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:

1. Sift dry ingredients in a large bowl.
2. Beat egg and add to wet ingredients in a separate bowl.

3. Add wet ingredients to dry ingredients and mix until combined.

4. Let sit for at least 15 minutes until bubbles form and the batter thickens. Meanwhile, heat the grill or skillet to medium-high.

5. Drop tablespoons of batter onto the grill.

6. Cook for 1-2 minutes, until bubbles appear on the surface. Then flip and cook the other side until browned. About 1 minute.

7. 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!

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.

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.