Eggless Sourdough Waffles
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Light, fluffy, and with a slight tang from using sourdough discard, these easy Eggless Sourdough Waffles will remind you of Buttermilk Waffles! But, instead of needing buttermilk, you can easily use sourdough discard.
If you love waffles, be sure to try my Eggless Banana Waffles, Homemade Waffles, or my Holiday Eggnog Waffles!

Table of Contents
With Christmas just two days away, you may be planning your Christmas brunch menu. My mom always had coffee cake, quiche, cinnamon rolls, eggs, waffles, fruit and maybe more. Christmas was out of control at my house a child – and it was the best.
I will probably be making my Cinnamon Pecan Babka Coffee Cake, because I have finally perfected the coffee cake from my childhood and it’s this. I highly recommend adding it to your brunch menu! But, we made these Eggless Sourdough Waffles the other day, and they are also amazing.

Why You'll Love This Recipe
Uses Sourdough Discard: If you have a lot of sourdough discard, then making this homemade eggless waffle recipe using your sourdough discard is a great idea!
Make Ahead: I love making homemade eggless waffles as you can easily freeze them and then re-heat them anytime!
Eggless: With the egg shortage that is going on right now you should be praising all the eggless recipes! And these Eggless Sourdough Waffles are one that you won’t even miss the eggs in. If you are looking for another homemade eggless waffle recipe, try my Eggless Banana Waffles. And, you should definitely be getting Effortless Eggless Baking if you don’t have it yet!


Ingredients
- Sourdough Discard: You can use your sourdough discard straight from the fridge.
- Milk: I use organic whole milk for this recipe, like Organic Valley Grassmilk. If you want, you can also use coconut milk too.
- All Purpose Flour: My favorite is Cairnspring Mills Organic All Purpose Flour.
- Butter: I use Organic Valley Salted Butter. You can also use unsalted butter, but you may want to add
- Cane Sugar: I use organic cane sugar for the best natural sweetness.
- Cinnamon: My favorite cinnamon is Frontier Co-Op Organic Korintje Cinnamon. This gives these waffles just the perfect amount of cozy spice.
- Vanilla Extract: My favorite is Simply Organic Vanilla Extract.

Tools Needed
- Scale: Always use a digital food scale for the best results.
- Mixing Bowl: I use a large mixing bowl to mix up the batter.
- Whisk: You'll want a whisk to mix up the batter so it's nice and smooth.
- Waffle Iron: And, of course, you'll need a waffle iron to make these waffles! I use a square waffle iron and just put the batter in the middle for round, rustic looking waffles.

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Step by Step Instructions
Step 1
In a large bowl, add the flour, cane sugar, baking powder, sea salt, and cinnamon and whisk together.
Add the milk and sourdough discard into a small bowl and mix together. Add in the melted butter, milk mixture, and vanilla extract. Whisk together to combine until you have a smooth batter.
Step 2
Allow waffle iron to get warm, I cooked these on setting 4 on my waffle iron that I linked above. But, medium on any iron will do! Measure ½ cup of batter into the waffle iron as I only let these fill the middle portion of my iron (if you have a smaller iron, may have to do less). Cook until golden brown, about 2 to 4 minutes, depending on your waffle iron.
Step 3
Serve with butter, maple syrup, or whipped cream and fresh fruit.






Baker's Tips
- You can melt the butter over the stovetop or in the microwave, however you prefer.
- You can use your sourdough discard directly from the fridge.
- I like to mix in the sourdough discard with the milk first as this helps to combine it completely in the batter.
- I use a half cup for measuring the batter into the middle of the waffle iron. If you want larger waffles, you can use more and fill the whole iron.
- Store extra waffles in the fridge or in the freezer. You can re-heat in your toaster oven, air fryer, or toaster.

FAQ's
Yes, absolutely! You can prep waffles anytime and then freeze them. You can reheat waffles in the toaster or toaster oven, and they taste amazing!
Yes, you can absolutely freeze waffles. I put them in a Tupperware in the freezer. But a zip bag will also work!
Sourdough waffles are amazing with butter and maple syrup, just like traditional waffles. We also have had some of my Brown Butter Butterscotch Sauce around and we’ve been using that as a dipping sauce, it’s amazing! You can also drizzle with Homemade Caramel Sauce, Homemade Whipped Cream, Chocolate Ganache, fresh fruit such as bananas, strawberries, blueberries, raspberries, blackberries and more!

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Eggless Sourdough Waffles
Ingredients
Waffles
- 284 grams all purpose flour
- 2 tablespoons cane sugar
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- 226 grams salted butter (melted)
- 1 ½ cups milk
- 113 grams sourdough discard
- 1 teaspoon vanilla extract
Toppings
- salted butter
- maple syrup
- strawberries (or other fresh fruit)
Instructions
- In a large bowl, add the flour, cane sugar, baking powder, sea salt, and cinnamon and whisk together.
- Add the milk and sourdough discard into a small bowl and mix together. Add in the melted butter, milk mixture, and vanilla extract. Whisk together to combine until you have a smooth batter.
- Allow waffle iron to get warm, I cooked these on setting 4 on my waffle iron that I linked above. But, medium on any iron will do! Measure ½ cup of batter into the waffle iron as I only let these fill the middle portion of my iron (if you have a smaller iron, may have to do less). Cook until golden brown, about 2 to 4 minutes, depending on your waffle iron.
- Serve with butter, maple syrup, or whipped cream and fresh fruit.
- Store extra waffles in the fridge for up to 3 days, or freeze for up to 3 months.
Video
Notes
Nutrition
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These were delicious! I didn’t have eggs so I tried these on a whim and the whole family loved them. The only thing I changed was adding a little more sugar cause we’re weird and don’t top with syrup so i like the batter a little sweeter.
Thank you Gabi, so glad you enjoyed!