Savory Vegan Sourdough Discard Pancakes

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

Like many home bakers, I found myself with extra sourdough discard and didn’t want it to go to waste. These pancakes started as a simple way to use up what was left from my weekly bread baking, but they’ve become our Sunday morning tradition. My kids actually ask for them now instead of the regular pancakes I used to make.

What I really love about these pancakes is how easy they are to throw together. I mix the batter the night before while I’m feeding my starter, pop it in the fridge, and by morning it’s ready to go. The natural tang from the discard adds something special – even my non-vegan friends can’t tell the difference when they join us for breakfast.

If you’ve got sourdough discard sitting in your fridge right now, this recipe is perfect for you. And if you’re new to sourdough baking, don’t worry – these pancakes are pretty much foolproof. They’re just what you need when you want a cozy breakfast without any fuss.

What Kind of Sourdough Discard Should I Use?

Your sourdough discard can come from any point in your starter’s feeding schedule – it doesn’t need to be at its peak like when you’re baking bread. You can use discard that’s been stored in the fridge for up to a week, or fresh discard from your most recent feeding. The age of your discard will affect the tanginess of your pancakes – older discard tends to have a stronger sour flavor, while fresh discard will be milder. If you’re new to sourdough, start with fresh discard for a gentler flavor, then experiment with older discard once you know how you like your pancakes to taste.

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.
• Apple cider vinegar: You can use lemon juice or white vinegar instead – you just need something acidic to create a buttermilk effect with the plant milk.
• Sourdough discard: This is a key ingredient that can’t be substituted as it’s central to the recipe. If you don’t have discard, you might want to look for a regular vegan pancake recipe instead.
• Cardamom: Since it’s optional, you can skip it or try cinnamon, nutmeg, or pumpkin pie spice for a different flavor profile.
• Olive oil: Any neutral oil works well – try canola, sunflower, or melted vegan butter.
• Peaches: Feel free to use any fresh fruit you like – try sliced bananas, berries, or apples. If using apples, cook them a bit longer until soft.
• Cane sugar: Regular white sugar works fine, or try coconut sugar or maple syrup (if using maple syrup, reduce the milk by 1 tablespoon).

Watch Out for These Mistakes While Cooking

The biggest challenge when making vegan sourdough pancakes is achieving 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 naturally thin out as the sourdough discard reacts with other ingredients. A common mistake is flipping the pancakes too early – wait until you see bubbles forming and popping on the surface, and the edges starting to look slightly dry (about 2-3 minutes per side). To keep your pancakes light and fluffy, avoid overmixing the batter; a few small lumps are actually good, as overmixing develops gluten and leads to tough, chewy pancakes. For the best texture, let your batter rest for 5-10 minutes after mixing – this allows the leavening agents to activate and the flour to properly hydrate.

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 good choice – try a mix of berries, sliced bananas, or some maple-glazed apples if you want to switch things up from the peach topping. A side of crispy vegan breakfast sausages or tempeh bacon adds a nice savory element to balance the sweetness. For drinks, hot coffee or tea works great, but you could also go with fresh-squeezed orange juice or a smoothie for an extra dose of fruit. Keep some maple syrup or agave nectar on the table too – even though these pancakes come with peach topping, some people (like me!) love extra syrup.

Storage Instructions

Keep Fresh: These vegan sourdough pancakes stay good in an airtight container in the fridge for up to 3 days. Place a piece of parchment paper between each pancake to prevent them from sticking together. They make great grab-and-go breakfasts for busy mornings!

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 super handy to pull out just what you need for a quick breakfast.

Warm Up: To enjoy your leftover pancakes, pop them in the toaster for a minute or two, or microwave them for about 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 up when needed.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 600-700
• Protein: 10-15 g
• Fat: 20-25 g
• Carbohydrates: 100-110 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 sourdough discard (135 g)
• 2 tablespoons cane sugar (30 g)
• 1 tablespoon olive oil (15 ml)
• 2 teaspoons vanilla flavoring
• 2 large peaches, pitted and cut into 1/2-inch slices
• 3 tablespoons brown sugar (40 g)
• 2 tablespoons water (30 ml)

Step 1: Prepare and Roast the Peaches

Preheat your oven to 400°F (200°C) and coat a small baking sheet with cooking oil.

In a mixing bowl, combine sliced peaches with brown sugar, stirring to coat the peach slices evenly.

Spread the peaches out 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 on the pan.

Step 2: Make the Vegan Buttermilk

While the peaches are roasting, prepare your batter by making the vegan buttermilk.

In a small bowl, stir together non-dairy milk and apple cider vinegar.

Let it sit for 5 minutes to curdle, creating your vegan buttermilk.

Step 3: Prepare the Pancake Batter

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

In another bowl, mix sourdough discard, sugar, oil, and vanilla with the vegan buttermilk.

Pour the wet mixture into the dry mixture and whisk together until combined but still slightly lumpy.

Be careful not to over-mix.

Step 4: Cook the Pancakes

Line a hot griddle or large pan set over medium heat with a thin coating of high-heat cooking oil.

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

You might need to spread the batter slightly into a 5-inch circle.

Cook for 2-3 minutes, or until there are no new bubbles and the edges start to brown lightly, then carefully flip the pancakes.

Cook for another 2 minutes, then transfer the pancakes to plates.

Repeat until all the batter is used.

Step 5: Finish the Peaches and Make the Sauce

Once the peaches are done roasting, place them on a cooling rack.

Add some water to the baking sheet to help hydrate the caramelized sugar, turning it into a sauce and making it easier to remove the peaches.

You may need to let it sit for a minute or two for the sugar to dissolve properly.

Step 6: Assemble and Serve

Serve the pancakes while they are still hot.

Top each pancake with the roasted peaches and drizzle the “caramel sauce” over the top.

Add vegan butter and a little maple syrup if desired for extra sweetness.

Enjoy your delicious, vegan peach-topped pancakes!