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!
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!
Quick Guide: 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 (see recipe card for details):
- 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, warm maple syrup. Top with fresh seasonal fruit, blueberry compote or stewed apples.
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.
More Gluten Free Sourdough Recipes to Love
- DIY Gluten Free Sourdough Starter
- Seeded Gluten Free Sourdough Bread
- Gluten Free Sourdough Oat Pancakes
- Gluten Free Sourdough Pizza Crust
Gluten Free Sourdough Waffles
Servings:10 1/3 C Waffles
Calories:129kcal
*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. ORB. 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, 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.
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
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
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.
Hii Deborah! Thank you for your note and giving the recipe a go! SO happy to hear you’re enjoying the waffles :D
Yes. And best if all, my super picky husband loved them. Ate three after dinner for dessert!!
Now that is a triple WIN!
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!!!!
Oh my, thank you for your note and fermentation tip, Samantha! Super happy to hear you’re enjoying the waffles.
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!
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!
These look so delicious,Traci! And your photography is amazing. We love waffles, but never tried a sourdough waffles.
Can I substitute apple sauce for the banana? Don’t care for bananas
thank you
Hi Jo! I’ve not tried it, so I’m not sure. If you give it a go, please let us know how it goes!
I substituted applesauce for banana and it turned out so good! It almost tasted like an apple cinnamon waffle. Delicious!
Hi Laura! Thank you for your note and sharing your sub! I’ll have to try that too, for an apple cinnamon waffle – yum!
Hi Jo! Sending an update. Laura recently made these with apple sauce instead of banana and loved em’! I hope this helps!
Made these waffles this morning, absolutely delicious! Thank you for the recipe!
Hi Jamie! Thank you for your note and giving the recipe a go! So happy to hear you enjoyed them :D
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!!!! 😗
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!
Nothing better than homemade waffles Traci. They’re always such a treat. These look so fluffy! Can’t wait to break out my waffle maker. Pinned!
I love that you make these in a blender – quick and easy with minimal cleanup! Really lovely photos, Traci! Now I just need to get myself a waffle maker :)
I’m sure I could use this recipe to make pancakes, right? I don’t have a waffle iron.
Hi Marianne! I’m not sure, as I’ve not tried it. If you like, try my GF Sourdough Pancakes! That way, there’s no doubt :D
These look so golden and delicious, Traci! And yes I love freezing waffles! I do it all the time (single girl problems!) and just pop them in the toaster for a treat during the week. It’s a great hack!