Gluten Free Sourdough Pancakes | Sourdough Discard Recipes | Best Fluffy Pancakes

5 from 7 votes

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Prep Time: 25

Cook Time: 25

Total Time: 50

Yield: pancakes

Fluffy pancakes with a soft and tender crumb no one will know is gluten free. One of the tastiest and easiest ways to use up gluten free sourdough discard.

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Author: Madison @ Wonders of Cooking

Equipment

large, flat griddle or cast iron skillet

Ingredients

Wet Ingredients:

1 cup gluten-free sourdough discard (unfed starter) preferably from a brown rice or sorghum flour starter
1 cup room temperature buttermilk (+ up to ½ cup more to thin the batter)* make your own by adding 1 tablespoon lemon juice or vinegar to 1 cup of milk
2 large eggs room temperature
2 tablespoon melted unsalted butter if salted, reduce salt to ¼ or ½ tsp
1 teaspoon pure vanilla extract
2-3 tablespoon neutral cooking oil or butter
your favorite toppings maple syrup, butter, berries, chocolate chips, etc.

Dry Ingredients:

1 ¼ cups high quality gluten-free all purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 (the blue bag). King Arthur Measure for Measure may need added liquid.
2 tablespoon granulated sugar or honey or maple syrup
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt

Instructions

In a medium bowl, whisk together the dry ingredients, excluding the sugar.
1 ¼ cups high quality gluten-free all purpose flour containing xanthan gum, 1 teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt
In a large bowl, whisk the melted butter and sugar until combined.
2 tablespoon melted unsalted butter, 2 tablespoon granulated sugar
Add the sourdough discard, eggs, vanilla, and room-temperature buttermilk, whisking until smooth.
1 cup gluten-free sourdough discard (unfed starter), 2 large eggs, 1 teaspoon pure vanilla extract, 1 cup room temperature buttermilk (+ up to ½ cup more to thin the batter)*
Gently fold in the dry ingredients until just combined.
For thick, fluffy pancakes, the batter should be relatively thick and bubbly.
For thinner, flatter pancakes, stir in an additional ¼ to ½ cup of buttermilk or regular milk to loosen the batter.
Let the batter rest for 10 minutes while you preheat the skillet.
Add 1 tablespoon of cooking oil to the skillet and heat until shimmering. Pour ⅓ cup of batter per pancake (or ¼ cup for thinner pancakes) onto the hot skillet, leaving 1–2 inches of space between each.
Cook until the edges begin to set and bubbles start to pop on top. Use a spatula to check the underside. Flip once golden brown, and cook the remaining side for a few more minutes until cooked through.
2-3 tablespoon neutral cooking oil
Repeat with the remaining batter, adding another tablespoon of oil to the skillet as needed.
Serve the pancakes warm with butter and maple syrup, or your favorite toppings.
your favorite toppings
Enjoy!

Notes

*Use room-temperature buttermilk to prevent the melted butter from solidifying in the batter.

Storage Instructions:

You can store these pancakes in the fridge or freezer and reheat as needed.

For the fridge: Keep pancakes in an airtight container to prevent drying, and eat within 3 days. Reheat in the microwave for 20–30 seconds per side with a damp paper towel on top.

For the freezer: Stack pancakes in groups of 2–3, wrap in plastic wrap, and place in a gallon-sized freezer bag. Reheat as needed in the microwave for 30–45 seconds per side with a damp paper towel on top.

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