Healthy Vegan Sourdough Discard Pancakes

I’ve always felt a little guilty about tossing out sourdough discard. As someone who bakes bread regularly, watching that perfectly good starter go to waste just didn’t sit right with me. But then I discovered these pancakes, and now my Saturday mornings have a whole new purpose for that discard. They’re simple to make, and my family actually prefers them to regular pancakes – which tells you something!

These pancakes have that subtle tang from the sourdough that pairs so perfectly with maple syrup. And the best part? You’re using something that would’ve otherwise gone in the trash. I usually mix up the batter right after I feed my starter, and by the time the coffee’s ready, we’re all sitting down to a stack of warm, homemade pancakes. No waste, no fuss, just good breakfast.

What Kind of Sourdough Discard Should I Use?

Your sourdough discard can be used straight from the fridge or at room temperature for these pancakes – either way works great. The discard can be from any feeding stage, whether it’s been a few hours or even a few days since you last fed your starter. Just make sure your discard isn’t too old (avoid using discard that’s been sitting for weeks) and doesn’t show any signs of mold. If your discard seems extra sour, you might want to use it fresh from a feeding, as older discard can add a stronger tangy flavor to your pancakes.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps while keeping the pancakes just as good:

• Non-dairy milk: Any plant-based milk works here – try oat, soy, almond, or cashew milk. Just avoid coconut milk as it’s too thick and rich for these pancakes.
• Sourdough discard: This is a key ingredient that can’t be substituted as it’s the star of the recipe. If you don’t have discard, you might want to look for a regular vegan pancake recipe instead.
• Apple cider vinegar: White vinegar or lemon juice work just as well to create that buttermilk effect with the plant milk.
• All-purpose flour: You can use whole wheat flour for up to half of the amount, but using all whole wheat might make them too heavy. For a gluten-free version, try a 1:1 gluten-free flour blend.
• Peaches: Feel free to swap these with any seasonal fruit – try sliced apples, pears, berries, or bananas. Fresh or frozen both work great.
• Olive oil: Any neutral oil works here – try sunflower, canola, or melted vegan butter.
• Cane sugar: Brown sugar, coconut sugar, or maple syrup can replace the cane sugar. If using maple syrup, reduce the milk by 1 tablespoon.

Watch Out for These Mistakes While Cooking

The trickiest part of making vegan sourdough pancakes is getting the right consistency – your batter should be thick but still pourable, so resist the urge to add extra liquid right away as the batter will thin out naturally as the sourdough discard ferments. A common mistake is cooking these pancakes on too high heat, which can lead to burnt outsides and raw centers – instead, maintain a medium-low temperature and look for small bubbles forming on the surface before flipping. To ensure the fluffiest results, don’t skip the crucial step of letting the apple cider vinegar react with the non-dairy milk for at least 5 minutes before mixing it into your batter, as this creates a perfect vegan “buttermilk” that helps the pancakes rise. For the best texture, avoid overmixing the batter – a few small lumps are actually good, and gently fold in the peaches last to prevent them from breaking down too much.

What to Serve With Sourdough Pancakes?

These tangy sourdough pancakes are perfect for breakfast or brunch, and there are so many tasty ways to serve them! Fresh fruit is always a winner – try a mix of berries, sliced bananas, or even caramelized apples if peaches aren’t your thing. A drizzle of pure maple syrup is classic, but you could also try other toppings like almond butter, coconut whipped cream, or a sprinkle of chopped nuts for extra crunch. To make it a complete breakfast, serve these pancakes alongside some crispy vegan breakfast sausages or a warm cup of coffee.

Storage Instructions

Keep Fresh: These vegan sourdough pancakes stay good in an airtight container in the fridge for up to 3 days. I like to place a piece of parchment paper between each pancake to prevent them from sticking together. They make great breakfast meal prep – just grab and go in the morning!

Freeze: Want to save some for later? Let the pancakes cool completely, then place them in a freezer bag with parchment paper between each one. They’ll keep well in the freezer for up to 2 months. It’s like having a pancake stash ready whenever the craving hits!

Warm Up: To enjoy your leftover pancakes, pop them in the toaster for a quick warm-up, or microwave them for about 20-30 seconds. If they’re frozen, no need to thaw first – just add a few extra seconds to the heating time. The peach topping can be stored separately in the fridge for up to 5 days and warmed gently before serving.

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 10-15 g
• Fat: 25-30 g
• Carbohydrates: 110-120 g

Ingredients

• 1 cup plain non-dairy milk (235 ml)
• 2 teaspoons apple cider vinegar
• 1 1/4 cups all-purpose flour (175 g, unbleached)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cardamom (optional)
• 1/4 teaspoon sea salt
• 1/2 cup of sourdough starter discard (135 g)
• 2 tablespoons cane sugar (30 g)
• 1 tablespoon olive oil (15 ml)
• 2 teaspoons vanilla essence
• 2 large peaches, sliced into 1/2-inch pieces, pitted
• 3 tablespoons brown sugar (40 g)
• 2 tablespoons water (30 ml)

Step 1: Preheat and Roast Peaches

Start by preheating your oven to 400°F.

Coat a small baking sheet with cooking oil to prevent sticking.

In a mixing bowl, combine peach slices with brown sugar, stirring until the peaches are evenly coated.

Spread the peaches in a single layer on the prepared baking sheet.

Roast them on the top rack of the oven for 13-15 minutes, or until the edges are lightly browned and the sugar has caramelized.

Step 2: Prepare the Vegan Buttermilk

While the peaches are roasting, make your vegan buttermilk.

In a small bowl, combine non-dairy milk with apple cider vinegar.

Stir and set aside to curdle for about 5 minutes.

This will serve as a substitute for traditional buttermilk in your batter.

Step 3: Mix the Pancake Batter

In a large mixing bowl, sift together the flour, baking powder, baking soda, cardamom, and salt.

In a separate bowl, stir sourdough discard, sugar, oil, and vanilla into the prepared vegan buttermilk.

Then, pour this wet mixture into the dry ingredients.

Whisk together until just combined; the batter should remain slightly lumpy.

Avoid overmixing to ensure fluffy pancakes.

Step 4: Cook the Pancakes

Heat a griddle or large pan over medium heat and apply a thin layer of high-heat cooking oil.

Use a 1/4-cup measuring cup to scoop the batter onto the hot griddle, leaving at least an inch between each pancake.

You might need to gently spread the batter into a circular shape, about 5 inches across.

Cook for 2-3 minutes until no new bubbles form and the edges begin to brown lightly.

Carefully flip the pancakes and cook for another 2 minutes.

Transfer the cooked pancakes to plates and repeat until all batter is used.

Step 5: Prepare the Caramelized Peaches

Once the peaches are done roasting, remove them from the oven and place them on a cooling rack.

Add a little water to the baking sheet to rehydrate the caramelized sugar, creating a sauce and making it easier to remove the peaches.

Allow the mixture to soak for a minute or two if necessary.

Step 6: Serve and Enjoy

Serve the pancakes while they’re still hot.

Top them with the roasted peaches and drizzle the caramel sauce over the top.

For an extra treat, add vegan butter and a drizzle of maple syrup if desired.

Enjoy your delicious vegan treat!