Gluten-Free Sourdough Waffles

Use up gluten-free sourdough starter by making waffles

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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
  • 1/4 cup sugar (optional, see notes for savory options)


  1. Mix the flour, milk, and sourdough starter. Cover with a tea towel and leave the mixture to sit out at room temperature to ferment for at least 10 minutes, and up to 12 hours. We usually set it up the night before for a simple breakfast.
  2. When you are ready to cook the waffles, mix in all of the remaining ingredients.
  3. 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. The sourdough flavor is balanced by a bit of added sugar.
  • 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.