Lemon Blueberry Sourdough Discard Pancakes (Gluten Free)

Indulge in a guilt-free breakfast with this lemon blueberry pancakes recipe made with gluten-free sourdough discard. These tasty stacks are infused with tangy sweetness, and topped with blueberry sauce and a small pat of butter – delicious!

Be sure to check out these other gluten-free sourdough discard recipes too!

Sunday brunch always has me pulling out all of the lemon blueberry recipes! I crave fluffy gluten-free pancakes like lemon ricotta blueberry pancakes or blueberry hotcakes.

That’s where this lemon blueberry sourdough discard pancake recipe comes in. It’s perfect for using excess sourdough starter and frozen blueberries in pancakes.

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These blueberry lemon pancakes are a delicious addition to a Sunday breakfast or a weekend brunch. Next time you’re looking for a breakfast dish to impress your guests make these easy lemon blueberry pancakes!

If you’ve made your sourdough bread and find yourself with excess gluten-free sourdough starter, try making these quick sourdough discard pancakes. They’re a great way to minimize food waste and go zero-waste in the kitchen.

And, you can use the sourdough discard to make these easy mini sourdough pancakes too!

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Supplies

• Mixing bowl – I like using glass mixing bowls for all my gluten-free baking.
• Measuring cups and spoons
• Spoon or whisk. I prefer wooden spoons for mixing pancake batters with fruit, but a whisk will work too! Just be careful not to smash the blueberries!
• Non-stick skillet, griddle, or non-stick pan. My griddle is similar to this stovetop griddle and it works great for these pancakes! I’ve also successfully made this pancake recipe in a non-stick pan.
• Spatula or flipper
• Airtight container or zip lock freezer bags for storage.

Easy Lemon Blueberry Pancakes (Gluten-Free)

Prep: 5 min

Cook Time: 15 min

Yield: 8-10 pancakes

My sourdough starter and discard are made with gluten-free brown rice flour and water. This recipe also uses gluten-free buckwheat flour, but you can easily substitute sorghum flour or one of these other gluten-free flours.

Ingredients

• sourdough starter discard (gluten-free)
• buckwheat flour – is naturally gluten-free
• baking powder – makes the pancakes fluffy
• egg
• milk or plant-based milk – I use almond milk
• sugar – for a bit of sweetness
• oil
• lemon zest
• lemon juice
• blueberries – I love using frozen blueberries for this recipe but you could easily use fresh blueberries.
• pinch of salt

One of my favorite ways to prepare the blueberries is to cut up large frozen blueberries and coat them in the flour mixture before adding the wet ingredients! This keeps them evenly distributed in the batter and prevents the color from bleeding into the pancakes.

How to make pancakes with sourdough discard:

1. Sift dry ingredients in a large bowl. Zest lemon and add to dry ingredients.

2. Cut blueberries and add to dry ingredients.

3. Add lemon zest to dry ingredients with blueberries, and toss to coat.

4. Mix wet ingredients in a separate bowl then add to dry ingredients.

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

6. Gently pour 1/3 cup of batter onto the grill. Cook for 1-2 minutes, until bubbles appear on the surface.

7. Flip and cook the other side for 1-2 minutes until golden brown.

8. Remove pancakes to a plate and continue until all batter is used.

Use my Blueberry Sauce Recipe as a delicious topping for these easy sourdough discard pancakes! You will need blueberries, cornstarch, sugar, and water. They are also delicious served with fresh fruit and a drizzle of maple syrup!

This recipe uses basic ingredients that are easy to substitute! If you don’t have enough leftover sourdough discard, add some gluten free sourdough starter!

Substitutions

• Use milk or buttermilk instead of plant-based milk.
• Melted butter or coconut oil can be used in this recipe.
• Substitute teff or sorghum flour for the buckwheat flour in this recipe to maintain the slightly nutty flavor.
• Use a regular sourdough starter or discard for this recipe. But, it won’t be gluten-free unless the starter is exclusively made with gluten-free flour.

Tossing the lemon zest and blueberries in the dry ingredients ensures even distribution in a thicker batter, and prevents the blueberry color from bleeding into the pancakes.

Store leftovers in an airtight container in the refrigerator for 3-5 days. Or freeze them in a ziplock freezer bag with pieces of parchment paper placed in between.

Reheat in the microwave.

Experience a burst of sourdough flavor with our lemon blueberry sourdough discard pancakes! They combine the richness of gluten-free sourdough discard with the sweet and tart notes of blueberries and lemon. The result is a stack of fluffy gluten free sourdough pancakes that are irresistibly delicious!