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!

Indulge in the perfect blend of tangy lemon and juicy blueberry with our gluten-free sourdough discard pancakes!

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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Savor the goodness of homemade gluten-free sourdough discard pancakes infused with zesty lemon and bursting blueberries!

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!

Elevate your breakfast game with our gluten-free lemon-blueberry sourdough discard 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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  • 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)

Transform your leftover sourdough discard into delightful gluten-free pancakes with a citrusy twist of lemon and bursts of blueberry!

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.

Wake up to a stack of fluffy, gluten-free lemon-blueberry sourdough discard pancakes with these 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.

Experience a symphony of flavors with our gluten-free sourdough discard pancakes, infused with vibrant lemon and luscious blueberries!

How to make pancakes with sourdough discard:

  1. Sift dry ingredients in a large bowl. Zest lemon and add to dry ingredients.
lemon zest on a white plate for lemon blueberry sourdough discard pancakes
  1. Cut blueberries and add to dry ingredients.
sliced blueberries on white cutting board for lemon blueberry gluten-free sourdough discard pancake recipe
  1. Add lemon zest to dry ingredients with blueberries, and toss to coat.
Turn your sourdough discard into a breakfast sensation with our gluten-free lemon-blueberry pancakes!
  1. Mix wet ingredients in a separate bowl then add to dry ingredients.
Embrace the art of sourdough with our gluten-free pancakes, featuring the tangy zest of lemon and bursts of blueberry!
  1. Let sit for at least 15 minutes until bubbles form and the batter thickens. Meanwhile, set the grill to medium-high heat.
batter for lemon blueberry pancakes
  1. Gently pour 1/3 cup of batter onto the grill. Cook for 1-2 minutes, until bubbles appear on the surface.
gluten-free sourdough discard pancakes on the grill, kissed with lemon and studded with blueberries!
  1. Flip and cook the other side for 1-2 minutes until golden brown.
golden sourdough discard pancakes on a skillet with blueberries
  1. 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!

Elevate your brunch game with zesty lemon-blueberry sourdough discard pancakes.

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!


  • 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.
Wake up to a stack of fluffy lemon-blueberry sourdough discard pancakes. Gluten-free goodness awaits!

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.

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.
close up of our lemon-blueberry sourdough discard pancakes, gluten-free and utterly delicious.

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.

If you love the tangy flavor of these lemon blueberry pancakes, please give them a five-star review and help me share them on Facebook or Pinterest.

lemon-blueberry sourdough discard pancakes covered in blueberry sauce
Della-reside-sage and solar gluten free recipes

Hi, I’m Della

I’m a busy mom and grandma who loves creating tasty gluten-free recipes. My blog is all about sharing tips for living with Celiac and enjoying a gluten-free lifestyle. Grab some freebies like food labels and menu plans, and have fun with word searches and scrambles. I’m happy that you’re here!

More gluten-free sourdough discard recipes

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!


Lemon Blueberry Sourdough Discard Pancakes (Gluten-Free)

Yield: 8-10 Pancakes

Savor the burst of flavor in our Gluten-Free Lemon Blueberry Sourdough Discard Pancakes, blending rich gluten-free sourdough discard with sweet-tart blueberries and lemon.


  • 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
  • 1 tbsp. Lemon zest
  • 2 tsp Lemon juice
  • 1/4 c Blueberries, frozen


  1. Sift dry ingredients in a large bowl and mix wet ingredients in a separate bowl.
  2. Zest lemon and cut frozen blueberries in half.
  3. Mix lemon zest and blueberries into dry ingredients and stir to coat.
  4. Whisk wet ingredients into dry ingredients and let sit for 15 minutes to thicken and start forming bubbles.
  5. Heat grill or skillet then drop 1/3 to 1/2 cup portions of batter onto the grill.
  6. Cook until bubbly (2-3 minutes). Flip and cook until browned (2 minutes).
  7. Continue until all batter is used.


  • Sift the dry ingredients to add air and make the pancakes fluffy.
  • Let the batter sit after mixing it to give the baking powder a chance to activate for fluffier pancakes.
  • Spray skillet with nonstick spray to get pancakes to brown better.
  • Set the stove to medium heat to prevent the pancakes from burning.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 87Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 19mgSodium: 78mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 2g

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.