vegan sourdough waffles, overhead view, with strawberries, bananas, blueberries, and coconut cream
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Vegan Sourdough Waffles

Behold a treat for the most demanding vegan waffle lovers. They use natural sourdough fermentation, sugar provided by banana, and fat provided by coconut milk. Prep time excludes overnight fermentation time.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Breakfast
Cuisine: Vegan
Keyword: vegan sourdough waffles
Servings: 4
Calories: 380kcal
Author: Dave W.


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 cups water (divided)
  • 1/2 cup sourdough starter (unfed and stirred down, see note)
  • 1 to 1 1/4 teaspoons salt (see note)
  • 1 ripe medium banana
  • 1/2 cup coconut milk (regular thickness canned coconut milk, not the "50% less fat" variety)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda


  • In a large bowl, mix together 1 1/4 cups of the water, all-purpose flour, whole wheat flour, sourdough starter, and salt. Cover loosely with plastic and allow to ferment at room temperature overnight, 10 to 12 hours.
  • In the morning, mash the banana in a small bowl. Add the banana, coconut milk, remaining 1/4 cup water, baking powder, and baking soda to the fermented flour mixture in the large bowl. Stir vigorously with two chopsticks to break up the thicker fermented mixture, continuing until well blended. It's fine if the batter is still slightly lumpy.
  • Allow the batter to sit for 15 minutes. Preheat the waffle iron for 3 to 5 minutes, according to the manufacturer's directions, while the batter is standing.
  • Spray both grids of the waffle iron generously with oil. Pour or ladle the batter into the center of the iron, covering no more than two-thirds of the iron’s surface for the first waffle. Adjust the amount as needed for subsequent waffles. Bake each waffle for 3 to 5 minutes, or until it can be removed easily. Re-spray the grids generously with oil prior to each waffle.


Stirring the sourdough reduces the bubbles and makes it denser before measuring. I used sourdough that had been sitting out for roughly 12 hours since its last feeding.
If you plan to use a vegan margarine on your waffles, 1 teaspoon of salt will do. If you don't use margarine, but still want the waffles to have a slightly buttery overtone, use 1 1/4 teaspoons of salt.