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Gluten-free sourdough discard pancakes stacked with strawberries and blueberries.

Gluten Free Sourdough Pancakes

Natasha Levai
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.
4.85 from 13 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Pancakes
Cuisine American
Servings 8 pancakes
Calories 127 kcal

Equipment

Ingredients
  

  • 2 eggs room temperature
  • 1 cup Gluten-free sourdough starter discard fed or unfed
  • 2 tablespoon milk plant-based for dairy-free
  • 2 tablespoon oil any seed or vegetable oil
  • 2 tablespoon honey maple syrup or sugar work, too
  • ½ cup (60g) gluten-free flour I used my GF flour mix without potato starch which for this recipe would be: 15g brown rice flour, 15g white rice flour, and 30g starch of choice (cornstarch/tapioca/arrowroot/potato)
  • ¼ teaspoon xanthan gum optional, helps with fluffiness
  • ½ teaspoon gluten-free baking powder
  • a pinch of salt optional but helps with flavor

Instructions
 

  • Combine sourdough starter, oil, milk, eggs, and honey in a large mixing bowl and whisk until incorporated.
  • Combine GF flour, baking powder, and xanthan gum (if using) and add to the wet ingredients. Whisk to combine.
  • Preheat a frying pan for a few minutes and start frying the pancakes. Use ¼ cup to scoop the pancakes onto the pan. Fry on one side for about a minute or until bubbles show up in the middle.
  • Flip the pancake and fry for another minute on the other side. Repeat with the rest of the pancakes. Serve with some maple syrup, honey, or jam!

Notes

- If at all possible, use a cast iron pan, otherwise a non-stick griddle or skillet will do! I noticed that when I fry my pancakes in a cast iron pan they fry through evenly without me having to change the heat level halfway through baking. A non-stick pan, on the other hand, had to be adjusted all the time and I would have dark pancakes on the outside and wet on the inside from time to time!
- The first pancake is the test one! You will see, based on the results, whether or not to adjust the heat levels or wait a bit longer for the pan to preheat. To check if the pan is hot enough, sprinkle a droplet or two of water onto the surface and if it sizzles and evaporates quickly, you should be good to go!
- I fry one pancake at a time to avoid them overlapping with each other. But if you make smaller ones, you can fry more at one time!
- Rest the batter for at least 5-10 minutes before frying. If your pancakes are gritty, rest the batter for 20-30 minutes.
-With gluten-free flour, it is always better to use a digital scale vs cups as it is very easy to overpack flour. Every gram makes a difference when it comes to baking gluten-free!

Nutrition

Serving: 1pancakeCalories: 127kcalCarbohydrates: 18.3gProtein: 2.7gFat: 5gSaturated Fat: 0.9gCholesterol: 41mgSodium: 41mgPotassium: 80mgFiber: 1.3gSugar: 4.8gCalcium: 25mg
Keyword Gluten Free Sourdough Pancakes, Gluten-free sourdough discard recipes, Gluten-free sourdough starter discard pancakes
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