Gluten-Free Sourdough Waffles made dairy-free with coconut milk. This basic sourdough waffle recipe is easy to prepare and may just be your new favorite waffle!
Nothing turns a basic waffle situation into an all-star breakfast full of pomp and circumstance quite like sourdough. Sourdough waffles are light and airy with the perfect crisp on the outside and a delectable moist chew on the inside.
They are so good that I daresay they need no fancy toppings.
If you have sourdough starter on hand and need somewhere to place it, these waffles will most definitely do ya well!
And if you don’t have sourdough starter on hand, no worries! You can easily make it yourself at home by following my Gluten-Free Sourdough Starter tutorial or bribing one of your sourdough toting friends for a little of their discard.
Let’s make waffles!!
How to Make Sourdough Waffles:
The night before you want to make waffles, combine 1 cup of sourdough discard (aka “unfed” sourdough starter) with 1 cup of gluten-free flour and 1 cup of milk – you can use regular milk or go with my favorite – canned coconut milk. Mix these ingredients together in a mixing bowl until a thick batter forms, cover with a kitchen towel, and allow it to sit overnight (or at least 4 hours).
When you’re ready to make waffles, whisk the eggs, avocado oil, and honey together in a small bowl.
Sprinkle the baking soda and sea salt over the sourdough batter, then pour the egg/oil mixture into the mixing bowl.
Mix everything together until well-combined. The batter will be very bubbly…this is normal!
Plug in your waffle iron (I use this mini waffle maker) and allow it to heat up all the way. Lightly spray it with cooking oil.
Pour pancake batter onto the hot surface of the waffle iron and replace the lid. Cook until golden-brown and waffle iron indicates the waffles are finished.
Top with desired toppings and enjoy!
Gluten-Free Sourdough Waffles
- GET YOUR COOKBOOK
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Ingredients
- 1 cup gluten-free sourdough discard (unfed starter)
- 1 cup gluten-free all-purpose flour
- 1 cup coconut milk or regular milk
- 2 eggs
- 2 Tbsp avocado oil
- 2 Tbsp honey
- 1/2 tsp baking soda
- 1 pinch sea salt
Instructions
- The night before you want to make waffles, combine 1 cup of sourdough discard (aka “unfed” sourdough starter) with 1 cup of gluten-free flour and 1 cup of milk - you can use regular milk or go with my favorite - canned coconut milk. Mix these ingredients together in a mixing bowl until a thick batter forms, cover with a kitchen towel, and allow it to sit overnight (or at least 4 hours).
- When you’re ready to make waffles, whisk the eggs, avocado oil, and honey together in a small bowl. Sprinkle the baking soda and sea salt over the sourdough batter, then pour the egg/oil mixture into the mixing bowl. Mix everything together until well-combined. The batter will be very bubbly..this is normal!
- Plug in your waffle iron (I use this mini waffle maker) and allow it to heat up all the way. Lightly spray it with cooking oil.
- Pour pancake batter onto the hot surface of the waffle iron and replace the lid. Cook until golden-brown and waffle iron indicates the waffles are finished.
- Top with desired toppings and enjoy!
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