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!
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
Savory gluten-free sourdough pancakes are perfect with eggs. Just omit the sugar for a rich sourdough pancake.
Here are a few flavors that work well 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 maple syrup and other sugary-sweet toppings are traditional, 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
Gluten-Free Sourdough Pancakes
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4-6 1x
- Category: Breakfast
- Method: Sourdough
- Diet: Gluten Free
- 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
- 2 eggs
- 3 Tbsp vegetable oil
- 1/2 tsp baking soda
- 3/4 tsp salt
- 2 Tbsp sugar (optional)
- 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. See the section above for other savory additions.
- Heat a griddle on medium. Scoop out 1/4 cup of batter onto the hot griddle.
- 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.
- Serve immediately with one of the sugar-free toppings recommended in the section above.
- If you don’t have extra gluten-free sourdough starter, 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, sourdough discard