When you need a breakfast that feels indulgent but is secretly packed with nutrition and flavor, these vegan sourdough waffles come to the rescue. Lightly crisp on the outside, fluffy and tangy inside, and finished with a drizzle of real maple syrup and a handful of fresh berries, this waffle recipe brings together everything we love about slow-fermented sourdough and cozy weekend brunches. Whether you're trying to use up your sourdough discard or simply looking for a new favorite plant-based breakfast, this one’s a winner.
The best part? You don’t need eggs or dairy to create that perfect golden crust or deep flavor. This vegan sourdough waffle recipe uses pantry-friendly ingredients and can even be made gluten-free or high-protein with simple swaps. It’s the kind of recipe you’ll come back to every time you’ve got extra discard in your fridge — or when you're craving waffles that are as healthy as they are delicious.
Crispy Vegan Sourdough Waffles with Maple Syrup and Berries
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Breakfast, Brunch, Dessert
Cuisine American
Waffle iron Any standard or Belgian waffle iron will work. Non-stick ones are ideal, but if yours isn’t, be sure to brush with oil before pouring in the batter.
Mixing bowls One large for the dry ingredients and another medium for the wet.
Whisk or Fork For combining everything without over-mixing.
Measuring cups and spoons For accuracy.
Spatula or tongs To gently remove the waffles from the iron.
Dry Ingredients
- 1 1/2 cups all-purpose flour or use oat flour or buckwheat for gluten free sourdough waffles
- 2 tbsp coconut sugar or regular sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Optional: 1–2 tbsp unflavored vegan protein powder (for sourdough protein waffles)
Wet Ingredients
- 1 cup unfed sourdough discard preferably from a whole wheat or rye starter for added depth
- 1 cup plant-based milk almond, oat, or soy
- 2 tbsp neutral oil like avocado or sunflower
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar for helping the rise and balancing the baking soda
For Serving
- Real maple syrup
- Fresh berries blueberries, raspberries, strawberries — whatever’s in season
Optional: coconut whipped cream, toasted nuts, or vegan butter
Preheat the Waffle Iron
Turn it on and let it heat up while you prepare the batter. If your iron has adjustable settings, choose a medium-high or "crispy" setting for the perfect finish.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, coconut sugar, and optional protein powder. Mixing these first helps distribute the leavening evenly.
Combine Wet Ingredients
In a separate bowl, stir together the sourdough discard, plant-based milk, oil, vanilla, and apple cider vinegar. The vinegar will react with the baking soda to give the batter extra lift.
Mix Wet and Dry
Pour the wet ingredients into the dry and mix gently until just combined. Do not overmix — a few lumps are fine. The batter should be thick but pourable. If it feels too thick, add a splash of plant-based milk.
Let the Batter Rest (Optional but Recommended)
If you have 10–15 minutes, let the batter rest. This allows the gluten to relax (or in the case of gluten free sourdough waffles, for the flours to hydrate better) and makes for a fluffier interior.
Cook the Waffles
Once the iron is hot, grease it lightly if needed. Pour in enough batter to cover the bottom plate, close the lid, and cook until steam mostly stops and the waffle is golden and crisp — usually 4–6 minutes, depending on your waffle maker.
Serve Immediately
Top with maple syrup and a generous handful of berries. For extra indulgence, add a dollop of coconut cream or a sprinkle of toasted nuts.
Pairings
These vegan sourdough waffles are incredibly versatile and pair beautifully with:
1. Hot Beverages
- Coffee with oat milk or a shot of espresso balances the sweet tang of the waffles.
- Chai tea latte with almond milk for spiced comfort.
- Fresh pressed orange juice for brightness.
2. Savory Sides
Want to balance the sweet with a little savory? Try:
- Crispy vegan breakfast sausage on the side
- A quick tofu scramble with turmeric and spinach
- Roasted sweet potatoes seasoned with paprika
3. Extra Toppings
- Sliced banana and nut butter
- Vegan yogurt and granola
- Dark chocolate chips and coconut shavings
FAQs
1. Can I make these waffles gluten-free?
Yes! Substitute the all-purpose flour with a blend of gluten-free oat flour and almond flour or a store-bought 1:1 gluten-free baking mix. Just make sure your sourdough starter is also gluten-free if you're sensitive — many bakers use brown rice or buckwheat starters for gluten free sourdough waffles.
2. What kind of sourdough discard should I use?
Unfed discard from a whole wheat or rye starter adds more flavor, but any type works. Make sure it’s not too old or overly acidic, as it can affect the waffle’s taste. This recipe is perfect if you're looking to make vegan sourdough discard waffles with minimal waste.
3. Can I add protein to make them more filling?
Definitely! Add 1–2 tablespoons of your favorite unflavored or vanilla vegan protein powder. This turns them into sourdough discard protein waffles, especially great post-workout or for busy mornings.
4. Are sourdough discard waffles healthy?
Yes — especially when made with whole grain flours, minimal sugar, and healthy fats. The fermentation process in sourdough can help improve digestion and make nutrients more bioavailable. So if you’re looking for sourdough discard waffles healthy enough for weekday breakfasts, this one fits the bill.
5. Is this a good recipe for beginners?
Absolutely. This is a vegan waffle recipe easy enough for even novice cooks. The batter is forgiving, the ingredients are flexible, and the process is straightforward. Whether you’re new to sourdough or plant-based cooking, you’ll get excellent results.
