Vegan Sourdough Buckwheat Pancakes

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!

If you want to try a delicious banana pancake recipe without sourdough, try these Vegan Banana Oat Pancakes or these Vegan Buckwheat Banana Waffles.

About sourdough

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.

The Perfect Loaf site is an excellent resource for all things sourdough and can answer your questions about the sourdough starter. Check out the cookbook Tartine Bread also!

Jump to:

• About sourdough
• Ingredients
• How to make vegan sourdough buckwheat pancakes
• Substitutions
• Variations
• Equipment
• Storage
• Expert Tips
• FAQ
• More vegan breakfast recipes
• Pairing
• Recipe

Ingredients

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 vegan sourdough buckwheat pancakes

Here are the step-by-step directions on how to make these vegan buckwheat pancakes.

Overview

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

The following day

The following day, place the mixture on the counter and let it warm to room temperature (1 - 2 hours).

Cook the pancakes

Substitutions

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, keep in mind that the texture and flavor of the pancakes 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 will have to 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.

Variations

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.

Equipment

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

Storage

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.

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FAQ

More vegan breakfast recipes

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with these pancakes:

Recipe