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
Myna
Hi! I was eager and put everything in the bowl without reading the recipe completely. Should I place in the fridge instead of somewhere warm? So it doesn’t bubble over. I appreciate this so much. We are having pancakes for dinner!
Vaishali
No, just keep in a warm spot and make the pancakes as planned. They might not turn out as fluffy.
Loribeth
Hello! What would happen if i use' fed' sourdough starter? I just found this recipe on line and unfortunately, my sourdough is bubbling on the counter from yesterday's feeding. This recipe looks fantastic.
Vaishali
Fed starter is just fine in this.
Aggie Mark Henningsen
OH MY GOODNESSSSS!!! These are the best pancakes EVER!! The best whole grain, The best vegan, the best sourdough, simply the best! I, like another did not wait overnight. I found the recipe this morning, placed it in my warm spot for about 3 hours and made these perfect pancakes for brunch! My husband is not a huge pancake fan, but is VERY impressed and looking forward to the next batch already! My husband and I Thank you!
Vaishali
Awesome, so happy you both enjoyed them Aggie.
Cy
Hi, Is blueberries required? I don't like blueberries ahaha ? if I make it without the blueberries would that taste bad? Are you supposed to juice the blueberries before mixing them in with the batter? Can I replace them with strawberries instead? Cheers
Anonymous
Is blueberries required? I don't like blueberries ahaha ? if I make it without the blueberries would that taste bad? Are you supposed to juice the blueberries before mixing them in with the batter? Can I replace them with strawberries instead?
CR
I mixed in the apple cider vinegar. It lists it in the ingredients list but not in the recipe instructions. Why is that? Thanks!
Vaishali
You missed it in step 1.
kennedy levoitson
These look amazing! Could you sub regular whole wheat flour for the whole wheat pastry flour?
Vaishali
You can, but they'd be a bit dense. I'd go with half whole wheat and half all purpose.
Karen
These were delicious. My husband and son both thought they tasted great. We ate them with almond butter and a little maple syrup.
Karen
These were delicious. My pancake loving husband and son both loved them.
Joy P
I made these today- just starting to dabble with sourdough. They were delicious but way too thick. Instead of 12 per half recipe, I got about 6. Would that be because my starter was too thick? Would adding more milk wreck it?
Vaishali
Yes, your starter may have been too thick. You can add more milk you want to thin them out to your liking.
Alex
Wow Vaishali, these are indeed the best and the fluffiest pancakes I ever ate in my life. Thank you so much for this awesome recipe! Let me just tell you I did not wait overnight, I was too impatient, but only couple of hours before making them, but no matter, these were mind-blowing. Only problem was that I used up all my sourdough starter, so I immediately started a new batch, this time twice the size 😉 Thanks and looking forward to some more of your jewels!
Vaishali
Hi Alex, that's awesome to hear! One quick tip--never use up "all" of your starter. Save at least a couple of tablespoons of it, so that way you don't have to go through the trouble of waiting seven more days for a starter to be ready. Or, the day before you make your recipe, feed your starter a little extra so you have more and don't use it all up. 🙂
Alex
Thnx, Imam now making a huge batch so it does not happen again 😉
Laura
Could you refrigerate the mix to keep some for the next day?
Vaishali
Make the pancakes and then store them. Warm before eating.
Nate
Really good Pancakes. I ended up making my own Peanut Butter milk with 3 Tbsp PB for 1 cup of water with vanilla. I also omited the vinegar and lemon. I really enjoy just tasting the tang from the sourdough and not all the other stuff. It is key not to overmix...just stir until everything is wet.
Eve
These are amazing! I made them with buckwheat flour and the sourdough taste is fantastic, I didn't feel the need the add any lemon. Thank you so much for this recipe
Emma Nailer
I only have strong bread flour or chickpea flour available. Would either of these work in place of the whole wheat flour?
Vaishali
You could try a combination -- bread flour is high in gluten which is not desirable in pancakes, but chickpea flour, which is gluten-free, could cut that. Keep in mind that chickpea flour has a stronger flavor, so that would affect how your pancakes taste. I'd sub with half and half--half bread flour, half chickpea flour.
Emma Nailer
Thank you for your reply. We took your advice and used half bread flour and half chickpea. I don't know how they compare to the original recipe but they were delicious so thank you!
Donnie
What about subbing AP for whole wheat flour?
Hannah
These pancakes are delicious, definitely my new goto pancake recipe! Thank you for posting 🙂
Vaishali
Yes!