Go Back
+ servings
A stack of vegan gluten-free sourdough pancakes in a black plate with banana slices, a spoon, fork and gray napkin
Print Recipe
5 from 5 votes

Vegan Gluten-Free Sourdough Pancakes

These fluffy, soft, DELICIOUS pancakes are gluten-free and vegan, and they're made with sourdough, making them quite possibly the healthiest pancakes in the world. They're also soy-free and nut-free so anyone can eat them!
Prep Time15 mins
Cook Time15 mins
Fermenting time8 hrs
Total Time8 hrs 30 mins
Course: Breakfast/Brunch
Cuisine: American, gluten-free, nut-free, Soy-free, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan Gluten-Free Sourdough Pancakes
Servings: 12 pancakes
Calories: 137kcal


  • 2 cups gluten-free all purpose flour
  • 1 cup gluten-free sourdough starter
  • 1 tablespoon sugar
  • 2 cups almond milk (or any nondairy milk)
  • 1 teaspoon apple cider vinegar
  • 2 tablespoon flaxmeal
  • ½ cup vegan cashew yogurt (if nut-free, use coconut yogurt or soy yogurt)
  • ½ teaspoon baking soda
  • 2 tablespoon vegetable oil (for skillet or use a cooking spray)


  • The night before you make the pancakes, mix the flour, sourdough starter, sugar, milk and apple cider vinegar in a large bowl. Place in a warm spot overnight.
  • The next morning, just before making the pancakes, mix the flaxmeal, yogurt and baking soda into the batter. If the batter appears too thick, thin out a little with water or nondairy milk until you have a pancake batter consistency.
  • Heat a skillet, brush on some oil to coat the bottom or use cooking spray. Pour ¼ cup of the batter into he skillet. Cook the pancake for 1-2 minutes over medium-high heat until the bottom is golden and bubbles form on top. Flip and cook the other side for another minute.
  • Serve hot with maple syrup and fruit.


  • These pancakes can be made with the discard portion of a gluten-free sourdough starter that's been fed no longer than a week ago (although you can also certainly use a more recently fed starter).
  • You will be making most of the recipe for these pancakes the night before you actually eat them for breakfast. While this does require some planning, it is essential with sourdough. That's because to get the full benefit of sourdough, you need to give the yeast time to break down the starches in your batter. I've seen recipes that add sourdough to the batter right before cooking and I'll admit I've tried that once in desperation after I forgot to start my batter the night before. I lived to regret it. So, don't.
  • Besides, look at the bright side. If you start the batter the night before, all you need to do in the morning is stir in a few things, heat up the griddle, and breakfast is served. In fact, this is my favorite breakfast for busy weekend days when I need to be out and about early, because it takes so little time in the morning.
  • I stir in some vegan cashew yogurt into my pancakes. If you're nut-free, you can use coconut yogurt or any other vegan yogurt. The yogurt makes these really fluffy and adds more probiotic benefit. But if you don't have it, you can leave it out. You may need to add a little more milk or water to bring your batter to the right consistency in that case.
  • You can stir in some fruit into your pancake batter, or serve it with fruit on the top. I usually stir in blueberries or strawberries, or top with berries or bananas.
  • The best way to serve these is with a drizzle of maple syrup. You'll be running for seconds--and thirds.


Serving: 1pancake | Calories: 137kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 26mg | Fiber: 3g | Sugar: 2g | Calcium: 66mg | Iron: 1mg