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Vegan fluffy pancakes

Inspired by Vegan sourdough pancakes from Hortus Cuisine.
Preparazione 5 min
Cottura 15 min
Tempo totale 20 min
Porzioni 10 pancakes


  • 100 g flour whole wheat
  • 50 g sourdough *
  • 100 ml water
  • 1 tsbp malt syrup or agave
  • 1 pinch salt
  • q.s. oil for cooking


  • Put the sourdough into a bowl and melt it with 3/4 of the water, add the flour, agave syrup and salt. Mix with a whisk to obtain a smooth dough, add the remaining water if it's too thick but take care not to make it runny.
  • Close the bowl with food wrap and let the pancake batter rest at room temperature for 2 to 3 hours, or refrigerate up to 12 hours (this way you can prepare the batter in the evening and cook your pancakes the morning after).
  • When you are ready to cook the pancakes, lightly grease a non-stick pan and let it heat over medium heat. Form each pancake using 2 tablespoons of batter, cook over gentle heat and turn when bubbles will form.
  • Cook the pancakes on the other side for 2-3 minutes, until golden. Serve with your favorite topping.


* My fluffy vegan pancakes can be prepared with baking powder instead of sourdough, just add 1 tsp of baking powder to your pancake batter and cook immediately.