If you are looking for a vegan breakfast that’s both healthy and flavorful, try these fluffy Vegan Sourdough Buckwheat Pancakes with crispy edges! This recipe makes the most delicious pancakes you'll ever taste, with the flavor of buckwheat highlighting each bite.
The perfect way to start your weekend morning or brunch, these pancakes are packed full of nutrients from their sourdough base. Plus, they're super easy to make!
I have been baking sourdough bread again lately, and this pancake recipe makes the most delicious pancakes with sourdough starter discard. The naturally gluten-free buckwheat flour adds a tasty nuttiness. It's a real treat to make these over the weekend!
Making sourdough is highly rewarding, and the result surpasses anything found at a local bakery - really! Trust me, baking sourdough is well worth the effort. And the sourdough starter discard makes the most delicious buckwheat pancakes!
If you have never made sourdough, it just takes a little planning, patience, and minimal active time. I made a sourdough starter following these helpful instructions from Bella, along with her reliable sourdough recipe, which I've made many times with great success! It takes time to get a feel for the dough, and you'll notice a difference in how it handles every time you bake.
There are many books and online resources to learn about sourdough; I've found these tutorials with accompanying YouTube videos helpful in gaining a deeper understanding of sourdough.
Here are the simple ingredients you need to make this overnight vegan sourdough buckwheat pancake recipe with pantry staples:
- Buckwheat flour - An essential ingredient in this recipe, buckwheat is technically neither a type of wheat nor a grain. It's a pseudo-grain, a grain-like seed that is considered a grain because it is cooked. It is a fruit seed related to sorrel and rhubarb. It is gluten-free and is rich in antioxidants, fiber, and protein.
- Gluten-free flour - I used a gluten-free all-purpose flour from Bob's Red Mill; you can use all-purpose flour or light whole wheat flour instead.
- Soy milk - I used organic unsweetened soy milk which closely resembles traditional dairy milk in recipes.
- Baking powder and baking soda - for leavening.
- Applesauce - This is an egg replacement in this recipe.
- Flaxseed meal - This is to replace the egg and add fiber.
- Maple syrup - I enjoy the flavor of maple syrup to sweeten these pancakes.
- Vanilla extract - to enhance the flavor.
- Lemon juice - use fresh lemon juice.
- Sea salt - a pinch of salt is essential to bring out the flavor.
- Avocado oil - I also use grapeseed oil, plant-based butter, or refined coconut oil. Use melted coconut oil when mixing it with the rest of the ingredients.
- Sourdough starter discard - I used a mixture of fresh and older refrigerated sourdough discard, approximately 1:1. I have made this recipe with 100% older unfed discard with great results!
My sourdough starter discard is a 1:2:2 ratio meaning that I use one part sourdough starter (1:1), two parts flour, and two parts water. It's a 100 percent hydration starter. If your sourdough starter discard uses a different ratio, you must keep that in mind when measuring - if your sourdough starter discard is stiffer and at lower hydration, you will likely need to add some liquid.
Note: If you want 100% gluten-free pancakes, you must use a gluten-free sourdough starter discard. However, I use a mix of organic rye, bread, and all-purpose flour; I don't make gluten-free sourdough bread at the moment.
See the recipe card for quantities.
How to make this fluffy vegan sourdough buckwheat pancakes recipe
Here are the step-by-step directions on how to make these vegan buckwheat pancakes.
Start the night before - mix the sourdough discard starter with the buckwheat flour, gluten-free flour, soy milk, and store the mixture in the fridge, and then place it on the counter in the morning to warm to room temperature (one to two hours).
You'll add the other ingredients, and you're good to go!
Start the night before
Add the buckwheat flour, gluten-free flour, soy milk, and sourdough starter discard to a medium bowl. Gently stir and combine.
Cover and place these wet ingredients in the fridge overnight.
The following day
The following day, place the mixture on the counter and let it warm to room temperature (1 - 2 hours).
Sprinkle the baking powder, baking soda, and sea salt on the sourdough discard mixture.
In a small bowl, combine the applesauce, maple syrup, flaxseed meal, vanilla extract, avocado oil, and lemon juice.
Add the wet ingredients to create the sourdough pancake batter.
Stir gently with a spatula until combined.
Cook the pancakes
Heat a large skillet (nonstick) on medium heat. Add a small amount of oil. Pour ¼ cup of batter to make each pancake.
Cook for 2 to 3 minutes on one side; when you see bubbles, flip the pancake over and let cook for another minute until golden brown. You may need to reduce the heat to medium-low to avoid burning your pancakes as the pan heats up.
Transfer these fluffy vegan sourdough buckwheat pancakes to a plate and serve with a drizzle of maple syrup and fresh fruit like berries or sliced bananas.
I hope you enjoy sourdough's unique flavor to the pancake batter!
Tip: Be sure to use an oil that tolerates heat when cooking (refer to my ingredients list). Your oil should not smoke or release black fumes when cooking these pancakes; if it does, it is heat-sensitive and degrades quickly and oxidizes.
Hint: If you wish to serve the pancakes all at once, keep them in a single layer on parchment paper or a silicone mat on a baking sheet in a preheated oven set to 200°F. When I know I'll have leftovers, I place the extra pancakes on a cooling rack to let them cool before refrigerating them.
Here are some substitutions you can try in these vegan sourdough buckwheat pancakes:
- Gluten-free - make this recipe gluten-free by using a gluten-free sourdough discard; use a gluten-free sourdough starter made with brown rice flour or buckwheat flour.
