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In a mixing bowl, combine the sourdough starter, plant-based milk, and maple syrup. Stir until well combined.In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until you have a smooth pancake batter. Let the batter rest for about 5-10 minutes to allow the baking soda and sourdough starter to react and create air pockets for fluffier pancakes.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the cooking surface with vegetable oil or vegan butter. Pour about ¼ cup of the pancake batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip the pancakes and cook for another 1-2 minutes, or until golden brown on both sides.
Repeat the process with the remaining batter. Serve the vegan sourdough pancakes warm with your favorite toppings, such as fresh berries, sliced bananas, vegan butter, and maple syrup.