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!
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “This is such an amazing recipe! Tastes great and I love that I can freeze them.” ~ Amy
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!
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
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!):
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 (Same Day or Overnight)
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. ORB. 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
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
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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
Love hearing this, Jurgen! Thank you for your note and sharing your almond flour sub!
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.
Thank you for your note, Amy, and giving the waffles a go! Love your tip about making them in a mini waffle iron!