Dairy Free Sourdough Pancakes
Dairy-free sourdough pancakes are soft, fluffy, and easy to make with your sourdough discard. Infused with lemon and served with warm, homemade blueberry maple syrup, these healthy pancakes are irresistible!
These dairy-free and egg-free sourdough pancakes are truly the best! They are both delicious and nutritious and packed with wholesome ingredients like chia seeds, flax seeds, cashews, and sourdough starter.
You can also use the batter to make dairy-free waffles.
Like our sourdough Dutch baby or sourdough English muffins, these fluffy sourdough pancakes are sure to become your new favorite!
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Amy's Notes
I've been making these new dairy-free sourdough pancakes on repeat because Mike and I just can't get enough of them!
You will not believe the flavor and healthy ingredients packed into each one. Each serving provides 11 grams of protein and 7 grams of fiber!
I recommend making a double or even a triple batch to freeze for later. These pancakes thaw wonderfully making them an easy breakfast for busy days.
Enjoy! Amy
Ingredients
- sourdough discard: You can use either sourdough discard or active sourdough starter for this pancake recipe.
- flour: Choose from all-purpose, whole wheat flour, bread, einkorn, or sprouted flour for an easily digestible pancake.
- milk: I use soy milk to keep these pancakes plant-based and add extra protein, but you can use any milk you like.
- chia and flax seeds: These seeds replace the need for eggs and add an extra boost of omega-3 fatty acids.
- cashews: Adds healthy fat, vitamins, and minerals instead of butter or oil. Soak the cashews for a few hours or overnight if you don't have a high-speed blender to ensure they blend well.
- lemon: Use the zest and juice of one large lemon or two small lemons.
- maple syrup: Maple syrup is a natural sweetener used in the pancake batter and the blueberry syrup.
- vanilla extract: The smell of warm vanilla while cooking these pancakes is wonderful and helps balance the flavors.
- baking powder: Baking powder combines with the acid of the lemon juice to create a light, fluffy pancake.
- salt
- blueberries: Use fresh or frozen blueberries.
- coconut oil: You'll need oil to prevent the pancakes from sticking to the skillet or griddle. We like to use coconut or avocado oil to keep these vegan, but you can use butter or ghee.
How to make dairy-free sourdough pancakes
- The batter can be mixed and cooked right away or long-fermented for maximum sourdough benefit.
- Soak the cashews covered in water overnight or hot water for 10 minutes to soften them, making them easier to blend.
Step 1: Make the blueberry maple sauce.
Add one cup of maple syrup and one pint of blueberries to a saucepan. Cook over medium-low heat while you prepare the pancake batter, stirring every few minutes.
Step 2: Mix dry ingredients.
Whisk the flour, baking powder, and salt in a small bowl and set aside.
Step 3: Blend cashews, chia, and flax seeds.
Blend the cashews, chia seeds, flax seeds, ¼ cup of maple syrup, vanilla extract, and milk in a high-power blender until smooth.
Step 4: Zest and juice the lemon.
Over a large mixing bowl, use a microplane or a cheese grater on the smallest holes to zest one large or two small lemons. Cut the lemons in half and squeeze the juice into the bowl.
Step 5: Combine ingredients.
Add the sourdough starter and the blended cashew mixture to the lemon and whisk to combine. Add the flour mixture and whisk until there is no visible flour. The batter will be lumpy, do not over-mix.
Step 6: Cook.
Heat a skillet over medium heat for 10-12 minutes. Add oil to the pan and use a ¼ cup measuring cup to pour the batter onto the pan. Let the batter cook until you see the surface covered in tiny bubbles and the edges starting to turn brown. Flip and continue to cook until done.
Pro Sourdough Tip
If you'd like to let the batter long-ferment for maximum benefit, follow the recipe instructions for mixing the batter, but don't add the baking powder. Cover the bowl and let the batter sit overnight at room temperature.
Just before baking, sprinkle the baking powder onto the batter and gently whisk it in. Let the batter rest while you preheat your griddle or skillet.
FAQs
In our experience, a cast iron skillet, cast iron griddle, non-stick griddle or skillet, or enameled cast iron skillet work best. Most kitchens will have one of these options.
