Best Sourdough Discard Waffles [Egg Free, Dairy Free, Vegan]

Crispy large pockets, golden exterior, plush and pillowy inside, with a satisfying bite- bring on these sourdough discard waffles!

Do you ever find yourself scrambling in the morning to make sure everyone has eaten breakfast? Time is ticking, school is starting soon, rides to arrange, work to be done… you wish you could just throw something together like that *snap*! I bring you, Sourdough discard waffles. Secretly vegan, but you won’t miss any of those enriched dough ingredients.

Take that precious unfed sourdough from the fridge and whip up your very own vegan sourdough discard waffles. This recipe utilizes discard while also making mornings less hectic– just cook and freeze. When you need them, they are ready; pop in the microwave or the toaster oven and voila. If you’re extra short on time, you can eat them frozen (ask me how I know.)

Making breakfast shouldn’t have to be a chore; try these vegan sourdough discard waffles and be so pleasantly surprised by how everyone will gobble them up.

The process: How to achieve Sourdough discard waffles

Things that helped in the kitchen for this recipe, and can help you too:

• wire racks, amazon, or Home Goods – I use this specific brand and size and it fits my 17.25 X 12.25 inch USA half sheet Pan which can be found on amazon or Home Goods!
• Giant measuring cup (4 cup pyrex) on amazon or Home Goods
• Stainless steel mixing bowl -amazon

As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. I’m only here to make suggestions that hopefully help you 😉

Ingredients

• 3 1/2 cups soy milk*
• 2 tablespoons vinegar*

• 3 1/2 cups all purpose flour
• 2 tablespoons baking powder
• 1 teaspoon sea salt
• 1/2 cup granulated white sugar
• 3/4 cup avocado oil*
• 2 teaspoons vanilla extract
• 1/2 cup (80 g) sourdough discard/ unfed sourdough*

Directions

1. Prepare the ‘buttermilk’ mixture, by combining soy milk and vinegar in a 4 cup measuring cup, or medium mixing bowl. Slightly stir, then set aside to curdle.
2. In a large mixing bowl, combine flour, baking powder, salt, and sugar. Whisk well.
3. Add milk-vinegar mixture to the dry ingredients, then add oil, vanilla and sourdough discard.
4. Gently stir to combine, leaving some small lumps.
5. Cook in preheated waffle iron on medium-low heat, or per the manufacturers instructions.
6. Serve immediately or cool on wire rack. If freezing, cool completely first. Freeze and store leftovers in zip top bag.

*Tips and Substitutions

*Milk– you can use a dairy milk or preferred non-dairy alternative. Preference is to soy milk because it is generally creamier/thicker.

*Oil- any neutral oil would work, like canola, grapeseed, etc.

*Sourdough – I have used various amounts of unfed/discard with no noticeable change from 60-100 g. Use what you’ve got!

Looking for more breakfast ideas? Try these fluffy pancakes!

Head over to home to find more delectable recipes 🙂