Easy gluten free sourdough pancakes made with discarded sourdough starter, sorghum flour and apple sauce. This gluten free sourdough pancake recipe makes 10 light and fluffy pancakes, perfect for your weekend mornings. No starchy flours, no dairy only healthy whole ingredients, perfect for sensitive people!
Gluten Free Sourdough Pancakes With Sourdough Discard
This gluten free sourdough pancake 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 I’m baking sourdough bread, banana bread or English muffins I always have some extra sourdough starter that needs to be used.
Personally, I don’t discard any of my sourdough starter. I pour it into another jar and keep the jar in the fridge. 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 pumpernickel, sourdough buns or 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.
How To Make 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.
The ingredients are simple. There’s no cow’s milk, butter or yoghurt. Instead I used some homemade dairy free milk that I usually make in bulk once a week and apple sauce – these are known dairy free ingredients to provide moisture.
NSTRUCTIONS
- Measure your ingredients. When it comes to gluten free flours, I decided to experiment and make pancakes with sorghum flour (sorghum is mild and has a slightly sweet flavor – perfect for pancakes) in order to avoid starchy store-bough mixes. Oat flour, almond or buckwheat flour can also work! For a finer texture, try this gluten free pastry flour mix.
- To make the pancake batter: add together all ingredients besides baking soda and lemon juice, stir to combine in a bowl.
- 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. You can use a Ceramic Griddle or a Ceramic Pan – they are my favorite because they are non stick, non-toxic and the cleaning is a breeze!
- Drop the pancake 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.
Video: How To Make Gluten Free Sourdough Pancakes
Healthy Mix-Ins To Add
- sunflower seeds and pumpkin seeds
- chocolate chips or cacao powder
- coconut sugar + cinnamon
- dried cranberries or raisins
- strawberries
- blueberries
- banana
- pineapple
How To Store The 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 Healthy Pancake Recipes and Breakfast Ideas
- Oat Flour Pancakes: Moist & Fluffy
- Perfect Fluffy Sweet Potato Pancakes
- 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
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
Ingredients
- 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
Instructions
- 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.
Video
Notes
Tips to Make The Best Gluten Free Sourdough Pancakes
Gluten 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!Nutrition
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!
Lianna Mark
Wednesday 24th of June 2020
Hi! Thanks for the recipe. What can I use instead of apple sauce? thanks :)
HealthyTasteOfLife
Thursday 25th of June 2020
Mashed bananas are a good second option :)
Leanne
Wednesday 10th of June 2020
Hi These look delicious! What can I substitute for eggs? Thanks!
HealthyTasteOfLife
Wednesday 10th of June 2020
Some people make a flax egg ( one tablespoon ground flaxseed meal with three tablespoons of water) but I never tried this with pancakes.
Kat
Sunday 17th of May 2020
These are very tasty! But so sticky. We can’t use enough stuff to keep them from sticking
HealthyTasteOfLife
Sunday 17th of May 2020
That's interesting I didn't have a problem with this, maybe you it's more about the type of skillet you use. I used a non-stick ceramic pan.
Salina
Tuesday 5th of May 2020
So glad now I can use my gluten free sourdough discard...and the pancakes are amazing. Thank you!
HealthyTasteOfLife
Tuesday 5th of May 2020
Enjoy!