Making the Best Vegan Sourdough Pancakes

Your New Sourdough Favorite

If you can easily work through recipes for main course dishes, how much more can you do, for a quick and easy breakfast or a snack favorite such as pancakes? Take your ordinary pancakes to something more personalized yet invigorating and mouth-watering food that anyone can eat. Here’s an idea: try vegan sourdough pancakes that are nutritious with all plant-based ingredients plus the extra flavor from sourdough.

This article will guide you through making your sourdough pancakes vegan as well as their health benefits. This recipe is just like making any other pastry or snack,  the only difference is that a sourdough starter is used instead of yeast.

What is Vegan Sourdough Pancakes?
Why You Should Try this Vegan Sourdough Recipe
Vegan Sourdough Pancakes Recipe
     Key Details of the Recipe
     Ingredients and Alternatives
Recipe Notes
Nutrient Contents

What is Vegan Sourdough Pancakes?

Vegan sourdough pancakes are just like any other pancakes but replace eggs with flax meal, honey with maple syrup and milk with oat milk or almond milk to make all ingredients plant-based. Sourdough is also used for fluffy and softer results instead of yeast. Making sourdough pancakes vegan is a fun way of turning your breakfast or snack into something interesting yet tastes better.

Why You Should Try this Vegan Sourdough Recipe:

Simple, there’s no reason not to like it. It is easy to prepare, easy to serve, and delicious to eat. Ingredients are easy to find too! More reasons to like these pancakes are shown below and why making your sourdough pancakes vegan will be a great choice:

  1. Fluffier and softer – Kids will surely love to munch on these foamy pancakes best paired with their morning milk or chocolate drink. Adults will also enjoy their soft texture along with their teas or green smoothies.
  2. All plant-based – Great for vegan and non-vegan eaters.
  3. Healthier version of pancakes – Foods made of sourdough are generally healthy since they are fermented. They are proven to be nutrient-dense, have less gluten, easier to digest and have a lower glycemic index than their non-fermented counterparts. Plus, all ingredients are plant-based which also contain essential nutrients of their own.
  4. A new way of cooking sourdough starter – Sourdough is not just a bread as opposed to what some think. 
  5. Easy to prepare – All you have to do is to mix everything, cook in a pan, and serve with some of your favorite toppings.

Vegan Sourdough Pancakes Recipe

Vegan Sourdough Pancakes Recipe

This is not just your ordinary egg, flour and milk kind of pancake. Although we’ll use some new ingredients, this would just be a piece of cake for you. Just need to have a quick run-through of this recipe and you’ll surely find your way towards giving your family one-of-a-kind midday snacks or a breakfast meal.

Key Details of the Recipe

Yield:24 pancakes 
Prep & Cooking Time:35 Mins
Flavor & Texture:Soft, sweet and tangy

Ingredients and Alternatives

  • 2 cups whole wheat flour
  • 2 cups plant-based milk (oat milk or almond milk)
  • 1 cup sourdough starter (discard or active)
  • 1 teaspoon apple cider vinegar
  • 2 tablespoon maple syrup (or vegan cane or turbinado sugar)
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt or pink salt
  • 2 tablespoon flax meal
  • Maple syrup for serving
  • 2 cups blueberries
  • 1 lemon juice 
  • Juice of 1 lemon (optional) 


You have to spend a couple of minutes the night before cooking the pancake batter and let it set overnight. This is to better achieve its right puff and also to prepare your sourdough starter.

  1. The night before your actual cooking of the pancakes, mix in advance your milk, and vinegar and wait for it to curdle. Set it aside.
  2. Mix the milk with the sourdough starter, flour and maple syrup or sugar in a large mixing bowl. Cover with a kitchen towel or a cling wrap and store it in a warm place overnight.
  3. By morning, your batter must have risen already and is puffy and bubbly.
  4. This time, add in the salt, baking soda, flaxmeal, blueberries and lemon juice (optional).
  5. Prepare your griddle by coating it with a cooking spray. Turn on and set to the right cooking temperature.
  6. Pour about ¼ cup of the batter onto the griddle and cook each side for about 3-4 minutes. Cook until both sides are dry and bubbles or wetness are gone.
  7. Repeat for the next batches of batter.
  8. Serve while still hot.
  9. Add extra blueberries on top and pour a little maple syrup.

Recipe Notes

  • You can use olive oil to brush on your griddle if you don’t have cooking spray.
  • You can also top your pancakes with strawberries or bananas if you have them.
  • Use the sourdough pancake batter within 24 hours of mixing it, for best results.

Nutrient Contents:

For a serving of 1 pancake, it gives 61 calories, 6.1g carbs, 1.7g protein, 0.5g fat, 1.2g fiber, 5.4g sugar, and 0.7mg iron.


There is more to sourdough than just sourdough bread or pancakes. If you want to make more goodies made of sourdough, there are a lot of recipes available online that you can follow, as a supplement to your cooking skills and culinary creativity.