Make light and flavorful pancakes using your leftover sourdough starter discard while keeping them completely gluten-free. This recipe delivers a satisfying breakfast without wheat flour.
Author:Claire
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:About 8 pancakes 1x
Category:Breakfast
Method:Griddling
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 cup gluten-free all-purpose flour blend (with xanthan gum)
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sourdough discard (unfed starter)
1/2 cup milk (dairy or non-dairy)
1 large egg
2 tablespoons melted butter or oil, plus more for the griddle
Instructions
In a medium bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, and salt.
In a separate small bowl, whisk together the sourdough discard, milk, and egg until just combined.
Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just incorporated. Do not overmix; a few lumps are fine.
Stir in the melted butter or oil. Let the batter rest for 5 minutes while you heat your griddle.
Heat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with butter or oil.
Pour 1/4 cup of batter onto the hot griddle for each pancake.
Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
Serve immediately with your favorite toppings.
Notes
If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients for better structure.
For fluffier pancakes, separate the egg. Whisk the yolk into the wet ingredients, and whip the egg white until soft peaks form, then gently fold it into the finished batter.
This recipe uses sourdough discard, which means you do not need yeast for leavening; the baking powder and soda provide the lift.