This is the easiest way to use up your starter discard! I make these weekly because I am so short on time on most days. These sourdough crumpets are truly a discard-saver! If not for these, my discard might have been thrown out way too many times!
This is one of the easiest gluten-free sourdough recipes to make along with these banana pancakes with starter discard.
But if you have half an hour to spare, you absolutely should check out my gluten-free crepe recipe with discard! They are so flavorful and soft that you will be making them on repeat.
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Wondering what in the world is a starter, what does it start, and what makes it gluten-free? I get it! It might be confusing at first.
A gluten-free sourdough starter is what we use in bread in place of store-bought yeast. A starter is essentially a home-grown yeast that leaves bread. That is it!
My favorite bread to make with my brown rice starter is this soft & fluffy sourdough bread.
New to gluten-free sourdough? Watch my 16-minute video tutorial for beginners!
Why you will love this recipe
- The simplest gluten-free discard recipe
- Ready within 30 minutes
- Makes for a perfect quick breakfast
🥘Ingredients
Baking soda - baking soda needs acids to activate, and sourdough starter has enough acids in it! Baking soda is a crucial ingredient as it makes the batter super bubbly and the crumpets more airy.
Salt - helps balance out the sourness of the starter. If your starter is extra sour, add more salt.
Sugar - adds a little bit of sweetness and balances out the sourness of the starter.
Sourdough discard - you can use either starter discard or an active starter. The only requirement for it is not to be moldy! I am using gluten-free discard in my kitchen.
Substitutes
Baking soda - technically you can use baking powder, but why would you? Baking powder consists of baking soda plus an acidic agent with some anti-caking ingredient. Baking powder is more expensive and absolutely not needed here.
Sugar - feel free to use honey, maple syrup, or coconut sugar here.
Starter discard - this recipe cannot be made without the starter discard!
📖Variations
Feel free to add to the batter to spice things up a little bit! Here are some ideas:
- Add chocolate chips
- Add vanilla or almond extract
- Add chopped fruit to the batter
- Add cocoa powder to make chocolate crumpets
🔪Step-by-step instructions
Step 1
Starter preheating a frying pan over medium heat.
Add all of the ingredients in a medium bowl and whisk.
Step 2
You will notice that a lot of bubbles are coming up and the mixture seems to have expanded.
Step 3
Spread a little bit of oil onto the frying pan and scoop the crumpet batter into it.
Try to keep the crumpets small to prevent them from falling apart or spreading too much.
Step 4
Fry one side until you start seeing bubbles in the middle of them.
Flip and keep frying for a minute or two.
Enjoy!
🍽Serving suggestions
- Jams! If you are into homemade jams, check out my jam with elderberries, apple & plum jam, and pure plum jam without any pectin!
- Condensed milk. Oh, what an indulgent crumpet breakfast it would be!
- Peanut butter & jam.
Storage
Keep the crumpets in the refrigerator in an air-tight container for up to 5 days. Freeze for up to 3 months! I find that freezing will alter the texture of the crumpets, so I would recommend eating them fresh if at all possible!
💭Expert tips
- Make these every week, so that your discard is not piling up in the fridge. It might get moldy before you know it!
- Use a cast iron pan if you own one. It heats up so well and bakes the crumpets through better than a non-stick pan!
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📖 Recipe
Easy Sourdough Crumpets (4 Ingredients)
Ingredients
- 265 grams sourdough starter discard I'm using my gluten-free starter
- ¾ teaspoon baking soda baking powder can be used if you are out of soda
- 1 teaspoon salt adjust according to taste/sourness of your starter
- 2 tablespoon sugar adjust to taste
Instructions
- Starter preheating a frying pan over medium heat.Add all of the ingredients in a medium bowl and whisk.
- You will notice that a lot of bubbles are coming up and the mixture seems to have expanded.
- Spread a little bit of oil onto the frying pan and scoop the crumpet batter into it.Try to keep the crumpets small to prevent them from falling apart or spreading too much.
- Fry one side until you start seeing bubbles in the middle of them.Flip and keep frying for a minute or two. Enjoy!
Notes
-
- Make these every week, so that your discard is not piling up in the fridge. It might get moldy before you know it!
- Use a cast iron pan if you own one. It heats up so well and bakes the crumpets through better than a non-stick pan!
Nutrition
Heather Peppin says
how do you make a gluten free starter? I used 1 to 1 flour.. but it has failed
Natasha Levai says
Hi Heather! Check out this in-depth post on how to make a starter https://www.natashashome.com/gluten-free-sourdough-starter/
Kathryn says
Mine were an epic failure…. Stuck to my cast iron, which I’ve never had it happen this bad before.. they were burnt and very gummy inside, I’m not sure what I did wrong, I do live in high altitude cooking zone so not sure if that played a part or not..
Natasha Levai says
It sounds like the heat was too high! Cast iron might have pancakes stick if it is not seasoned too well.
Ilana Bar-Hai says
hello. my discard is from my 3.5 week old gf starter. The crumpets were a bit sour, and left an aftertaste. i put less sugar, perhaps that's why. is this unusual. I hope no bad bacteria...
Thank you.
Natasha Levai says
Hi Ilana! The sour taste is from the starter. To have less sour flavor, you can use fresher discard (don't let it sit in the fridge for too long) or use more sugar!