If you are looking for a vegan breakfast that's both healthy and flavorful made with sourdough discard, try these fluffy Vegan Sourdough Buckwheat Pancakes! This recipe makes the most delicious pancakes you'll ever taste with crispy edges, 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! If you want to try a delicious banana pancake recipe without sourdough, try these Vegan Banana Oat Pancakes or these Vegan Buckwheat Banana Waffles. You're sure to enjoy this Vegan Chocolate Chip Banana Bread, too!
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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. If you have never made sourdough, it just takes some planning, patience, and minimal active time.
And the sourdough starter discard makes the most delicious buckwheat pancakes!
Sourdough Resources
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 sourdough starter. Check out the cookbook Tartine Bread also!
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.
I made these pancakes for breakfast this morning and they turned out great! They were fluffy, soft and totally delicious!
- Anjali
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!
A complete ingredient list with exact amounts can be found in the recipe card below.
About Sourdough Starter Hydration
My sourdough starter discard is a 1:2:2 ratio, meaning 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.
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, 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.
A complete ingredient list with exact amounts can be found in the recipe card below.
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.
- Add-ins - add chocolate chips or coconut flakes to the batter.
Top these pancakes with apple compote or cherry compote.
How to Make Vegan Sourdough Buckwheat Pancakes
Here are the step-by-step directions on how to make these vegan buckwheat pancakes.
- Step 1: The night before, add the buckwheat flour, gluten-free flour, soy milk, and sourdough starter discard to a medium bowl. Gently stir and combine.
- Step 2: Cover and refrigerate these wet ingredients overnight. The next morning, place the mixture on the counter and let it warm to room temperature (1 - 2 hours).
- Step 3: Sprinkle the baking powder, baking soda, and sea salt on the sourdough discard mixture.
- Step 4: In a small bowl, combine the applesauce, maple syrup, flaxseed meal, vanilla extract, avocado oil, and lemon juice.
- Step 5: Add the wet ingredients to create the sourdough pancake batter.
- Step 6: Stir gently with a spatula until combined.
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.
- Step 7: 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.
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.
Serve
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!
Expert Tips
- 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.
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.
- After cooling to room temperature, freeze the leftover pancakes in a ziplock freezer bag in a single layer for up to one month. Then, warm them in the toaster at a low setting.
Recipe FAQs
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
If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Vegan Sourdough Buckwheat Pancakes Recipe
EQUIPMENT
- Small to medium saucepan or pancake griddle
- Pancake turner
INGREDIENTS
- 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
INSTRUCTIONS
- In a medium bowl, mix the buckwheat flour, gluten-free flour, soy milk, and sourdough starter discard. Cover and place in the fridge overnight.
- 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.
- In a small bowl, combine the applesauce, maple syrup, flaxseed meal, vanilla extract, avocado oil, and lemon juice. Stir it into the pancake batter.
- 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!
NOTES
- 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.
NUTRITION
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.
Nancy says
This buckwheat pancake was so delicious. I loved how easy it was to make.
Emily says
Thank you so much for your review, Nancy! I am so glad you enjoyed these pancakes!
Nora says
Yum! Never made sourdough pancakes before, but they turned out so good! Thank you for sharing this lovely recipe! The whole family loved it!
Emily says
Thank you so much for the kind words, Nora! I love to be able to share recipes that the whole family can enjoy!
Anjali says
I made these pancakes for breakfast this morning and they turned out great! They were fluffy, soft and totally delicious!
Emily says
Thank you, Anjali, for your glowing review of these pancakes! It is so heartening to hear that you had a positive experience with them and enjoyed the soft and fluffy texture. Thank you for trying this recipe!
Kushigalu says
Drooling over these pancakes. Looks fantastic. Thanks for sharing.
Emily says
Thanks so much, Kushigalu!
Carrie says
Hearty and tasty pancakes without the guilt?!? Sign me up! 🙂
Emily says
Thank you, Carrie! I strive to make delicious recipes that are both satisfying and healthy. It's great to hear that I achieved that goal with these pancakes!
Kathleen says
This is one fantastic, nutritious and delicious breakfast. Perfect for my family.
Emily says
Thank you, Kathleen, for your kind words and the five stars!
Jen says
It's hard to find healthy sourdough recipes and these pancakes hit the spot! So delicious!
Emily says
Hi Jen, thank you so much for your wonderful review! We're thrilled to hear that you enjoyed the pancakes!
Elizabeth says
These pancakes are fantastic! Such a great breakfast, we will definitely be making again and again!
Emily says
I am so happy that you enjoyed this recipe, Elizabeth! Thank you for taking the time to share this with us.
Nancy says
I really enjoyed these healthy buckwheat pancakes. There are so tasty and less fatty then regular mixes
Emily says
Thank you, Nancy, I appreciate your feedback and I'm glad you enjoyed them!
Melinda says
What a great new and unique spin on pancakes! Buckwheat is such a distinctive flavor, it reminds me of when I was growing up. I like your tip to serve the pancakes with sliced bananas too. I’m going to make these over the weekend! Glad I found this recipe.
Emily says
Thank you, Melinda, I hope you enjoy them!
Oscar says
My niece who is vegan is coming to visit next week and I can't wait to make these for her. They look delicious. Thanks for the recipe.
Emily says
Thank you, Oscar! I hope you and your niece enjoy these pancakes!