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Gluten Free Sourdough Waffles

5 stars (from 8 ratings)
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Whip up the easiest Gluten Free Sourdough Waffles using your gluten free sourdough discard! Make these waffles in a blender, overnight for best flavor, or same day in a pinch. Crispy on the outside and tender on the inside, flavorful and so easy, these waffles are vegetarian, egg free, and easily vegan! [ watch recipe VIDEO on the recipe card ] 

⭐️⭐️⭐️⭐️⭐️ Recipe Review: “This is such an amazing recipe! Tastes great and I love that I can freeze them.” ~ Amy

Gluten Free Sourdough Waffles on a plate topped with berries and syrup being poured over the top.

Easy Gluten Free Sourdough Waffles

After posting my recipe for a gluten free sourdough starter and gluten free sourdough discard pancakes, I thought it only appropriate to create a tasty gluten free sourdough waffle recipe to add to the Vanilla And Bean collection.

I developed this recipe while on a gluten free trial years ago. This is when I first created a gluten free sourdough starter, because there was no way I was going to not eat homemade sourdough bread!

These waffles are everything you want in an easy breakfast waffle: whole grain, flavorful, crispy and with the flavor of sourdough. Too, these gluten free sourdough waffles can be whipped up the night before, for best flavor, or mix in the morning. Either way, this recipe is flexible enough to fit your schedule.

This Recipe Is

  • blended in a blender
  • crisp on the outside, tender on the indside
  • vegetarian or vegan

If you make homemade Sunday-perfect pancake and waffles recipes, you’ll love these delicious gluten free waffles!

Ingredients for gluten free sourdough waffles

The easiest way to make these waffles is in a high speed blender using whole rolled oats and, for best flavor, use the overnight method. But, they can be hand mixed using oat flour instead, and/or made the same day if needed. Oat flour is easy to make at home: see my DIY oat flour recipe.

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How to Make Gluten Free Sourdough Waffles
step by step

Rolled oats in the pitcher of a blender.
1. into a high speed blender, add the oats..
Gluten Free Sourdough ingredients in a blender.
… almond flour, banana, discard…
Adding maple syrup to the blender of sourdough waffle ingredients.
…. maple syrup & leavener.
Blended gluten free oat waffles blended in a blender.
2. blend!

       

Share Waffles With

Okay, this is one of the best parts about homemade waffles. They can be topped with so many things! Beyond soft butter, fresh seasonal fruit and warm maple syrup, here are some ideas (all can be made ahead and frozen for later!):

Sourdough waffles baking in a waffle iron.
3. transfer the batter to your waffle iron. bake!
Sourdough waffles just baked in a waffle iron.
Easy Gluten Free Sourdough Waffles

   

Traci’s Tips

  • I tested this recipe with and recommend Bob’s Red Mill gluten free rolled oats.
  • Make it Nut Free: omit the almond flour and add more oats (see recipe notes). The waffles come out a bit lighter in color, but are flavorful and wonderful! 
  • Make it Dairy Free: use plant butter and milk. I use homemade cashew milk.
Gluten Free Sourdough Waffles on a plate topped with berries and syrup being poured over the top.
Print Recipe

Gluten-Free Sourdough Waffles (Same Day or Overnight)

Prep Time:15 minutes
Cook Time:40 minutes
Rest Time:30 minutes
Total Time:1 hour 25 minutes
Servings:10 1/3 C Waffles
Calories:161kcal
Author:Traci York
[ watch recipe VIDEO below ] *Advance Prep Required* You'll need a Gluten Free Sourdough Starter.
Whip up the easiest Gluten Free Sourdough Waffles using your gluten free sourdough discard! Whip em' up in a blender, overnight for best flavor, or same day in a pinch. Crispy on the outside and tender on the inside, flavorful and so easy, these waffles are vegetarian, egg free, and easily vegan!
Total time does not include overnight method, where the batter is rested at 8 hours.
See recipe notes for hand mixing rather than blending and for an alternative to almond flour.

Ingredients

  • 1 1/2 cup (160 grams) Gluten Free Whole Rolled Oats
  • 1/2 cup (60 grams) Super Fine Almond Flour see note for variation*
  • 1/2 cup (140 grams) Gluten Free Sourdough Starter Discard
  • 1 cup (240 grams) Milk plant or pasteurized whole milk, I use cashew milk
  • 1 1/2 teaspoon Vanilla Extract
  • 1 tablespoon Maple Syrup
  • 2 tablespoons Unsalted Butter plant or dairy, melted
  • 1/2 cup (125 grams) Mashed Banana about 1 large banana
  • 1/2 teaspoon Ground Cinnamon
  • 1 1/4 teaspoons Baking Powder aluminum free
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt

