Vegan Sourdough Discard Pancakes

Name: Vegan Sourdough Discard Pancakes
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup (125 g) all-purpose flour, spooned and leveled; 2 tsp (8 g) baking powder, fresh; ½ tsp (3 g) baking soda; ½ tsp (3 g) fine sea salt; 1 cup (240 g) sourdough starter discard, unfed, 100% hydration, stirred; 1 cup (240 ml) unsweetened oat milk, at room temperature; 2 tbsp (40 g) pure maple syrup; 3 tbsp (45 ml) neutral oil (such as sunflower or canola); 1 tsp (5 ml) vanilla extract; 1 tbsp (15 ml) neutral oil or vegan butter, for the pan, for greasing, as needed; ¼ cup (60 ml) pure maple syrup, for serving, warmed if you like (optional)

From the MyKitchenBank Kitchen

Fluffy, golden pancakes with crisp edges and a gentle sourdough tang, made with unfed starter discard, oat milk and pantry staples. No eggs or dairy needed.

Prep: 10 min
Cook: 18 min
Wait: 5 min
Total: 33 min
Makes: About 10 pancakes (4 inches/10 cm each)

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Ingredients

4 servings

1 cup (125 g) all-purpose flour, spooned and leveled
2 tsp (8 g) baking powder, fresh
½ tsp (3 g) baking soda
½ tsp (3 g) fine sea salt
1 cup (240 g) sourdough starter discard, unfed, 100% hydration, stirred
1 cup (240 ml) unsweetened oat milk, at room temperature
2 tbsp (40 g) pure maple syrup
3 tbsp (45 ml) neutral oil (such as sunflower or canola)
1 tsp (5 ml) vanilla extract
1 tbsp (15 ml) neutral oil or vegan butter, for the pan, for greasing, as needed
¼ cup (60 ml) pure maple syrup, for serving, warmed if you like (optional)

Equipment (8)

Large nonstick skillet or griddle, 10–12 inch (25–30 cm)
Large mixing bowl
Medium mixing bowl
Whisk
Measuring cups and spoons
¼-cup (60 ml) measure or small ladle
Thin flexible spatula
Baking sheet with wire rack (optional, for keeping warm)

Steps

Before you start

Use discard at about 100% hydration (equal weights flour and water), straight from the fridge or at room temperature. If yours is much thicker or thinner, adjust the oat milk by a tablespoon or two at the end.
Measure the flour by weight, or spoon it into the cup and level it. Scooping packs the flour and makes dense pancakes.
Check that your baking powder and baking soda are fresh (they should fizz in hot water and vinegar respectively), since they are the only leavening here.
Have a baking sheet and wire rack ready if you want to keep finished pancakes warm in the oven.

1
Whisk dry ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda and salt for about 20 seconds, until evenly combined with no clumps of baking soda.
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Ready when: The mixture looks uniform and uniformly pale.
Tip: Baking soda must be evenly distributed, or you may get bitter or soapy-tasting spots.
2
Whisk wet ingredients
- In a medium bowl, whisk the sourdough discard, oat milk, 2 tbsp maple syrup, 3 tbsp oil and vanilla until smooth and no lumps of starter remain, about 1 minute.
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Ready when: The mixture is smooth, beige and slightly frothy, with no stringy bits of starter.
Tip: Room-temperature oat milk keeps the oil from clumping up.
3
Combine gently
- Pour the wet mixture into the dry ingredients.
- Fold with a spatula or whisk just until no dry flour is visible, about 15 strokes.
- The batter will be thick but pourable, and it will bubble a little as the soda reacts with the starter.
- A few small lumps are fine.
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Ready when: No dry flour pockets remain, and the batter slowly drips off the spatula in a thick ribbon.
Tip: Overmixing develops gluten and makes tough, rubbery pancakes.
4
Rest the batter
- Let the batter sit undisturbed for 5 minutes.
- This allows the flour to hydrate and the leavening to begin working.
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Ready when: The surface looks puffier and shows small bubbles.
Tip: Don't stir the batter after resting, or you'll knock out the bubbles.
5
Heat the pan
- Place a large nonstick skillet or griddle over medium heat for about 3 minutes.
- Brush or wipe with a thin film of oil (about ½ tsp).
- Test with a few drops of water: they should sizzle and skitter across the surface.
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Ready when: Water droplets sizzle and dance before evaporating.
Tip: If the pan is too hot, the outside browns before the center cooks; if the first pancake burns, lower the heat slightly.
6
Cook first side
- Pour ¼ cup (60 ml) batter per pancake, leaving about 1 inch (2.5 cm) between them.
- Cook 2 to 3 minutes, until the edges look set and matte and bubbles appear across the surface and stay open after they pop.
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Ready when: The edges look dry and set, and bubbles on top stay open when they pop. The underside is golden brown when peeked at.
Tip: Don't press down on the pancakes while they cook; that squeezes out the air and makes them dense.
7
Flip and finish
- Slide a thin spatula under each pancake and flip in one confident motion.
- Cook the second side for 1 to 2 minutes, until golden and the pancake springs back when lightly touched in the center.
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Ready when: Both sides are golden brown, and the center springs back when gently pressed.
Tip: Vegan batters can stay a little gummy if flipped early, so wait for those open bubbles.
8
Repeat and keep warmOven 200°F / 95°C
- Transfer finished pancakes to a wire rack set over a baking sheet in a 200°F (95°C) oven.
- Wipe the pan with a little more oil as needed and cook the remaining batter in batches, adjusting the heat between medium-low and medium so each batch cooks for the same time.
- You should have about 10 pancakes in total.
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Ready when: Every pancake is evenly golden brown with a fluffy, cooked-through center.
Tip: Keep pancakes in a single layer on a rack, not stacked, so steam doesn't make them soggy.
9
Serve
- Stack 2 to 3 pancakes per plate and drizzle with the warmed maple syrup.
- Serve right away while the edges are still crisp.
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Tip: Top with fresh berries, sliced banana, or toasted nuts if you like.

Good to know

Tips

Measure your discard by weight (240 g) for the most consistent batter, since discard thickness varies.
Cook on medium rather than high; sourdough batter has natural sugars and browns quickly.
Make a test pancake first and adjust the heat and batter thickness before cooking the rest.
For a tangier flavor, use discard that has been in the fridge for 1 to 2 weeks; for a milder one, use fresher discard.

Make ahead

Whisk the dry ingredients together up to 1 week ahead and store airtight. The wet mixture can be combined and refrigerated up to 12 hours, but add the dry mixture just before cooking.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: cool completely, then store in an airtight container for up to 4 days. Freezer: freeze in a single layer on a tray, then bag with parchment between pancakes for up to 2 months. Reheat in a toaster or a 350°F (175°C) oven for 5 to 8 minutes, or microwave for 20 to 30 seconds from refrigerated.

Substitutions

unsweetened oat milk → unsweetened soy or almond milk. Soy milk gives the most similar browning and structure; use the same amount.
all-purpose flour → half white whole wheat flour. Replace up to 60 g of the flour. The pancakes will be slightly heartier, and you may need 1 to 2 extra tbsp oat milk.
pure maple syrup → agave nectar or light brown sugar. Use the same amount of agave, or 2 tbsp (25 g) sugar; flavor will be slightly less complex.
neutral oil (such as sunflower or canola) → melted vegan butter or coconut oil. Cool it slightly before whisking in so it doesn't clump.