Fluffy Vegan Sourdough Buckwheat Pancakes
These super fluffy vegan sourdough buckwheat pancakes has been our new favorite at our house. We’ve made it pretty much every weekend and they are incredibly fluffy and flavorful! It is our most made recipe that we make with the sourdough discard in our fridge. It’s so easy to make and the sourdough discard really does give you the fluffiest, most delicious pancakes in the world!
I love the nutty flavors of the buckwheat flour in these pancakes. It’s packed with good fiber, healthy fats, and protein. This can be made gluten-free if you have a gluten-free sourdough discard since buckwheat flour is actually 100% gluten-free. Anyways, we love topping it with fresh fruit like berries, peanut butter, dairy free yogurt, and of course pure maple syrup. It’s the perfect weekend breakfast and the yummiest way to use up that sourdough discard you may have piling up in your fridge! They might just be your new favorite pancake!
Fluffy Vegan Sourdough Buckwheat Pancakes
Ingredients
- 1 cup (130 g) buckwheat flour
- 1.5 tbsp coconut sugar (brown sugar or organic cane sugar works too)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 3/4 cup (195 g) sourdough discard
- 3 tbsp melted vegan butter (coconut or avocado oil works too)
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 1/2 cup + 2 Tbsp almond milk (or any non-dairy milk)
- 1/2 tsp vanilla extract
Instructions
- In a small bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
- In a large bowl, add the buckwheat flour, coconut sugar, baking powder, baking soda, and salt. Whisk until well combined. Set aside.
- In a medium bowl, add the melted butter, flax egg, milk, and vanilla. Whisk until well combined. Add the sourdough starter discard. Whisk until everything is well combined.
- Pour wet ingredients into the big bowl with the dry ingredients. Whisk until combined. The batter should be thick. That’s how we get nice, thick and fluffy pancakes. If it’s looking a little dry or too thick to handle, add a tablespoon more of milk at a time to reach desired consistency. Let the batter sit/rest for 15 minutes.
- Heat a non-stick griddle or pan on medium heat. Before scooping the batter, give it a light stir because it will fluff up while resting. Spray or lightly butter the hot pan, then using a 1/4 cup measuring cup, scoop the batter onto the pan. Cook each side for 2-3 minutes. The edges will start to dry and turn golden and that will tell you it’s ready to flip them. Cook the pancakes until golden brown on both sides. Eat right away or keep warm in a 200 degrees F oven until ready to serve. Enjoy with your favorite toppings!
Absolutely delicious and so easy! I used a starter made from rye, einkorn wheat, and whole wheat. Some had been fed yesterday and some was true discard which was left from previous bread baking adventures.