Gluten-free sourdough waffles are perfect for both savory and sweet meals. They are a quick and delicious breakfast or a fancy dessert. Best of all, they are a great way to use up extra sourdough starter!
This gluten-free sourdough waffles recipe is based on a traditional Belgian-style waffle, however, the sourdough flavor means that it can be served either savory or sweet.
The only trick is that you need to have an active gluten-free sourdough starter. If you are looking for an overnight waffle that doesn’t require a starter, then I recommend making overnight buttermilk waffles. It’s a very similar recipe, that used the acidity of buttermilk rather than sourdough.
If you are vegan, try my recipe for vegan and gluten-free sourdough waffles.
WHY we Love SOURDOUGH WAFFLES:
My family makes waffles for breakfast almost every weekend. In fact, it’s usually my husband and kids who whip up a batch of waffles while I laze about the house.
One batch is perfect to feed my hungry family of four. So we usually make 1.5 batches, so we can freeze the extras for quick, healthy, and zero-waste afterschool snacks.
Here are a few reasons why we love these waffles:
- It’s so nice to wake up in the morning and discover that the waffle batter is partially mixed.
- Sourdough fermentation improves the taste and texture of gluten-free flour.
- The savory sourdough flavor is perfect for making fun waffle recipes like chicken stuffed waffles.
Gluten-Free Sourdough Waffles
Gluten-free sourdough waffles are perfect for breakfast, lunch or dinner. The delicious flavor of sourdough is ideal for savory or sweet toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4-6 1x
- Category: Breakfast
- Method: Fermented
- Diet: Gluten Free
- 2 1/2 cups of gluten-free flour (see notes)
- 2 cups of milk
- 1 cup gluten-free sourdough starter or discard
- 3/4 cup of melted butter (or oil)
- 3 eggs
- 2 tsp vanilla
- 1 tsp salt
- 1/2 tsp baking soda
- 1/4–1/2 cup sugar (optional, see notes for savory options)
- Mix the flour, milk, and sourdough starter.
- Let the mixture sit out at room temperature to ferment for 6-10 hours. We usually set it up the night before for a simple breakfast.
- When you are ready to cook the waffles, mix in all of the remaining ingredients.
- Cook the waffles according to the directions for your waffle iron. I find that the sourdough batter requires slightly longer to cook than other waffle recipes. So our waffles cook for 5 minutes total (1 minute, flip, 3 minutes, flip, 1 minute).
- I usually don’t add any sugar to our waffles. However, we’re used to a sugar-free diet.
- For a savory waffle, omit the sugar and add in other flavors. I like a 1/4 cup of finely chopped green onions, grated cheese, or fresh herbs.
- This recipe works with any whole-grain gluten-free flour. I usually use buckwheat or oat flour. For light and fluffy “white flour” waffles I recommended a mix of flour and starches.
Keywords: sourdough, dinner, dessert, brunch, savory, sugar free, simple, overnight, wholegrain, fall, winter, spring, summer