If you’re looking for a delicious and easy way to use up your gluten-free sourdough starter discard, these delicious sourdough pancakes are the perfect solution. These American style gluten free pancakes come together quick and easily. I like to use King Arthur’s Measure for Measure gluten-free flour blend and a few simple ingredients. They also can be made dairy-free with fantastic results. Whether you’re whipping these up for a Saturday breakfast or a quick weekday treat, these gluten free sourdough pancakes are sure to become a new favorite.
Not only are these pancakes a great way to use your gluten-free sourdough starter, but they also boast that subtle tangy flavor that makes sourdough so special. The batter is light and fluffy, with just the right balance of sweetness and texture. When I took my first bite of these pancakes during recipe creation, they melted in my mouth. They are absolute perfection to me, and I hope they become your absolute favorite pancakes as well! Plus, they are incredibly versatile. You can customize them to fit your family’s needs—swap in your favorite dairy-free milk, add a handful of blueberries or chocolate chips, or top them with classic pure maple syrup. You’ll never want to go back to regular pancakes again!
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Why You’ll Love This Recipe:
Gluten-Free Sourdough Digestive Benefits: The fermentation process in the sourdough discard helps support gut health and makes the pancakes easier to digest.
Simple Pantry Ingredients: Made with everyday staples you likely already have on hand, making this recipe quick and convenient.
Allergen-Friendly with Simple Swaps: Easily adapt this recipe to be dairy-free or egg-free with a few simple substitutions.
Fast and Easy: Whip up these pancakes in no time, perfect for busy mornings or a cozy weekend breakfast.
Ingredients for Gluten Free Sourdough Discard Pancakes
This recipe for gf sourdough starter pancakes comes together easily with a few pantry staple ingredients. You can find the full list below in the recipe card but these are our main players:
- Gluten Free Sourdough Discard Starter: This is the portion of your gluten-free sourdough starter removed before feeding. Though inactive, it’s packed with beneficial bacteria and a tangy flavor from fermentation, which enhances the taste and improves digestion.
- If you don’t have any gluten free sourdough starter, check out my post Gluten Free Sourdough Starter: How to Activate It
- You can you my fluffy gluten free pancake recipe in the mean time.
- 1:1 Gluten Free Flour Blend: I prefer King Arthur’s Measure for Measure Gluten Free Flour Blend.
- It includes xanthan gum, which helps provide structure and texture without the need for extra binders.
- If you use a different gluten free flour blend that doesn’t include xanthan gum, add 1/4 tsp to the recipe.
- It includes xanthan gum, which helps provide structure and texture without the need for extra binders.
- Milk: Dairy Free oat milk, dairy free soy milk and dairy free almond milk are all good options.
- However, I don’t recommend coconut milk, as its extra oils can affect the texture.
Overview of Instructions:
Follow the Recipe Card for full instructions
Step 1: Mix the Wet Ingredients
Add all the wet ingredients to a large bowl and mix thoroughly until well combined.
Step 2: Combine Dry Ingredients
Add all the dry ingredients to the large bowl with the wet mixture.
Step 3: Gently Mix
Stir until just combined, leaving some lumps in the batter.
- Tip: Do not over mix the pancake batter as this will lead to flat pancakes. Fight the temptation to make a smooth batter.
Step 4: Heat the Griddle
Preheat a non-stick skillet or griddle over medium-low heat. Lightly grease with oil or butter to prevent sticking.
- For an electric skillet, I set the temperature to around 300-350°F.
- I recommend using these oil sprayers for even coverage with your preferred oil.
Step 5: Cook the Pancakes
Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes until golden brown and cooked through.
Step 6: Serve and Enjoy
Remove the pancakes from the griddle and keep them warm while cooking the remaining batter. Serve with your favorite toppings, like fresh fruit, dairy-free butter, or pure maple syrup.
Tips and Variations
- Rest the Batter: Allow the batter to rest for 5-10 minutes before cooking. This helps the gluten-free flour hydrate and improves the pancake texture.
- Flavor Boost: Add cinnamon to enhance the flavor. Folding in some blueberries or chocolate chips are always a fun addition too.
- Cooking Tip: Cook on medium-low heat and wait for bubbles to form on the surface before flipping. This ensures the pancakes cook evenly and stay fluffy.
More Recipes To Try
Need more gluten free sourdough recipes? Try out:
How to Make Gluten Free Sourdough Bread with Recipe A great beginner recipe because it uses a premade gluten free flour blend, rather than having to invest in multiple individual gluten free flours.
