Gluten-Free Sourdough Discard Pancakes
Transform your gluten-free sourdough discard into fluffy, golden pancakes the whole family will love. Easy recipe with substitutions & meal prep tips!
You know that jar of gluten-free sourdough starter discard sitting in your fridge? The one you’re not quite sure what to do with but feel too guilty to toss?
Well, friend, I’ve got the most delicious solution for you. These gluten-free sourdough discard pancakes are about to become your new Saturday morning ritual—and honestly, they’re so good that my kids now request them on random Tuesdays too.
Here’s what I love most about this gluten-free sourdough discard pancakes recipe: it takes something you’d normally throw away and transforms it into the fluffiest, most tender pancakes you’ve ever tasted. The subtle tang from the sourdough adds this incredible depth of flavor that regular pancakes just can’t match.
Plus, you’re getting those beneficial probiotics and easier-to-digest starches that make fermented foods so wonderful for gut health.
Table of Contents
Gluten-Free Sourdough Discard Pancakes
Equipment
- Large mixing bowl
- Whisk
- Large pan or skillet
- Wide spatula
- Measuring cups and spoons
Ingredients
- ¼ cup butter melted
- ¼ cup sugar
- ½ cup gluten-free sourdough starter discard
- 2 eggs
- 1 tsp vanilla extract
- 1 to 1-1/4 cups 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
- Grab a large mixing bowl and add your melted butter and sugar, whisking them together until they’re nicely combined. The sugar will start to dissolve into the warm butter, creating this lovely golden mixture. Add your gluten-free sourdough discard and whisk again until everything looks smooth and unified.
- Pour in your eggs, vanilla, and 1 cup of milk, whisking until the batter becomes wonderfully cohesive. You’ll notice the mixture getting lighter and fluffier as you whisk—that’s exactly what you want for tender pancakes.
- Add your gluten-free all-purpose flour, baking powder, baking soda, and salt directly to the same bowl. Whisk everything together until you’ve got a thick pancake batter with no visible flour pockets remaining. If your batter seems a bit too thick (it should slowly drip off your whisk), add 1 to 4 tablespoons more milk and whisk it in until you’ve reached your perfect pancake consistency.
- Preheat a large pan or skillet to medium heat and let it warm up for a full minute or two. Once it’s nice and hot, scoop large spoonfuls of your pancake batter onto the pan, giving each pancake plenty of space to spread.
- Cook for a couple of minutes until you start seeing those telltale little bubbles forming on the surface—they’ll look like tiny craters dotting the top of your pancakes. Flip your pancake to the other side using a wide spatula and cook for another couple of minutes until it’s golden brown and cooked through. The second side usually cooks faster, so keep an eye on it!
- Continue cooking in batches until all your gluten-free sourdough discard pancakes are beautifully golden and stacked high. Devour immediately with your favorite toppings, or keep them warm in a low oven while you finish the batch!
Notes
Ingredients
| Ingredient | Amount |
|---|---|
| Butter, melted | 1/4 cup |
| Sugar | 1/4 cup |
| Gluten-free sourdough starter discard | 1/2 cup |
| Eggs | 2 |
| Vanilla extract | 1 tsp |
| Milk of choice (skim, 2%, whole, or almond) | 1 to 1-1/4 cups |
| Gluten-free all-purpose flour | 1-1/2 cups |
| Baking powder | 2 tsp |
| Baking soda | 1 tsp |
| Salt | 1 tsp |
Instructions
Step 1: Grab a large mixing bowl and add your melted butter and sugar, whisking them together until they’re nicely combined. The sugar will start to dissolve into the warm butter, creating this lovely golden mixture. Add your gluten-free sourdough discard and whisk again until everything looks smooth and unified.
Step 2: Pour in your eggs, vanilla, and 1 cup of milk, whisking until the batter becomes wonderfully cohesive. You’ll notice the mixture getting lighter and fluffier as you whisk—that’s exactly what you want for tender pancakes.
Step 3: Add your gluten-free all-purpose flour, baking powder, baking soda, and salt directly to the same bowl. Whisk everything together until you’ve got a thick pancake batter with no visible flour pockets remaining. If your batter seems a bit too thick (it should slowly drip off your whisk), add 1 to 4 tablespoons more milk and whisk it in until you’ve reached your perfect pancake consistency.
Step 4: Preheat a large pan or skillet to medium heat and let it warm up for a full minute or two. Once it’s nice and hot, scoop large spoonfuls of your pancake batter onto the pan, giving each pancake plenty of space to spread.
Step 5: Cook for a couple of minutes until you start seeing those telltale little bubbles forming on the surface—they’ll look like tiny craters dotting the top of your pancakes. Flip your pancake to the other side using a wide spatula and cook for another couple of minutes until it’s golden brown and cooked through. The second side usually cooks faster, so keep an eye on it!
Step 6: Continue cooking in batches until all your gluten-free sourdough discard pancakes are beautifully golden and stacked high. Devour immediately with your favorite toppings, or keep them warm in a low oven while you finish the batch!
Substitutions
Out of butter? No worries—coconut oil or even vegetable oil works beautifully in these gf sourdough recipes. Just use the same amount, and your pancakes will still turn out wonderfully fluffy. I’ve even used melted ghee when I’m out of butter, and the flavor is absolutely divine.
Need a dairy-free version? Swap the butter for coconut oil and use your favorite non-dairy milk like almond, oat, or coconut milk. These gf discard recipes are incredibly forgiving, so feel free to use whatever plant-based milk you have on hand.
