These vegan Sourdough Blueberry Pancakes are crispy and golden at the edges and fluffy and tender inside. They are also whole wheat. A vegan, soy-free recipe.
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!
More sourdough recipes:
More vegan pancake recipes:
Vegan Blueberry Sourdough Pancakes
- 1 cup unfed sourdough starter, straight out of the fridge is fine. (see recipe notes for how to make your own sourdough starter)
- 2 cups whole wheat pastry flour
- 2 cups nondairy milk (I use almond)
- 1 tsp apple cider vinegar
- 2 tbsp maple syrup or vegan cane or turbinado sugar
- 1/2 tsp baking soda
- 1/2 tsp sea salt or pink salt
- 2 tbsp 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.
- 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 1/4 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.