Description
These gluten-free sourdough discard pancakes are fluffy, tangy, and naturally gluten-free. A no-waste breakfast favorite made with starter leftovers.
Ingredients
1 cup gluten-free sourdough discard (room temp)
1 egg
1/2 cup milk (dairy or non-dairy)
1 tbsp maple syrup or sugar
1 tsp vanilla extract
3/4 cup gluten-free all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 tbsp coconut oil or butter (for the skillet)
Instructions
1. In a mixing bowl, whisk together the discard, egg, milk, maple syrup, and vanilla.
2. In a separate bowl, combine the gluten-free flour, baking soda, and salt.
3. Add the dry ingredients into the wet mixture and stir until just combined—do not overmix.
4. Let the batter rest for 10–15 minutes to hydrate the flour.
5. Preheat a skillet over medium heat and lightly grease it with oil or butter.
6. Pour 1/4 cup batter for each pancake and cook until bubbles form and edges firm.
7. Flip and cook another 1–2 minutes until golden and cooked through.
8. Serve warm with toppings of choice.
Notes
For extra fluff, separate the egg and whip the white before folding it in.
Use a thicker discard for better pancake structure.
Try adding blueberries or chocolate chips for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: Gluten-Free