Gluten Free Sourdough Discard Pancakes Recipe (With Video)

Gluten Free Sourdough Pancakes on a red plate

These gluten free sourdough discard pancakes are a great way to use up that extra discard and make a delicious breakfast! With this recipe, you can make your pancakes soft and tender and decorate with any topping you can only think of. Strawberries, blueberries, maple syrup, honey, whipped cream… You choose! If you are gluten intolerant this recipe is a must try.

You Will Need

  • Frying Pan
  • Mixing Bowl
  • Ladle
  • Whisk

Ingredients for Gluten Free Sourdough Discard Pancakes

  • Gluten free sourdough discard – if you don’t have a sourdough starter, you can make one with this easy recipe. I used white rice flour with 100% hydration for my gluten free sourdough starter. It doesn’t matter whether or not yours is activated, fed, or unfed, you can use it for these gluten free sourdough discard pancakes!
  • Gluten free flour – you can use any flour mix you have, I use a mix of rice and corn flour, and sometimes I add some starch to the mix. Xanthan gum is also recommended if you don’t have it already included in your premixed package. The gum will help the pancakes stay in one piece. However, I don’t always add it and a lot of recipes still turn out great!
Ingredients for Gluten Free Sourdough Pancakes
  • Milk – adds moisture to the pancakes, you can substitute for plant-based milk if you would like a dairy free pancake!
  • Vegetable oil – I use olive oil, but you can substitute it for coconut oil or any other type you prefer.
  • Eggs – serve as a binding agent in this recipe and add structure.
  • Salt – brings sweetness out in baked goods!
  • Baking soda – allows for those bubbles to form and give the pancake a slight rise. These pancakes need more mixing than regular ones so you do have to compromise the fluffiness for the texture. But of course, you can experiment and see what works best for you! Maybe try adding some baking powder as well if you want more rise for your pancakes.

Ingredient Measurements

  • 1 cup (240 grams) gluten free sourdough discard
  • 1.5 cups (190 grams) gluten free flour
  • ½ cup milk
  • 2 tbsp vegetable oil
  • 2 eggs
  • ½ tsp salt
  • 1 tsp baking soda
  • butter (or oil) for frying

Watch How to Make Gluten Free Sourdough Discard Pancakes!

Watch the video to see how I make these gluten free sourdough discard pancakes!

Step by Step Recipe

Step 1 – preheat your pan on medium-low heat.

Step 2 – mix all your ingredients in one large bowl for a few minutes.

Step 3 – add butter to the preheated pan and pour a ladle of pancake batter onto it.

Step 4 – fry on medium-low heat for 5 minutes on one side then flip and fry for 3 more minutes on the other side.

Step 5 – you can store already made pancakes in a warm oven until all are done. When finished frying them all, decorate with a topping of your choice! Enjoy!

Gluten Free Sourdough Pancakes with Whipped Cream Topping

Tips and Tricks

it is safer to use a scale when baking with gluten-free flour because GF flours tend to be finer and harder to scoop than regular wheat flour. However, measuring cups will still work if you fill them with a spoon and shake the cup a bit sometimes to make sure it is getting filled.

Gluten free batters require more mixing. In order for your pancakes to be fluffy and have more structure, you need to forget about not over-mixing gluten free pancake batter.

Gluten free sourdough discard pancakes might create a feeling of having sand in your mouth if you bake them too soon. In order to make sure your pancakes are soft and don’t have that grit, you need to let the batter rest covered for 30 minutes before baking.

In order to avoid gummy texture, bake your gluten free pancakes a bit longer than you would non-gluten-free ones. For that, you need to make sure the temperature of the stove is low so that the pancake doesn’t burn on the sides.

In case you notice that your pancake has a crumbly texture, you can fix that by adding another egg and using xanthan gum (a binding agent in gluten-free baked goods).

If your pancake is too dense, use more baking powder, baking soda, or yeast.

In case the pancake is too dry, add more milk or sour cream to the batter.

If your pancakes are mushy on the inside, let them fry for longer on low heat.

Gluten Free Sourdough Pancakes with Strawberry and Honey

Frequently Asked Questions

Are Sourdough Pancakes Good for You?

