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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?
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
I made this for my grandkids who are Celiac. When they got up in the morning, they devoured a double batch. Easy to make. I change the flour every time and the wsffles always are fantastic.
Aww I love hearing that your grandkids enjoyed them, Scot! It always warms my heart when I receive feedback that kids enjoyed a recipe. Thanks so much for sharing!
This is hands down the best discard recipe! Since I found it, I’ve been making these weekly, and putting them in the freezer. They freeze and heat up perfectly.
I love hearing that, Greta! Thanks so much for the kind words and the feedback – this is super helpful to others who want to try the recipe!
I’ve made these according to instructions but with soy milk and flax seed meal as egg replacement for someone with allergies beyond gluten. They turned out amazing!
Incredible! Thanks so much for sharing, Helen!!
Thanks for a quick and easy gluten free sourdough discard waffle recipe. I’m assuming this would have less calories if I used 1% milk. I made these for a friend who Jonny found out she has high cholesterol.
Hi Alex! That is accurate 🙂 You can definitely use 1% milk. Enjoy!
Thank you from a brand new gluten free/dairy free human. I subbed Thai brand “lite” coconut milk and equal parts grape seed oil and olive oil for the avocado oil. These turned out fantastic using my Dash mini waffle maker!
Aww, my pleasure, Amy! Welcome to the wonderful land of Gf/DF…it can be a challenge at first, but the fact that so many GF and DF products are available now has made it much easier in recent years. I’m thrilled you enjoy the waffles!
Amazing waffles!!! My kids loved them.
Yaay! I’m thrilled to hear that, Amy! Thanks for the sweet note!
Super easy and delicious recipe!! Now is my go-to!
Wahoo! I love hearing that, Allison! Thank you so much for swinging back around to share your feedback! 🙂
Hi! Can I use GF bread flour instead of AP?
Hi Krissy! I haven’t tested the recipe with GF bread flour, but I imagine it would work. If you’ve tried it in waffles or pancakes in the past with success, I’d say go for it!
These look great, but I’ve got a serious question… If it safe to leave out to proof over night when it has raw egg and cow’s milk in it?? I know we do this with sourdough but it doesn’t have dairy/eggs in it. Does the fermentation somehow prevent milk from spoiling? Thanks so much for any insight!
Hi Emily! The batter sits with milk, but not egg 🙂 The egg gets mixed in just before making the waffles. I use coconut milk and haven’t been concerned about leaving the batter overnight, but it’s a legitimate concern, so I would say if you’re worried about using cow’s milk, you can refrigerate the batter overnight. Let me know if you have any more questions! xo
UGH Please give me a waffle recipe that i can make and use right away!! I don’t mind waiting 30 mins, but hours is ridiculous!
Hey there! You can try making the waffles right away after adding the sourdough starter, but the whole purpose of sourdough recipes is to get that delightful fermented effect. The longer sit time positively impacts both the flavor and the texture of the waffles. If you’re wanting a gluten-free waffle recipe that can be made right away, you can try my regular Belgian waffles: https://www.theroastedroot.net/belgian-waffle-recipe/ Happy cooking!
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!
Used my neglected starter and still…best waffles ever. No joke. Light, crisp, great taste and super easy.
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 🙂
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
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?