Vegan sourdough waffles, whole wheat
Print Recipe
5 from 2 votes

Vegan Sourdough Waffles

Vegan Sourdough Waffles. These waffles are light, airy, crunchy on the outside, whole wheat, and absolutely divine. Serve with some fruit or maple syrup for a delicious breakfast.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 10 -12 large waffles
Author: Vaishali Honawar


  • 1 cup unfed sourdough starter
  • 2 cups whole wheat pastry flour
  • 2 cups nondairy milk like vanilla soymilk or vanilla almond milk mixed with 2 tsp apple cider vinegar
  • 2 tbsp sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup vegetable oil I used avocado oil because I didn't want the strong flavor of coconut oil in this
  • 2 flax eggs (2 tbsp flaxmeal + 6 tbsp warm water whisked)


  • Make the overnight sponge by mixing together the sourdough starter, whole wheat pastry flour, sugar and milk-vinegar mixture in a very large bowl. The dough will expand by morning as all those good bacteria and yeast go to work, so make sure you have enough room in the bowl.
  • In the morning, just before making your waffles, mix the baking soda, salt, oil and flax eggs into the overnight sponge.
  • Use a 1/2 cup measure to pour the batter on a preheated waffle maker. Bake according to manufacturer's instructions.
  • Serve hot with some fruit and maple syrup.