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white plate with stack of homemade gluten free sourdough discard pancakes with syrup dripping off of them

The Best Gluten Free Sourdough Starter Discard Pancakes

Joanna
These fluffy gluten-free sourdough pancakes are the perfect way to use up your gluten free sourdough starter discard. Light, tangy, and easy to make, they can be customized to fit your family's needs with simple dairy-free swaps. A quick and delicious breakfast everyone will love!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 16 pancakes
Calories 74 kcal

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

This recipe makes approximately 16 pancakes when using a 1/4 cup measuring cup to scoop the batter.
My preferred store bought gluten free flour blend is King Arthur Measure for Measure Gluten Free Blend 

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

    1. 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.
    1. Flavor Boost: Add cinnamon to enhance the flavor. Folding in some blueberries or chocolate chips are always a fun addition too.
    1. Don't Over Mix: Over-mixing the batter until smooth will result in flat pancakes. 

FAQ

Can I make these pancakes egg-free?
Yes! You can substitute each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or use a store-bought egg replacer.
Why are my pancakes flat?
Overmixing the batter can cause flat pancakes. Stir until just combined and leave some lumps for the fluffiest results.

Nutrition

Calories: 74kcalCarbohydrates: 11gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 22mgSodium: 238mgPotassium: 31mgFiber: 1gSugar: 5gVitamin A: 54IUCalcium: 71mgIron: 0.5mg
Keyword gluten free sourdough, gluten free sourdough discard
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