Vegan Sourdough Waffles

3-Ingredient Waffles with Sourdough Discard

Allergen and Diet Summary


Recipe Categories

Use up your sourdough discard to make these deliciously fluffy vegan waffles — only three ingredients needed. Each bite bursts with the unique sweet and sour aroma of sourdough.

Vegan Sourdough Waffles




Time 10m



Don't know what to do with your sourdough discard? Instead of throwing it away, use it up in these vegan sourdough waffles. They're fluffy, flavourful, and ready in just 10 minutes!

Using sourdough to make waffles means you won't need any baking powder. Instead, your bubbly starter will take care of making those waffles extra spongy for you.

Our recipe is simple: sourdough, maple syrup, and a little oil. That's it.

Your starter has already the ideal consistency of a perfect waffle batter as it's liquid enough to be poured or scooped. All it needs is a bit of sweetener and oil for richness.

You can use the sourdough starter you have left after making bread or prepare it specifically for this waffles recipe. In any case, the starter has to be "fed" before you use it.

After the "feeding", the sourdough will be bubbly and active and have that characteristic sweet and sour smell. This way, your waffles will puff up nicely and taste just like sourdough bread. So good!

Depending on how warm is your kitchen or lively is your starter, you might have to feed the starter from just a couple of hours before you want to make these vegan waffles up to the night before.

Once ready, mix the sourdough with the other ingredients, and pour the batter into your warm waffle machine. Once fluffy and golden, serve your delicious sourdough waffles with your favourite toppings, sweet or savoury.

If you liked this recipe and want to try other awesome recipes with sourdough, check out our sourdough discard crackers, vegan sourdough croissants, and sourdough cinnamon rolls!


  • Sourdough Starter
    250 g
  • Maple Syrup
    2 tbsp
  • Vegetable Oil
    1 tbsp
Allergens are marked in bold

Recipe Instructions

step 1

To make these sourdough waffles, you can use the leftover sourdough starter (called "discard") you sometimes throw away before the next starter "feeding".

Make sure the sourdough starter is bubbly and active so the waffles will be fluffy and flavourful.

You can test this by checking if the sourdough starter floats in water: drop a spoonful of starter in a glass of water and, if it floats, it's ready; if it doesn't, leave it to rise for longer.

You can also "feed" your sourdough stater just for this vegan waffles recipe.

Feed it as you usually do when you need it for bread or pizza recipes (50% water and 50% flour) and leave it to rise and bubble until doubled in volume.

This can take from a few hours to 8-12 hours, depending on how warm is your kitchen and how active is your sourdough.

step 2

Pour the bubbly sourdough starter into a bowl and tip in the maple syrup and vegetable oil.

Stir well until you have a pourable waffle batter.

At this point, you can also incorporate blueberries (fresh or frozen) or dark chocolate chips if you like.

If you want to make savoury sourdough waffles instead, swap the maple syrup with a few pinches of salt.

step 3

Set your waffle maker to the max temperature and grease the griddles thoroughly with vegetable oil.

Now, pour in enough waffle batter to fill all the grooves and level it with a spatula.

Avoid overfilling the griddles, or the waffle mixture might leak out when you close the lid.

Also, keep in mind that the sourdough waffles will expand a bit while cooking.

step 4

Now, close the lid and cook the sourdough waffles for about 7 minutes or follow the machine's manufacturer instructions.

Make sure the waffles are cooked through, soft inside and slightly crispy outside, before removing them with the help of a spatula.

step 5

Keep the waffles warm under a plate or in the oven set to 160°C (320°F) while you finish cooking the others.

Serve these vegan sourdough waffles warm and enjoy them with your favourite toppings.

We drizzled ours with maple syrup and topped them with fresh blueberries.

They're also delicious with our homemade sugar-free plum jam, no-sugar raspberry and apple jam, or with a scoop of our vegan salted caramel ice cream.


Freeze any leftover waffles in a freezer-safe container, interleaving each waffle with baking paper so they won't stick. To serve, pop the frozen waffles in your waffle machine or the oven and warm them up until soft and fluffy.