Easy Mini Sourdough Discard Pancakes (Gluten-Free)
Indulge in the delightful flavor of our bite-sized Mini Sourdough Discard Pancakes – a simple and tasty solution for using up your surplus sourdough discard. This tasty gluten-free breakfast is a delicious option for those embracing a gluten-free lifestyle.
Be sure to check out these gluten-free sourdough discard recipes too!
I love making these gluten-free mini pancakes for brunch with the family. Everyone loves them and it’s an easy way to use up my excess sourdough starter!
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Today’s sourdough starter discard pancake recipe adds some bite-sized fun to brunch. I like to serve these simple pancakes with strawberry sauce and gluten-free Cool Whip.
If you have a lot of gluten-free sourdough starter, these sourdough discard pancakes are a perfect zero-waste approach to minimizing food waste. It’s also great for making sourdough discard crackers or lemon blueberry sourdough discard pancakes for your next brunch.
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Supplies
- Mixing bowls – I use glass mixing bowls like these for all of my GF baking so I can make sure all the dry ingredients are mixed in.
- Measuring cups and spoons are essential in every recipe.
- A whisk or spoon for mixing the batter. I always use wooden spoons in my baking as they are versatile and can be used for all my non-stick cookware as well!
- Skillet, griddle, or non-stick pan – I use a stovetop griddle like this one and it works great!
- Spatula or flipper
- Airtight container or zip lock bags for storage
Easy Mini Sourdough Discard Pancakes (Gluten-Free)
Prep: 5 min
Cook Time: 15 min
Yield: 48-50 mini pancakes
I use brown rice flour in my sourdough starter and buckwheat flour in the sourdough pancakes, but you can easily substitute one of these other gluten-free flours and have these pancakes turn out well too.
Ingredients
- sourdough discard (gluten-free)
- buckwheat flour – adds a slight nutty taste to the pancake and is naturally gluten-free
- baking powder – makes the pancakes rise and become fluffy
- egg
- milk – I used almond milk but any milk you have on hand will work
- sugar – for a bit of sweetness
- oil
- salt
Making these homemade pancakes from a gluten-free sourdough starter can give you peace of mind when it comes to exposure to potential allergens as you control what you put into them.
How to make pancakes with sourdough discard:
- Sift dry ingredients in a large bowl.
- Beat egg and add to wet ingredients in a separate bowl.
- Add wet ingredients to dry ingredients and mix until combined.
- Let sit for at least 15 minutes until bubbles form and the batter thickens. Meanwhile, heat the grill or skillet to medium-high.
- Drop tablespoons of batter onto the grill.
- Cook for 1-2 minutes, until bubbles appear on the surface. Then flip and cook the other side until browned. About 1 minute.
- Remove mini pancakes to a plate and continue until all batter is used.
Use my Strawberry Sauce Recipe as a delicious topping for these easy sourdough discard pancakes! You will need strawberries, cornstarch, sugar, and water.
Substitutions
- Use milk or buttermilk instead of plant-based milk.
- Melted butter or margarine can be used instead of oil in this recipe.
- Substitute millet or sorghum flour for the buckwheat flour.
- I’ve made this recipe vegan by replacing the egg with 3 tablespoons of aquafaba. It worked well!
Gluten Free Pancakes: Tips & Tricks
- For best results, sift your dry ingredients. It will add air to the batter which will make the pancakes fluffier!
- Let the batter sit after mixing it to give the baking powder a chance to activate It will also give the flour a chance to absorb the milk so they are not gritty.
- Spray the skillet with non-stick spray to prevent sticking and help the gluten-free pancakes turn a golden brown.
- Set the grill to medium heat or medium-high heat to prevent burning.
- Avoid over-stirring the batter once it has thickened. The secret to good fluffy pancakes is to have a thick sourdough pancake batter full of air!
- Do not flip the pancakes until bubbles form on the top.
Store leftovers in an airtight container in the refrigerator for 3-5 days.
They can also be frozen in a ziplock bag with pieces of parchment paper in between.
Reheat in the microwave.
More gluten-free sourdough discard recipes
Elevate your brunch game with our Easy Mini Sourdough Discard Pancakes, a little stack of joy that transforms leftover sourdough discard into golden, pillow-like delights. Indulge guilt-free in these pancakes made with gluten-free flour, savoring the subtle sourdough tang in every bite.
Easy Mini Sourdough Discard Pancakes (Gluten-Free)
Indulge guilt-free in these Easy Mini Sourdough Discard Pancakes made with gluten-free flour, savoring the subtle sourdough tang in every heavenly bite.
Ingredients
- 3/4 c Buckwheat flour
- 1 tsp Baking powder
- 1/4 c Sourdough discard (gluten-free)
- Pinch of salt
- 1 Egg
- 1 c Almond milk
- 1 tsp Sugar
- 3 tbsp. Canola oil
Instructions
- Sift dry ingredients in a large bowl and mix wet ingredients in a medium bowl.
- Whisk wet ingredients into dry ingredients and let sit 15 minutes to thicken and start forming bubbles.
- Heat grill or skillet then drop tablespoons full of batter onto the grill.
- Cook until bubbles appear on the surface (about 2 minutes). Flip and cook the other side until golden.
- Continue until all batter is used.
Notes
- A stovetop griddle works well for making these pancakes.
- Spray skillet with nonstick spray to get pancakes to brown better.
- Make this recipe vegan by replacing the egg with 3 tablespoons of aquafaba.
- Let the batter sit after mixing it to give the baking powder a chance to activate for fluffier pancakes. It also gives the buckwheat flour a chance to absorb the milk.
- Set the stove to medium heat to prevent the pancakes from burning.
Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 18Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 16mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 0g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.