Perfect for those seeking a dairy-free option, this sourdough crispt waffle recipe without milk promises golden-brown waffles with a satisfying crunch and a fluffy interior. Whether it's for dietary preferences, lactose intolerance, or simply because you're out of milk that morning. You won't have to compromise on taste and texture, I promise! I honestly prefer these sourdough waffles without milk to regular old ones. I've done them so many times I feel like I have the process down to a T. And the recipe calls for only a few simple ingredients besides your sourdough starter.
The best part about these crispy waffles is the fact that you can have them in completely different scenarios. Let's face it, not all mornings are created equal in terms of time. Whether you're racing against the clock or leisurely embracing the day, homemade waffles can adapt.
There's no harm in using waffle mix when the situation calls for it. But these delicious waffles will take exactly 5 minutes to mix up, so in my opinion it's worth it to make them from scratch! You don't even need a milk substitute (like coconut milk, oat milk, cashew milk, rice milk, or soy milk), because sourdough starter already contains the liquid along with the flour (no need to add all purpose flour for the same reason!).
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Ingredients
- Sourdough starter: You can use an active sourdough starter or discard for this homemade sourdough waffle recipe. I usually feed my starter the night before if I plan to make waffles because I feel like using an active starter makes them just a bit extra fluffy. The temperature doesn't matter either; you can pull your starter straight from the fridge and it'll be just fine.
- Eggs: Some recipes call for egg whites to be separated from egg yolks and fluffed up, but we're skipping that in favor of having less dirty dishes and more time to enjoy the waffles! Plus: it doesn't make a big difference in my experience.
- Oil: I like to use melted coconut oil if I have it on hand, but any other type of vegetable oil will do, as long as it doesn't have an overpowering taste (go for neutral oils). Butter works great because the taste of butter works very well with waffles! And don't be afraid to mix it up! I often realize I don't have enough butter and use half butter, and half coconut oil.
- Salt: I used to ignore the salt in sweet recipes, but have discovered over the years that salt does bring the flavor out. So don't skip it for best results!
- Sugar: I prefer to add sweet toppings to my waffles, so I use a little less sugar than the majority of recipes call for. Feel free to add more or less, depending on your taste preference. Sugar will not alter the waffle batter consistency much. Brown sugar and coconut sugar are also great options.
- Baking powder: Even if you are using an active sourdough starter in this recipe, there's no waiting time involved for the waffles to develop any kind of fluff. That's where the baking powder comes in! Make sure to incorporate it well into the batter to avoid any sour-tasting clumps (been there, done that). The baking powder will make
- Optional: I like to use cinnamon and vanilla extract to make the flavor more complex, but you definitely can omit those.
See recipe card for quantities.
How To Make Sourdough Crispy Waffles Without Milk
Feed the sourdough starter the night before if you want to use an active starter (recommended).
No need to separate wet and dry ingredients for this recipe, which means we only get one bowl dirty.
Combine all ingredients except baking powder in a large mixing bowl.
Add baking powder to the mixture and make sure it is fully mixed in. The batter will become a bit fizzy at this point, which is what we want. This will ensure our waffles will have a fluffy texture.
Use a cooking spray of your choice to coat the waffle maker. Alternatively, you can use melted butter or melted coconut oil and spread that on the surface of a waffle maker.
Preheat your waffle maker according to the manufacturer’s instructions. When it's hot enough, pour in ⅓ -½ cup of batter. The amount will vary depending on what size your waffle maker is, I usually do ⅓ cup. Cook the waffles until they become golden brown (it usually takes 4-5 minutes but your waffle maker might require more or less cooking time).
Hint: Use a high heat setting on your waffle maker to make these dairy-free waffles cooked through and crispy on the surface.
Substitution Notes
To make vegan waffles with this dairy-free waffle recipe, you can make the following substitutions:
- Eggs - In a small bowl, combine 2 tablespoons of ground flaxseeds with 5 tablespoons of water (that substitutes 2 eggs). Stir well to thoroughly mix the flaxseed with the water and let it sit for at least 5 minutes. Use that in the recipe instead of both eggs.
- Toppings: Use vegan toppings like maple syrup instead of honey, vegan butter instead of butter, etc.
If you want to make this into a gluten-free waffle recipe, you'll need to get your hands on some gluten-free sourdough starter. Keep in mind that fermented grains (aka your sourdough starter) are lower in gluten as it is. So if you only have a mild intolerance to gluten, this recipe might work for you since it doesn't use any unfermented flour!
Variations & Add-ins
The sky is the limit as far as toppings are concerned! There are 1001 different ways to make this already delicious waffle recipe even more scrumptious. Just a few ideas we like in our house:
- "Perfect waffles" - That's what I call a waffle topped with fresh berries (or other fresh fruit of your choice) and a dollop of freshly whipped cream. Our all-time favorite combination and the best way to eat waffles in my humble opinion.
- "Quick waffle" - So simple, yet so delicious: top your waffle with some honey or maple syrup to sweeten it up a bit, and that's it! More often than not, this is what we do on busy mornings.
- Peanut butter & jelly - Add a tablespoon of peanut butter and a tablespoon of jelly on top of your fluffy waffles.
- Vanilla ice cream & toasted nuts - Make sure to top the waffle with the ice cream when it's still hot to get it deliciously melted. Add some toasted nuts of your choice for crunch.
