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!
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:
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 (see notes)
- 2 eggs
- 3 Tbsp vegetable oil or melted butter
- 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. 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.
- Heat a griddle or frying pan on medium. Scoop out 1/4 cup of batter per pancake. Pour it 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. See the section above for some savory pancake additions and some sweet pancake toppings.
- 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