Don’t have gluten-free all-purpose flour? You can try a blend of rice flour and tapioca starch (use about 1 cup rice flour and 1/2 cup tapioca starch), though I find that a good quality all-purpose blend with xanthan gum already included gives the best texture. Check out this guide to gluten-free flour blends for more details on building your pantry.
Want to reduce the sugar? You can cut it down to 2 tablespoons or even eliminate it entirely if you’re planning to top your pancakes with maple syrup or honey. The natural tang from the sourdough discard balances everything out beautifully either way.
Troubleshooting
Pancakes turning out flat or dense? Check your baking powder and baking soda freshness first—expired leaveners are the number one culprit for flat gluten-free pancakes. Also, make sure you’re not overmixing the batter; gluten-free flours don’t need as much stirring as regular flour.
Batter too thick? Man, oh man, I’ve been there! Just add milk one tablespoon at a time until your batter reaches that perfect pourable consistency. It should slowly drip off your whisk but still hold its shape somewhat on the griddle.
Pancakes sticking to the pan? Your pan might not be hot enough, or it needs a light coating of butter or oil between batches. I like to wipe my skillet with a paper towel dipped in a bit of oil between each round of pancakes to keep things sliding smoothly.
Too tangy for your taste? If your sourdough discard is particularly sour, you can balance it by adding an extra tablespoon of sugar or a pinch more baking soda. The longer your discard has been in the fridge, the more pronounced that tang becomes.
Storage & Meal Prep
These gluten-free sourdough recipes are perfect for batch cooking! Let your pancakes cool completely on a wire rack, then stack them with small pieces of parchment paper between each one. Store them in an airtight container in the fridge for up to 5 days, and just reheat them in the toaster or microwave for quick weekday breakfasts.
For longer storage, freeze your cooled pancakes in a single layer on a baking sheet first, then transfer them to a freezer-safe bag once they’re solid. They’ll keep beautifully for up to 3 months, and you can pop them straight from the freezer into the toaster for the easiest breakfast ever.
Serving Suggestions
Serve these beauties with classic maple syrup and butter, or get creative with fresh berries, whipped cream, and a drizzle of honey. I love adding sliced bananas and a sprinkle of cinnamon sugar for a cozy Sunday morning vibe that reminds me of lazy childhood breakfasts.
For a more indulgent treat (hello, Easter brunch!), top them with cream cheese frosting and fresh strawberries. Or go savory and serve them with crispy bacon and a fried egg on top—the sweet-salty combo is absolutely unbeatable.
Variations
Want extra protein? Add a scoop of vanilla protein powder to your dry ingredients and increase the milk by 2 to 3 tablespoons. This turns these gf sourdough recipes into a more filling post-workout breakfast that’ll keep you satisfied for hours.
Kid-friendly version: My little ones love when I add mini chocolate chips or fresh blueberries to the batter just before cooking. Fold them in gently, and you’ve got pancakes that make even the pickiest eaters excited about breakfast.
Dairy-free adaptation: Use coconut oil instead of butter and your favorite non-dairy milk (I’m partial to oat milk for its creamy texture). The pancakes turn out just as fluffy and delicious—I promise you won’t miss the dairy one bit.
Extra fluffy pancakes: Separate your eggs and beat the whites until they form soft peaks, then fold them into your finished batter. This creates the most cloud-like pancakes that are as light and airy as a soufflé.
Gluten-Free Sourdough Discard Pancakes FAQs
Can I use active sourdough starter instead of discard?
Yes, you absolutely can! Your pancakes will have a slightly milder flavor and might be a touch more airy. Just remember that you’re using some of your precious starter, so make sure you have enough to keep your culture going strong.
How do I know when to flip my pancakes?
Watch for those little bubbles forming on the surface and the edges looking slightly set and dry. When about 70% of the bubbles have popped and left little craters, that’s your signal to flip. The bottoms should be gorgeously golden brown.
What’s the best gluten-free flour for this recipe?
I recommend using a high-quality gluten-free all-purpose flour blend that already contains xanthan gum, like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. These blends are specifically designed to mimic wheat flour and give you the best texture in baked goods.
Can I make the batter ahead of time?
You can mix it the night before and store it covered in the fridge, but the pancakes will be fluffiest if you cook them within an hour of mixing. The leavening agents start working immediately, so your batter loses some oomph as it sits.
Why are my pancakes gummy in the middle?
This usually means your heat is too high and the outsides are cooking faster than the insides can set. Lower your temperature to medium or even medium-low and give each side a bit more time to cook through properly.
Best way to reheat leftover pancakes?
The toaster is my go-to method! It crisps up the edges while warming the center perfectly. You can also use the microwave for 20 to 30 seconds, but they won’t have that same delightful texture.
These gluten-free sourdough discard pancakes have honestly revolutionized my weekend mornings. Instead of feeling guilty about tossing that discard, I’m now excited to accumulate enough for pancake Saturday!
The subtle tang, the incredible fluffiness, and the fact that my kids devour them without realizing they’re gluten-free makes this recipe an absolute keeper. Whether you’re new to gluten-free cooking or you’ve been at it for years, these pancakes are going to become your new go-to breakfast.
So grab that jar of discard from your fridge and let’s get cooking! Your family is going to wonder where these amazing pancakes have been all their lives.
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Looking for more ways to use your gluten-free baking skills? Try our cinnamon swirl banana bread with a perfect spiral for an impressive breakfast treat. Or whip up this wholesome banana bread packed with nutrition that’s perfect for lunchboxes and snack time.