- Buckwheat flour - You can substitute other flours for the buckwheat flour if you prefer. However, remember that the pancakes' texture and flavor may be different.
- Soy-free - you can use another plant milk you enjoy, like oat, coconut, or cashew milk.
- Applesauce - use ripe mashed banana instead. If you add banana, you must cook the pancakes for a little longer to ensure they cook thoroughly.
- Flaxseed meal - use chia seeds.
- Maple syrup - use organic cane sugar, brown sugar, or coconut sugar.
- Lemon juice - use apple cider vinegar instead.
- Avocado oil - you can use grapeseed oil, refined coconut oil, olive oil, or plant-based butter such as Earth Balance or Miyoko's European-style cultured vegan butter.
Here are some ways you can vary this vegan sourdough pancakes recipe:
- Add-ins - add cinnamon to the batter, ½ teaspoon to 1 teaspoon.
- Toppings - top with chopped walnuts or pecans, fresh berries, or a fruit compote such as this cherry compote. Top with peanut butter, dairy-free yogurt, or sweetened whipped coconut cream.
- Kid-friendly - add chocolate chips or coconut flakes to the batter.
You will need the following equipment:
- Nonstick skillet or a nonstick pancake griddle. A large skillet is handy because you can cook more than one pancake at a time.
- Medium or large bowl and a small bowl
- Spatula (not metal, so you don't scratch the nonstick pan)
- Pancake turner
Refrigerate leftover pancake batter in an airtight container and make these dairy-free pancakes the next day. You can sprinkle a pinch of baking powder on the batter and gently stir it before making the pancakes.
Store leftover pancakes, once cooled, in an airtight container for up to 3 days.
Freeze the leftover pancakes in a single layer in a ziplock freezer bag for up to one month after cooling to room temperature. Then, warm them in the toaster at a low setting.
- When measuring the flour, stir the flour and scoop with a spoon into the measuring cup, then level with a knife. If you dip a measuring cup into the flour and then level it, you will get too much flour. Otherwise, weigh the flour according to the recipe below.
- Refrain from over-blending the pancake batter to retain fluffiness.
- Be sure to preheat your pan long enough, for 3 to 5 minutes, for consistent results.
- Test the cooking time with the first pancake and then adjust the cooking time as needed for the rest of the pancakes.
- Reduce the heat as necessary to medium-low, so the pancakes do not brown too much.
No, you don't have to rest the sourdough pancake batter overnight if you're in a hurry.
You can freeze leftover pancakes and reheat them in the toaster or oven for a quick and easy breakfast. Just place them in a freezer-safe container or ziplock bag.
Sourdough is bread made using a naturally fermented starter instead of commercial yeast. The starter is made by combining flour and water, allowing it to ferment over time, creating a sour flavor and unique texture. In addition, the acid in sourdough gives it a tangy taste.
Yes, buckwheat flour is gluten-free, making it an excellent option for people with gluten sensitivities or celiac disease.
Buckwheat is a gluten-free grain and buckwheat flour. Despite its name, buckwheat is not related to wheat and is a seed.
More vegan breakfast recipes
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with these pancakes:
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Fluffy Vegan Sourdough Buckwheat Pancakes Recipe
- Small bowl
- Medium bowl
- Small to medium saucepan or pancake griddle
- Pancake turner
- 1 cup buckwheat flour
- ¼ cup gluten-free flour or all-purpose flour or white whole wheat flour
- 1 cup organic soy milk or plant milk of your choice
- 1 cup sourdough discard use gluten-free sourdough starter discard for 100% gluten-free pancakes
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ cup applesauce
- 2 tablespoons maple syrup or organic cane sugar
- 1 tablespoon flaxseed meal
- 1 teaspoon vanilla extract
- 2 tablespoons avocado oil or grapeseed oil or refined coconut oil, plus extra for greasing the saucepan
- 1 tablespoon lemon juice or apple cider vinegar
- 1 ripe banana, sliced tor topping
- Maple syrup for topping
- In a medium bowl, mix the buckwheat flour, gluten-free flour, soy milk, and sourdough starter discard. Cover and place in the fridge overnight.1 cup buckwheat flour, ¼ cup gluten-free flour, 1 cup organic soy milk, 1 cup sourdough discard
- The next morning, place the mixture on the counter and let warm to room temperature. Sprinkle the baking powder, baking soda, and sea salt on top of the mixture.1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt
- In a small bowl, combine the applesauce, maple syrup, flaxseed meal, vanilla extract, avocado oil, and lemon juice. Stir it into the pancake batter.¼ cup applesauce, 2 tablespoons maple syrup, 1 tablespoon flaxseed meal, 1 teaspoon vanilla extract, 2 tablespoons avocado oil, 1 tablespoon lemon juice
- Heat a small saucepan or pancake griddle on medium heat. Add a small amount of avocado oil. Pour ¼ cup of batter for each pancake. Cook for 2 to 3 minutes, flip the pancake, then cook for another minute.
- Top the pancakes with banana slices and maple syrup. Serve with your favorite toppings!1 ripe banana, sliced, Maple syrup
- Toppings are not included in the calorie count.
- Store leftover pancakes once cooled, in an airtight container for up to 3 days.
- Freeze the leftover pancakes in a single layer in a ziplock freezer bag for up to one month, after they have cooled to room temperature. Pop them in the toaster at a low setting to warm them.
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.