If you love your pancakes thick and fluffy, well this recipe is for you! These vegan sourdough pancakes are incredibly soft and fluffy, and have the perfect balance of sweet and tangy. They are made with leftover sourdough for delicious light and easy to digest pancakes. They are very easy and quick to prepare on the morning or can be made overnight. Definitely the BEST vegan pancake recipe ever!
Healthy, light and fluffy Sourdough Pancakes
Since this vegan sourdough pancakes recipe, I can’t image a weekend without pancakes anymore! I’ve never been a huge fan of pancakes, I used to find them a little boring and tasteless. But this recipe radically changed the game! They are thick, generous, super fluffy but still very light and with a delicious slightly tangy flavor.
To make these pancakes, you need fresh sourdough starter. I’m using the leftover sourdough discard from my 100 percent hydration starter – an equal mix of flour and water by weight. To make a long story short, every time you feed your sourdough starter, you take most of it out of the jar to replace with fresh flour and water. You can either throw this leftover away OR keep it to add into your recipes! Sourdough can be added in many recipes as a leavening agent. From waffles to breads, muffins and cakes, there are so many options!
The sourdough in this recipe gives the pancakes their incredibly light and aerated texture as well as pleasant tangy flavor. Thanks to the fermentation, they are easier to digest than regular pancakes. The almond flour is the best option to give the pancakes a fluffy texture and a nutty flavor. You can easily make your own almond flour by grinding blanched almonds in a food processor or a blender until you get a very fine flour. If you can get almond flour or make it yourself, you can substitute almond flour for all purpose flour but the pancakes will be less fluffy, more dense and gummy.
How to make perfectly fluffy Vegan Sourdough Pancakes
These vegan sourdough pancakes are very easy and quick to make. They only require 8 ingredients, one bowl and no extended resting time. When I told you it is the best pancake recipe ever!
Prepare the batter
The first thing is to whisk together the sourdough starter and the almond flour in a large mixing bowl until combined. Then, add the liquid ingredients: melted coconut oil, maple syrup, vanilla extract and finally the almond milk. Whisk gently until a smooth batter forms. An important point here is the ratio of liquid to dry ingredients. It needs to be on point for fluffy and light pancakes. Too much flour and the pancakes will be thick and dense, too much liquid and they’ll spread too much. A good batter should be smooth, bubbly and pourable.
Then sift the salt and baking soda into the preparation and whisk again to combine. Allow the batter to sit for about 5 minutes. The unfed sourdough left over is quite sour and acidic. This acid reacts with the baking soda to liberate gaz and make the batter puff up and rise. So now the batter is ready to be cooked!
Cook the pancakes
To cook the pancakes, start by heating a large cast iron or non-stick skillet over medium heat. Add a dollop of coconut oil to prevent sticking, and swirl the pan around to coat all the surface.
I recommend to always make a pancake test first with a little spoon of batter. This is a great way to ensure the pan is hot enough to cook the pancakes without burning them.
For small pancakes, pour 1/4 cup of the batter into the pan (or 1/3 cup for larger pancakes). Spread to a circle with the back of a spoon if necessary, and cook for 1-2 minutes. When the edges start to become matte and bubbles appear on the surface, flip the pancake over using a large spatula. Cook for another minute or until golden-brown on each side.
Grease the pan with more coconut oil if it gets too dry and repeat the process with the remaining batter. If the pan is too hot and the pancakes start to burn, lower the heat.
Overnight preparation
If you’re going out of time on the morning or for an even more intense flavor, you can also prepare the batter the day before and let it sit out overnight. Simply combine all the ingredients in a large mixing bowl as detailed above EXCEPT for the baking soda. Cover and allow to chill overnight. The next day, add the baking soda in the bater and whisk to combine. Allow to sit for about 5 minutes to puff up. If necessary, add an extra milk to thin out the texture if too thick.
How to enjoy and store Vegan Sourdough Pancakes
Is there something more satisfying than a batch of warm and soft plain pancakes? It’s just like a white canvas waiting to be filled with all your favorite ingredients! There is no rule when it comes to garnishing pancakes, you can basically add everything you want and sometimes weird combinations lead to the best discoveries.
Anyways, I recommend to enjoy these sourdough pancakes just after baking, while they are still warm and super soft and fluffy. Once cooked, transferred the pancakes to a baking sheet and place in a 200-degree F preheated oven. It will keep the pancakes warm and soft while you are finishing to cook the rest of the batch.
To serve, simply stack the warm pancakes in a plate. These pancakes are delicious on their own with a slightly tangy taste from sourdough, but they’re amplified with toppings. If you want to keep it simple and enjoy all the sourdough flavors, a drizzle of maple syrup and a few nuts or coconut chips on top will perfectly do the job. But if you want something more decadent, these are insane with my homemade salted caramel sauce, a spoon of coconut yogurt and fresh berries. Chocolate sauce, peanut butter, berry compote and fresh fruits are just a few other delicious possibilities among many.
Last but not least, you can freeze cooked pancakes to enjoy later! Before eating, remove the pancakes from the freezer and simply pop them into a toaster for a quick and super comforting breakfast, even when you’re in a rush!
