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Simple Gluten-Free Sourdough Pancakes

How to use up extra sourdough starter with this gluten-free sourdough pancake recipe
Delicious gluten-free sourdough pancakes made from sourdough discard
Delicious gluten-free sourdough pancakes made from sourdough discard
How to use up extra sourdough starter with this gluten-free sourdough pancake recipe
How to use up extra sourdough starter with this gluten-free sourdough pancake recipe
6 sugar-free toppings for healthy gluten-free sourdough pancakes

Looking for a delicious way to use up extra gluten-free sourdough starter? These gluten-free sourdough pancakes are so quick and easy. Perfect for breakfast or a healthy snack!

Gluten-free sourdough pancakes with 3 savoury additions, perfect for eggs!

This simple pancake recipe can be mixed up right before cooking, or mixed the night before and stashed in the fridge for an extra easy morning.

The unique sourdough flavor goes well with both savory and sweet toppings. See the section below for a few different ways to serve these pancakes.

Savory Pancake Flavors

Sourdough naturally gives these pancakes a savory flavor. The recipe balances this with sugar. However, sometimes a savory pancake is exactly what you want. They are a perfect alternative to toast with eggs. Just omit the sugar for a savory pancake.

Here are a few flavors that work well when mixed into a savory pancake. Add anywhere between 2 to 4 Tbsp of a savory addition to a batch of pancakes.

  • Chopped fresh herbs: parsley, chives, basil
  • Diced green onion
  • Grated Parmesan cheese

Sweet Pancake toppings

Though the pancakes contain a bit of sugar, that simply balances the sourdough. It doesn’t make them overly sweet pancakes.

Maple syrup and other sugary-sweet toppings are traditional, however, I prefer toppings that have a focus on flavor rather than sugar.

Some of my favorite combinations are:

  • Chia Seed Jam
  • Pear slices with goat cheese
  • Sliced peaches with cream cheese 
  • Cinnamon fried banana slices with yogurt.
  • Date-sweetened caramel sauce
  • Simple fermented strawberry sauce with whipping cream
  • Mini chocolate chips stirred into the batter make these pancakes a special treat.
Print

Gluten Free Sourdough Pancakes

Delicious gluten-free sourdough pancakes made from sourdough discard
Print Recipe

★★★★★

5 from 4 reviews

Gluten-free sourdough pancakes are a delicious way to use up A LOT of extra sourdough starter. These pancakes can be savory or sweet. See the section above for some fun and fancy serving suggestions.

  • Author: Emillie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4-6 1x
  • Category: Breakfast
  • Method: Sourdough
  • Diet: Gluten Free

Ingredients

Units Scale
  • 1 1/2 cups of active sourdough starter (or feed up the starter the night before, see notes)
  • 1/4 cup starch
  • 1/4 cup gluten-free flour (see notes)
  • 2 eggs
  • 3 Tbsp vegetable oil or melted butter
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 Tbsp sugar (optional)

Instructions

  1. Mix all of the ingredients into the sourdough starter. Only include the sugar if you want a sweet pancake. Feel free to skip it for a savory pancake. The pancake batter can be mixed and cooked right away. For a super relaxed morning, mix the pancake batter the night before and stash it in the fridge. Just be sure to give it a good stir before cooking the pancakes the next morning.
  2. Heat a griddle or frying pan on medium. Scoop out 1/4 cup of batter per pancake. Pour it onto the hot griddle.
  3. When the pancake starts to bubble and the edges firm up, flip and cook for another 2 minutes. They should be nicely browned on both sides.
  4. Serve immediately. See the section above for some savory pancake additions and some sweet pancake toppings.

Notes

  • If you don’t have extra gluten-free starter or sourdough discard, then mix 1/2 cup of starter with 1 cup of water and 1 1/4 cups of flour the night before.
  • Gluten-free starches include potato starch, sweet rice flour, tapioca flour, arrowroot flour, and cornstarch.
  • For the flour, use your favorite GF flour. I like whole-grain oat or buckwheat flour since they’re full of flavor.
  • I typically don’t bake or cook with sugar. However, a little bit of sugar helps to balance the sourness of these pancakes. 

Keywords: sweet, savoury, sugar-free, dinner, snack, dessert, summer, simple, gluten free sourdough discard

Filed Under: Breakfast, Gluten-Free SourdoughTagged With: Pancakes

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Comments

  1. Anonymous

    March 26, 2019 at 6:59 am

    Does white flour not contain gluten? Yet I see you use it in your Gluten Free Pancake recipe? I am confused 🙂

    Reply
    • Emillie

      March 26, 2019 at 8:53 am

      You’re right… I’m completely GF, so I just didn’t think of that interpretation. I meant a white gf flour as listed in the notes below. I’ve fixed it now. 🙂

      Reply
  2. Carol

    October 16, 2020 at 3:47 pm

    Finally a gf pancake that is fluffy and tastes like what I remember what buttermilk pancakes taste like!

    ★★★★★

    Reply
    • Emillie

      October 18, 2020 at 8:08 am

      Great! Glad you like them.

      Reply
  3. Naomi Stanley

    January 9, 2021 at 12:49 pm

    Amazing recipe! Thank you so much!

    ★★★★★

    Reply
    • Emillie

      January 10, 2021 at 5:10 pm

      Thanks! Always good to know when a recipe works well!

      Reply
  4. Nikki

    May 2, 2021 at 11:48 am

    Wow Awesome Gf recipe, easy to make, cooks beautifully!
    Thank you so much!

    ★★★★★

    Reply
    • Emillie

      May 3, 2021 at 11:15 am

      Glad you enjoyed them!

      Reply
  5. Katy Ionis

    January 4, 2023 at 8:03 pm

    these were fantastic! they were easy to make, cooked beautifully, great texture and taste! definitely going to be one of my regular ways to use sourdough – thank you. i made a half batch kind of silver dollar sized, and they reheat beautifully throughout the week in a toaster. i used sweet white rice flour for the starch and millet flour for the whole grain, my sourdough is brown rice flour based.

    ★★★★★

    Reply
    • Emillie Parrish

      January 5, 2023 at 10:50 am

      I haven’t tried toasting the leftovers. What a great idea! Thanks for sharing. 🙂

      Reply

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Hi, I'm Emillie, an island-dwelling fermentation enthusiast. Fermenting For Foodies features healthy recipes designed to feed your microbiome.
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