One-Bowl Vegan Sourdough Discard Blueberry Pancakes (No Eggs, Dairy-Free)

Whip up the easiest breakfast with this one-bowl vegan sourdough discard pancake recipe! These fluffy, dairy-free pancakes are the perfect way to use up sourdough discard without eggs or complicated steps. Lightly tangy, soft inside, and packed with blueberries, they’re ideal for relaxed weekends or easy meal prep breakfasts.

Ingredients

• 290g oat milk
• 50g water
• 20g vanilla extract
• 100g sourdough discard
• 2g table salt
• 240g all-purpose flour
• 60g granulated sugar
• 12g baking powder
• 1C frozen blueberries (ideally organic as they’re more tart)
• Coconut oil (for greasing the pan)
• Maple syrup (for topping the pancakes)

Instructions

• Add oat milk, vanilla, and water to a mixing bowl first, so that when you add the sourdough discard next, it doesn’t stick to the bowl.
• Add the sourdough discard to the bowl and stir.
• Add the salt to the wet mixture and stir, so that it dissolves well.
• Add the rest of the dry ingredients to the mixing bowl.
• Mix all ingredients with a spatula.
• Turn on your skillet’s heat to medium and let it get up to temperature. Add 1 tbsp coconut oil to coat the pan.
• Wait until the oil starts to look slightly wavy and shimmer. That will mean it’s up to temperature, and you’ll have a much easier time flipping the pancakes without them sticking to the pan.
• Using the spatula, dollop 3 pancakes on the pan. When dolloping the pancakes onto the pan, make sure to flatten them a bit more so they aren’t too thick. That way, the pancakes will cook all the way through. I find the sourdough helps them keep their thickness, but you need to watch out that the pancakes aren’t too thick from the get-go before flipping.
• Rotate the pan to ensure the coconut oil has a chance to hit the edges of all the pancakes for easy flipping.
• Wait 30 seconds to 1 minute, and then once the pancakes show bubbles and their edges are firmed up, flip them with a separate flipper/clean spatula. They should be very easy to flip! If they aren’t then you may have flipped them too soon, didn’t wait until the pan got up to temperature, or used the wrong type of oil.
• Between batches, I add a little bit more coconut oil to coat the pan.
  • If the pan is steaming a ton, you may want to lower the heat a bit below medium. The pancakes will take longer to cook, but it will be easier to understand when to flip them. (Otherwise, the pancakes might be flipped too soon or stick to the pan).
  • If the pan doesn’t have any steam at all, you may want to raise the temperature slightly above medium, such that when you add the pancakes it sizzles.
• Continue until all pancakes are cooked (it should make around 3-4 medium sized pancakes for ~2 people for 2 mornings).

Tips for Perfect Sourdough Pancakes

• For the second day of pancakes, you can airfry them briefly and they will come back to texture (a bit soft from the fridge, to a nice toasty, crispy brown).
• The better the blueberries (ideally organic/tart), the tastier! Since these pancakes are sweet, tart blueberries are best!
• You can try other oils other than coconut oil, but I find coconut oil does the best job at having the pancakes not stick to the pan. I have tried vegan butter, but the pancakes stick a lot easier and are harder to flip.
• You can save the last pancake for someone that rushes you to finish up cooking the pancakes or tries to get a rise out of you since that pancake typically has no blueberries on it!