Sourdough pancakes have 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 with just a few simple ingredients and a bubbly sourdough starter, adding a delightful twist to your breakfast routine.
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 traditional pancakes.
- 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.
- All-purpose flour. The base ingredient for the pancake batter, creating 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 and richness 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 when combined with the acidic sourdough starter.
- Salt. Enhances the overall flavor of the pancakes, balancing the sweetness.
- Oil or vegan butter. Provides richness and helps prevent sticking to the griddle when cooking.
How to make sourdough pancakes
Step 1 – Prepare the wet and dry ingredients. In a 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, 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 butter. Pour a 1/4 cup of the batter 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 berries, 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.
- Adjust consistency. Depending on the thickness of your sourdough starter, you may need to adjust the pancake batter’s consistency. If it’s too thick, add a little more milk; if too runny, add a touch more flour.
- 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.
Storage instructions
To store: Allow the pancakes to cool completely at room temperature before storing to avoid condensation inside the container. Transfer the pancakes to an airtight container or a resealable plastic bag. Refrigerate 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.
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. The batter might thicken overnight, so you can adjust the consistency with a splash of plant-based milk if needed.
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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