Gluten Free Sourdough Waffles

Easy Sourdough Waffles

After posting my recipe for a gluten free sourdough starter and gluten free sourdough discard pancakes, I’ve had requests for the waffle recipe I’d been working on. Well, the recipe is finally ready!

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 mixed up in the morning still delivering flavorful sourdough waffles. Flexible enough to fit your schedule! 

How to Make 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, overnight. But, they can be hand mixed using oat flour instead and same day if needed. Oat flour is easy to make: see my DIY oat flour post for details. *See recipe notes for hand mixing.

In summary, here’s how to make these sourdough waffles: 

• For overnight waffles: To a blender (I use VitaMix) 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. In the morning, to the blender, add butter, banana, cinnamon, baking powder, baking soda and salt. Blend for about 30 seconds or until smooth.
• For same day waffles: To the blender 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 30 minutes to an hour.
• Next, preheat your waffle iron. Scoop 1/3 C of batter and scrape it into the waffle iron.  Bake waffles for 8-9 minutes or until dark golden. 
• Last, transfer waffles to a preheated oven to keep warm.

Share with soft butter, and warm maple syrup. Top with fresh seasonal fruit and/or a dollop of unsweetened yogurt. 

A Few Recipe Notes

• Freezer Friendly? Yes please! Simply allow the waffles to cool completely, stack one on top of the other, slide into a storage container then freeze for up to two weeks. They can be toasted from freezer to toaster (I use a toaster oven).
• New to gluten free sourdough? Check out my easy gluten free sourdough starter guide then whip up a loaf of gluten free multigrain sourdough bread.
• 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.
• 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.  Food 52 has a discussion on the topic. 

Print Recipe

the recipe

Gluten Free Sourdough Waffles

Prep Time:15 minutes

Cook Time:40 minutes

Total Time:55 minutes

Servings:10 1/3 C Waffles

Calories:129kcal

Author:Traci York | Vanilla And Bean

*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! Make these crispy waffles overnight for best flavor or same day in a pinch. Light, flavorful and so easy, these waffles are vegetarian, egg free, and easily vegan!

Time below does not include amount of time needed to rest the waffles: 8 hours for overnight or 30 minutes to 1 hour for same day waffles.  

See recipe notes for hand mixing rather than blending and for an alternative to almond flour.

Ingredients

• 1 1/2 C (160g) Gluten Free Whole Rolled Oats
• 1/2 C (60g) Almond Flour see note for variation*
• 1/2 C (140g) Gluten Free Sourdough Starter Discard
• 1 C (240g) Milk plant or dairy, I use 1/2 diluted cashew milk
• 1 1/2 tsp Vanilla Extract
• 1 Tbs Maple Syrup
• 2 Tbs Butter plant or dairy, melted
• 1/2 C (125g) Mashed Banana about 1 large banana
• 1/2 tsp Ground Cinnamon
• 1 1/4 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Fine Sea Salt

Instructions

• A. For Overnight Waffles: To the Blender (I use VitaMix) 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) 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 and fresh berries, if available.
• 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. 

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.  Food 52 has a discussion on the topic. 

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: 129kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 263mg | Potassium: 139mg | Fiber: 2g | Sugar: 3g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

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