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Easy Buttermilk Vegan Sourdough Pancakes | The Best Weekend Breakfast

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When you are looking for a fun quick and easy weekend breakfast, look no further than these Buttermilk Vegan Sourdough Pancakes. Soft and fluffy with the most delicious flavor. Although these vegan sourdough pancakes are a great weekend treat, they really are good any day of the week.

vegan sourdough pancakes maple syrup

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Buttermilk Vegan Sourdough Pancakes, kind of sounds like an oxymoron don’t you think? But similar to some of my other “bettermilk” recipes, like my Traditional British Dairy Free Scones or Sugar Free Peach Cobbler With Drop Sourdough Biscuits recipes, using just a few key ingredients you wouldn’t normally use otherwise can give these recipes that buttermilk flavor but without the dairy and high saturated fat.

Typically I am not a huge fan of pancakes. They can be super sweet, loaded with saturated fat, and after eating them they land in my stomach like a brick.

NOT THESE PANCAKES! These are made with fresh sourdough starter, much less sugar and fat, and they never make me feel terrible afterwards.

These Vegan Sourdough Pancakes have quickly become my family’s favorite weekend treat. Whenever my kids come home, this recipe is always on the list.

Did You Know?

Here are some interesting tidbits I found about pancakes, based on this article.

It is believed our ancestors have been making a type of pancake since the Stone Age but the earliest pancake known was made by the Romans in the 1st century.

Different countries have their own way of making pancakes. In Europe the pancakes are thin, more like a crepe. In Japan they are made more savory and crisp. And here in America, our pancakes are usually fluffy and thicker.

Pancake Day is usually celebrated on Shrove Tuesday (aka Fat Tuesday). The last day before Lent, which is a time of prayer and fasting for Christians before Easter.

The world’s most expensive pancake was invented by the Opus One restaurant at the Radisson Blu Edwardian Hotel in England in 2014. Made with lobster, caviar, and Dom Perignon champagne, it was said to cost about $1050 in today’s currency.

Vegan Sourdough Pancakes – Recipe Tips

These pancakes are fluffy. Typically you wouldn’t pat down the pancakes when they are cooking but with these, a little tap or two is perfectly fine.

Consider using a 100% fresh fruit jam on your pancakes instead of maple syrup. This is the way I like my pancakes best. However, if you have a super sweet tooth, you can add the jam, maple syrup AND some powdered sugar on top too. Yikes! 😉

Vegan Sourdough Pancakes – Recipe Notes

It may be necessary to add a bit more milk to your pancake batter to give it a smooth consistency. If this is the case, then add the milk 1 tbsp at a time to ensure it is not too runny.

That said, this pancake batter is thicker than your regular batter due to the sourdough starter. 

Sometimes, if the griddle is too hot, the pancakes will cook quicker on the outside than the inside. Lower the heat just a touch, and feel free to pat down your pancakes just a bit to encourage inside cooking.

If your pancakes are golden brown on the outside but not quite done on the inside, don’t panic. Take them off the griddle and place them in the oven. They will finish cooking up on the inside when they are keeping warm in the oven.

vegan sourdough pancakes weekend breakfast

Handy Kitchen Tools To Consider

Vegan Sourdough Pancakes Ingredients

  • 2 tbsp ground flax seed
  • 1 ½ cups all-purpose flour – preferably organic
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 4 tbsp vegan butter
  • ⅓ cup plant-based milk – I like to use organic unsweetened soymilk
  • ½ cup sourdough starter
  • 1 tbsp lemon juice
  • 1 tbsp pure maple syrup
  • 1 tsp pure vanilla extract

optional ingredients you may want to consider

Feel free to add other lovely additions to your pancake batter such as mini chocolate chips, crushed walnut or pecans, blueberries or raspberries, etc.

vegan sourdough pancakes plate

Vegan Sourdough Pancakes Directions

  • Preheat oven to approximately 175°-200°F.
    • NOTE: You are going to place the pancakes that are cooked in the oven to keep them warm while you are preparing the remaining batter.
  • Turn on the pancake griddle and preheat on a medium to medium high setting.
  • In a small dish, measure out the flax seed and add 6 tbsp of filtered water. Stir to combine, and then set aside to thicken.
  • In a small dish, measure out the vegan butter and melt either in the microwave or on the stove with the setting on low, being careful not to burn the butter. Set aside.
  • In a large mixing bowl, measure out the flour, baking soda, and salt. Whisk to combine, and then set aside.
  • In a medium mixing bowl, measure out the milk, lemon juice, maple syrup, flax eggs, and vanilla. Stir to combine.
  • Add the sourdough starter to the milk mixture and combine completely.
  • Pour the wet ingredients into the large bowl with the dry ingredients. Stir to combine thoroughly.
    • NOTE: It may be necessary to add a bit more milk to your pancake batter to give it a smooth consistency. If this is the case, then add the milk 1 tbsp at a time to ensure it is not too runny.
  • Using a 1/4 or 1/3 measuring cup, pour the pancake batter onto the griddle making small pancakes roughly 3″ in diameter.
  • Allow the pancakes to cook and get bubbly. Once golden underneath, flip the pancakes and cook on the other side.
  • Let the pancakes cook thoroughly on the second side before placing them on a serving plate and putting them in the oven to keep warm.
  • Once all of the pancakes are cooked, turn off the griddle, serve and ENJOY!

