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Eggless Whole Wheat Chocolate-Chip Sourdough Pancake Recipe

4.84 from 12 votes

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These eggless whole-wheat sourdough pancakes are absolutely delicious. They are fluffy just like regular pancakes. The recipe can be easily altered to make vegan pancakes. Just replace milk with coconut milk.

I started baking bread at home a few years ago. Recently, when commercial yeast became scarce in stores, I started making my own sourdough bread with naturally occurring wild yeasts. An important step in making a sourdough starter at home is discarding part of the dough every 12 hours. Not wanting to be wasteful, I decided to make these pancakes. Check out the recipe for this easy sourdough starter.

I use a cast iron griddle to cook my pancakes. I have always preferred steel or cast iron to non-stick pots and pans. The pan or griddle has to be hot enough before you scoop your pancake batter on the griddle. The way to check this is to sprinkle some water on the griddle. When the droplets of water dance on the griddle before evaporating your pan is ready to cook pancakes.

This recipe makes about 6 5-inch pancakes, however you can easily double this recipe.

To make these eggless whole-wheat sourdough pancakes requires very basic ingredients – flour, sugar, baking soda, baking powder, salt, oil and milk. You can skip chocolate chips and cinnamon or make different additions. You can add vanilla, or blueberries, or bananas. The list is endless. Be as innovative as you wish. Feel free to alter the amount of sugar in the recipe. Enjoy the warm pancakes with some butter, syrup or honey.

Whole wheat sourdough pancakes

Eggless whole-wheat sourdough pancakes with chocolate chips

Delicious pancakes made with discard from sourdough starter
4.84 from 12 votes
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 40 minutes
Course Breakfast, Dinner
Cuisine American
Servings 6 pancakes
Calories 151 kcal


Cast iron griddle or non-stick pan


  • 1 cup whole-wheat flour or all-purpose flour
  • ½ cup sourdough starter
  • 2 tbsp sugar adjust to your liking
  • tsp salt
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • cup milk or coconut milk (for vegan alternative)
  • tbsp oil olive or coconut or sesame
  • ¼ tsp cinnamon optional (adjust to your liking)
  • ½ cup chocolate chips


  • In a mixing bowl, whisk all ingredients together, except chocolate chips.
  • Add the milk little bit at a time. You don't want the batter to be too runny.
  • Gently stir in chocolate chips.
  • Set this aside for 15 minutes.
  • Heat a cast iron griddle or a pan.
  • The way to tell that the griddle is hot enough is to sprinkle some water on the griddle. If the droplets of water dance on the griddle before evaporating, your griddle is ready to cook pancakes.
  • Brush some oil on the griddle.
  • Scoop a ladleful of batter on the griddle.
  • Cook on one side for about 30 seconds. Flip to cook on the other side.
  • Serve warm with syrup, fruits, or honey and some butter.


Please note that the nutrition information provided below is approximate and meant as a guideline only. Actual numbers may be different from those provided below. If you have health issues, please work with a registered dietician or nutritionist. As an Amazon Associate I earn from qualifying purchases.


Nutrition Facts
Eggless whole-wheat sourdough pancakes with chocolate chips
Amount Per Serving
Calories 151 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 195mg8%
Potassium 108mg3%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 5g6%
Protein 4g8%
Calcium 82mg8%
Vitamin A 44IU1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword no egg, pancakes, sourdough discard, Vegan, Vegetarian, whole-wheat
Tried this recipe?Let us know how it was!


By FoodLifeAndMoney in May, 2020

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