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    Home » Recipes » Recipes

    Vegan Sourdough Buckwheat Pancakes

    Published: Feb 20, 2023 by Emily This post may contain affiliate links 20 Comments

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    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!

    Side view of stack of buckwheat sourdough pancakes with bananas.

    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:

    Overhead view of vegan ourdough buckwheat pancakes ingredients on marble surface.
    • 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

    Top view of mixture of soy milk, sourdough discard, and flour in a pint glass jar with spoon on marble background.

    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).

    Top view of mixture of soy milk, sourdough discard, and flour in a pint glass jar with spoon on marble background.

    Sprinkle the baking powder, baking soda, and sea salt on the sourdough discard mixture.

    Top view of mixture of remaining liquid ingredients in a small bowl.

    In a small bowl, combine the applesauce, maple syrup, flaxseed meal, vanilla extract, avocado oil, and lemon juice.

    Top view of mixing sourdough mixture with liquid mixture.

    Add the wet ingredients to create the sourdough pancake batter.

    Top view of sourdough buckwheat pancake batter in a glass bowl on a marble surface.

    Stir gently with a spatula until combined.

    Cook the pancakes

    Top view of pancake on a non-stick skillet with melted vegan butter.

    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.

    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 the unique flavor that sourdough adds 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.

    ide view of vegan Sourdough Buckwheat 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.


    Side view of stack of buckwheat sourdough pancakes with bananas.

    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.

    FAQ

    Do I have to rest the sourdough pancake batter overnight?

    No, you don't have to rest the sourdough pancake batter overnight if you're in a hurry.

    Can I freeze these pancakes?

    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.

    What is sourdough?

    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.

    Is buckwheat gluten-free?

    Yes, buckwheat flour is gluten-free, making it an excellent option for people with gluten sensitivities or celiac disease.

    What is buckwheat?

    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:

    • stack of easy vegan banana oatmeal pancakes on white plates
      Vegan Banana Oat Pancakes
    • Overhead view of plate of waffles with strawberries and maple syrup on top.
      Vegan Buckwheat Banana Waffles
    • Overhead view of vegan strawberry Rhubarb Muffins in tin.
      Vegan Strawberry Rhubarb Muffins
    • side view of tofu scramble on plate
      Vegan Southwestern Tofu Scramble

    Pairing

    These are my favorite dishes to serve with these pancakes:

    • Overhead view of Vegan Butterfly Pea Flower Latte on greu sirface
      Butterfly Pea Flower Latte
    • pandan cashew milk latte Resplendent Kitchen
      Pandan Cashew Milk Latte
    • overhead view of hands holding dragonfruit smoothie bowl with granola, fresh berries with marble background
      Vegan Dragon Fruit Smoothie Bowl
    • hibiscus coconut yogurt Resplendent Kitchen
      Hibiscus Coconut Yogurt Bowl

    Recipe

    Side view of vegan Sourdough Buckwheat Pancakes

    Vegan Sourdough Buckwheat Pancakes

    Emily Miller
    Vegan Sourdough Buckwheat Pancakes are the perfect overnight breakfast if you are looking for a delicious and nutritious meal made with sourdough starter discard. These delicious pancakes are easy to make! This recipe makes 12 pancakes.
    5 from 49 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Resting time 10 hrs
    Course Breakfast
    Cuisine American
    Servings 6 servings
    Calories 208 kcal

    Equipment

    • Small bowl
    • Medium bowl
    • Small to medium saucepan or pancake griddle
    • Pancake turner
    • Spatula

    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.
    • 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

    Serving: 2pancakesCalories: 208kcalCarbohydrates: 33.9gProtein: 4.7gFat: 6.5gSaturated Fat: 0.8gSodium: 401.1mgFiber: 3gSugar: 6.7g
    Keyword brunch, buckwheat, healthy, sourdough
    Tried this recipe?Let us know how it was!

    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.

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    Reader Interactions

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      Recipe Rating




    1. Oscar

      March 01, 2023 at 4:51 pm

      5 stars
      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.

      Reply
      • Emily

        March 01, 2023 at 8:20 pm

        Thank you, Oscar! I hope you and your niece enjoy these pancakes!

        Reply
    2. Melinda

      March 02, 2023 at 6:44 am

      5 stars
      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.

      Reply
      • Emily

        March 02, 2023 at 9:32 am

        Thank you, Melinda, I hope you enjoy them!

        Reply
    3. Nancy

      March 03, 2023 at 10:22 am

      5 stars
      I really enjoyed these healthy buckwheat pancakes. There are so tasty and less fatty then regular mixes

      Reply
      • Emily

        March 03, 2023 at 1:56 pm

        Thank you, Nancy, I appreciate your feedback and I'm glad you enjoyed them!

        Reply
    4. Elizabeth

      March 04, 2023 at 7:59 am

      5 stars
      These pancakes are fantastic! Such a great breakfast, we will definitely be making again and again!

      Reply
      • Emily

        March 04, 2023 at 9:41 am

        I am so happy that you enjoyed this recipe, Elizabeth! Thank you for taking the time to share this with us.

        Reply
    5. Jen

      March 04, 2023 at 9:49 am

      5 stars
      It's hard to find healthy sourdough recipes and these pancakes hit the spot! So delicious!

      Reply
      • Emily

        March 04, 2023 at 10:09 am

        Hi Jen, thank you so much for your wonderful review! We're thrilled to hear that you enjoyed the pancakes!

        Reply
    6. Kathleen

      March 04, 2023 at 9:52 am

      5 stars
      This is one fantastic, nutritious and delicious breakfast. Perfect for my family.

      Reply
      • Emily

        March 04, 2023 at 10:09 am

        Thank you, Kathleen, for your kind words and the five stars!

        Reply
    7. Carrie Robinson

      March 04, 2023 at 10:03 am

      5 stars
      Hearty and tasty pancakes without the guilt?!? Sign me up! 🙂

      Reply
      • Emily

        March 04, 2023 at 10:20 am

        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!

        Reply
    8. Kushigalu

      March 04, 2023 at 12:40 pm

      5 stars
      Drooling over these pancakes. Looks fantastic. Thanks for sharing.

      Reply
      • Emily

        March 04, 2023 at 1:39 pm

        Thanks so much, Kushigalu!

        Reply
    9. Anjali

      March 04, 2023 at 2:02 pm

      5 stars
      I made these pancakes for breakfast this morning and they turned out great! They were fluffy, soft and totally delicious!

      Reply
      • Emily

        March 04, 2023 at 2:15 pm

        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!

        Reply
    10. Nora

      March 04, 2023 at 11:49 pm

      5 stars
      Yum! Never made sourdough pancakes before, but they turned out so good! Thank you for sharing this lovely recipe! The whole family loved it!

      Reply
      • Emily

        March 04, 2023 at 11:59 pm

        Thank you so much for the kind words, Nora! I love to be able to share recipes that the whole family can enjoy!

        Reply

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    Emily Miller

    Hi, I'm Emily, the photographer, writer, and cook behind Resplendent Kitchen. My goal is to show you how easy it is to cook delicious seasonal vegan recipes that are healthy for you, the animals, and the environment!

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