The Easiest Vegan Sourdough Discard Waffle Recipe
Discover this simple vegan sourdough discard waffle recipe, and turn your discard into golden, fluffy waffles while minimizing food waste.
print recipe
save recipe
Equipment
- mini waffle iron - this is the one I use, and I love it. Simple, no fuss, and inexpensive.
- glass liquid measuring cup - I use this to measure out my liquid ingredients but also to pour the batter onto the waffle iron.
Ingredients
- 1/2 cup sourdough discard
- 4 tbsp vegan butter
- 1 tbsp ground flax seeds
- 1 tbsp pure maple syrup
- 1 cup plant-based milk - I use unsweetened soy or flax milk
- 1 tsp apple cider vinegar
- 1 tsp pure vanilla
- 1 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
Instructions
Preparation
- Plug in the mini waffle iron and allow to heat up.
- Preheat the oven to 200°F, and place the oven rack on one of the lower shelves.NOTE: While making the waffles, you will be placing them in the oven to keep warm.
- In a small bowl, measure out the ground flax seeds and add 3 tablespoons of filtered water. Mix thoroughly and set aside to thicken.
- Melt the butter either in the microwave or on the stove on low heat to prevent burning.
Waffle Batter Instructions
- In a large mixing bowl, measure out the flour, baking soda, and salt. Whisk to combine evenly.
- In the liquid measuring cup, measure out the plant-based milk. Add the maple syrup, vanilla, and apple cider vinegar. Stir to combine and set aside for a minute or two.
- To the flour mixture add the butter, sourdough discard, flax, and milk mixture. Stir to combine until smooth with a few clumps.NOTE: If the batter seems too thick you can add more milk, 1 tablespoon at a time, until desired pouring consistency.
- Pour the waffle batter into the liquid measuring cup in preparation for making the waffles.
Waffle Making Instructions
- When the waffle iron is ready, the circle light on top will turn off.
- Open the waffle iron, and pour approximately 1/4 cup of batter toward the back end of the waffle iron. Close the lid and allow to cook.NOTE: The waffle iron light will turn back on when you are using the iron and when the waffles are cooking. The light will turn off when the waffle is done.
- When the waffle light turns off, open the top of the iron and, using a fork, place the waffle onto a plate.
- Place the plate into the preheated oven to keep warm while you make the rest of the waffles.
- Continue this process to make the waffles, using up all the batter.
Serving Instructions
- Place one or two waffles on a plate, and serve with your desired toppings. ENJOY!
Notes
- Waffle Topping Ingredient Ideas
- vegan butter
- maple syrup, date syrup, or honey
- berries such as blueberries, strawberries, or raspberries
- sliced bananas
- peanut butter, almond butter, or chocolate hazelnut butter
- sunflower butter
- 100% pure fruit jam such as strawberry, raspberry, peach, etc.
- How to Store
- These delicious sourdough waffles can be stored in an airtight container, or a tightly sealed (BPA-free) plastic bag, on the kitchen counter for 2-3 days.
- They can also be stored in the fridge for up to 7 days.
- For longer storage, you can place these waffles in the freezer for up to 3 months. Just make sure to separate each waffle with a piece of unbleached parchment paper to prevent them from sticking together, and store them in a freezer-safe container.
- How to Reheat
- To reheat your waffles, place them on low heat in the oven for approximately 5-10 minutes, or you can also use a toaster oven.
- While the microwave is an option for reheating, it may compromise the waffle's crispiness. For those who desire to preserve that delicious crispy crunch, then I recommend using the oven method for reheating.
- If you do not have any leftover sourdough discard, then feel free to use an active mature starter instead. Both will work just fine for this sourdough waffle batter.
- Depending on the size of your waffle maker, you may want to make a double batch to make sure you have enough delicious sourdough waffles.
- I do not recommend using bread flour for this sourdough waffle recipe as it will make the waffles too dry and tough.
- If you are looking for crispy waffles, then I highly recommend you place the waffles in a single layer on your baking sheet when keeping them warm in the oven versus stacking them on top of one another. This will keep the steam from softening the waffles.
- If you do not have apple cider vinegar on hand, then you can easily use lemon juice instead.
- Although I am not a fan of using coconut oil, due to its high saturated fat content, I know some people like to cook with it. Coconut oil can easily be used in this sourdough discard waffle recipe.
- This batter can also be used to make sourdough pancakes. Use the same measurements, however, you may need to use a bit more milk to thin out the batter. When making sourdough discard pancakes, just add 1 tablespoon of milk at a time until you reach the desired consistency.
- ENJOY!
Nutrition
Serving: 1waffle | Calories: 159kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 268mg | Potassium: 73mg | Fiber: 1g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 0.01mg | Calcium: 46mg | Iron: 1mg
Servings: 8 mini-waffles
Calories: 159kcal