So You Want Fluffy Vegan Sourdough Buckwheat Pancakes?
Alright, let me level with you. The first time I tried making these vegan sourdough buckwheat pancakes, the kitchen looked like I’d wrestled a bag of flour (and honestly, maybe I had). But you know what? They turned out shockingly fantastic. Tangy, fluffy, a little nutty—it’s basically breakfast magic. And yes, my house smelled like a bakery for half the morning. My friend Lee once called them edible clouds. Lee is dramatic, but also not wrong.
Why I Keep Coming Back to This Recipe
I make these when it’s Saturday, there’s a bit of chill in the air, and everyone’s dragging their feet out of bed. My family goes absolutely bonkers for these pancakes—they’re light, tangy, and don’t sit like a rock in your stomach (unlike those pancakes I tried to make last Christmas; we don’t talk about those). Plus, I can pretend I’m being extra healthy with the buckwheat. Also, they’re vegan, so everyone can dig in without side-eyeing the ingredients. Not to mention, I have way too much sourdough starter sometimes (what do you even do with all that besides bread? Well, this).
Let’s Talk Ingredients (And a Few Swaps)
- 1 cup active sourdough starter (mine’s been lurking in the fridge for weeks and still works fine)
- 3/4 cup buckwheat flour (sometimes I use half oat flour if out of buckwheat, shh)
- 1 cup non-dairy milk (almond, soy, or oat all work—for a richer flavor, I like oat)
- 2 tbsp maple syrup (agave in a pinch, but maple really brings the vibe)
- 1 tbsp melted coconut oil (or avocado oil; my grandma swears by grapeseed, but I never have it on hand)
- 1 tbsp flaxseed meal mixed with 2.5 tbsp water (the ol’ flax egg)
- 1 tsp baking powder (the lift-off agent—I always double-check it’s vegan, but maybe I’m just paranoid)
- 1/4 tsp sea salt (guesstimate it—nobody ever notices if you’re slightly off)
- 1 tsp vanilla extract (sometimes vanilla bean paste, but let’s be real: extract is faster)
How To Make These Fluffy Wonders
- First things first: whisk together your flaxseed meal and water in a small bowl. Let it sit until it goes all gloopy, about 5 minutes. I usually measure out everything else while it sits. Multi-tasking, right?
- Grab a medium-ish bowl and toss in the sourdough starter, non-dairy milk, maple syrup, melted coconut oil, and that vanilla. Whisk til smooth-ish. It’ll look a little slimy; don’t panic.
- In a second bowl (yes, another one—sorry), mix the buckwheat flour, baking powder, and sea salt. Give that a quick stir with your favorite spoon or whatever clean utensil is in grabbing distance.
- Tip the dry stuff into the wet bowl (not the other way around—it clumps funny). Add the flax “egg.” Stir things together gently; I like a lumpy batter because too smooth = tough pancakes. Seriously.
- Let the batter hang out for 5-10 minutes. It puffs up thanks to the starter. Or get distracted by your phone; either way, just let it sit.
- Meanwhile, heat a skillet (or griddle if you’re fancy) over medium heat. Splash on a bit more oil if it looks dry.
- Scoop a generous ¼ cup of batter per pancake onto the hot surface. I usually make 3 at a time and inevitably overcrowd the pan (oops). Cook until bubbles pop on top and the edges firm, about 3-4 minutes—then flip gently. Give them another 2 minutes or so, just until golden.
- Stack ‘em up on a plate, admiring your handiwork. I recommend sneaking one plain, hot, straight from the pan. For science.
Notes From My Pancake Haphazard Journey
- If your pancakes are coming out dense, you probably overmixed. Or maybe your starter’s feeling cranky (it happens), so give it a feed beforehand if you remember.
- I’ve made these with all buckwheat flour and with a mix (see swaps above); both work. All-purpose is fine too, if you’re out of fancy stuff—it’s just not gluten-free.
- Your pan matters more than people think. If things are sticking, try a little more oil or ditch the old skillet (I once tried on a thin non-stick misery and, woof).
Some Variations—And an Oops
Sometimes I add a handful of blueberries to the batter; lovely. Chocolate chips? Sure, just know they might stick a bit. We tried making savory ones with chopped green onions and chili flakes, which, well… wasn’t my proudest moment. Too weird for breakfast, even for me.
