American Diner
Fluffy Diner-Style Vegan Sourdough Discard Pancakes
Tall, cloud-fluffy, golden diner pancakes made in one bowl with 200 grams of unfed sourdough discard: the natural lactic acidity of the starter reacts on contact with baking soda and baking powder to inflate thick, tender stacks in 20 minutes with zero eggs.
The good part
Fermentation Science & Baker’s Notes
Never stir the pancake batter after the 10-minute rest—scooping gently from the top preserves the carbon dioxide foam generated by the lactic-acid-and-baking-soda reaction. For deeper fermentation diagnostics, Desired Dough Temperature math, and starter ratios, consult our Sourdough Discard Acid-Base Leavening Science and the master Vegan Sourdough & Wild Fermentation Pillar Hub.
Storage, Freezing & Refreshing
Store crusty artisan sourdough loaves cut-side down on a wooden board or inside a linen bread bag at room temperature for up to 3 days (avoid sealed plastic bags, which trap moisture and soften the blistered crust). For longer storage, slice the cooled loaf completely, place parchment squares between slices, and freeze in an airtight freezer bag for up to 3 months; toast straight from frozen or refresh whole loaves in a 375°F oven for 8 minutes.
Nutrition, Digestibility & Swaps
Fold in 1 cup fresh blueberries or dark chocolate chips right on the griddle before flipping. Want to adapt another family bakery recipe to 100% plant-based sourdough? Open our interactive Vegan Baking Converter.
Gather
Ingredients
- 200g (scant 1 cup) unfed 100%-hydration sourdough discard (room temperature)
- 180g (1 1/2 cups) unbleached all-purpose flour
- 200g (3/4 cup + 1 tbsp) unsweetened soy or oat milk
- 2 tbsp pure maple syrup or organic cane sugar
- 3 tbsp melted vegan butter or neutral coconut/avocado oil
- 2 tsp baking powder + 1/2 tsp baking soda (reacts with discard acidity for high lift)
- 1 tsp pure vanilla extract + 1/2 tsp fine sea salt
Make
Method
- 01Whisk Wet Ingredients: In a large bowl, whisk the 200g sourdough discard, soy/oat milk, maple syrup, melted vegan butter, and vanilla until smooth.
- 02Sift Dry Ingredients & Rest 10 Minutes: Add the flour, baking powder, baking soda, and sea salt over top. Fold gently with a whisk just until combined—leave small lumps and do not overmix! Let the batter sit undisturbed for 10 minutes while preheating your griddle; it will puff into an airy, bubbly mousse.
- 03Griddle at 350°F: Heat a lightly greased cast-iron skillet or griddle over medium-low heat (350°F). Scoop 1/3-cup mounds of puffy batter without stirring the bowl. Cook 2.5 to 3 minutes until bubbles pop around the perimeter and edges look matte, then flip and cook 90 seconds more until golden brown and 1 inch thick.
Keep cooking
Swaps, storage, and useful next steps.
Fold in 1 cup fresh blueberries or dark chocolate chips right on the griddle before flipping.