Vegan Sourdough Pancakes

Sourdough Pancakes
Sourdough Pancakes with Date Syrup and Fresh Fruit

I delayed posting this recipe for so long because I imagine that a Venn diagram showing the intersection of people who eat vegan and those who have sourdough starter in their fridge might contain just 7 people – made up of friends and family members I once gave sourdough starter to.

But who cares about statistics when it comes to recipes! If you follow a vegan diet, there are great reasons to give sourdough a try. The first is these Vegan Sourdough Pancakes, which are:

  • light and fluffy
  • made from whole wheat flour
  • oil-free
  • delicious, with a tangy taste from the sourdough

Most vegan pancakes rely on the chemical reaction between an acid like vinegar or lemon juice and baking soda or baking powder to create the bubbles that make the pancakes rise. However, you get many more tiny bubbles formed when you use sourdough because the sour taste is due to the presence of acids already in the dough. In fact, when you make this recipe, use a bowl that’s plenty large. Otherwise, it will overflow when you add the baking soda mixture.

To give you an incentive to think about giving sourdough a try, I will send one person a container of my sourdough, which I have nurtured for over 20 years. If you would like to be entered into a drawing to receive some of my sourdough, please leave me a comment with your name and email by 11:59 pm PDT on April 30, 2018. I will assign a number to each person who enters based upon the order in which I receive comments, and then I will use a random number generator to pick the person to send the starter to.

Unfortunately, if you don’t eat gluten, please don’t enter the drawing, as my sourdough is made from whole wheat flour. However, you can make your own gluten-free sourdough starter.

If you’d like some sourdough starter but you don’t win my drawing, you can order some from Amazon (of course) and King Arthur Flour. I’m not providing links because I haven’t purchased sourdough from either source, so I can’t make a recommendation. You can also start your own sourdough starter. This is not the same method I used, as I was lucky enough to start mine using some grape pomace that one of my dearest friends gave me after pressing some wine grapes. However, I know this method will work just fine because of some experimenting I did.

Whether you buy sourdough or start your own, don’t pay attention to directions that tell you to use refined flour. I have always used whole wheat flour, and it works great.

Obviously, you can use sourdough to make bread, pizza dough, and many other recipes. I’ll add to the collection in future posts.

But back to the pancakes. You need to start Vegan Sourdough Pancakes the night before you intend to serve them. This is really easy to do – just mix some starter with non-dairy milk and a little water in a large non-metallic bowl, and then stir in some whole wheat or other whole grain flour. Cover and leave on your counter overnight.

The next morning, add some egg replacer and baking soda and cook.

Sourdough Pancakes crazy backgroundYou can serve the pancakes with maple syrup; but if you’d prefer a less sweet treat, try them with date syrup, fruit, or both. To make date syrup, just blend together about 5 ounces of dates with just less than ¾ cup water to make about a cup of date syrup. You can make it thinner if you’d like.

I hope you enjoy these pancakes as much as we do. This fall, I’ll post a recipe for our Vegan Sourdough Pumpkin Pancakes.

As always, thanks for reading, everyone!

Hugs of kindness,


Vegan Sourdough Pancakes

  • Servings: 6
  • Difficulty: easy
  • Print


  • about 1 cup of sourdough starter (See Note 1)
  • 2 cups non-dairy milk
  • ½ cup water (see Note 2)
  • 2 cups whole grain flour (I use whole wheat pastry flour)
  • ¼ cup warm water
  • 1 tablespoon Ener-G Foods Egg Replacer powder (see Note 3)
  • 1 teaspoon baking soda


  1. The night before you intend to make the pancakes, mix together the starter, non-dairy milk and ½ cup water in a ceramic or plastic bowl with at least 12 cups capacity (the batter will expand when you add the baking soda the next morning, so you’ll need the extra room then). Stir in the flour (Thanks, Gene!). Don’t worry about breaking up smallish lumps of sourdough. Cover and allow to sit on our counter overnight.
  2. The next morning, start preheating a frying pan or griddle.
  3. Whisk together the warm water, egg replacer, and baking soda.
  4. Once your pan or griddle is hot, fold the baking soda mixture into the batter. The volume will expand significantly (remember when you added baking soda to vinegar and made a volcano when you were little? Sourdough isn’t as active as vinegar, but it’s still acidic, so make sure your bowl has room to expand, or you’ll have a real mess to clean up).
  5. If your pan doesn’t have a non-stick coating, add a small amount of cooking spray, and then pour some batter into your pan or onto your griddle and cook.
  6. Turn the pancake when bubbles dot the top and the underside is nicely browned.
  7. Cook another minute or until the other side is nicely browned.
  8. Remove to a plate and serve with fruit and syrup.
  9. Make more pancakes as before.
  10. Refrigerate leftover batter up to a week – the batter will get more and more sour as the days go by, as well as thinner, and it won’t puff up as much when cooked. However, it will still make delicious pancakes.

Note 1: I use half of my starter whenever I make this recipe. After you remove the sourdough starter for the pancakes, stir ½ cup water into the rest of the starter. When mixed well, stir in about 1 cup plus 1 tablespoon of whole grain flour. The dough should be quite stiff. Allow the starter to sit on your counter for 2 – 4 hours, and then refrigerate to store.

Note 2: My sourdough starter is dense. If yours is runny enough to pour, don’t add the additional ½ cup of water.

Note 3: Or use another egg substitute for 2 eggs. I find that I prefer the egg replacer powder.

Nutrition information per serving (1/6 of the recipe without fruit or syrup): 240 calories, 3 grams fat, 0 grams saturated fat, 272 mg sodium, 110 mg potassium, 47 grams carbohydrates, 8 grams fiber, 1 gram sugars, 11 grams protein, 8% Vitamin A, 0% Vitamin C, 13% calcium, 19% iron.

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