Gluten-Free Sourdough Waffles

Use up gluten-free sourdough starter by making waffles

5 from 5 reviews

Gluten-free sourdough waffles are perfect for breakfast, lunch or dinner. The delicious flavor of sourdough is ideal for savory or sweet toppings.


Units Scale


  • 2 1/2 cups of gluten-free flour (see notes)
  • 2 cups of milk
  • 1 cup gluten-free sourdough starter or discard

Remaining Ingredients

  • 3/4 cup of melted butter (or oil)
  • 3 eggs
  • 2 tsp vanilla
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/41/2 cup sugar (optional, see notes for savory options)


  1. Mix the flour, milk, and sourdough starter.
  2. 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.
  3. When you are ready to cook the waffles, mix in all of the remaining ingredients.
  4. 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