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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!
5 from 5 votes
Course Breakfast, Snack

Ingredients
  

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

Instructions
 

  • 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.
  • In a large mixing bowl, combine flour, baking powder, salt, and sugar. Whisk well.
  • Add milk-vinegar mixture to the dry ingredients, then add oil, vanilla and sourdough discard.
  • Gently stir to combine, leaving some small lumps.
  • Cook in preheated waffle iron on medium-low heat, or per the manufacturers instructions.
  • Serve immediately or cool on wire rack. If freezing, cool completely first. Freeze and store leftovers in zip top bag.

Notes

*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!
 
Keyword easy breakfast, homemade waffles, sourdough waffles