Vegan Sourdough Pancakes

Start your morning with a stack of fluffy, golden-brown Vegan Sourdough Pancakes, a perfect blend of tangy sourdough flavor and wholesome goodness. This plant-based twist on a classic favorite combines all-purpose and whole wheat flours with the unique tang of sourdough starter—perfect for using up your unfed discard. Each bite is light, soft, and subtly sweetened with maple syrup or agave nectar, making these pancakes ideal for a cozy breakfast or brunch. With the addition of apple cider vinegar and baking soda, the batter achieves remarkable fluffiness, and the option for non-dairy milk keeps this recipe completely vegan. Ready in just 30 minutes and customizable with your favorite toppings like fresh fruit, nuts, or a drizzle of maple syrup, these pancakes deliver comfort and deliciousness in every bite. Whether you're a sourdough enthusiast or just looking for an easy, dairy-free pancake recipe, these tangy delights are sure to become a new family favorite!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 1 cup Whole wheat flour
• 1.5 cups Unsweetened non-dairy milk (e.g., almond, oat, soy)
• 1 cup Sourdough starter (unfed or discard)
• 2 tablespoons Maple syrup or agave nectar
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 2 teaspoons Apple cider vinegar
• 1 teaspoon Vanilla extract
• 0.5 teaspoons Salt
• 1 tablespoon Neutral-flavored oil or melted coconut oil (optional, for greasing the pan)

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.

Step 2

In a separate bowl, combine the sourdough starter, non-dairy milk, maple syrup, apple cider vinegar, and vanilla extract. Mix well until smooth.

Step 3

Gradually pour the wet ingredients into the bowl of dry ingredients. Stir gently with a whisk until just combined. Avoid overmixing; a few small lumps are fine.

Step 4

Let the batter rest for 5-10 minutes. This allows the baking soda and vinegar to react, creating a fluffier pancake batter.

Step 5

Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or melted coconut oil if necessary.

Step 6

Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to look set.

Step 7

Flip the pancake carefully using a spatula, and cook for an additional 2-3 minutes on the other side, until golden brown.

Step 8

Repeat with the remaining batter, greasing the skillet as needed between batches.

Step 9

Serve the pancakes warm with your favorite toppings, such as fresh fruit, vegan butter, maple syrup, or nuts.

Nutrition Facts

Serving size	(932.9g)

Amount per serving	% Daily Value*
Calories	1263.7

Total Fat 21.7g	0%
Saturated Fat 2.6g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2947.7mg	0%
Total Carbohydrate 239.0g	0%
Dietary Fiber 19.1g	0%
Total Sugars 25.9g
Protein 33.9g	0%

Vitamin D 150.0IU	0%
Calcium 547.1mg	0%
Iron 11.6mg	0%
Potassium 889.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.2%

Protein: 10.5%

Carbs: 74.3%