Gluten Free Sourdough Discard Pancakes
Imagine biting into a pancake so fluffy, it practically melts in your mouth, while the tangy notes of sourdough add a unique depth of flavor. These gluten free sourdough discard pancakes are a simple yet satisfying way to transform your leftover starter into a breakfast favorite.
Have you ever wondered how to make use of sourdough starter in a gluten-free recipe? With this approach, you’ll create pancakes that are light, golden, and perfect for pairing with your favorite toppings.
Why this recipe stands out
- The sourdough discard adds a subtle tanginess that balances perfectly with sweet toppings like maple syrup and fruit.
- The gluten free all-purpose flour ensures a light texture while accommodating dietary needs.
- Quick and easy to prepare, these pancakes come together in just 20 minutes, making them ideal for busy mornings.
Ingredients you’ll need
- 1 cup gluten free all-purpose flour
- 1 cup sourdough discard
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk (or dairy-free alternative)
- 2 tablespoons melted butter (or coconut oil)
- 1 teaspoon vanilla extract
How to make these pancakes
Start by whisking together the gluten free all-purpose flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. This dry mixture forms the base of your pancake batter.
In a separate bowl, combine the sourdough discard, egg, milk, melted butter, and vanilla extract. Stir until the wet ingredients are fully blended.
Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing; a few lumps in the batter are perfectly fine for optimal pancake texture.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter. Scoop 1/4 cup of batter onto the skillet for each pancake.
Cook until bubbles appear on the surface, which takes about 2-3 minutes. Flip the pancakes and cook for another 2-3 minutes on the other side until golden brown.
Serve warm with your favorite toppings, such as maple syrup, fresh fruit, or yogurt.
What pairs well with these pancakes
Fresh berries like blueberries or strawberries add a burst of sweetness and color to your plate.
Try serving these pancakes with a dollop of Greek yogurt for a creamy and tangy complement.
A side of crispy bacon or breakfast sausage creates a savory contrast to the pancakes’ mild sweetness.
Expert tips for success
Use room-temperature sourdough discard for better blending with the other ingredients. Cold discard can make the batter harder to mix.
If the batter feels too thick, add a splash of milk to loosen it slightly without compromising texture.
Preheat your skillet or griddle properly to ensure even cooking and prevent sticking.
Storing and reheating leftovers
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer before transferring to a freezer bag.
Reheat pancakes in the microwave for 20-30 seconds or warm them in a toaster oven until heated through. Avoid overcooking to maintain their fluffy texture.