Gluten-Free Sourdough Pancakes

Delicious gluten-free sourdough pancakes made from sourdough discard

5 from 3 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.


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
  • 2 eggs
  • 3 Tbsp vegetable oil
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 Tbsp sugar (optional)


  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. See the section above for other savory additions.
  2. Heat a griddle on medium. Scoop out 1/4 cup of batter 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 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 starchsweet 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