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Gluten-free Sourdough Discard Pancakes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 pancakes
Calories 114 kcal
Author Chelsea Green

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. Preheat a large pan (or skillet) to medium heat.

  4. 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.

  5. Devour!

Recipe Notes

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.