waffles and size. Very helpful!
Vicki says
Hi Vaishali, the recipe as written - does this make 10 Belgium waffles please? Also, it is now warm (74 degrees) here, the house will cool overnight, will it still be ok to leave this out on the counter overnight or do you suggest starting it on the counter and placing it in the fridge before going to bed? I could perhaps leave it out in the basement overnight which is much cooler. TIA
Vaishali says
Hi Vicki, you can leave it at room temperature at 74 degrees, but if you have a very thriving sourdough starter it prob would be good to leave it in the cooler basement so it doesn't overflow. 🙂 How many waffles depends on the size of your waffle maker. When I make regular waffles with this batter I get about 10 large waffles. If your Belgian waffle maker makes large-size waffles, you'll prob get around 8.
Jenna says
These are by far the best sourdough waffles I've tried. Leaving out the batter overnight really helps develop the flavor and texture of these waffles. Definitely a keeper recipe and I'll be making these often.
Vaishali says
Awesome! So happy you love the waffles--leaving the batter overnight does make lighter waffles and is also nutritionally beneficial because it gives the probiotic bacteria a chance to bread down the carbs in the flour.
Ross says
What can we substitite for flaxseed if we need to avoid seeds?
Could I use the amount of "ener-g" for two eggs?
Vaishali says
I’ve made these without the flax meal and they turn out fine. No need for another egg substitute.
Barb Mueller says
My sponge did not rise overnight. there are a few bubbles on edges. My discard was from a new stater that is slow in working, but no real growth. should I wait a day for more movement is sponge or will it be fine to use right now. Will the waffles rise while baking if I use the sponge as is with other ingredients added?
Vaishali says
It will be fine after you add the other ingredients. Go ahead and make the waffles.
Janice says
Are these waffles crispy?
Vaishali says
Depends on what setting you bake the. On a lower setting they’ll be soft, higher they will be crispy.
Wendy says
7+ yrs vegan. Recently found wheat causes my ankles to swell. Is there another grain that will work, both for starter and in your recipe? Chick pea? Some sort of mix w less wheat? I follow No SOFAS so all minimally processed/whole foods, no white sugar, flour, rice. No bottled oils. I make my own flours in my vitamix.
Sarah says
Is it safe to eat during pregnancy, as the almond milk has been left out overnight? I am nervous about food borne illness.
Vaishali says
Hi Sarah, I am not qualified to answer that question. You'll prob have to consult with a nutritionist or doctor.
Nina says
Well I had typed out a long review when the page decided to refresh and my review was gone before I could publish it.
I substituted with 1 cup of spelt flour and 1 cup of whole wheat flour. I had half a cup of active starter left and added half a cup of discard.
They turned out delicious!! We had about 7 waffles in a Belgium waffle maker. Popped them in the toaster this morning and enjoyed them with home made apple butter.
If you are on the fence of trying…don’t wait any longer!!
Vaishali says
Thanks for the feedback, Nina. Happy to hear the recipe worked out for you. It's one of our favorite breakfasts!