I’ve made these vegan sourdough pancakes super easy to follow and are incredibly delicious! This vegan recipe for sourdough pancakes is made from the discard of your sourdough starter which helps make your pancakes extra thick & extra tasty!
Vegan Sourdough Pancakes Recipe
Vegan Sourdough Pancakes Ingredients
Sourdough Starter
All Purpose Flour, unbleached
Apple Sauce, unsweetened
Maple Syrup
Plant Milk, unsweetened
Vanilla
Baking Soda
Baking Powder
Salt
Vegan butter
If you’re like me, you’ve hoped on the sourdough bandwagon during the pandemic. One of the major pain points of caring for a sourdough starter is discarding over 3 quarters of the starter every time you have to feed it! That’s where discard recipes like this sourdough pancakes recipe come in.
To be honest, this whole sourdough starter experiment has been an ongoing saga on our Instagram so if you’ve been following us you know this recipe has literally been weeks in the making so we hope you enjoy it as much as us!
How To Make Vegan Sourdough Pancakes
There is only one prerequisite to this recipe and it’s that you need to have an active and healthy sourdough starter. It takes about 7 days to get on up and running (or you can usually buy some from your local bakery). For reference, I followed this recipe to get mine going and it’s so cool to do despite it taking a week!
Here’s a breakdown of how you can make vegan sourdough pancakes:
1. Mix starter, flour, apple sauce, maple syrup, plant milk, and vanilla in a large bowl and let sit for 30 min. Depending on which soy milk you use you may need to use more or less. Soy milk tends to be thicker so you may need more to achieve the right consistency whereas almond milk is much thinner. Then, add in one cup then add plant milk by the tablespoon until the right consistency is achieved.
2. Mix in baking soda, powder, and salt.
3. Turn stove on to medium heat and heat pan with vegan butter in it.
4. Use a half-cup measuring cup to scoop batter and place in the pan, depending on how big your pan is you’ll be able to fit 1, 2, or 3 pancakes in it. It’s fine if they’re touching a little but you don’t want them crossing over and becoming one pancake.
5. Next, cook on one side for about 5 min or until a few bubbles appear on top of the pancake and flip cooking for another 4 min. The first run of pancakes will inevitably always take longer than the subsequent rounds so just keep that in mind if you’re timing them. It’s also been my experience that no matter how many times I make pancakes/crepes/waffles the first batch is always a crapshoot, so don’t worry if yours is too!
6. Serve with maple syrup and/or coco whip.
Optional ingredients to add into the batter or top pancakes with:
Sliced bananas
Blueberries (in or on top)
Chocolate chips
Shredded coconut (on top)
Peanut butter
Really the possibilities are endless!
Kitchen Equipment I used for recipe:
Aesthetically pleasing teal spoon set – a lot of people recently have been asking about my spoon set and I feel like a fraud because everyone thinks it’s some expensive set but it’s super inexpensive and they look amazing!
Super cheap but quality non-stick pan – A good non-stick pan will change your life and it doesn’t have to break the bank. I love this one because it’s made out of granite and is super durable!
Vegan Sourdough Pancakes
Vegan Sourdough Pancakes
John Rush
These vegan sourdough pancakes are made from a sourdough starter! This vegan recipe for sourdough pancakes makes the best pancakes! Extra thick & extra tasty!
Equipment
Non-Stick Pan
Ingredients
1x
2x
3x
¾ cup Sourdough Starter
2 cups All Purpose Flour unbleached
½ cup Apple Sauce unsweetened
¼ cup Maple Syrup
1.5 cups Plant Milk unsweetened
2 teaspoon Vanilla
1 teaspoon Baking Soda
1 teaspoon Baking Powder
½ teaspoon Salt
2 tablespoon Vegan butter
Instructions
Mix starter, flour, apple sauce, maple syrup, plant milk (see notes), and vanilla in a large bowl and let sit for 30 min.
Mix in baking soda, powder, and salt.
Turn stove on to medium heat and heat pan with vegan butter in it.
Use a half cup measuring cup to scoop batter and place in pan.
Cook on one side for about 5 min and flip cooking for another 4 min. (see note)
Serve with maple syrup or coco whip.
Pups Notes
Depending on which soy milk you use you may need to use more or less. Soy milk tends to be thicker so you may need more to achieve the right consistency whereas almond milk is much thinner. Add in one cup then add plant milk by the tablespoon until the right consistency is achieved.
The first run of pancakes will inevitably always take longer than the subsequent rounds so just keep that in mind if you’re timing them.
Keyword
breakfast, pancakes, vegan, vegan breakfast