These vegan sourdough discard pancakes are so fluffy, thick, and perfect when topped with caramelized, roasted peaches.
Pancakes on a weekend morning are just so dang perfect, but especially so when it’s summer and peaches are everywhere! I’ve been meaning to post a pancake recipe that uses sourdough discard for a couple of years now, and I think I’ve perfected it for y’all. Or at the very least, Corey and I really enjoyed them!
Now, the focus here is really the pancake recipe, because toppings are incredibly flexible. If it’s fall? Use apples instead of peaches! Winter? Persimmons. *Drool* And on and on, you get the idea. Though, I will say the peaches here are pretty spectacular.
If you don’t have any sourdough discard to use up, I’ve made plenty of other vegan pancake recipes! For example: Fluffy Mocha Pancakes with Easy Chocolate Sauce, Strawberry White Chocolate Pancakes, Cranberry Orange Pancakes, and believe it or not, even more. And if you’re not a pancake person (how’d you get here?), I have Chai Waffles with Cinnamon Apple Topping for you!
Substitutions + Tips:
- Sourdough discard – I recommend going by the weight measurement as opposed to volume because some discard can be denser than others depending on how long it’s been in the refrigerator for. And, if it has been in the refrigerator, bring it to room temp before using.
- Non-dairy milk – I always default to unsweetened, original, non-dairy milk because it’s easier to adjust flavors in your recipes, but vanilla non-dairy would also work great here! You may need to ease up on the sugar if your milk is sweetened.
- Apple cider vinegar – this combined with the non-dairy milk becomes a buttermilk substitution, but you can use white vinegar or lemon juice instead. The purpose of the buttermilk is to create a fluffier pancake.
- Sugar – I used cane sugar, but if you prefer an alternate, granulated sugar, feel free to use it to taste.
- Peaches – I used fresh, yellow peaches, but frozen will work here, you just need to roast them for longer and keep an eye on them. And as mentioned a couple paragraphs up, you can switch out the peaches for another fruit, but again, keep on eye on them while they’re roasted if it’s smaller pieces so that you don’t burn them.
- Ground cardamom – I love the way this spice pairs with peaches, but feel free to leave it out or switch it for ground cinnamon if cardamom ain’t your thing.
Vegan Sourdough Pancakes with Roasted Peaches
These vegan sourdough pancakes are so fluffy, thick, and perfect when topped with caramelized, roasted peaches.
Ingredients
Roasted Peaches
- 2 large peaches, pitted and sliced 1/2-inch thick
- 3 tablespoons (40 g) brown sugar
- 2 tablespoons (30 ml) water
Pancake Batter
- 1 cup (235 ml) plain non-dairy milk
- 2 teaspoons apple cider vinegar
- 1 1/4 cups (175 g) unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cardamom, optional
- 1/4 teaspoon sea salt
- 1/2 cup (135 g) sourdough discard
- 2 tablespoons (30 g) cane sugar
- 1 tablespoon (15 ml) olive oil
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 400F and coat a small baking sheet in cooking oil. In a mixing bowl, place peach sliced and brown sugar, stirring to coat peach slices evenly. Spread peaches out on baking sheet and roast on the top rack of the oven for 13-15 minutes, or until edges are lightly browned and sugar has caramelized on the pan.
- While the peaches are roasting, prepare your batter. In a small bowl, stir non-dairy milk and apple cider vinegar together, set aside to curdle for 5 minutes, making vegan buttermilk.
- Sift flour, baking powder, baking soda, cardamom, and salt together in a large mixing bowl. Stir sourdough discard, sugar, oil, and vanilla into the buttermilk; then pour wet mixture into dry mixture. Whisk together until combined but still a little lumpy, do not over mix.
- Line a hot griddle, or large pan over medium heat, with a thin coating of high-heat cooking oil. Using a 1/4-cup measuring cup, scoop batter onto hot griddle, keeping at least an inch between pancakes. You may need to spread the batter out a little into a circle shape, roughly 5 inches across.
- Cook for 2-3 minutes, or until there are no new bubbles and the edges start to brown lightly, then carefully flip pancakes. Cook for another 2 minutes, and place pancakes on plates. Repeat until the rest of the batter is used up.
- Once peaches are done roasting, place on cooling rack and add the water to the sheetpan to hydrated the caramelized sugar to a sauce, and make it easier to remove peaches. You may need to let it soak a minute or two for this.
- Serve pancakes while hot, top with peaches and drizzle "caramel sauce" over the top, and add vegan butter plus a lil' maple syrup if you choose to!
Notes
- Sourdough discard - I recommend going by the weight measurement as opposed to volume because some discard can be denser than others depending on how long it's been in the refrigerator for. And, if it has been in the refrigerator, bring it to room temp before using.
- Non-dairy milk - I always default to unsweetened, original, non-dairy milk because it's easier to adjust flavors in your recipes, but vanilla non-dairy would also work great here! You may need to ease up on the sugar if your milk is sweetened.
- Apple cider vinegar - this combined with the non-dairy milk becomes a buttermilk substitution, but you can use white vinegar or lemon juice instead. The purpose of the buttermilk is to create a fluffier pancake.
- Sugar - I used cane sugar, but if you prefer an alternate, granulated sugar, feel free to use it to taste.
- Ground cardamom - I love the way this spice pairs with peaches, but feel free to leave it out or switch it for ground cinnamon if cardamom ain't your thing.
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 363Total Fat: 4gCarbohydrates: 73gFiber: 1gSugar: 16gProtein: 6g
If you’re looking for more delicious breakfast options, try these dishes out:
Jane
Sunday 25th of August 2024
Just made these for breakfast and 1st time using discarded sourdough. They're so easy to make and really fluffy. Think I need a better pan as they caught a bit but utterly delicious x
Jackie @ Vegan Yack Attack!
Thursday 29th of August 2024
So glad you enjoyed them!
Julie
Friday 12th of July 2024
I made these for lunch today and they were a great success with all. Thank you!
Jackie @ Vegan Yack Attack!
Friday 12th of July 2024
So glad that you enjoyed the recipe, Julie!
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