Instructions

  • A. For Overnight Waffles: To the Blender (I use VitaMix – affiliate link) add the oats, almond flour, sourdough discard, milk, vanilla and maple syrup. Blend for one minute on medium to medium high. The batter will be thick and smooth. Allow to rest in the blender overnight at room temperature (8-10 hours).
    In the morning, to the blender, add butter, banana, cinnamon, baking powder, baking soda and salt. Blend for about 30 seconds or until smooth.
    OR
    B. For Same Day Waffles: To the Blender (I use VitaMix – affiliate link) add the oats, almond flour, sourdough discard, milk, vanilla, maple syrup, butter, banana, cinnamon, baking powder, baking soda and salt. Blend for one minute on medium to medium high. The batter will be thick and smooth. Allow to rest in the blender for at least 30 minutes or up to an hour.
    **See note for hand mixing.
  • Preheat the waffle iron according to manufacturer's directions, including whether to oil/butter the iron or not (***see note). Preheat the oven to 185F (85C) and place a parchment lined sheet pan in the oven. 
  • Scoop out 1/3 C of batter and pour/scrape it into the waffle iron. Bake until golden (according to manufacturer's directions). Mine take about 8-9 minutes to bake and they're dark. Gently remove the waffles using a fork and place them on the sheet pan in the preheated oven. Finish baking the remaining batter. 
    If you like a softer (less crisp waffle), while the waffles are keeping warm in the oven, lay a piece of foil over the top of them. This will capture a bit of steam to help soften the waffles.
  • Share with butter, real maple syrup, fresh seasonal fruit, blueberry compote or stewed apples. 
  • To Freeze: Allow the waffles to cool completely before storing them in a storage container. They can stack one on top of another – freeze for up to two weeks (beyond that and I start getting freezer burn unless individually wrapped). 
    From the Freezer: Bake at 300F (150C) for about 8-10 minutes or until warmed through or toast on the toaster setting in a toaster oven. For a softer waffle, rewarm wrapped in foil. Keep an eye on them so they don't get too dark. 

Video

Notes

*Variation: To make the waffles nut free, omit the almond flour and use all gluten free whole rolled oats (2 C / 205g total). The waffles are light, crisp and a little lighter in color. 
**High Speed Blender (I use VitaMix) or Hand Mixing – either will work for this waffle recipe. The blender makes pulling these waffles together easy and you can use whole rolled oats. If mixing by hand, sub the same amount of oat flour (measured then sifted) for whole rolled oats and use a whisk to mix. See my DIY oat flour post to make homemade oat flour (it’s easy!). 
***Some waffle irons require oil before baking. The waffle iron I use (and loooove) does not – it has a non stick surface. To reduce the chance of sticking waffles (other than using a nonstick waffle maker), make sure the waffle iron is fully preheated before adding the batter, oil or butter the iron throughly and no peeking before they’re done baking. If anything, give the owners manual a once over to see the particular needs of your iron.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1Waffle | Calories: 161kcal | Carbohydrates: 20g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 237mg | Potassium: 196mg | Fiber: 3g | Sugar: 4g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg
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28 comments

    5 from 8 votes

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  1. 5 stars
    Waffles turned out awesome. Nice and fluffy. I didn’t have almond flour so i used all purpose GF flour instead and let the mixture stand for about 15 hours. Using the Vitamix makes it so easy. I am not GF but my wife is. I couldn’t tell that they were GF

    Reply

  2. 5 stars
    This is such an amazing recipe! Tastes great and I love that I can freeze them. I made them with a mini waffle machine so that I defrost them in the toaster! Thanks so much for making this, so amazing I finally have a waffle recipe for myself.

    Reply

    • Thank you for your note, Amy, and giving the waffles a go! Love your tip about making them in a mini waffle iron!

      Reply

  3. 5 stars
    Delicious. I’m new to the GF sourdough journey and finding good recipes for discard is awesome. Kids and hubs were big fans!

    Reply

  4. 5 stars
    Have made these twice now – so delicious and love how the batter gets all bubbly overnight. I left it more like 12 hours and it was great. Did 1 cup batter for 6 minutes setting 4.5 in my Belgium waffle maker. Great crispy texture!

    Reply

  5. I used all oat flour and soy milk. The batter was super thick, so I added a little water to my Vitamix, but they were definitely delicious! This is a keeper for sure.

    Reply

  6. These are my favorite! I make them on a weekly basis… sooooo good. I’ve used the the recipe as is, I’ve also subbed applesauce in replace of banana, and I also have subbed almond flour with brown rice flour. All work! Sometimes I let the dough ferment 24 hours and omit cinnamon for a savory waffle! Thaaaaaank you!!!!

    Reply

  7. 5 stars
    Just got a gluten free sourdough starter ready and this was my first recipe to use it. They are delicious with a great texture. Super easy to make and will definitely make again!

    Reply

    • Hi Jennifer! Thank you for your note and giving the recipe a go! Hooray for a sourdough starter :D So happy to hear you found this scrumptious waffle recipe!

      Reply

  11. 5 stars
    Oh Traci!!!!!

    I just made these as I had sourdough discard from a few starters I made this week to make your delicious sourdough loaf. While they were in the waffle iron it perfumed the entire kitchen with a sweet, slightly sour delicious aroma!!!! I could hardly wait for these to come out. They are everything you want a waffle to be, crisp, light pillowy absolutely devine the flavour profile is just amazing. I had one but my goodness O really can eat all 8 of these. I will exercise control! Thanks Traci!!!! 😗

    Reply

    • Hi Elle! Thank you for your note and giving the recipe a goooo! SO happy to hear you’re enjoying the waffles (and sourdough)! I completely understand what you mean by eating all 8 (!!), lol! I just had two from the freezer this morning topped with blueberries :o and loved every minute of it. Thank you again Elle. I hope there’s some in the freezer for later!

      Reply