Vegan Sourdough Waffles

5 from 42 votes

These vegan sourdough waffles are light, fluffy, whole wheat and divine. Make with sourdough discard and serve with fruit and maple syrup for a delicious breakfast.

Prep Time15

Cook Time15

Overnight resting time8

Total Time8 30

Course: Breakfast

Cuisine: American

Diet: Vegan, Vegetarian

Servings: seven-inch waffles

Calories: 188kcal

Author: Vaishali · Holy Cow Vegan

Equipment

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)

US Customary - Metric

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