Vegan Sourdough Pancakes
Fluffy, tangy, and utterly delicious, these Vegan Sourdough Pancakes are the perfect breakfast treat for plant-based eaters and sourdough enthusiasts alike. Made with a blend of all-purpose and whole wheat flour, unfed or discard sourdough starter, and a hint of maple syrup for natural sweetness, these pancakes are incredibly light yet packed with flavor. The magic happens when baking soda and apple cider vinegar combine, ensuring a beautifully fluffy texture without the need for eggs. With just 10 minutes of prep time and a quick sizzle on the skillet, these pancakes are as easy to make as they are satisfying. Top them with fresh fruit, a drizzle of maple syrup, or a dollop of vegan butter for an unforgettable breakfast. Perfect for using up sourdough discard or simply shaking up your morning routine, this recipe will have everyone reaching for seconds!
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Recipe Information
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)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
In a separate bowl, combine the sourdough starter, non-dairy milk, maple syrup, apple cider vinegar, and vanilla extract. Mix well until smooth.
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.
Let the batter rest for 5-10 minutes. This allows the baking soda and vinegar to react, creating a fluffier pancake batter.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or melted coconut oil if necessary.
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.
Flip the pancake carefully using a spatula, and cook for an additional 2-3 minutes on the other side, until golden brown.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as fresh fruit, vegan butter, maple syrup, or nuts.
Nutrition Facts
Calories |
1264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2948 mg | 128% | |
| Total Carbohydrate | 239.0 g | 87% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 25.9 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 547 mg | 42% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 890 mg | 19% | |
*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.
