Easy Fluffy Sourdough Waffle Recipe: Dairy-Free

This easy fluffy sourdough waffle recipe makes the best homemade waffles using just a few simple ingredients. Dairy-free, and delicious.

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Why sourdough?

Sourdough has amazing health benefits and the flavor cannot be beat.

The flavor, texture, and nutritional benefits make the perfect waffles.

The grain fermentation process of sourdough results in good bacteria for your gut.

During the fermentation process, the component of the grains called phytic acid is broken down, making the grains more digestible.

Many people who need to eat a gluten-free diet for health reasons can tolerate well-fermented sourdough goods because of this fermentation process.

Including those with SIBO (small intestinal bacterial overgrowth) or who need to eat a lower inflammatory or low FODMAP diet.

Another benefit of sourdough is that the active natural yeasts found in the sourdough starter act as a leavening agent in baked goods.

In this fluffy sourdough homemade waffle recipe, I like to mix up quite a bit of sourdough starter the night before I want waffles.

The overnight fermentation process ensures that the flour grains are well fermented, digestible, and delicious when ready to use in the morning.

Dairy-free Waffles

For dairy-free waffles, most dairy-free milk, rice milk, or nut milk options work well in place of whole milk. As long as the milk has a uniform liquid consistency, it will work. My favorite is this creamy homemade cashew milk. (Avoid canned full-fat coconut milk)

The difference between Belgian waffles and other waffles.

1. Belgian waffles are made using egg whites (no egg yolks) that are beaten until fluffy.
2. Authentic Belgian waffles use more sugar than most other waffle recipes.
3. Instant dry yeast is also used in the place of baking powder when making Belgian waffle mix.
4. A Belgian waffle maker cooks up waffles that have nice deep pockets for butter, syrup or other favorite toppings.

Fluffy Sourdough Waffles

This easy fluffy sourdough waffle recipe, though not authentically a Belgian recipe, is made in a Belgian waffle maker for deeper pockets.

This recipe uses less sugar, contains active natural yeasts from sourdough starter making a very digestible breakfast, and they are absolutely delicious, making the best waffles.

Easy Fluffy Sourdough Waffle Recipe

Tools you will need:

Large mixing bowl or medium-sized mixing bowl (depending on how big of a batch you need. In our family of 6, we opt for large mixing bowls).

Waffle maker

Whisk

Measuring cups

Measuring spoons

Spoon rest

Ingredients

Sourdough starter or discard (fed with all-purpose flour or whole wheat flour the night before)

Melted coconut oil (canola oil, light olive oil, or vegetable oil work if preferred. My preference is always coconut oil or avocado oil for the health benefits over the other options.)

Dairy-free milk (coconut milk, oat milk, soy milk, unsweetened almond milk, or cashew milk all work well. My favorite alternative milk is cashew milk. You can find my creamy cashew milk recipe HERE.)

Large eggs (or flax eggs if you need an egg replacer)

Baking soda

Baking powder

Vanilla extract

Coconut sugar (can also use organic white sugar, organic brown sugar, or pure maple syrup)

Cooking spray (avocado oil or coconut oil)

Optional add-ins: chocolate chips, cinnamon, berries, peanut butter chips

Optional toppings: butter (if not strictly dairy-free), fresh berries or other fresh fruit, maple syrup, peanut butter, powdered sugar with lemon juice, jam or preserves, dairy-free whipped cream, or even dairy-free ice cream if you are fancy 😉

Directions

The night before

The night before wanting to make easy fluffy sourdough waffles, feed your sourdough starter so that you will have at least 4 1/2 cups of active starter in the morning. (4 cups for the recipe + 1/2 cup to save and re-feed for future baking)

The next morning.

Mixing the batter:

To a medium or large bowl, add in your wet ingredients: 4 cups of fed sourdough starter, 1/2 cup of dairy-free milk, 4 large eggs, 1/4 cups melted coconut oil, and 2 tsp vanilla extract.

Note: make sure your coconut oil gets just warm enough to be a liquid and not super hot. Too hot of oil can kill the good bacteria in the sourdough starter.

Next, add the dry ingredients: 1/4 cups of coconut sugar, 1 teaspoon of baking soda, and 2 teaspoons of baking powder, breaking up any clumps with your fingers.

Mix until well combined and no dry bits remain.

Preheat + Cook

Preheat your waffle iron to medium heat (if available).

After the waffle maker is preheated, spray the iron well with cooking spray or distribute additional coconut oil.

Vegan butter works as well or melted butter if tolerated. This adds a very nice flavor and beautiful crispy texture to the top of these fluffy sourdough waffles.

Using a measuring cup, scoop a cup of batter into the Belgian waffle iron (the size measuring cup will depend on the capacity of your waffle maker).

Add in any add-ins you would like at this point.

Close the iron.

Cook the waffle until the waffle iron turns on a green light, indicating the waffles are cooked through.

On medium heat, this takes about 3-4 minutes.

I like to leave them on for another 30 seconds or so to create nice crispy waffles, golden brown tops, and the perfect fluffy texture in the middle.

After the waffle has reached this point, remove it from the waffle iron.

Then, continue cooking until all the waffle batter has been made.

Redistribute oil to the iron after every couple of waffles to make sure they don’t stick.

Keeping waffles warm while cooking

To keep waffles warm and prevent them from becoming room temperature, I like to set my oven to 175 degrees F as a warming tray and add them as they come off the iron.

Another option would be to place the fluffy sourdough waffles on a plate and cover it with foil until ready to serve.

Serve

Serve the waffles while warm and top with toppings of choice.

My personal favorite is peanut butter with warmed maple syrup; or fresh berries with a dash of powdered sugar across the top.

Leftovers

For leftover sourdough waffles, store them in an airtight container for 2-3 days in the refrigerator.

To best way to reheat leftover waffles is by using a toaster or toaster oven for the best results.

This fluffy sourdough dairy-free waffle recipe makes the best, crispy, dairy-free waffles that you can feel great about eating.

I hope you enjoy it as much as we do at home!

Did you make these? Comment below and let us know your favorite toppings!

Other sourdough recipes you may enjoy:

• Sourdough Discard Maple Scones
• Sourdough Brioche Cinnamon Rolls
• Sourdough Garlic Knots