Best Vegan Sourdough Pancakes Recipe for Fluffy Mornings

If you’re looking to elevate your weekend brunch or simply want a wholesome, delicious breakfast treat, these vegan sourdough pancakes are about to become your new favorite. Combining the tangy depth of sourdough starter with fluffy, plant-based ingredients, this recipe offers a unique twist on classic pancakes that are both light and satisfying.

They’re perfect for those who want to enjoy pancakes without any eggs or dairy, yet still crave that rich, fluffy texture and subtle sour flavor. Whether you’re a seasoned sourdough baker or just starting to experiment with fermented flavors, these pancakes are an excellent way to use your sourdough discard in a tasty, waste-free way.

Not only are these pancakes vegan and delicious, but they also make use of natural fermentation, which helps improve digestibility and adds a beautiful complexity to the flavor profile. Paired with your favorite syrup, fresh fruit, or nut butter, these pancakes turn any morning into a moment worth savoring.

Ready to whip up a stack of the best vegan sourdough pancakes? Let’s dive in!

Why You’ll Love This Recipe

Vegan-friendly: No eggs, no dairy, just wholesome plant-based ingredients.

Uses sourdough discard: Minimize waste by turning your sourdough starter discard into mouthwatering pancakes.

Fluffy & flavorful: The natural fermentation adds a subtle tang and keeps the pancakes light and airy.

Easy to customize: Add your favorite mix-ins or toppings to personalize your stack.

This recipe is perfect for a hearty breakfast or a cozy brunch with friends or family.

Ingredients

• 1 cup sourdough starter discard (active or discard, unfed)
• 1 cup plant-based milk (almond, soy, oat, or your favorite)
• 1 tablespoon apple cider vinegar (to create a buttermilk effect)
• 1 tablespoon maple syrup (or other liquid sweetener)
• 2 tablespoons vegetable oil (coconut or neutral oil works well)
• 1 cup all-purpose flour (can substitute with whole wheat or spelt for a healthier option)
• 2 tablespoons sugar (optional, adjust to taste)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Optional: 1 teaspoon vanilla extract or cinnamon for extra flavor

Equipment

• Mixing bowls
• Whisk or fork
• Measuring cups and spoons
• Non-stick skillet or griddle
• Spatula
• Serving plates

Instructions

1. Prepare your sourdough buttermilk: In a medium bowl, combine the plant-based milk and apple cider vinegar. Let sit for 5-10 minutes until it curdles slightly, mimicking buttermilk.
2. Mix wet ingredients: Add the sourdough starter discard, maple syrup, vegetable oil, and optional vanilla extract to the bowl with the soured milk. Whisk until well combined.
3. Combine dry ingredients: In a separate large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
4. Make the batter: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or whisk until just combined. The batter should be thick but pourable; add a splash of plant milk if too thick.
5. Heat your skillet: Warm a non-stick skillet or griddle over medium heat. Lightly grease with oil or non-dairy butter.
6. Cook pancakes: Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden brown.
7. Serve warm: Stack pancakes on a plate and serve with your favorite toppings.

Tips & Variations

For fluffier pancakes, make sure your sourdough starter is bubbly and active, even if it’s a discard.

• Add mix-ins: Blueberries, chocolate chips, or chopped nuts can be folded into the batter before cooking.
• Spice it up: Add cinnamon, nutmeg, or pumpkin spice to the dry ingredients for seasonal flavors.
• Gluten-free option: Substitute the flour with a gluten-free blend and adjust liquid as needed.
• Make ahead: Prepare the batter the night before and refrigerate for a quick morning cook-up.

Nutrition Facts

Serving Suggestions

These vegan sourdough pancakes are incredibly versatile and pair beautifully with a variety of toppings. Here are some ideas to elevate your pancake experience:

• Drizzle with pure maple syrup or agave nectar for classic sweetness.
• Top with fresh berries like blueberries, raspberries, or sliced strawberries.
• Add a dollop of coconut yogurt or vegan whipped cream for creaminess.
• Spread almond butter or peanut butter for a protein-packed twist.
• Sprinkle toasted nuts or seeds for added crunch and nutrition.
• For a decadent touch, try a drizzle of melted vegan chocolate or caramel sauce.

For more delicious vegan baking inspiration, check out our Cinnamon Pecan Ice Cream Recipe or the delightful Costco Vegan Mushroom Stew Recipe. If you’re curious about other sourdough-based recipes, the Cheese Penny Recipe is a fantastic savory option.

Conclusion

These vegan sourdough pancakes are a wonderful way to start your day with a stack of fluffy, flavorful goodness. By incorporating sourdough discard, you’re not only reducing waste but also adding a unique tang that sets these pancakes apart from the usual.

The recipe is simple, adaptable, and packed with wholesome ingredients that make it suitable for everyone, whether you’re vegan or just looking to try something new.

Perfect for lazy weekend mornings or a special brunch, these pancakes can be customized with your favorite mix-ins and toppings to suit any craving. So, next time you’re wondering what to do with that sourdough discard, give this recipe a try and enjoy a nourishing breakfast that delights your taste buds and your conscience alike.

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