Vegan Sourdough Discard Pancakes
Maria
August 28, 2025
Vegan pancakes for breakfast? Count me in! These sourdough discard pancakes are exactly what you want on a lazy morning: they taste amazing but don’t require much effort.
Got some leftover sourdough starter? Don’t throw it out, but turn it into these fluffy pancakes instead. The recipe couldn’t be simpler. Whisk everything together, pour onto a hot pan, and flip when ready. Top with whatever makes you happy, maple syrup, fresh berries, almond butter, or go wild with your own combination. They’re perfect when you want something special on the weekend but also work great on busy weekdays when you need breakfast that actually tastes good without all the fuss.
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Ingredients:
Adjust Servings
| 1 cup sourdough discard (unfed, room temperature) | |
| 1 cup plant-based milk (almond, soy, oat, etc.) | |
| 2 tbsp vegetable oil (or melted coconut oil) | |
| 2 tbsp maple syrup or other sweetener | |
| 1 tsp vanilla extract | |
| 1 cup all-purpose flour (can substitute with whole wheat or oat flour) | |
| 1 tbsp baking powder | |
| ½ tsp baking soda | |
| ¼ tsp salt | |
| Optional add-ins: cinnamon, blueberries, chocolate chips, nuts |
Directions
1.
Step 1
Grab a large mixing bowl and pour in your sourdough discard—it’s okay if it’s a little lumpy or bubbly; that’s what gives these pancakes their signature tang. Add plant-based milk, the oil, a drizzle of maple syrup, and a splash of vanilla extract. Whisk everything together gently until the mixture looks smooth and slightly creamy.
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2.
Step 2
In a separate bowl, mix together the flour, baking powder, baking soda, and a pinch of salt. If you like, add a sprinkle of cinnamon or nutmeg to give the pancakes a cozy flavor. Stir it all together so everything is evenly distributed.
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3.
Step 3
Now, slowly add the dry ingredients to your wet mixture. Use a spatula or wooden spoon and fold the flour in gradually. Don’t worry if there are a few lumps, overmixing can make pancakes dense, and we want them to be fluffy. If the batter feels too thick to pour easily, splash in a little extra plant milk until it reaches a nice, pourable consistency.
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4.
Step 4
Put your non-stick skillet or griddle on the stove over medium heat. Add a touch of oil or vegan butter and let it warm up for a minute. You can test the heat by flicking a few drops of water on it—if they dance, you’re good to go.
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5.
Step 5
Spoon about a quarter cup of batter onto the hot skillet for each pancake. Give them a couple of minutes on the first side. You’ll know they’re ready to flip when bubbles start forming on top and the edges look set. Flip them carefully and cook for another two minutes or so until they’re golden brown.
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6.
Step 6
Stack the pancakes on a plate, drizzle generously with maple syrup, and top with fresh fruit, nut butter, or whatever is your favorite topping.
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