Vegan Sourdough Waffles

I honestly can’t believe I’ve been in LA for over 3 years without a waffle maker! But leave it to the quarantine and my love for all things sourdough to finally push me to get one. Now waffles are a regular breakfast item in our house and I just love them!

There are a few go-to online resources for sourdough education that I frequently visit. My friend Bella, founder of Ful-Filled has an incredible Sourdough Starter Guide and Sourdough Bread Guide, and they are at the top of my list for anyone beginning their sourdough journey. Next, would be my friend Julia’s (founder of Bread and Basil) Sourdough Starter Guide. Both of these women have been the most amazing help as I began my sourdough journey and literally are the only reason I managed to make an amazing sourdough starter from scratch. I use Bella’s Sourdough Bread Guide as my standard for making my bread as well.

Another amazing online resource if you really want to geek out is The Perfect Loaf. I was turned onto Maurizio’s blog by a number of people in the sourdough community and there’s a good reason why. He has a plethora of well detailed information on the science and art of sourdough baking. I have spent hours on his site reading articles and looking up recipes.

His sourdough waffles recipe is the base for my vegan adaptation that I’m sharing with you today. I’ve tried other sourdough waffle recipes but this one was far better and tastier! It’s perfectly light, airy, crispy on the outside and chewy on the inside.

I just love it and hope you enjoy it! If you do try it, please leave a comment below and let me know what you think.

admin I honestly can’t believe I’ve been in LA for over 3 years without a waffle maker! But leave it to the quarantine and my love for all things sourdough to… Breakfast Vegan Sourdough Waffles European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Adapted from The Perfect Loaf.

Makes 12 small square waffles.

• 460g (2 cups) vegan buttermilk (See notes below on how to make with lemon juice and unsweetened plant-based milk)
• 110g (1/2 cup) water
• 126g(1/2 cup or 1 stick) vegan butter, melted and cooled (I love Miyokos vegan butter)
• 100g (1/2 cup, stirred down) ripe sourdough starter
• 250g (2 cups) all-purpose flour, einkorn flour, or a mix of all-purpose and whole wheat (I used 1/2 all-purpose and 1/2 whole wheat flour)
• 7g (1 1/2 teaspoon) raw sugar
• 2 flax eggs (2 Tbsp ground flax seeds + 5 Tbsp water)
• 5g (1 teaspoon) sea salt
• 3g (1/2 teaspoon) baking soda
• 1/2 tsp vanilla extract

Instructions

The night before:

1. Add vegan buttermilk and the melted and cooled vegan butter to a large mixing bowl.
2. Then add your ripe sourdough starter and mix thoroughly (use a whisk and your hands if needed).
3. Sprinkle the sugar on top and whisk in your flour, a little at a time, until incorporated. If necessary, use some of the 100g (1/2 cup) reserved water to break up the batter until it resembles a traditional pancake batter. If you have a 100% hydration starter, you probably won’t need to add any water, but if your flour is extra “thirsty” or you have a stiff starter it might be necessary.
4. Cover the bowl and let sit at room temperature overnight.

In the morning:

1. Heat waffle iron/maker.
2. Mix the ground flax meal with water in a bowl and set aside for 5 minutes.
3. Sift the baking soda and salt onto the top of the batter.
4. Pour the flax eggs and vanilla extract into the batter and gently stir through. 
5. Pour batter in batches into the hot waffle maker and cook until done to your liking.

* To make vegan buttermilk, add 2 Tbsp lemon juice or apple cider vinegar to a liquid measuring cup. Then add enough unsweetened plant-based milk until it reaches the 2 cup mark.