Vegan is definitely not a term that comes up very often in our household. We proudly raise grass-fed beef cows, pigs, and chickens on our homestead. So, we are avid meat eaters when it comes to clean and healthy meat. But, I recently had a friend visit us from my hometown of St. Louis City. She had started a vegan lifestyle, and was really pleased with how her body and health responded to it. One of the mornings that she was here, I wanted to make pancakes for breakfast. But, my typical sourdough pancake recipe uses butter and eggs. This dilemma quickly became a fun experiment for me. I decided to further challenge myself because, like most red-blooded Americans, I like Pumpkin in the fall. And, that is how my Vegan Pumpkin Sourdough Pancake Recipe was born (using the yummiest egg substitute).
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So, What’s the Yummiest Egg Substitute for these Vegan Sourdough Pumpkin Pancakes?
As a vegan, you are probably aware of many different egg substitutes . They range from apple sauce to commercial egg replacements to snow (yes, 2 heaping Tablespoons of snow can act as an egg replacement in many recipes).
Eggs typically serve 3 different purposes when baking:
- Leavening
- Moisture
- Binding
It is important to determine which of these functions is needed for your recipe before you decide on an appropriate replacement. My pancake recipe has other ingredients that covered the leavening and moisture components. So, I needed an ingredient that would primarily act as a binding agent.
However, for this Vegan Sourdough Pumpkin Pancake recipe, I used creamy Peanut Butter as my egg substitute. Peanut Butter works well as an egg substitute in baking recipes where a dense texture and a peanut butter taste are acceptable (recipes like pancakes and muffins).
Most sources say to use 3 Tablespoons of Peanut Butter for each egg that is being replaced. However, for this recipe, I used a 1/2 cup of Peanut Butter to replace 2 eggs (so, I used 2 extra Tablespoons).
Let’s Make Pancakes!
Recipe for Vegan Pumpkin Sourdough Pancakes with an Egg Substitute
A deliciously thick pancake recipe that checks all the boxes. It is vegan, made from scratch with sourdough discard, and has that heavenly pumpkin spice flavor.
Ingredients
- 2 1/2 cups of Sourdough Starter/Discard
- 2/3 cup of Flour
- 2 teaspoons of fine Sea Salt
- 2 teaspoons of Baking Powder
- 2 teaspoons of Baking Soda
- 1 tablespoon of Cinnamon
- 1 1/4 teaspoon of Nutmeg
- 1 teaspoon ground Ginger
- 1 teaspoon Cloves
- 1 cup of Pumpkin Puree
- 1/2 cup of Creamy Peanut Butter (egg substitute)
- 1/2 cup of Honey
- 1/3 cup of melted Coconut Oil
- Enough extra Cinnamon and Nutmeg to sprinkle the top of each pancake as it cooks.
Instructions
- Using a Danish Dough Whisk (or a mixer), combine the Sourdough, Flour, Salt, Baking Powder, Baking Soda, and Spices in a medium sized mixing bowl.
- Add the Pumpkin, Peanut Butter, Honey, and Coconut Oil and stir until well combined (do not over-stir).
- If you have the time, let the dough sit for 5 to 10 minutes. If your sourdough is very active, it start to rise during that time.
- While the dough is rising, pre-heat and oil your griddle or skillet. These pancakes cook better on a low heat setting.
- Using a small serving spoon, put generous dollops of dough onto the pre-heated griddle. Leave enough room for the pancake to spead out to 3-4 inches. I find that this smaller size pancake cooks better and does not burn as easily on the surface.
- This dough tends to be nice and thick. So, you may need to help it spread out a little. Just take the tip of your metal spatula and “wiggle” the dough with it in a couple places to encourage it to flatten and spread out into the desired shape and height.
- Sprinkle liberally with Cinnamon and a hint of Nutmeg.
- When the pancakes starts to show little air bubbles and the edges start to look cooked, then flip the pancake (keep a close eye – the bottom can burn very quickly if left for too long).
- Cook the second side until a nice golden-brown finish is achieved, and then remove and place them on a platter.
- They taste extra good with a small amount of coconut oil rubbed onto the still-warm pancakes.
- Serve with Real Maple Syrup.
encourage it to flatten and spread out.
Extra Notes
- If you decide to make the non-vegan version of this recipe, simply use butter instead of coconut oil and 2 eggs instead of the peanut butter.
- Every Sourdough Starter is different. Mine is usually fairly thick, but will get watery if I haven’t used or fed it in awhile. You can add or subtract from the amount of flour in the recipe to accommodate for this. And, if you are using a freshly fed and thick Starter, then you may not need any extra flour at all.
Let me know what your favorite Egg Substitutes are in the comments below!
Vegan Pumpkin Sourdough Pancake Recipe with an Egg Substitute
A deliciously thick pancake recipe that checks all the boxes. It is vegan, made from scratch with sourdough discard, and has that heavenly pumpkin spice flavor.
Ingredients
- 2 1/2 cups of Sourdough Starter/Discard
- 2/3 cup of Flour
- 2 teaspoons of fine Sea Salt
- 2 teaspoons of Baking Powder
- 2 teaspoons of Baking Soda
- 1 tablespoon of Cinnamon
- 1 1/4 teaspoon of Nutmeg
- 1 teaspoon ground Ginger
- 1 teaspoon Cloves
- 1 cup of Pumpkin Puree
- 1/2 cup of Peanut Butter (egg substitute)
- 1/2 cup of Honey
- 1/3 cup of melted Coconut Oil
- Enough extra Cinnamon and Nutmeg to sprinkle the top of each pancake as it cooks.
Instructions
- Using a Danish Dough Whisk (or a mixer), combine the Sourdough, Flour, Salt, Baking Powder, Baking Soda, and Spices in a medium sized mixing bowl.
- Add the Pumpkin, Peanut Butter, Honey, and Coconut Oil and stir until well combined (do not over-stir).
- If you have the time, let the dough sit for 5 to 10 minutes. If your sourdough is very active, it start to rise during that time.
- While the dough is rising, pre-heat and oil your griddle or skillet. These pancakes cook better on a low heat setting.
- Using a small serving spoon, put generous dollops of dough onto the pre-heated griddle. Leave enough room for the pancake to spead out to 3-4 inches. I find that this smaller size pancake cooks better and does not burn as easily on the surface.
- This dough tends to be nice and thick. So, you may need to help it spread out a little. Just take the tip of your metal spatula and "wiggle" the dough with it in a couple places to encourage it to flatten and spread out into the desired shape and height.
- Sprinkle liberally with Cinnamon and a hint of Nutmeg.
- When the pancakes starts to show little air bubbles and the edges start to look cooked, then flip the pancake (keep a close eye - the bottom can burn very quickly if left for too long).
- Cook the second side until a nice golden-brown finish is achieved, and then remove and place them on a platter.
- They taste extra good with a small amount of coconut oil rubbed onto the still-warm pancakes.
- Serve with Real Maple Syrup.
Notes
If you decide to make the non-vegan version of this recipe, simply use butter instead of coconut oil and 2 eggs instead of the peanut butter.
Every Sourdough Starter is different. Mine is usually fairly thick, but will get watery if I haven't used or fed it in awhile. You can add or subtract from the amount of flour in the recipe to accommodate for this. And, if you are using a freshly fed and thick Starter, then you may not need any extra flour at all.
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