Pancakes or waffles are something of a must around our home on weekends, and although I love varying things a little each time, here's one recipe that is our hands-down favorite and that gets made, perhaps, more than any other: my Vegan Sourdough Blueberry Pancakes.
This amazing recipe is for all of you sourdough aficionados out there who are just beginning on or already have a sourdough starter at home. From the day I began to make sourdough pancakes (and waffles), I was a changed woman. I have never gone back to making plain old pancakes because, delicious as those are, they do not hold a candle to the amazing flavor and texture of sourdough pancakes.
There is more health and nutrition packed into this recipe than you can wrap your head around.
-- There's sourdough, of course, with all of its great probiotic benefits, not to mention the amazing flavor it adds to just about anything.
-- There is the wholegrain, which gives you protein and fiber for a power start to your morning.
-- And there are the blueberries, which make these vegan pancakes healthier (and prettier) and pack a wholesome flavor punch.
This recipe for vegan blueberry pancakes makes enough for an army, so they are perfect for breakfast or brunch with friends and/or family. But if you want to scale things down to one or two people, just adjust the proportions down (use the handy servings slider in the recipe box).
Make these, and if you do, don't forget to come back and tell me how they turned out!
Related recipes
Vegan Blueberry Sourdough Pancakes
Ingredients
- 1 cup sourdough starter (Either discard or active is fine)
- 2 cups whole wheat pastry flour
- 2 cups nondairy milk (I use almond)
- 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 flaxmeal
- Maple syrup for serving
- 2 cups blueberries
- Juice of 1 lemon (optional) I like the lemony tang, but the sourdough is already tangy so you might not want to add it.
Instructions
- The night before you make your pancakes, mix the nondairy milk with the vinegar and set aside for a couple of minutes to curdle.
- In a large bowl, mix the nondairy milk with the sourdough starter, flour, and maple syrup or sugar. Cover with plastic wrap and keep it in a warm place (like an unheated oven with the light turned on) overnight.
- By morning, your pancake batter should be all puffy and bubbly and it should have risen. Mix in the salt, baking soda, flaxmeal, blueberries, and lemon juice, if using.
- Heat a griddle and coat with cooking spray. Pour the batter on the griddle using a ¼ cup measure for each pancake.
- Cook until the sides are dry and bubbles appear in the center, then flip and continue to cook on the other side until set.
- Serve hot with maple syrup and fresh blueberries, if desired.
Recipe notes
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Chelsey
We lowered the amount to 6 pancakes and unfortunately this recipe didn't work for us. It was very liquid in the morning and we had to add a cup of additional flour. Is this normal? Was the recipe ever tested on 6 pancakes? I don't want to try the recipe for 24 because there's 2.5 people in our family hahha
Vaishali
Did you reduce the amount of sourdough when adjusting the recipe? What hydration is the sourdough you used? Was it extremely warm where you are?
Diana Hlywiak
I've made this recipe twice. Besides the ingredients being highly nutritious, it is so delicious. I started the first time with an unfed starter. The second time with where the starter was fed 8 hrs in advance. Both turned out great but the second batch was great! They were so bubbly and airy you do not miss the egg either time. I highly recommend this to both vegans and non vegans.
Vaishali
Hi Diana, that is so wonderful to hear. So happy you loved these delicious pancakes. A newly fed starter is always going to give better results, although this is a great way to use up a recently fed starter (no more than a week ago).
allison
so nice to see a sourdough site which does not promote products which exploit our fellow earthlings!
i have been keeping my discard in freezer. i guess if i use it in your reipes, i won't get the same effect of the puffing up, with the pancakes, and the pie crust. but the flavour will be nice. i guess, i ould maybe use my starter from the freezer and a spoon of my starter from the fridge the night before? what do you think? i am thinking since i am not a frequent baker, i should start dehydrating my starter, and storing it in the cupboard.
Vaishali
Hi Allison, you can just thaw the starter from the freezer for a few hours before adding to the recipes.
Aleisha
By far the best sourdough pancake recipe I’ve come across! Sitting it overnight really creates a fully thin pancake. All other recipes I’ve tried created thick pancakes that still tasted good but didn’t have the right texture. These were great. I think next time I’m going to try to sub half the flour for oat flour and I’ll update here!
Vaishali
So lovely to hear, Aleisha. Thanks for sharing your thoughts and feedback.
Olek
It looks like a recipe I would love to make but I would also love the ingredients amounts by weight - in grams preferably.
Melissa
I've made the waffles numerous times and finally made the pancakes today. These are yummy! Thank you for another great discard recipe!
Vaishali
Yay! So happy to hear. 🙂
alex
I've made these several times. I use Rice Milk and skip the curdle step. Hands down, the best pancakes i've had. And I grew up on a small dairy farm! I bake sourdough bread weekly, so sourdough is ready and willing.
thank you!
Jacki
These were really good. I had some homemade cashew milk i used. The lemon juice was perfect with the blueberry!
Vaishali
So happy to hear, Jacki!
Vaishali
Awesome! So happy you love these, Alex.
Vaishali
Awesome! So happy you loved them!
Sarika
Just yum
Vaishali
Yay!!
Neico
i cook it a bit longer time crispy outside and gummy inside , my kids totally approved. will definitely make it again. also its a really great way to use my discard.
thank you for the wonderful recipe.
Josey
Do you think I could pour all the batter in the morning into one big pan and bake them, like a giant pancake? I hate standing over the stove all morning!
Vaishali
Yes, you absolutely can--like in this skillet pancake recipe. 🙂 https://holycowvegan.net/sourdough-skillet-pancake/
Jackie C Shane
I have made two or your sourdough pancake recipes so far, and was really impressed. In my craziness this morning I accidentally used rice flour instead of whole wheat and they were so good I might do it again. I sub in 1/4 oat flour usually too. Thanks!
Anonymous
The best pancakes ever!
Vaishali
Thank you! 🙂
Jessie
Hi, at what temperature do you cook these and how long do you leave them cooking for? I've made them twice now and they never cook in the middle. I've tried lowering the temperature and spreading the batter out so they aren't as thick. They have good flavor but the texture isn't right. I currently have pancakes on my electric griddle that have been cooking for 15 minutes. Please send me your cooking tips!
Vaishali
Hi Jessie, heat your griddle on medium-high heat. After you pour out your pancakes on the griddle once it's hot, the sure way to know they will cook in the middle is to wait until bubbles appear in the center. Flip only after that happens. It looks like your sourdough could be thick, which is making the pancake batter too thick. Try thinning it with some more nondairy milk. Also if at any point you find that the pancakes are browning too past, lower the heat. Hope this helps.
Kiana
Hello! Can I use entirely all purpose flour for this recipe? Also, I don't have flaxmeal - will it ruin the batter if I skip it?
Vaishali
Yes, you can use all purpose flour. And okay to skip the flaxmeal.
Alex
Loved this recipe! Tasted just like sourdough and the blueberries sweetened it just enough. 🙂
Vaishali
So happy to hear, Alex!
Lena Spadacene
These are the perfect pancakes! I couldn't wait til morning so I added 2 tsp. baking power in addition to the baking soda and griddled them immediately. They turned out great.
Thank you Vaishali for bringing more delicious joy to my family!
Vaishali
Hi Lena, so happy to hear, and thrilled to see you here. 🙂
Kiana
Hello! Can I use entirely all purpose flour for this recipe? Also, I don't have flaxmeal - will it ruin the recipe if I just skip it?