Fluffy Sourdough Pancakes

These soft and fluffy sourdough pancakes melt in your mouth with a gentle tanginess and warm buttery sweetness that makes slow weekend mornings feel extra special.

Ingredients

1 cup Sourdough Starter Discard

1 cup Plant Milk, room temperature or slightly warm

1 cup All-Purpose Flour

2 Tbsp Sugar

1 tsp Vanilla Extract

1 tsp Baking Powder

1 tsp Baking Soda

1/4 tsp Salt

1/2 tsp Cinnamon

2 Tbsp Melted Vegan Butter (or 1 Tbsp Neutral Oil (in the batter)

Using sourdough starter in pancakes creates a texture that’s unbelievably tender and full of flavor. The batter bubbles up beautifully, giving you thick, airy pancakes that feel like something from a diner breakfast menu. It’s also one of the easiest and most delicious ways to use extra starter. Whether topped with fresh fruit, syrup, or a sprinkle of powdered sugar, these pancakes always hit the spot.

Instructions

In a large bowl, stir together the sourdough discard, plant milk, vanilla, and melted vegan butter (or oil). Mix until smooth.

Sprinkle in the flour, sugar, baking powder, baking soda, salt, and cinnamon.Gently fold the mixture together just until the flour disappears.Don’t beat it — a few small lumps are fine and help the pancakes rise.

Set the bowl aside for 5–7 minutes.This gives the batter time to aerate naturally and get beautifully fluffy.

Place a cast iron skillet over medium heat and warm it for 5 full minutes.Lightly coat with 1–2 teaspoons of vegan butter or oil, wiping away any excess.

Drop about ¼ cup of batter onto the pan for each pancake.Cook until bubbles appear across the surface and the edges look dry — about 2–3 minutes.Flip gently and cook another 1–2 minutes until golden brown.

Add a small dab of butter or a light wipe of oil between batches to keep the surface nonstick and help each pancake brown beautifully.

Top with maple syrup, fresh fruit, vegan butter, or cinnamon sugar.