For more pancake recipes, check out my:
- Easy Oats Banana Pancakes, an easy and delicious gluten free and sugar free alternative. Fluffy, soft, healthy and loaded with delicious banana flavors.
- Buckwheat Matcha Pancakes, thick and fluffy vegan pancakes made of buckwheat and spelt flour with a hint of matcha.
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.
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Vegan Fluffy Sourdough Pancakes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 small 1x
- Category: Breakfast
- Method: Skillet
- Cuisine: American
- Diet: Vegan
Description
An easy one-bowl recipe for fluffy, light and perfectly soft vegan sourdough pancakes. They are made with leftover sourdough for a hint of tanginess and delicious flavors.
Ingredients
- 1 3/4 cup sourdough starter (either leftover discard or bubbly)
- 3 tbsp almond flour (see notes)
- 1 tbsp melted coconut oil
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 cup almond milk
- 1/4 tsp salt
- 1/4 tsp baking soda
Instructions
- To a large mixing bowl, whisk together fresh sourdough starter and almond flour until combined.
- Add the melted coconut oil, maple syrup and vanilla extract and mix well. Pour the almond milk and whisk gently until a smooth batter forms.
- Then sift the salt and baking soda into the preparation and whisk again to combine. Allow the batter to sit for about 5 minutes to puff up. It will approximately double in size as it aerates. The texture should be thick, bubbly, and pourable.
- Heat a large cast iron or non-stick skillet over medium heat. Add a dollop of coconut oil to prevent sticking, and swirl the pan around to coat.
- For small pancakes, pour 1/4 cup of the batter into the pan (or 1/3 cup for larger pancakes). Spread to a circle with the back of a spoon if necessary, and cook for 1-2 minutes. When the edges start to become matte and bubbles appear on the surface, flip the pancake over. Cook for another minute or until golden-brown on each side.
- Grease the pan with more coconut oil if it gets too dry and repeat the process with the remaining batter. Lower the heat as needed.
- Stack the warm pancakes on a plate and serve with your favorite toppings, such as maple syrup, salted caramel, chocolate sauce, berry comporte, coconut yogurt or fresh fruits.
Notes
- This batch makes either 8 small 4-inch pancakes or about 4 larger 6-inch pancakes.
- You can use sourdough starter, either fresh straight from the refrigerator or bubbly.
- Make your own almond flour by grinding blanched almonds in a food processor or a blender until you get a very fine flour. If you can get almond flour or make it yourself, substitute almond flour for all purpose flour but the pancakes will be less fluffy and more dense and gummy.
Recette version française
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Pancakes Vegan au levain
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 petits pancakes 1x
- Category: petit-déjeuner
- Method: poêle
- Cuisine: Américaine
- Diet: Vegan
Description
Des pancakes vegan incroyablement moelleux et légers, au bon goût de levain naturel, ultra simples et rapides à préparer.
Ingredients
- 300 g de levain naturel non rafraichi
- 45 g de farine d’amande (voir notes)
- 20 g d’huile de coco fondue
- 1 càs de sirop d’érable
- 1 càc d’extrait de vanille
- 60 ml de lait d’amande
- 1 pincée de sel
- 1/2 càc de bicarbonate de sodium
Instructions
- Dans un grand saladier, mélanger le levain et la farine d’amande.
- Ajouter l’huile de coco fondue, le sirop d’érable et l’extrait de vanille et remuer. Verser le lait d’amande et fouetter délicatement jusqu’à obtenir une pâte fluide et homogène.
- Enfin, ajouter le sel et le bicarbonate de soude et fouetter de nouveau. Laisser la pâte reposer et s’aérer pendant 5 minutes. Des bulles d’air vont commencer à se former et la pâte va gonfler jusqu’à doubler en volume.
- Faire chauffer une poêle non adhésive à feu moyen avec un peu d’huile de coco pour éviter que la pâte ne colle. Etaler l’huile avec de l’essuie tout pour bien recouvrir toute la surface.
- Une fois que la poêle est bien chaude, verser une petite louche de pâte au centre de la poêle. Laisser cuire pendant 1 à 2 minutes. Lorsque les bords commencent à sécher et que des bulles apparaissent en surface, retourner le pancake et cuire une minute de plus sur l’autre face jusqu’à ce qu’il soit légèrement doré.
- Recommencer l’opération jusqu’à épuisement de la pâte. Si besoin, ajouter un peu d’huile dans la poêle entre deux pancakes et ajuster la température du feu.
- Servir les pancakes tièdes avec votre garniture préférée: sirop d’érable, sauce caramel, chocolat, confiture, yaourt de coco ou fruits frais.
Notes
- Cette quantité permet de réaliser environ 8 pancakes de diamètre 8 cm ou environ 4 pancakes de diamètre 15 cm.
- Vous pouvez réaliser votre propre farine d’amande en mixant des amandes émondées dans un mixeur ou un blender jusqu’à obtenir une poudre très fine. A défaut de la farine d’amande, vous pouvez utiliser de la farine de blé type T65 mais les pancakes ne seront pas aussi moelleux et aérés.
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