This sourdough pancakes recipe has a unique, slightly tangy, flavor that pairs wonderfully with syrups and toppings. Their light and fluffy texture that sets them apart from regular pancakes! They are healthy and incredibly easy to make!
If you’re a pancake fanatic like me then you should also try my Buckwheat Pancakes, Vegan Banana Pancakes or my Copycat Trader Joe’s Pancake Bread!
Why you’ll love this recipe
- Light and fluffy texture. The fermentation process in sourdough creates air pockets, resulting in a lighter and fluffier texture, perfect for an enjoyable pancake stack!
- Healthier option. With reduced phytic acid and a potentially lower glycemic index, sourdough pancakes can be a more nutritious choice compared to a traditional pancake recipe.
- Versatility. Sourdough pancakes are incredibly versatile; you can experiment with various toppings, fillings, and flavors to create your favorite pancake combinations. I love adding some fruit, sourdough banana pancakes are a great weekend breakfast!
Ingredients needed
- Sourdough starter. The star ingredient that provides the characteristic mild tangy flavor and leavening for fluffy pancakes without buttermilk.
- All-purpose flour. Creates a light and airy texture. This can be substituted for a whole wheat flour for an even more nutritious alternative.
- Plant-based milk. Adds moisture to the pancakes while keeping them dairy-free. I prefer unsweetened almond milk.
- Maple syrup. A natural sweetener that enhances the flavor of the pancakes without using refined sugar.
- Baking soda. Helps the pancakes rise and become fluffy.
- Salt. To taste.
- Olive Oil or vegan butter. Provides richness and helps prevent sticking to the pan when cooking.
How to make sourdough pancakes
Step 1 – Prepare the wet and dry ingredients. In a large mixing bowl, combine the sourdough starter, almond milk, and maple syrup. Stir until well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
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Step 2 – Make the batter. Gradually add the dry ingredients to the wet ingredients in the large bowl, stirring until you have a smooth batter. Let the batter rest for about 5-10 minutes to allow the baking soda and sourdough starter to react and create air pockets for fluffier pancakes.
Step 3 – Fry your pancakes. Preheat a non-stick skillet or griddle over medium heat. Lightly grease the cooking surface with vegan melted butter. Pour a 1/4 cup of the mixture onto the hot skillet for each pancake. Cook until you can see bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip the pancakes and cook for another 1-2 minutes, or until golden brown on both sides.
Serve the vegan sourdough pancakes warm with toppings, such as sliced bananas, fresh blueberries, cinnamon, chocolate chips, vegan butter or maple syrup.
Tips to make the best recipe
- Active starter. Ensure your sourdough starter is active and bubbly before using it in the recipe. A lively starter will result in better fermentation and flavor.
- Resting time. Let the pancake batter rest for 5-10 minutes before cooking. This allows the baking soda and sourdough starter to interact and create air pockets, leading to lighter and fluffier pancakes.
- Moderate heat. Use medium heat on the skillet or griddle to cook the pancakes evenly without burning. Adjust the heat as needed to achieve a golden-brown color on the pancakes’ surface.
- Try sourdough waffles! The same batter can be used in a waffle iron if you feel like waffles over pancakes.
Storage instructions
To store: Allow the pancakes to cool completely at room temperature before storing. Transfer the pancakes to an airtight container or a resealable plastic bag. Place in the fridge for up to 2-3 days to maintain freshness.
To reheat: When ready to eat, reheat the pancakes in a toaster, toaster oven, or microwave until warm and enjoyable.
Recommended tools
- Non-stick skillet pan. I’m not sure where I’d be without one of these! Perfect for a non-stick approach. A cast iron skillet is also a great option.
More amazing breakfast ideas to try
Frequently asked questions
Yes, you can use either a fed or unfed sourdough starter. Unfed sourdough starter provides a tangier flavor, while fed starter can still yield delicious pancakes.
Absolutely! You can use whole wheat flour or a mix of whole wheat and all-purpose flour for a heartier and more nutritious option.
Yes, you can freeze the pancakes for future use. Let them cool completely, then stack them with parchment paper in between to prevent sticking. Store in an airtight container or freezer bags for up to 1 month.
Yes, you can prepare the pancake batter the night before and store it in the refrigerator. Just make sure to give it a quick stir before cooking the pancakes in the morning.
Sourdough Pancakes
Ingredients
- 1 cup sourdough starter unfed, room temperature
- 1 cup all-purpose flour
- 1 cup almond milk unsweetened
- 2 tablespoons maple syrup
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
Instructions
- In a mixing bowl, combine the sourdough starter, plant-based milk, and maple syrup. Stir until well combined.In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until you have a smooth pancake batter. Let the batter rest for about 5-10 minutes to allow the baking soda and sourdough starter to react and create air pockets for fluffier pancakes.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease the cooking surface with vegetable oil or vegan butter. Pour about 1/4 cup of the pancake batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip the pancakes and cook for another 1-2 minutes, or until golden brown on both sides.
- Repeat the process with the remaining batter. Serve the vegan sourdough pancakes warm with your favorite toppings, such as fresh berries, sliced bananas, vegan butter, and maple syrup.
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