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!
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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 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
Anonymous
THNAK YOU FOR POSTING! Made half batch today. Did some tweaking, and yum! Adding aquafaba helped.
Veronique
Hi Vaishali,
I'm planning to make the pancakes but I don't have flax meal on hand. Would "chia egg" works instead or should I just skip the flax meal?
Thank you for that recipe, can't wait to try it!
Vaishali
Just skip the flax! If the batter looks dry you can add more nondairy milk or water -- or even aquafaba.
Viktoria B.
Dear Vaishali,
this recipe is so amazing! I've made the pancakes several times and my family loves it so much. I love not having to throw away any of the discard with this recipe. Thank you so much!
Viktoria
Amy
Hi Vaishali, is it possible to make the pancake batter with my discarded starter portion and make it the same time or like within a few hours? Because I feel it will go too sour after 8 to 10 hours.
Vaishali
You can make it with the discard but you need to give the batter the required time so the sourdough can work on the starches in the flour.
Suzanne Bjornson
I've made these pancakes twice now and they're fantastic. Love the addition of lemon to the batter for extra tang (and nutrition). I include a tablespoon of vanilla in the batter too. They're so easy, yet a crowd pleaser. Thanks for another recipe. I regularly make several of your entree recipes.
Suzanne
Lekha
Thanks for the recipe. I found it a touch too tangy for my liking and my kids unfortunately didn’t like it at all. I see the potential though and I want to incorporate more sourdough into the littles diet. What can I do? I’m in Singapore and I had it out in our kitchen counter for 8 hours overnight. I’m guessing that was too Long?
Vaishali
The time sounds fine. Sourdough is an acquired taste and some people grow to love it while others never might. My son probably didn't love it at first but he won't have pancakes or waffles any other way now. If you want to try recipes with a mild flavor try breads first -- I have several on the blog.
nicole
I made this for a brunch party yesterday and it was a hit! I kept it non-dairy but with a couple of fresh eggs from the chicken coop this time and added a touch more coconut sugar. I'll make these again and try the flax instead. Thanks for this easy and delicious recipe!
Vaishali
Awesome, happy you tried them!
Radhika
Hey Vaishali, I live in Mumbai and tried this pancake recipe just now. It was tooooo sour! Had to throw away the whole batch 🙁 could it be that I have to reduce amount of sourdough or keep the batter only for few hours and not overnight given the weather here? Followed the recipe to the T. Please let me know, TIA
Vaishali Honawar
Hi Rahdhika, how familiar are you with sourdough baking? Sourdough will impart a tangy flavor to anything you add it to. That said it's possible your sourdough got too ripe in the Bombay heat, so you could try letting it stand for a shorter time.
Radhika
Thanks Vaishali. I have had sour dough goodies before but not made it myself! Just followed your started recipe
For the first time! I
Will try reducing the time
To around 4 hours. This was like a very very very sour idli if you understand that! Thanks for the recipe!
Eli Rabinovitz
I've never tasted anything like this. Thank you so much.
Stephanie
These were incredibly delicious! My kids enjoyed helping and eating these. This is a wonderfully easy and filling way to use up my sourdough discard. Thank you for sharing this recipe.
Sandra
The overnight sponge was bubbly but by morning there were no more bubbles - now what do I do?
Vaishali
It may not look bubbly, but if your starter has been maintained and fed properly, the batter will work just fine.
Kaitlyn Modz
Hi Vaishali! I recently started a sourdough starter of my own, but the cool Scottish weather is hindering its maturity quite a bit. That means lots of twice-a-day feedings and one of me, unsure of how to make some use of all the discard and feeling a little wasteful. I tried making these pancakes, thinking they weren't going to work out so well (since I'd been somewhat frustrated by the lack of rising in my starter), and they were great! To my surprise and delight, a "sponge" of sorts certainly did form overnight, and in the morning I used regular whole wheat flour and some assorted frozen berries in the batter, which worked perfectly. I enjoyed being able to eat pancakes that actually mediated my blood sugar levels and allowed me to access all the wholegrain nutrition, thanks to the sourdough. Please please continue to post these recipes for sourdough discard uses--I'm forever grateful. (Sincerely, an undergraduate student in Scotland)
Dale
These are literally mouthwatering, will be making these on the weekend :).
Martha
I couldn't wait until the weekend, so I got my pot of starter out and made these. They are amazing!! You're right, I don't think I can go back to regular pancakes now. I think I'll be trying this out with different fruit too, strawberries are next. Thank you for another incredible recipe.
Vaishali
Thanks for letting me know, Martha-- so happy you tried 'em!
sonakshi saxena
Hey Vaishali, I m a big fan of pancakes I always search for new recipes for pancakes and today I got another from surely gonna try this thanks so much for sharing