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.
OR if you’re in the mood for waffles, don’t have starter, and will implode if you don’t get some right NOW, you can always just make my recipe for The Best Gluten-Free Waffles. They’re a similar idea, minus the sourdough.
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!
Also be sure to check out my Chocolate Chip Sourdough Waffles!
More Healthy Waffle Recipes:
- Paleo Chocolate Pecan Waffles
- Paleo Pumpkin Waffles
- Grain-Free Hazelnut Flour Waffles
- Grain-Free Almond Flour Waffles
- Grain-Free Waffles with Spiced Apples and Caramel Sauce
What will you put on your waffles?
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Gluten-Free Sourdough Waffles
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!
Nutrition
Sit out covered or refrigerate if not using a cow based milk?
Hi Jamie,
Are you referring to the waffle batter or the finished waffles?
These waffle are so good! I love how they get a little crispy too.
The crispiness is my favorite part! So happy you like them, April! xoxox
Hello! Is the waffle batter suppose to be sitting out on the counter or in the frig for the overnight (at least 4 hour) time frame?
Hi Liz! I leave the pancake batter on the counter, just like regular sourdough starter/discard 🙂
Used my neglected starter and still…best waffles ever. No joke. Light, crisp, great taste and super easy.
Can you make these using an egg replacer?
Hi Monica! Because gluten-free all-purpose flour contains a good deal of leavening agents and starches, you should be able to replace the eggs with flax eggs or an egg replacer of your choosing. I would just be sure to spray the waffle iron well with cooking spray to be sure they come off easily. Let me know how the waffles turn out!