Easy gluten free sourdough pancakes made with discarded sourdough starter, sorghum flour and without dairy. This gluten free sourdough pancake recipe makes 10 light and fluffy pancakes, perfect for your weekend mornings!
These gluten free dairy free pancakes are made with healthier ingredients that you can use in gluten free baking: gluten free sourdough starter discard, apple sauce, eggs and whole grain sorghum flour, no other flour mixes required!
Gluten Free Sourdough Pancakes With Sourdough Discard
This gluten free sourdough pancakes recipe makes 9-10 large pancakes, and you need 1 cup of gluten free starter to begin with.
If you are reading this, then you are probably familiar with gluten free sourdough baking, whether you’re baking sourdough bread or other baked goods you always have some extra sourdough starter that needs to be used. Gluten free flours are expensive and there is not need to throw the discards.
Personally, I don’t discard any of my sourdough starter. I pour it into another jar and keep the jar in the fridge instead. That way I’m not wasting anything. Plus, it reminds me I’m ready to bake in the next 2-3 days!
I like that maintaining a gluten free sourdough starter is very easy. And once I have a jar of starter tucked away in the refrigerator, I have freshly baked gluten free sourdough bread / gluten free sourdough pumpernickel, gluten free sourdough banana bread or gluten free sourdough pancakes at least once a week. I use 80% of it then feed it and put it back in the fridge.
Heads up: some are affiliate links & I may receive a small commission from qualifying sales. For more info See This.
Fluffy Gluten Free Sourdough Pancakes
I like my gluten free pancakes airy and fluffy so I made the batter on the thicker side. If you like your pancakes thin use a more liquid batter. Sometimes I make big pancakes, sometimes – smaller, for my daughter. These were for me and my husband, so they are on the large side.
Gluten Free Dairy Free Pancakes
These gluten free sourdough pancakes are also dairy free, there’s no cow’s milk, butter or cheese. Instead I used some homemade tigernut milk (mixed with hemp milk) that I usually make in bulk once a week (if you watch my Instagram stories).
Other non-dairy options you could use are almond, cashew or coconut milk. If you like you can use some vegan butter or oil. But I find it’s not really necessary.
Gluten Free Sorghum Flour Pancakes
Like always I’m not using any store-bought gluten free premixed flours, they contain too much starch and nutrition-less ingredients. So I decided to experiment and make pancakes with sorghum flour (sorghum is mild and has a slightly sweet flavor – perfect for pancakes), oat flour, almond or buckwheat flour.
And I have to say that the sorghum pancakes and the buckwheat pancakes had the best texture. So feel free to use any of those.
Healthy Pancake Mix-Ins
- sunflower seeds and pumpkin seeds
- chocolate chips or cacao powder
- coconut sugar + cinnamon
- dried cranberries or raisins
Gluten Free Flour For Sourdough Pancakes
I also tried making these pancakes with my Gluten Free Pastry Flour Mix (which has less starch than store bought version) and the results didn’t disappoint, I even think they looked and tasted better than these ones.
To measure gluten-free flours (and more specifically the sorghum flour in this case) use a spoon to scoop the flour into the measuring cup and then level off with the back of a knife. Don’t pack, press or scoop the flour out of its container with the measuring cup.
Can You Freeze These Gluten Free Sourdough Pancakes?
Yes! Freezing them is pretty easy: put the pancakes on a cookie sheet on a single layer, place it in the freezer for an hours and then transfer them all-together in a large bag or container.
Me personally I like to use reusable silicone bags (the ones used in the video below)- a healthy alternative to plastic storage + they are dishwasher safe.
To reheat place them in the fridge and let them thaw overnight or much faster – in your toaster!
More Gluten Free Dairy Free Breakfast Recipes
- Oat Flour Pancakes: Moist & Fluffy
- 3 Dairy Free Waffles Recipes (Gluten Free) + Waffle Toppings
- Gluten Free Dairy Free Crepes + Sweet And Savory Filling
- Healthy Strawberry Muffins (Gluten Free DF)
- Gluten Free Dairy Free Blueberry Muffins + Crumb Topping
More Recipes With Gluten Free Sourdough Starter
Video: Gluten Free Sourdough Pancakes
Enjoy these gluten free sourdough pancakes and leave me a comment if you make them, I would love to hear your thoughts!
Your feedback is super helpful for me and readers. Thank you!
Gluten Free Sourdough Pancakes – Light, Fluffy & Dairy Free
- 1 cup gluten free sourdough starter
- 1 cup sorghum flour - or buckwheat flour
- 1/2 cup apple sauce - organic
- 2 eggs - organic, pasture raised
- 1/4 cup plant milk - (choose between coconut, hemp, tigernut or almond)
- 2-3 tbsp maple sugar - or stevia
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp lemon juice - or apple cider vinegar
- In a bowl add together all ingredients besides baking soda and lemon juice, stir to combine.
- When everything is incorporated add the lemon juice and baking soda (when you are ready to cook), stir lightly but not over mix, the batter will bubble.
- Lightly grease a hot griddle or skillet. Drop the batter (about 1/3 cup) and cook until light brown and bubbles start to appear on top or when the sides start to get dry, then flip to cook the other side. Remove from the pan once the pancake is golden-brown.
- Serve these gluten free sourdough pancakes warm with your desired toppings! Here I used some cranberry sauce mixed with maple syrup.
Tips to Make The Best Gluten Free Sourdough PancakesGluten Free Sourdough Starter: make sure you stirred the starter before measuring and it was fed in the past 24 hours. Batter Consistency: You might need to adjust the amount of sorghum flour depending on the stiffness of your sourdough starter. If you’re using a more liquid starter you might need to add a few tablespoons more of sorghum flour. Overnight Fermentation Option: You get “true sourdough pancakes” when you let the batter ferment overnight. That’s what gives them that sweet tang. Combine the milk, apple sauce and flour with the sourdough starter the night before. In the morning add the rest of ingredients. Fermenting time makes the (sorghum) flour easier to digest for some people, but if you don’t suffer from any digestion issues, you should be fine with making the pancakes the same morning. Thin Or Thick And Fluffy Pancakes: If you like your pancakes thin use a more liquid batter. If you prefer fluffy, add a bit more flour to the batter. You also want to make sure your pan isn’t too hot or the pancakes will burn before they are cooked through. Add your favorite mix-ins like fruits or chocolate chips!
The information shown is an estimate provided by an online nutrition calculator.
©HealthyTasteOfLife. Content and photographs are copyright protected and need prior permission to use. Copying and/or pasting full recipes to other websites and any social media is strictly prohibited. Sharing and using the link of this recipe is both encouraged and appreciated!