- Peaches & cream - If you have juicy fresh peaches on hand, cut them into pieces and top them with fresh whipped cream. This combo just screams "summer" to me!
- Chocolate chips - another quick option that no one ever turned down.
Tools You'll Need
No fancy tools are required, except for the waffle maker.
(If you don't have it, I have a recipe for sourdough kaiserschmarrn (Austrian shredded pancake), which satisfies the waffle craving for me when I'm too lazy to go fetch the waffle maker from the basement.)
Other tools you need are just baking basics: measuring cups and spoons, a large mixing bowl, and a regular spoon (or silicone spatula) to mix the ingredients.
Crucial Success Tips
- Don't over-mix the batter if you want your waffles to be light and airy.
- When in doubt, cook the waffles for an additional 30 seconds. I find it's better to over-cook them a little than to end up with a gooey inside.
- Serve them immediately. If you want the best waffles, it needs to be hot when you dig into it! To keep waffles warm when making a few batches, put them on a plate and cover with a tea towel. That will keep them warm and crunchy.
- Use a measuring cup to pour the batter into the waffle maker. It makes it less messy than to use a spoon.
FAQ
Yes, since waffles almost always contain some kind of fat as an ingredient as well. Just keep in mind that swapping milk for water can make the waffles test a little less indulgent. Think oatmeal made with water vs. oatmeal made with milk). Since we're using a sourdough starter in this recipe, there's no need for additional liquid. Using sourdough starter gives the waffles a soft tang that prevents them from tasting bland from a lack of milk.
You can use any type of plant-based milk or even plain water, as long as the recipe includes some kind of fat.
Traditional Belgian waffle recipe calls for full-fat milk, but as with anything, plan-milk alternatives weren't a thing when waffles were "invented". It's fine to adjust any recipe to make it suitable for your specific needs and situations.
The primary function of milk is to add moisture to the batter to make it the right consistency. The second is to lend richness, which comes mainly from the fat in the milk.
As far as replacing the milk goes, water can replace it in terms of added moisture, so instead of 1 cup of milk, you can use 1 cup of water. Some bakers advise adding 1.5 tablespoons of butter to any batter where you replaced the milk with water, to add back the fats, and prevent the result from tasting less rich.
More Sourdough Recipes
Looking for other easy sourdough recipes? Try these:
📖Printable recipe
Crispy Waffle Recipe Without Milk
Perfect for those seeking a dairy-free option, this recipe promises golden-brown waffles with a satisfying crunch and a fluffy interior. Whether it's for dietary preferences, lactose intolerance, or simply because you're out of milk that morning.
Ingredients
- 2 cups (454 g) (active) sourdough starter
- 2 eggs
- ¼ (54 g) cup coconut oil
- Pinch of salt
- 3 tablespoon (38 g) sugar
- 1 teaspoon (4.8 g) baking powder
- Optional: 1 teaspoon (2.5 g) cinnamon, vanilla extract
Instructions
- Combine all ingredients except for baking powder in a large mixing bowl.
- Add baking powder to the mixture and make sure it is fully mixed in. The batter will become a bit fizzy at this point, which is what we want. This will ensure our waffles will have a fluffy texture.
- Use a cooking spray of your choice to coat the waffle maker. Alternatively, you can use melted butter or melted coconut oil and spread that on the surface of a waffle maker.
- Preheat your waffle maker according to the manufacturer’s instructions. When it's hot enough, pour in ⅓ -½ cup of batter. The amount will vary depending on what size your waffle maker is, I usually do ⅓ cup. Cook the waffles until they become golden brown (it usually takes 4-5 minutes but your waffle maker might require more or less cooking time).
Notes
- Use a high heat setting on your waffle maker to make these dairy-free waffles cooked through and crispy on the surface
- Don't over-mix the batter if you want your waffles to be light and airy.
- When in doubt, cook the waffles for an additional 30 seconds. I find it's better to over-cook them a little than to end up with a gooey inside.
- Serve them immediately. If you want the best waffles, it needs to be hot when you dig into it! To keep waffles warm when making a few batches, put them on a plate and cover them with a tea towel to keep them at least warm.
- Use a measuring cup to pour the batter into the waffle maker. It makes it less messy than to use a spoon.
Nutrition Information:
Yield: 4 Serving Size: 2 wafflesAmount Per Serving: Calories: 160Total Fat: 16gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 93mgSodium: 69mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 3g
How to Store Sourdough Crispy Waffles Without Milk
We rarely end up with leftover waffles, but if you by some miracle have some left, put them in an airtight container and keep them in the fridge. I personally never went that long, but the internet says it's OK to keep them in there for up to 2 days.
You can reheat them in a microwave on a medium setting, but make sure you only heat them to make them warm-to-hot, otherwise, they will start to dry out.
Lydia Marques says
Thank you for sharing. These look very good! I will have to try out this recipe. ☺️
stretchandfolds says
Do try! They are as good as they look, I promise 🙂
Kathleen says
These look so yummy! My family loves crispy waffles, and I'll have to give this a try!
stretchandfolds says
They are really crispy! But they tend to become soggy if you don't eat them right away. We usually just eat them as soon as they're ready 🙂
Kim says
These look delicious!! Going to give this one a try!