Thick, fluffy, gluten-free Sourdough Discard Pancakes are one of my favorite ways to use up sourdough discard. Yes, you CAN have a gluten-free sourdough starter!
Have you ever had gluten-free Sourdough Bread?
I love the tang that sourdough adds to baked goods. I’ve found a couple gluten-free Sourdough Breads in the store before too. But, you know me, I like to make it myself!
After all, EVERYONE was making Sourdough Bread during COVID, while they were stuck at home.
Naturally, I had to get on this trend!
I’ve been making Sourdough Bread for about a year now, and I’ve loved every minute of it. My sourdough starter is lovingly named “Doughleen,” and she’s a total rockstar.
I’ve made Sourdough Bread and Crackers, but these gluten-free Sourdough Discard Pancakes are my favorite. I took my favorite plain pancake recipe and added sourdough discard to it, for a tangy twist on a classic pancake.
Smothered in butter and maple syrup, these thick and fluffy pancakes are irresistible!
Let’s chat all things pancakes.
First, these gluten-free Sourdough Discard Pancakes are made specifically with a gluten-free sourdough starter and gluten-free all purpose flour. I wouldn’t try and make them with regular flour or a regular sourdough starter.
If you haven’t made a gluten-free sourdough starter yet, I’d recommend checking out posts from Bakerita, Vanilla and Bean, and Homestead and Chill. They have great information about Sourdough Bread and all things Sourdough.
A QUICK SOURDOUGH RUNDOWN
Sourdough starters are super simple to make; they only contain flour and water. Mine is made with brown rice flour (a whole grain that I definitely recommend using). The only thing that you’ll need is time and patience, for the natural yeasts to grow. And, a feeding schedule! I feed mine daily (or it goes in the fridge for longer storage if I’m not using it).
I also recommend using a scale (to weigh your flour and water) and a large mason jar.
As you build your sourdough starter, you will discard some of the flour/water combination when your jar gets too full. Instead of throwing it away, you can save it in the fridge for a few days and then use it in these pancakes when you’re ready!
These Sourdough Discard Pancakes are made with pretty basic ingredients, besides the sourdough starter: butter, sugar, eggs, vanilla, milk, flour, baking powder, baking soda and salt.
If you’d like to make these dairy-free, you can use a dairy-free butter alternative (or coconut oil) and a dairy-free milk (like almond milk) instead.
If you’d like them to be refined sugar free, you can use 3 tbsp of maple syrup or honey instead of white sugar.
After adding all of your ingredients together, you’ll be left with a thick pancake batter. Depending on the flour/water ratio in your sourdough starter, you may need to add more milk to your batter (if it’s too thick). If it’s too thin, you can also add a little more flour. I’d recommend adding one tablespoon at a time.
You can also personalize these by adding any chocolate chips or nuts you’d like.
Either way, you’ll be left with tangy, classic, thick, fluffy, Sourdough Discard Pancakes that are dying to be loaded up with butter and maple syrup. Yum!!!
I can’t get enough of these Sourdough Discard Pancakes! They’re the easiest way to use up sourdough discard, and have a delicious breakfast too. Who can say no to pancakes?!
After you make these, let me know what you think! I love to hear from ya’ll. Leave a comment and rating below, and/or tag me in your picture on Instagram.
- 1/4 cup butter, melted
- 1/4 cup sugar
- 1/2 cup gluten-free sourdough starter discard
- 2 eggs
- 1 tsp vanilla
- 1-1 1/4 cup milk of choice (skim, 2%, whole or almond)
- 1 1/2 cups gluten-free all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
To a large mixing bowl, add your butter and sugar and whisk them together. Add your sourdough discard and whisk again till smooth. Add your eggs, vanilla and 1 cup of milk and whisk till well combined.
To the same bowl, add your flour, baking powder, baking soda and salt and whisk together till you have a thick pancake batter. Add 1-4 tbsp of milk, and whisk into the batter till it's reached your desired consistency.
Preheat a large pan (or skillet) to medium heat.
After hot, add large spoonfuls of pancake batter onto your pan. Cook for a couple minutes, until you start to see little bubbles forming. Then flip your pancake to the other side, and cook on the other side for a couple minutes till cooked through. Continue till all of your pancakes have been cooked through.
Stored in an airtight container in the fridge these pancakes taste best within 4-5 days. You can also freeze them for up to 2 months.