Gluten Free Sourdough Skillet One Pot Healthy Meal with Starter Discard One of our families favorite meals. It’s a hearty dish that fills us all up and has endless possibilities for flavor combinations.
Gluten Free Sourdough Discard Waffles I absolutely love this recipe, and I packed it full of tips to ensure you get great crispy waffles too!
Gluten Free Dutch Baby Pancake: German Skillet Pancake Made with simple ingredients and no gluten free sourdough discard is necessary!
FAQ
Yes! You can substitute each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or use a store-bought egg replacer.
Overmixing the batter can cause flat pancakes. Stir until just combined and leave some lumps for the fluffiest results.
Thank You For Reading
As a stay-at-home mom, your support means the world to me! I hope you love this recipe as much as we do. If you try it, let me know in the comments below—I’d love to hear how it turned out for you!
Don’t forget to pin it on Pinterest, share it with a friend, or leave a review to help others discover it. And if you’re on Instagram, tag me @joanna_overly so I can see your delicious creations. Your support helps me continue creating new recipes—thank you so much!
The Best Gluten Free Sourdough Starter Discard Pancakes
Equipment
- Large Mixing Bowl
- Large Skillet or Electric Griddle
Ingredients
- 2 tablespoons oil 25 grams
- 1 cup gluten free sourdough starter discard 260 grams
- 2 eggs large
- 1 cup milk 235 grams. For dairy free, I prefer gluten free oat milk
- 2 teaspoons vanilla 6 grams
- 1 cup gluten free flour blend 150 grams. I prefer King Arthur Measure for Measure blend
- 1/3 cup sugar 70 grams
- 3 teaspoons baking powder 15 grams
- 1 teaspoons salt 8 grams
- oil additional oil for greasing your skillet
Instructions
- In a large bowl, combine all the wet ingredients: oil, gluten-free sourdough discard, eggs, vanilla and milk. Stir thoroughly to break the egg yolks and ensure everything is well blended.2 tablespoons oil, 1 cup gluten free sourdough starter discard, 2 eggs, 1 cup milk, 2 teaspoons vanilla
- Add the gluten-free flour blend, sugar, baking powder, and salt to the wet mixture.1 cup gluten free flour blend, 1/3 cup sugar, 3 teaspoons baking powder, 1 teaspoons salt
- Stir gently until just combined, leaving some lumps in the batter. Avoid over-mixing, as a smooth batter will lead to flat pancakes.
- Set pancake batter aside for 5 minutes for the gluten free flours to fully hydrate.
- In the mean time, heat a non-stick skillet or griddle over medium heat.
- Lightly grease with additional oil to prevent sticking. An oil sprayer works well for even coverage.oil
- Using a 1/4 cup measuring cup, scoop the pancake batter and pour it onto the hot, greased skillet.
- Let the pancakes cook for about 2 minutes on the first side. You'll know it's time to flip when you see small bubbles forming and popping in the center of the pancake.
- Additionally, the surface will look dull and less shiny. Carefully flip the pancake and cook for another 1-2 minutes on the other side until golden brown.
- Repeat the process with the remaining batter, adding more oil to the skillet as needed to prevent sticking.
- To keep the pancakes warm, stack them on a plate or place them on a baking sheet in a low-temperature oven (around 200°F) while you finish cooking the rest.
- Top your warm pancakes with maple syrup, fresh fruit, and whipped cream, or spread on your favorite jam. Dig in and enjoy!
Notes
Storing Leftover Pancakes
To store leftover pancakes, allow them to cool completely before placing them in an airtight container. Keep them in the refrigerator for up to 3 days. For longer storage, freeze them by placing a piece of parchment paper between each pancake and storing them in a freezer-safe bag or container. They can be kept in the freezer for up to 2 months. To reheat, simply pop them in a toaster, toaster oven, or warm them in a skillet until heated through.Tips and Variations
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- Rest the Batter: Allow the batter to rest for 5-10 minutes before cooking. This helps the gluten-free flour hydrate and improves the pancake texture.
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- Flavor Boost: Add cinnamon to enhance the flavor. Folding in some blueberries or chocolate chips are always a fun addition too.
-
- Don’t Over Mix: Over-mixing the batter until smooth will result in flat pancakes.
FAQ
Nutrition
Be Sure to Always Double Check Ingredient Labels
It is always best practice to double-check your ingredient labels for hidden sources of allergens. Also, please note the nutrition information is automatically calculated and should only be used as an approximation. It may vary based on ingredient brands, portion sizes, and preparation methods. For specific dietary or medical needs, consult a healthcare professional or registered dietitian.
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