How To Store

Although I doubt you will have any pancakes leftover to store, you can place any remaining pancakes in a glass storage container and keep either on the counter or in your fridge.

On the counter your pancakes will stay fresh for approximately 1-2 days. In the fridge, your pancakes will stay approximately 3-4 days.

If you aren’t going to eat any leftover pancakes for more than 4 days, it would be best to store in the freezer.

The vegan sourdough pancakes store beautifully in the freezer if you’d like to make a double batch to have some on hand for another day.

Just allow to cool completely, and then place the pancakes either in a glass container with a tight fitting lid, or a freezer safe plastic bag or container.

check out these other nourishing recipes and joyful living tips for busy care partners

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FREE Guides for Care Partners

I am offering several FREE Guides to help care partners stay healthy while caring for their loved ones with chronic disease. It takes a village, and I want to be a form of support for you. Check these out and click on the links for details.

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Care Partner Wellness Guide

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Let’s be social

If you make and enjoy these wonderful Vegan Sourdough Pancakes, I would love it if you give this recipe 5 stars and/or comment below.

You can also follow me, and my life on Cape Cod, on my Instagram page @parkinsons_and_us.

VIDEO: Step by step directions on how to make Vegan Sourdough Pancakes

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Printable Recipe For You To Enjoy

vegan sourdough pancakes maple syrup

Buttermilk Vegan Sourdough Pancakes | The Best Weekend Breakfast

Soft, fluffy, and delicious. These vegan sourdough pancakes will soon become your favorite weekend breakfast – or any day of the week!
print recipe save recipe
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes

Ingredients

  • 2 tbsp ground flax seed
  • 1 ½ cups all-purpose flour preferably organic
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 4 tbsp vegan butter
  • cup plant-based milk I like to use organic unsweetened soymilk
  • ½ cup sourdough starter
  • 1 tbsp lemon juice
  • 1 tbsp pure maple syrup
  • 1 tsp pure vanilla extract

Instructions

  • Preheat oven to approximately 175°-200°F.
    NOTE: You are going to place the pancakes that are cooked in the oven to keep them warm while you are preparing the remaining batter.
  • Turn on the pancake griddle and preheat on a medium to medium high setting.
  • In a small dish, measure out the flax seed and add 6 tbsp of filtered water. Stir to combine, and then set aside to thicken.
    2 tbsp ground flax seed
  • In a small dish, measure out the vegan butter and melt either in the microwave or on the stove with the setting on low, being careful not to burn the butter. Set aside
    4 tbsp vegan butter
  • In a large mixing bowl, measure out the flour, baking soda, and salt. Whisk to combine, and then set aside.
    1 ½ cups all-purpose flour, 1 tsp baking soda, ¼ tsp sea salt
  • In a medium mixing bowl, measure out the milk, lemon juice, maple syrup, flax eggs, and vanilla. Stir to combine.
    ⅓ cup plant-based milk, 1 tbsp lemon juice, 1 tbsp pure maple syrup, 1 tsp pure vanilla extract
  • Add the sourdough starter to the milk mixture and combine completely.
    ½ cup sourdough starter
  • Pour the wet ingredients into the large bowl with the dry ingredients. Stir to combine thoroughly.
    NOTE: It may be necessary to add a bit more milk to your pancake batter to give it a smooth consistency. If this is the case, then add the milk 1 tbsp at a time to ensure it is not too runny.
  • Using a 1/4 or 1/3 measuring cup, pour the pancake batter onto the griddle making small pancakes roughly 3" in diameter.
  • Allow the pancakes to cook and get bubbly. Once golden underneath, flip the pancakes and cook on the other side.
  • Let the pancakes cook thoroughly on the second side before placing them on a serving plate and putting them in the oven to keep warm.
  • Once all of the pancakes are cooked, turn off the griddle, serve and ENJOY!

Notes

  • It may be necessary to add a bit more milk to your pancake batter to give it a smooth consistency. If this is the case, then add the milk 1 tbsp at a time to ensure it is not too runny.
  • That said, FYI, this pancake batter is thicker than your regular batter, due to the sourdough starter. 
  • These pancakes are also fluffy! Typically you wouldn’t pat down the pancakes when they are cooking but with these, a little tap or two is perfectly fine.
  • Sometimes, if the griddle is too hot, the pancakes will cook quicker on the outside than the inside. Lower the heat just a touch, and feel free to pat down your pancakes just a bit to encourage inside cooking.
  • If your pancakes are golden brown on the outside but not quite done on the inside, don’t panic. Take them off the griddle and place them in the oven. They will finish cooking up on the inside when they are keeping warm in the oven.
  • Feel free to add other lovely additions to your pancake batter such as mini chocolate chips, crushed walnut or pecans, blueberries or raspberries, etc.
  • Consider using a 100% fresh fruit jam on your pancakes instead of maple syrup. This is the way I like my pancakes best. However, if you have a super sweet tooth, you can add the jam, maple syrup AND some powdered sugar on top too. Yikes! 😉
  • ENJOY!

Nutrition

Serving: 1pancake | Calories: 114kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 174mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 0.5mg | Calcium: 16mg | Iron: 1mg
Servings: 12 pancakes
Calories: 114kcal

Thank you for sharing

5 from 1 vote

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