My gluten free sourdough starter Sophie is getting more bubbly each week. She turned one month old recently, and I was getting ready to bake another loaf of bread in the morning. But first she had to be fed a couple of times, and there was the inevitable discard. You know I don’t want a bit of this magical culture go to waste, so I thought I would test a small batch of Sourdough Discard Pancakes.
It was my first-time making pancakes with sourdough and I was pleasantly surprised. The familiar sweetness of pancakes with just the right amount of savory sourdough flavor, who knew? Using the sourdough discard seemed to give my pancakes an extra high rise too. These pancakes were hearty and filling, guaranteed to satisfy big appetites.
I made 5 pancakes with my test batch, about 1/3 cup batter each. Double the recipe for a family breakfast.
Ingredients:
- 2 tbsp. melted butter plus more for the griddle
- 2 tbsp. sugar
- 1/4 cup sourdough discard
- 1 large egg
- 1/2 tsp. vanilla
- 2/3 cups milk (I used 2%)
- 120g. gluten free all-purpose flour (about 3/4 cup)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
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Preparation:
Melt the butter in the microwave and set it aside to cool while you gather the other ingredients.
Combine the first 5 ingredients, butter through vanilla in a small bowl. In another bowl, whisk together the flour, baking powder, baking soda and salt.
Use a batter whisk to stir the wet and dry ingredients together with 2/3 cup milk. If the batter is too thick, you can add a little more milk, 1 tbsp. at a time to reach the right consistency.
Preheat your griddle or nonstick skillet for 10 minutes and let the batter rest.
Hint: Do you know why they say the first pancake always comes out a little weird? It’s probably because the griddle wasn’t hot enough.
When you are ready to begin, butter the griddle or skillet generously and begin spooning out your pancakes. I like a nice big pancake, so I scooped the batter out with a 1/3 cup measuring cup. You can make your pancakes as large or small as you like.
Keep a close eye and be ready to flip the pancakes over as soon as the bottom is set, time will vary depending on how large you make the pancakes.
You should get a nice rise as soon as you flip them over.
When the second side is set check the center for doneness with a toothpick. I had to flip mine another time or two.
Here’s breakfast! This was a delicious and filling pancake; one was more than enough for me. Look how thick it is!
Once they were cooled to room temperature, I wrapped the rest of the pancakes individually in plastic wrap and placed in a freezer safe bag. They will keep for a couple of months in the freezer (at least) and can be defrosted and reheated in the toaster or the microwave.
Notes ♪♫ I used and recommend Better Batter Original Gluten Free Flour in this recipe. It is a high-quality flour that will change the way you bake!
Using a gluten free pancake mix makes this recipe a snap and no oddball ingredients to purchase! I love 
Preparation:
Coat the griddle with butter and spoon the batter in circles, about 1/3 cup each. Cook for 4-5 minutes per side. They are ready to turn when the tops begin to bubble. Continue with the rest of the batter, adding more butter to the griddle each time.
Transfer the cooked pancakes to a cooling rack (or right onto your plate!). I usually make enough to freeze so they will get individually wrapped in plastic wrap and stored in freezer safe bags.
You can reheat them on the griddle, microwave or toaster.
I served them with a side of 