The Best Gluten Free Sourdough Discard Pancakes

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 with the kids or a quick weekday treat, these gluten free sourdough pancakes are sure to become a new favorite. 

Looking for more gluten free sourdough recipes? Try out my Gluten Free Sourdough Artisan Bread, or Gluten Free Sourdough Discard Waffles.

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!

Please note that this post may contain affiliate links. As an Amazon Associate,  I may earn commissions from qualifying purchases, at no additional cost to you. Thank you for supporting our family in this way.

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.

Gluten Free Sourdough Discard Pancakes Video Tutorial

Watch step by step how to make these gluten-free sourdough discard pancakes using simple ingredients and extra starter. This method gives you soft, fluffy pancakes with a light tang and reliable results every time. Perfect for an easy breakfast, the whole family will love.

Tools You’ll Need for the Best Gluten Free Sourdough Pancakes

You don’t need anything fancy to make great gluten-free sourdough pancakes, but having the right tools makes the process smoother and gives you more consistent results.

I keep it simple in my own kitchen, and these are the basics I reach for every time:

• Large mixing bowl to bring your pancake batter together.
• Whisk to fully incorporate the eggs and sourdough discard so everything is smooth.
• Measuring tablespoon and tsp for accuracy or:
• Kitchen Scale, which is my preferred way of measuring.
• Small bowl if you prefer to mix wet ingredients separately first.
• Spatula for flipping.
• Skillet or griddle for even cooking or a
• A non stick pan or a well buttered pan to keep your pancakes from sticking.

That’s it. Simple tools, but they make a big difference in getting those soft, fluffy pancakes every time.

Ingredients for Gluten Free Sourdough Discard Pancakes

This recipe for gluten free sourdough pancakes comes together with just a few pantry staple ingredients. You’ll find the full measurements in the recipe card, but here are the main players and why they matter:

This recipe for gluten free sourdough pancakes comes together with just a few pantry staple ingredients. You’ll find the full measurements in the recipe card, but here are the main players and why they matter:

Gluten Free Sourdough Discard Starter
This is the portion of your gluten free sourdough starter that you remove before feeding. Even though it is not at peak activity, it still adds a delicious tangy flavor and helps create soft, tender pancakes.

If you don’t have a starter yet, you can learn how to make one here: Gluten Free Sourdough Starter Recipe for Beginners

And if you’re not ready for sourdough just yet, you can use my Fluffy Gluten Free Pancake Recipe in the meantime.

Gluten Free Flour Blend
For an all purpose flour, I like using King Arthur Measure for Measure gluten free flour blend because it already includes xanthan gum, which helps give structure to the pancake batter.

If you are using a different gluten free flour blend without xanthan gum, add about 1/4 tsp to help with texture and prevent crumbly pancakes.

Milk or Dairy Free Milk
You can use regular milk or dairy free options like almond milk, oat milk, or soy milk. These all work well and help create the right consistency in your batter.

I don’t recommend coconut milk for this recipe, as the higher fat content can change the texture.

Large Eggs
Two large eggs help bind everything together and give structure to your pancakes. If needed, you can experiment with egg replacers, but I find real eggs give the best texture.

Baking Powder
Baking powder, not to be confused or swapped with baking soda, is key for getting that light, fluffy texture.

Vanilla, Sugar and Salt
These simple additions round out the flavor. The vanilla and sugar balance the tang from the sourdough, while the salt enhances everything. Alternatively you can use honey in place of sugar.

How to Get the Right Pancake Consistency

One of the biggest mistakes with gluten-free pancakes is getting the pancake batter too thick or too thin. It can be a delicate balance.

What you’re looking for is a batter that is pourable but not runny. It should spread slightly when it hits the pan, but still hold its shape and not flatten out completely.

When you’re mixing, don’t overthink it. Stir just until everything is combined, but leave the batter a little bit lumpy.

If you completely smooth it out, you’ll knock out too much air and end up with flat pancakes instead of soft and fluffy ones.

Using room temperature ingredients also helps everything come together more smoothly, especially when working with gluten-free flour blends.

One more simple step that makes a big difference:
Let your batter rest for a few minutes before cooking. This gives the dry ingredients time to fully hydrate, which improves texture and helps prevent gritty pancakes.

Step by Step Visual Instructions for Gluten Free Sourdough Pancakes

Please 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. The tops of the pancakes should also start looking more dull and matte rather than shiny. Flip and cook for an additional 30 seconds- 1 minute, 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.

Cooking Tips for Perfect Pancakes Every Time

Once your batter is ready, the cooking process is simple, but a few small details make a big difference in how your pancakes turn out.

Start by preheating your skillet or griddle over medium heat. You want it hot enough that the pancakes cook through, but not so hot that they brown too quickly on the outside.

Add a little butter or oil to your pan to keep everything from sticking and to help get those golden edges.

Don’t be surprised if the first pancake isn’t perfect. The first pancake is usually your test pancake while the pan finishes coming up to temperature.

As your pancakes cook, you’ll start to see bubbles forming and the surface will change from shiny to more matte. That’s how you know they’re ready to flip. This is one of the easiest ways to avoid undercooked or gummy pancakes.

And one of the biggest things to avoid is pressing down on your pancakes after flipping. It might be tempting, but it pushes out the air and can leave you with dense, flat pancakes instead of soft and fluffy ones.

If you have time, letting your pancake batter rest for 5 to 10 minutes before cooking can improve the texture by allowing the gluten free flour to fully hydrate.

Easy Variations

Once you’ve made these a few times, it’s easy to switch things up:

• Add a sprinkle of cinnamon and brown sugar on top for a warm flavor boost.
• Fold in blueberries or chocolate chips for a fun twist.
• Keep it simple with a drizzle of maple syrup or a little honey for serving.

How to Store and Reheat these Gluten Free Sourdough Pancakes

If you happen to have leftovers (which doesn’t always happen around here), these pancakes store really well.

Let them cool completely, then place them in an airtight container and store them in the refrigerator for up to 3 days.

For longer storage, you can freeze them. I like to place a small piece of parchment paper between each pancake so they don’t stick together, then store them in a freezer safe bag.

When you’re ready to reheat, warm them in a skillet or pop them in the toaster. This helps bring back that soft texture with slightly crisp edges.

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

Are Gluten Free Sourdough Pancakes Healthy?

Gluten free sourdough pancakes can be a great option for those who need to avoid gluten, especially when made with a well-maintained gluten free sourdough starter and certified gluten free ingredients.

Like most pancakes, they are still more of a treat than an everyday staple, but using sourdough discard adds flavor and can make them feel a little easier to enjoy for some people.

As always, what works best will depend on your individual dietary needs, but this is a simple way to make a homemade breakfast that fits into a gluten free lifestyle.

Thank You For Reading

Leave a comment and a review below, and don’t forget to save it for later on Pinterest!


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.

Pin It To Make It Again!