Do You Need Some Fancy Equipment?
Look, a griddle is ideal, but if you don’t have one, any heavy skillet will do. In a pinch, I’ve used a wok (don’t ask, it was late).
How To Store Them (If Any Survive)
You can stash leftovers in a sealed container in the fridge for a day or two—but honestly, they rarely make it past brunch here. To reheat, a quick zap in the microwave works, or use the toaster for crispy edges again.
Serving Up Pancake Perfection
My personal favorite: a thick slab of vegan butter and a generous glug of real maple syrup, sometimes with sliced bananas on top if I’m feeling ambitious. My brother gets wild with peanut butter and jam—there are no rules here.
Things I’ve Learned (Sometimes The Hard Way)
- Once I tried to pour the batter onto a cold pan—don’t do that. They stuck and turned into sad, mushy crepes. Preheat the pan; it really matters.
- Don’t skip letting the batter rest. Trust me. I rushed it once and, well, soggy middles galore. It’s worth the wait.
FAQ (Because Friends Do Ask)
- Can I use discard sourdough starter instead of active? Actually, yeah, but they’ll be a bit less fluffy. Give it a shot if your starter’s sleepy. Maybe add a tiny splash more baking powder.
- What if I only have regular flour? You can, I suppose! The flavor will be milder, but pancakes are still pancakes, aren’t they?
- Does it freeze? Not gonna lie, I never have enough left to try—but theoretically, yes. Separate with parchment, pop in a bag, reheat in the toaster.
- Can I make it gluten free? Yep, just be sure your starter and flour are both GF. Buckwheat is gluten-free by nature, but check labels.
- Why do mine stick? Maybe the pan isn’t hot enough, or needs more oil. Or, maybe you’re flipping too soon—I get impatient too!
If you got this far, thanks for reading my rambling. And if you’ve got pancake stories—successes or disasters—I’d love to hear them. Life’s better with breakfast, in my book.
Ingredients
- 1 cup active sourdough starter (mine’s been lurking in the fridge for weeks and still works fine)
- 3/4 cup buckwheat flour (sometimes I use half oat flour if out of buckwheat, shh)
- 1 cup non-dairy milk (almond, soy, or oat all work—for a richer flavor, I like oat)
- 2 tbsp maple syrup (agave in a pinch, but maple really brings the vibe)
- 1 tbsp melted coconut oil (or avocado oil; my grandma swears by grapeseed, but I never have it on hand)
- 1 tbsp flaxseed meal mixed with 2.5 tbsp water (the ol’ flax egg)
- 1 tsp baking powder (the lift-off agent—I always double-check it’s vegan, but maybe I’m just paranoid)
- 1/4 tsp sea salt (guesstimate it—nobody ever notices if you’re slightly off)
- 1 tsp vanilla extract (sometimes vanilla bean paste, but let’s be real: extract is faster)
Instructions
-
1First things first: whisk together your flaxseed meal and water in a small bowl. Let it sit until it goes all gloopy, about 5 minutes. I usually measure out everything else while it sits. Multi-tasking, right?
-
2Grab a medium-ish bowl and toss in the sourdough starter, non-dairy milk, maple syrup, melted coconut oil, and that vanilla. Whisk til smooth-ish. It’ll look a little slimy; don’t panic.
-
3In a second bowl (yes, another one—sorry), mix the buckwheat flour, baking powder, and sea salt. Give that a quick stir with your favorite spoon or whatever clean utensil is in grabbing distance.
-
4Tip the dry stuff into the wet bowl (not the other way around—it clumps funny). Add the flax “egg.” Stir things together gently; I like a lumpy batter because too smooth = tough pancakes. Seriously.
-
5Let the batter hang out for 5-10 minutes. It puffs up thanks to the starter. Or get distracted by your phone; either way, just let it sit.
-
6Meanwhile, heat a skillet (or griddle if you’re fancy) over medium heat. Splash on a bit more oil if it looks dry.
-
7Scoop a generous ¼ cup of batter per pancake onto the hot surface. I usually make 3 at a time and inevitably overcrowd the pan (oops). Cook until bubbles pop on top and the edges firm, about 3-4 minutes—then flip gently. Give them another 2 minutes or so, just until golden.
-
8Stack ‘em up on a plate, admiring your handiwork. I recommend sneaking one plain, hot, straight from the pan. For science.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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