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Jump to Recipe PrintThese vegan sourdough pancakes are light, fluffy, & made with sourdough starter discard. This family friendly breakfast is great for weekend brunch!
Simple, light, and so fluffy – these pancakes are vegan, egg free, and dairy free. A great way to start the day off right! Made with your sourdough discard, pantry staples, and some simple ingredients!
We love a simple weekend brunch, especially when I can use my sourdough starter to make it. These vegan sourdough pancakes are a egg-free and dairy-free recipe for breakfast for a delicious and lazy weekend brunch. I am a huge fan of pancakes, especially ones with a fluffy texture and really good flavor.
They take about 5 minutes to make, 5 minutes to cook, and you have a simple and delicious stack of pancakes to serve up hot. Add your favorite toppings to these sourdough starter pancakes and enjoy!
These Vegan Sourdough Pancakes Are:
- Light
- Fluffy
- Slightly sweet
- Great to top with fresh fruit or maple syrup
- Inexpensive to make
- Made with pantry staple ingredients
- Vegan, dairy free, and egg free!
Make Pancakes With Sourdough Starter Discard
Instead of tossing your discard when you feed your sourdough starter, try this awesome recipe instead.
I have a whole page on my site for recipes that use sourdough discard. That way you can add a hint of sourdough flavor to your baked goods, and cut back on food waste.
What’s In These Vegan Sourdough Pancakes Recipe?
See the recipe card below for full ingredient amounts and recipe instructions!
- All Purpose Flour – you could substitute half whole wheat flour too.
- Plant-Based Milk: you can use any variety that you would drink like almond milk, soy milk, or coconut milk.
- Sourdough Discard: you can buy sourdough starter here, or I have a great guide on how to make your own in one week!
- Brown Sugar
- Flaxseed Meal
- Apple Cider Vinegar or a little fresh lemon juice – for a tangy flavor that is similar to buttermilk.
- Vanilla Extract: it’s super important to use real pure vanilla extract, and not artificial baking vanilla flavor.
- Baking Powder – for light and fluffy pancakes. You can also use baking soda for thinner pancakes.
- Pure maple syrup: for natural sweetness without refined sugar, use a natural maple syrup over sugar in this recipe.
More Optional Toppings and Add-Ins for Pancakes
Top with a pad of vegan butter or coconut yogurt and sprinkles.
You can add vegan chocolate chips and top with a dairy-free whipped cream for a dessert-for-breakfast vibe.
Add in fresh blueberries and lemon zest for more fruit!
Top with sliced bananas and peanut butter.
Or serve with your favorite jam.
How Do I Make Sourdough Pancakes Vegan?
- Heat a large non stick pan or pancake griddle over medium heat.
- In a large mixing bowl, mix all ingredients together (I don’t separate out the dry ingredients from the wet ingredients).
- Pour about 1/4 cup of batter onto the pan or griddle for each pancake. Cook for 2-3 minutes on one side until bubbles form around the edges of the pancake, then flip. Cook for another 2 minutes on the other side until cooked through and golden brown. Repeat until all pancake batter is gone.
- Top with a drizzle of maple syrup and fresh cut fruit of your choice.
Recipe Notes for Cooking Pancakes
The griddle or frying pan needs to be HOT. The pancakes may turn out gummy if your pan is not hot enough.
If pancakes are too thick, add more almond milk, 1 tablespoon at a time (this will depend on how moist your Sourdough starter is).
I like to put the cooked pancakes on a baking sheet in in a 200 F degree to oven to keep them warm while I am making the restFew
Easy Sourdough Recipes You May Enjoy
- Sourdough Bagels Recipe
- Vegan Sourdough Muffins with Blueberries
- Sourdough Garlic Naan Recipe
- Vegan Sourdough Croutons with Garlic & Herbs
- Sourdough Starter Pizza Crust Recipe
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Vegan Sourdough Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 1/4 cups plain unsweetened almond milk or plant milk of choice
- 1 cup sourdough starter
- 2 tablespoons brown sugar or natural sweetener like maple syrup or agave nectar
- 2 tablespoons ground flaxseeds
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- Maple syrup for drizzling
Instructions
- Heat a large non stick pan or pancake griddle over low heat.
- In a large mixing bowl, mix all ingredients together.
- Pour about 1/4 cup of batter onto the pan or griddle for each pancake. Cook for 3 or 4 minutes on one side until bubbles form around the edges of the pancake, then flip. Cook for another 2 minutes on the other side until cooked through. Repeat until all pancake batter is gone.
- If pancakes are too thick, add more almond milk, 1 tablespoon at a time (this will depend on how moist your Sourdough starter is). Top with maple syrup and fresh fruit of your choice. Mangia!
Nutrition
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Did not turn out as well for me. I used Bob’s 1:1 GF flour so maybe that was the problem? I even added an extra 1/2 teaspoon of xanthan gum and still like little hockey pucks.
Hi Linda, I’m sorry to hear that. Did you use a gluten free sourdough starter as well? That and/or the gluten free baking mix may have been the problem. I only tested this using a regular sourdough starter (not gluten-free) and also regular flour.
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Hi there,
Will removing the flax seed change the consistency of the pancake? Thank you!
Hello Nicole, yes the flaxseed is used as an egg substitute, so your pancakes may not stick together as well. It won’t change the flavor, but it’ll leave you with a thinner batter.
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These are a dense pancake, tasty! I served them with fried apples, we seem to have an abundance. Great way to use sourdough discard.
Where are the amounts listed? Am I missing something?
Hello Rebecca, the amounts are listed in the recipe card towards the bottom of the page. If you scroll to the top and click the ‘Jump to Recipe’ button it will take you directly there!
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