Drop a small amount of water onto the skillet. If the water bubbles up and evaporates quickly, the pan is ready. If the water sits on the pan and takes a while to evaporate, the pan needs more time to heat.
It usually takes 10-12 minutes for a skillet to heat up properly to make pancakes
You'll know the pancakes are ready when you gently push down in the center and it springs back up.
How to Store
Store the pancakes in a closed container in the fridge for up to a week.
To freeze them, place the pancakes in a freezer-safe bag with parchment paper between each one. They will last up to 3 months in the freezer.
When ready to serve, let the pancakes thaw and reheat them in the microwave.
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Dairy-Free Sourdough Pancakes
INGREDIENTS
Pancake Batter
- ½ cup (125 g) sourdough starter discard (active can be used)
- 1 lemon (zest and juice)
- 1 ¼ cup (300 g) plant milk
- ½ cup (56 g) raw cashews
- 1 tablespoon (10 g) flax seeds
- 1 tablespoon (12 g) chia seeds
- 1 teaspoon (5 g) vanilla extract
- ¼ cup (60 g) maple syrup
- 1 cup (120 g) all-purpose flour
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (3 g) salt
- oil for the pan
Blueberry Syrup
- 1 pint (473.18 g) blueberries
- ½ cup (120 g) maple syrup
INSTRUCTIONS
- Prepare the cashews: Soak the cashews covered in water overnight or in hot water for 10 minutes to soften them, making them easier to blend.
- Make the blueberry maple sauce: Add one cup of maple syrup and one pint of blueberries to a saucepan. Cook over medium-low heat while you prepare the pancake batter, stirring every few minutes.
- Dry ingredients: Add the flour, baking powder, and salt to a bowl and whisk to combine. Set aside. (See notes below for long-fermentation instructions as you will want to omit the baking powder in this step.)
- Blend the wet ingredients: Blend the cashews, chia seeds, flax seeds, ¼ cup of maple syrup, vanilla extract, and milk in a high-power blender until smooth.
- Prepare the lemon: Over a large mixing bowl, use a microplane or a cheese grater on the smallest holes to zest one large or two small lemons. Cut the lemons in half and squeeze the juice into the bowl.
- Combine the ingredients: Add the sourdough starter and the blended cashew mixture to the lemon and whisk to combine. Add the flour mixture and whisk until there is no visible flour. The batter will be lumpy, do not over-mix.
- Cook: Heat a skillet over medium heat for 10-12 minutes. Add 1 to 2 tablespoons of oil to the pan and use a ¼ cup measuring cup to pour the batter onto the pan. Let the batter cook until you see the surface covered in tiny bubbles and the edges starting to turn brown. Flip and continue to cook until done. You'll know the pancakes are ready when you gently push down in the center and it springs back up.
NOTES
- If you'd like to let the batter ferment for maximum benefit, follow the recipe instructions for mixing the batter, but don't add the baking powder. Cover the bowl and let the batter sit overnight at room temperature. Just before baking, sprinkle the baking powder onto the batter and gently whisk it in. Let the batter rest while you preheat your griddle or skillet.
Hi Amy,
if I want to add an egg, what would I remove if anything from the recipe, the chia seed & or flax seed. Making these tomorrow am, so if possible, pls respond. love your recipes! thanks again 😊
Hi Amy, Thank you so much! Yes, you can remove the chia seed and flax seeds and add the egg in their place.
The flavor of these pancakes is absolutely unbeatable. I’ve made them many times. I don’t use the lemon because I am usually trying to make it for kids (who also swoon over them) quickly in the mornings. I’m wondering if I’m doing something wrong though? When I cook them they don’t seem to cook all the way? Even when I let them sit for a long time. They just seem to be gummy on the inside. Am I over mixing it? I tried not to do that today but am still running into the same issue.
Hi Kimberley, thank you so much! We're thrilled to hear you love these pancakes! It sounds like the batter might be a bit too thick in the pan. Try thinning it out by gently spreading it with the back of a spoon when you pour it into the pan. Let us know how it goes!
These pancakes were so delicious!
Thank you Myrilee! 🙂
My grandkids can't have nuts. What would you substitute with and in what quantity?
Are they allergic to seeds as well? If not, you could use hemp seeds in place of the cashews.