Vegan Sourdough Pancakes Recipe (Easy & Quick)

This post may contain affiliate links

Sharing is caring!

Vegan sourdough pancakes are crispy at the edge and fluffy. These are tender inside, a vegan recipe, and soy-free. These pancakes are perfection in round shape.

Sourdough pancakes are pancakes made with sourdough. Sourdough starter discard is more specific in these pancakes. These taste yeasty and have a fruit hint with apple sauce. These pancakes are best for breakfast with family on weekends. These pancakes took almost 5 minutes to make and 5 minutes to cook. You can add your favorite topping to these pancakes to make them tastier. After topping, you can enjoy these vegan, sugar-free sourdough pancakes.

There is more nutrition and health present in this recipe. They are better for the stomach and have many probiotic benefits.

If you are searching for all the ingredients and recipes with the other details of sourdough pancakes, you are at the right place.

Why make vegan sourdough pancakes:

  • Quick and easy to make and perfect to use sourdough starter discard.
  • This recipe is suitable for vegan diets.
  • This is a great recipe for different options.

Benefits of vegan sourdough pancakes:

There is sourdough present in this recipe; it has many probiotic benefits.

  • Wholegrain present in this recipe gives protein and fiber for a fresh start in the morning.
  • You can add blueberries to this, which makes vegan pancakes healthier.
  • Sourdough is easy to digest because a bacterium present is already breaking it down.
  • Sourdough is free from preservatives. It makes it more digestible and better for the stomach.

You must try these vegan sourdough pancakes because they are:

  • Light
  • Fluffy
  • Fruity taste
  • Sweet
  • Inexpensive
  • Vegan and soy-free
  • Topping with favorite fruit and maple syrup


Following are the ingredients used in the sourdough pancakes:

  • 1 cup Sourdough starter
  • 2 cups Oats Milk
  • 2 cups whole wheat pastry flour
  • Apple cider vinegar
  • 2 tbsp. Maple syrup
  • ½ Baking soda
  • 1 pinch Sea salt
  • One tablespoon of lemon juice

Kitchen tools used in the recipe:

Following are the kitchen tools used in the recipe:

  • Frying pan
  • Mixing bowl
  • Spatula
  • Glass bowel

vegan sourdough pancakes

How to make vegan sourdough pancakes:

  • Mix the non-dairy milk with the apple cider vinegar and set it aside to curdle. Mix these ingredients at night
  • Take a large bowl, mix the mixture of milk and vinegar into the starter, wheat flour, and maple syrup.
  • Cover this bowl, and leave it overnight.
  • Uncover the bowl in the morning. The dough should be expanded and fluffy.
  • Now mix salt, baking soda, flax meal, and lemon juice into this.
  • Heat the pancake skillet and coat it with oil. Now pour the batter on the griddle and cook it until both sides are dry. Flip it on both sides.
  • Serve it with fresh fruits and maple syrup.

vegan sourdough pancakes recipe

Batter of recipe:

The batter should be thick. You can use your finger and spoon to pour natter into the pancake griddle. Use almost 1/3 cup of batter on the frying pan.

You can add more milk into the batter; as you add more milk, your pancakes won’t be tall and remain fluffy.

Use your batter immediately after making it; otherwise, baking soda will lose its characteristics, and you will not get fluffy pancakes. If the batter is kept in the right place, you can use it for almost 2-3 days.

Ingredient substitution:

  • You can use melted butter instead of oil.
  • Instead of oats milk, you can use soy or coconut milk.

If you want to make a gluten-free recipe for vegan sourdough pancake, you can use gluten-free flour and gluten-free starter discard.

How can we store pancakes?

We can store pancakes after baking them. Before storing them:

  1. Make sure pancakes are cooled.
  2. Store them in an airtight container.
  3. Never freeze uncooked pancakes.

Use parchment paper to separate each pancake so they don’t stick to each other can be easily separated.

Freeze these papers for almost 1 hour before putting the pancake in and then freeze it.

Nutritional facts:

Vegan sourdough pancakes contain 61kcal. It has 6.1g carbohydrates, 1.7g of protein, 0.5g of fiber, and 5.4g of sugar. These calories are for the one person serving.

Why do pancakes become gooey?

It can become gooey if you over-mix your batter and cook pancakes at a high temperature. To avoid this situation, stir the ingredients until no dry spots are here. Never cook pancakes at high temperatures.

What to eat with Sourdough pancakes

You can eat different things with sourdough pancakes. You can add some fresh fruits for topping or use maple syrup.

Moreover, you can top pancakes with granola like peanut butter. You can add Vegan Nutella, chocolate to it.

Why do sourdough pancakes become gummy?

Over mixing and not resting, the batter can make pancakes gummy. If the batter is not thick enough, it can also make pancakes gummy.

How long can we store sourdough starter discard?

We can store sourdough starter discarded in the freezer for almost one week. It should be in an airtight container.

Is sourdough vegan?

Sourdough contains a mixture of flour and water. It also has salt and yeast. All these ingredients are vegan.

Is sourdough hard to make?

Sourdough requires patience and a strict schedule to make the starter alive. Different industries are making sourdough starters, and you have to add some water to them.


If you liked this recipe PIN this image and save it for later!


Final thoughts

Vegan sourdough pancakes use vegan ingredients for making this recipe. These are light, crispy, and perfect for breakfast with the family at the weekend. These pancakes are vegan, sugar-free, egg and dairy-free, and made with a discard of sourdough. They take almost 5 minutes to make and cook. You can add different toppings to these pancakes to make them more delicious. These sourdough pancakes have many nutritional benefits. They contain fats, proteins, carbohydrates which are good for health.


5/5 (1 Review)
Notify of

Inline Feedbacks
View all comments