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Vegan Sourdough Waffles! Anyone else been on the sourdough train these past few weeks? After the first few trips to the grocery store when I couldn’t find bread or yeast, I knew it was time to take matters into my own hands. After all, bread is one of my love languages and where there is a will, there is a way. Or something like that.
I’ve wanted to get into bread making for years. See also, my extensive cookbook collection on artesian breads that I keep promising myself I want to do. I’m admittedly not much of a baker, but baking bread always seems so intriguing. Plus there’s fresh bread at the end, so do I really need any more convincing than that?
Skip ahead a few years and I’ve barely cracked any recipe in those aforementioned books. But then this global crisis hit and making homemade bread felt intuitive– a fun, distracting project I could immerse myself in. I had a package of freeze-dried starter in my pantry (a gift from Bob’s Red Mill months ago. Thank you Bob!) and decided to give it a whirl. While my first loaf wasn’t winning any awards, the taste was enough to keep me coming back for more. A dozen or so loaves later, and I think I finally got the hang of it.
If you’ve ever made fresh sourdough then you know you end up having lots of discard while nurturing your starter. Great! Put that to good use in this light and crispy waffles. They are basically foolproof and after trying these, I don’t know why you’d want any other waffle recipe.
The hardest part about this vegan sourdough waffle recipe is that you need to know you want waffles the night before. While these would also make a great breakfast-for-dinner recipe, they aren’t exactly something that you can whip up in the morning for brunch. You need time to make the overnight sponge and get the sourdough starter rehydrated and fed.
The inspiration for this waffle recipe comes from this method, of which I’ve veganized. Don’t worry– you won’t miss the buttermilk or the egg. A flaxseed egg keeps things light while adding in a healthy dose of omega-3 fatty acids.
If you are going to go to the trouble of making sourdough waffles, then I recommend making a double or triple batch and freezing them. I do this every other week or so as my toddler is obsessed with waffles and requests them almost every morning.
To freeze, make these vegan sourdough waffles as directed and then place in a single layer on a baking sheet. If you have more than a single layer, place a piece of parchment paper in between so the waffles don’t stick to one another. Place the baking sheet into the freeze until hardened, about 2-3 hours.
Remove and place the waffles in a freezer-safe container or bag. When ready to eat, toast the waffles as you would any other frozen waffle! Then top as desired and enjoy.
Hope you love these vegan sourdough waffles as much as we do! If you try them, come back to rate them and leave a comment. Seeing you make my recipes makes my day! You can also share on social media with the hashtag, #delishknowledge.Print
Vegan Sourdough Waffles! Have leftover sourdough starter? Then make these vegan waffles! Light and crispy, perfect for breakfast and brunch with freezer directions!
I’ve made these with 1/2 whole wheat flour and 1/2 all-purpose flour and they turn out great!
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