Crispy Vegan Sourdough Waffles with Maple Syrup and Berries
Equipment
- 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.
Ingredients
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
Instructions
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.