Moist Vegan Sourdough Discard Pancakes

Why You’ll Love This Recipe

These moist vegan sourdough discard pancakes are the perfect way to use up leftover sourdough starter while creating a deliciously fluffy and flavorful breakfast. Unlike traditional pancakes, the sourdough discard adds a slight tang, enhancing their depth of flavor. The recipe is entirely dairy-free and egg-free, making it suitable for vegans and those with dietary restrictions. Whether you enjoy them with maple syrup, fresh fruit, or nut butter, these pancakes will become a staple in your kitchen.

Ingredients

• 1 cup sourdough discard (unfed)
• 1 cup all-purpose flour (or whole wheat flour)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons sugar or maple syrup
• 1 teaspoon vanilla extract
• 1 cup non-dairy milk (almond, soy, or oat)
• 1 tablespoon apple cider vinegar or lemon juice
• 2 tablespoons melted coconut oil or neutral vegetable oil

Instructions

Step 1: Prepare the Vegan Buttermilk

In a small bowl, combine the non-dairy milk and apple cider vinegar (or lemon juice). Stir and let it sit for about 5 minutes. This will create a vegan buttermilk, which helps make the pancakes soft and fluffy.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

Step 3: Add Wet Ingredients

To the bowl with the dry ingredients, add the sourdough discard, vanilla extract, melted coconut oil, and the prepared vegan buttermilk. Gently mix until just combined. Be careful not to overmix; a few lumps are fine.

Step 4: Preheat and Cook

Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or cooking spray. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, until bubbles form on the surface and the edges begin to lift. Flip and cook for another 1-2 minutes until golden brown.

Step 5: Serve and Enjoy

Stack the pancakes on a plate and serve warm with maple syrup, fresh fruit, or your favorite toppings.

Variations

• Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Extra Protein: Add 1-2 tablespoons of almond flour or a scoop of vegan protein powder.
• Spiced Pancakes: Stir in a pinch of cinnamon, nutmeg, or pumpkin spice for added warmth.
• Chocolate Chip Pancakes: Fold in dairy-free chocolate chips for a sweet twist.
• Nutty Crunch: Add chopped walnuts or pecans for extra texture.

Servings and Timing

• Servings: Makes about 8 pancakes
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Storage and Reheating

• Refrigeration: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
• Freezing: Layer pancakes with parchment paper and freeze in a sealed bag for up to 2 months.
• Reheating: Warm in a toaster, oven at 300°F (150°C) for 5 minutes, or microwave for 30-40 seconds.

Frequently Asked Questions

How do I make these pancakes fluffier?

Using fresh baking powder and not overmixing the batter will help keep the pancakes light and fluffy. Letting the batter rest for 5-10 minutes before cooking can also improve texture.

Can I use an active sourdough starter instead of discard?

Yes, but the pancakes will have a slightly different texture and more rise since an active starter contains more yeast activity.

Why are my pancakes turning out dense?

Overmixing the batter or using too much sourdough discard can make the pancakes dense. Stick to the recommended ratio and mix just until combined.

Can I make the batter ahead of time?

It’s best to cook the pancakes immediately, but you can store the batter in the fridge for up to 12 hours. Stir gently before using.

What’s the best non-dairy milk for this recipe?

Any plant-based milk works, but soy and oat milk provide the best texture and richness.

How do I make these pancakes oil-free?

Replace the oil with unsweetened applesauce for a lower-fat alternative.

Can I add mix-ins like blueberries?

Yes! Gently fold in fresh or frozen blueberries, but avoid overmixing to prevent streaking.

Do these pancakes taste sour?

The sourdough discard gives a mild tangy flavor, but it’s balanced by the sweetness of the sugar or maple syrup.

Can I make mini pancakes for kids?

Absolutely! Use a tablespoon of batter per pancake for kid-friendly mini versions.

What’s the best way to serve these pancakes?

Try them with maple syrup, almond butter, banana slices, or a sprinkle of powdered sugar for a delicious treat.

Conclusion

Moist, fluffy, and full of flavor, these vegan sourdough discard pancakes are a great way to reduce food waste while enjoying a delicious breakfast. Whether you stick to the classic recipe or try a fun variation, these pancakes will quickly become a household favorite. Serve them warm with your favorite toppings, and enjoy a comforting, satisfying meal!

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