Since these pancakes don’t really have sugar or a ton of butter in it, they are not that bad for you. Sourdough helps digestion and it has been said that you can even eat regular sourdough pancakes and be fine if you are gluten intolerant, because sourdough helps your body digest gluten so much better (not if you have Celiac Disease.)

What is Sourdough Starter Discard?

Sourdough starter is a leavening agent used in bread, pizzas, and many other baked goods. A sourdough starter is basically a colony of bacteria and yeast that you grow in a jar in order to use it in baking.

Discard on the other hand is what you need to get rid of every day in order to keep feeding your bacteria. If we never discard our starter, then we will end up with an overflow of sourdough starter.

For that reason, you always want to discard half of your starter every time you feed. If you don’t want your discard to go to waste, you can bake many delicious things with it!

How to Make Gluten Free Pancakes Fluffy?

With gluten free pancakes the problem is that you need to mix the batter for a longer time and let it sit to get the best texture and avoid that sand-like feeling of the crumb. That in turn allows for the bubbles initiated by baking soda and powder to escape thus taking away the precious fluffiness of the pancakes.

However, it has been noted that if you do let your batter sit, it can actually help your pancakes rise better because the structure of the dough will be stronger. So, you might not get the fluffiest pancakes with gluten free dough, but you can try adding baking powder and soda and letting the batter sit a bit.

Do Sourdough Pancakes Taste Sour?

Absolutely not! The batter doesn’t sit for so long that it would get fermented to the point of sourness. It would need hours of sitting in order to become sour, so no worries, your pancakes will only be softer and moister with the help of sourdough discard!

Gluten Free Sourdough Pancakes on a red plate

Gluten Free Sourdough Pancakes

These gluten free pancakes are a great way to use up your starter in the morning! Plus, sourdough takes these pancakes to a new level.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Pancakes
Cuisine American
Servings 3 people
Calories 200 kcal

Equipment

  • 1-2 frying pans
  • 1 large mixing bowl
  • 1 wisk
  • 1 Ladle
  • 1 digital measuring scale

Ingredients
  

  • 1 cup (240 grams) gluten free sourdough discard use less if that is what you have
  • cups (190 grams) gluten free flour blend any blend works here
  • ½ cup milk
  • 2 tbsp oil sunflower or olive oil work great
  • 2 eggs at room temperature
  • ½ tsp salt
  • 1 tsp baking soda
  • butter or oil for frying

Instructions
 

  • Preheat your pan on medium-low heat.
  • Mix all your ingredients in one large bowl for a few minutes.
  • Add butter to the preheated pan and pour a ladle of pancake batter onto it.
  • Fry on medium-low heat for 5 minutes on one side then flip and fry for 3 more minutes on the other side.
  • You can store already made pancakes in a warm oven until all are done. When finished frying them all, decorate with a topping of your choice! Enjoy!

Video

Notes

it is safer to use a scale when baking with gluten-free flour because GF flours tend to be finer and harder to scoop than regular wheat flour. However, measuring cups will still work if you fill them with a spoon and shake the cup a bit sometimes to make sure it is getting filled.
Gluten free batters require more mixing. In order for your pancakes to be fluffy and have more structure, you need to forget about not over-mixing gluten free pancake batter.
Gluten free sourdough discard pancakes might create a feeling of having sand in your mouth if you bake them too soon. In order to make sure your pancakes are soft and don’t have that grit, you need to let the batter rest covered for 30 minutes before baking.
In order to avoid gummy texture, bake your gluten free pancakes a bit longer than you would non-gluten-free ones. For that, you need to make sure the temperature of the stove is low so that the pancake doesn’t burn on the sides.
In case you notice that your pancake has a crumbly texture, you can fix that by adding another egg and using xanthan gum (a binding agent in gluten-free baked goods).
If your pancake is too dense, use more baking powder, baking soda, or yeast.
In case the pancake is too dry, add more milk or sour cream to the batter.
If your pancakes are mushy on the inside, let them fry for longer on low heat.
Keyword Gluten Free Sourdough Pancakes

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