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I discovered these vegan buckwheat pancakes during a particularly prolific sourdough baking phase when my discard jar was threatening to overflow. Standing in my kitchen one Saturday morning, staring at that jar and craving something other than another loaf of bread, I wondered what would happen if I combined sourdough discard with buckwheat flour. The result was these incredible pancakes that have since become our weekend tradition.
Last month, my non-vegan brother-in-law requested these pancakes specifically when visiting for the weekend. Sometimes the best recipes are the ones that win over even the skeptics.
Essential Ingredients
- Sourdough Discard: Older unfed discard works perfectly here
- Buckwheat Flour: Brings a wonderful nutty flavor and natural gluten-free goodness
- Applesauce: The egg replacer that adds moisture
- Flaxseed Meal: Creates structure while adding fiber
- Simple Pantry Staples: Just the basics you likely already have
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Creating Your Pancakes
- Start by mixing your flours, plant milk, and sourdough discard the night before.
- This rest time is where the magic happens - the sourdough begins breaking down the flours and developing flavor.
- Morning Additions:
- Add your leavening agents and remaining wet ingredients. The combination of baking powder, baking soda, and overnight fermentation creates the perfect rise.
- Perfect Cooking:
- Pour that batter onto a preheated skillet. The key is medium heat - not too hot, not too cool. Wait for those bubbles to form before flipping.
- The Final Touch:
- Top with fresh fruit, a drizzle of maple syrup, or whatever makes your heart happy. These pancakes are a perfect canvas for creativity.
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Through countless weekend mornings and "breakfast for dinner" nights, these pancakes have become our household staple. They prove that sometimes the best recipes come from trying to solve the simple problem of too much sourdough discard.
Frequently Asked Questions
- → Can I make these gluten-free?
- Yes, use gluten-free sourdough starter discard and gluten-free flour blend to make them 100% gluten-free.
- → Why do I need to let the batter rest overnight?
- The overnight rest allows the sourdough to ferment the flours, making them more digestible and developing more flavor.
- → Can I freeze leftover pancakes?
- Yes, freeze them in a single layer in a freezer bag for up to one month. Reheat in a toaster on low setting.
- → What can I substitute for applesauce?
- Mashed banana, pumpkin puree, or yogurt (non-dairy for vegan) can replace the applesauce.
- → What plant milks work best?
- Any plant milk works, but soy milk provides the most protein. Almond, oat, or coconut milk are also good options.