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Sourdough Vegan Pancakes topped with maple syrup and butter.
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Sourdough Vegan Pancakes Recipe

*Advance Prep Required: you'll need sourdough discard from a sourdough starter.*
I recommend weighing ingredients for best outcome. For more tips, see blog post above.
Light, tender and a delight to enjoy for breakfast on a slow morning, this Sourdough Vegan Pancakes recipe is made with sourdough discard for tangy flavor and tender texture. They're simple to whip up and can be made overnight* or same day.
Course Breakfast
Cuisine American, Italian, Vegetarian, Vegan
Keyword Egg Free Pancakes, Sourdough Vegan Pancakes, Vegan Sourdough Pancakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 14 4" Pancakes
Calories 98kcal
Author Traci York | Vanilla And Bean

Ingredients

  • 1 1/2 cup (220 grams) Unbleached All Purpose Flour I use Bob's Red Mill, Organic
  • 2 tablespoons Cane Sugar
  • 1 tablespoon Baking Powder aluminum free
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Ground Cinnamon optional
  • 1/2 cup (135 grams) Sourdough Discard 100% hydration stirred down
  • 1/2 cup (113 grams) Unsweetened Apple Sauce
  • 3 tablespoons Coconut Oil melted, warm or melted vegan butter**
  • 1 1/4 cups + 2 tablespoons (315 grams) Plant Milk I use unsweetened homemade cashew milk
  • 2 teaspoons Vanilla Extract
  • Real Maple Syrup and Vegan Butter for Serving

Instructions

For Same Day Pancakes (see notes below for overnight pancakes):

  • In a medium mixing bowl whisk the flour, baking powder, baking soda, sugar, salt and cinnamon. Set aside.
  • In a large mixing bowl, whisk the sourdough discard, apple sauce, oil, milk and vanilla until.
  • Whisk the dry ingredients into the wet ingredients, mixing just until no dry flour patches remain. The batter will be thick and a little lumpy.
  • Cover the batter with a tea towel and rest at room temperature for 15-20 minutes. This rest aids in flour hydration and fluffy pancakes.
  • To Bake: Heat a nonstick griddle or skillet on medium heat to 350 Fahrenheit (176 Celsius). There's no need to oil or butter the pan if using a nonstick pan. If not using a nonstick pan, lightly oil or butter the pan.
    Before scooping the batter, stir it down. The batter will be thick - not pourable. Scoop the batter up using a measuring cup (1/4 cup / 50 grams) and scrape the batter onto the griddle. Use the back of a spoon to spread the batter thinish to about 4 inches in diameter.
    When bubbles start appearing towards the center of the pancake and the edges begin to look dry, gently lift the edge of the pancake to see if it's golden-brown. This should take about 2 1/2 minutes. Bake a little longer if needed. Flip the pancake and bake until the underside is golden-brown and is cooked through, about 2 1/2 minutes.
  • Keep the pancakes warm in a 200F oven until ready to share or even better, share right off the griddle with vegan butter, real maple syrup and top with seasonal fruit/berries or stewed apples.
  • To Freeze: Freeze individual pancakes flat on a parchment lined sheet pan, then stack in a storage container until ready to use. Reheat in a 350 Fahrenheit oven wrapped in one layer and in foil so they don't dry out for oven for about 5-8 minutes, or until heated through.

Notes

*For Overnight Pancakes: Mix the batter as indicated in the recipe but omit the baking powder and baking soda. Cover the bowl with a tea towel and allow the batter to set overnight (8-14 hours) at room temperature. Just before baking, sprinkle the baking powder and baking soda on the batter and gently whisk to incorporate. Allow the batter to rest for about 2-3 minutes. You'll notice the batter is now fluffy. Stir down and bake!  
**Vegan Butter: If using salted vegan butter reduce the salt by 1/8 teaspoon. 
Nutrition information will be updated soon. 

Nutrition

Serving: 1pancake | Calories: 98kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 139mg | Potassium: 109mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg