These gluten-free sourdough pancakes are an easy gluten-free sourdough recipe made with simple ingredients and sourdough discard. This is a quick breakfast recipe perfect for both a weekday and weekend breakfast.
This gluten-free sourdough pancake recipe is the perfect recipe to make with gluten-free sourdough discard. If you are in the process of making a gluten-free sourdough starter, this is one of the best recipes to use your discard in.
This gluten-free pancake recipe is made with pantry staples plus a gluten-free sourdough starter for a quick and easy gluten-free breakfast recipe.
If you do not have a sourdough starter, you can follow our step-by-step guide to make your own gluten-free sourdough starter in 7 days.
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Why You'll Love This Recipe
- Simple Ingredients
- Kid-Friendly
- Quick Breakfast
Ingredients & Substitutions
- Sourdough Starter - This recipe can be made with an active gluten-free sourdough starter or sourdough discard.
- An Egg - An egg adds structure to the pancake batter.
- Butter - Melted butter makes the pancakes rich in flavor and moist.
- Honey - Honey adds a little sweetness to the pancakes. You can replace honey with an equal amount of your preferred sweetener.
- Milk - Milk makes the pancake batter smooth and creamy. We use whole milk, but you can use nut milk or water as a substitute.
- Baking Soda - Baking soda reacts with the sourdough starter to produce carbon dioxide that helps the pancakes to rise when baking. This creates the perfect fluffy pancakes.
- Gluten-Free Flour - You can use any gluten-free flour blend for this recipe.
- Salt - Salt helps the batter to come together and enhances the flavors.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Mixing Bowl - You need a large bowl to mix the pancake batter together.
- Whisk - A whisk helps to mix the ingredients into a smooth batter.
- Cast Iron Skillet or Griddle - You can use a pancake griddle to make a large batch of pancakes, but we also love using a cast iron skillet to cook them in.
- Spatula - A spatula is necessary for flipping the pancakes.
How to Make Gluten-Free Sourdough Pancakes
Step 1. Add the gluten-free sourdough starter, egg, honey and melted butter to a bowl.
Step 2. Whisk the ingredients together.
Step 3. Add the baking soda to the wet ingredients and whisk to combine.
Step 4. Pour the milk into the bowl and whisk together.
Step 5. Add the gluten-free flour and salt to the bowl with the wet ingredients.
Step 7. Mix the dry ingredients into the wet ingredients to create a smooth batter.
Step 8. Use a ¼ measuring cup to scoop the pancake batter onto the griddle or skillet.
Step 9. Flip the pancake when the top is bubbling and bottom side is golden brown.
Step 10. Allow the pancake to cook through before removing from the griddle to serve.
Recipe Serving Suggestions
This recipe makes about 12 pancakes if you use ¼ cup measuring cup to scoop the batter onto the griddle to cook. If you prefer larger pancakes, you can use a large measuring cup.
If you like this recipe, you will love our other gluten-free sourdough recipes.
Expert Tips & Variations
- Grease the skillet or griddle. We recommend greasing the cooking surface with a little butter before adding the pancake batter. This not only adds flavor but helps the pancakes to not stick.
- Preheat the griddle or skillet. Don't add pancake batter to a cold skillet. Preheat the skillet or griddle before pouring pancake batter onto it.
- Don't flip the pancakes too early. The pancakes should have bubbles on the uncooked surface prior to flipping. They should also hold their shape and not be flimsy when flipping.
- Double or triple the recipe. To serve a crowd, double or triple the recipe to make more pancakes.
- Feed the gluten-free starter. It is important to feed the gluten-free sourdough starter with more flour and water after you discard a portion for this recipe.
How to Store Gluten-Free Sourdough Pancakes
- Refrigerator - up to 3 days in an airtight container
- Freezer - up to 2 months in an airtight container.
Recipe FAQ
Yes! You can use a bubbly active starter in this recipe, but it also works well with discard.
An active starter is when the sourdough starter is bubbly and has risen to its peak. Discard is starter that is not in its most active state. Most often discard comes from a starter that has been fed, risen and fallen.
Gluten-Free Sourdough Recipes
Gluten-Free Sourdough Pancakes
These gluten-free sourdough pancakes are an easy gluten-free sourdough recipe made with simple ingredients and sourdough discard. This is a quick breakfast recipe perfect for both a weekday and weekend breakfast.
Ingredients
- 1 cup bubbly sourdough starter
- 1 egg
- 1 Tablespoon melted butter
- 2 Tablespoons honey
- 1 cup milk
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup gluten-free flour blend
Instructions
- Add the sourdough starter, an egg, melted butter and honey to a large bowl.
- Whisk the ingredients together.
- Add the baking soda to the mixture and whisk it into the wet ingredients.
- Pour the milk into the bowl and whisk together.
- Add the gluten-free flour and salt to the wet ingredients.
- Stir to combine the dry ingredients into the wet ingredients.
- Allow the pancake batter to sit and thicken for 5 minutes while the cast iron skillet or griddle preheats.
- Use ¼ cup measuring cup to scoop the batter onto the preheated cooking surface.
- Cook the pancake on each side until slightly golden brown, then flip to cook the other side.
- Serve the pancakes with butter and maple syrup.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 109Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 20mgSodium: 217mgCarbohydrates: 19gFiber: 1gSugar: 4gProtein: 3g
