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Vegan Sourdough Blueberry Pancakes - HolyCowVegan.net
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5 from 44 votes

Vegan Blueberry Sourdough Pancakes

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast/Brunch
Cuisine: Soy-free, Vegan
Servings: 24 pancakes
Calories: 61kcal


  • 1 cup sourdough starter (Either discard or active is fine)
  • 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
  • ½ tsp baking soda
  • ½ 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 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.


Here's how you can make your own sourdough starter.
Nutrition info is for a serving of 2 pancakes, before maple syrup is added.


Calories: 61kcal | Carbohydrates: 6.1g | Protein: 1.7g | Fat: 0.5g | Fiber: 1.2g | Sugar: 5.4g | Iron: 0.7mg