Easy gluten-free sourdough pancakes made with discarded sourdough starter, sorghum flour and applesauce. This recipe yields about 9–10 light, fluffy pancakes — ideal for a relaxed weekend breakfast. No dairy, no starchy flour blends: just simple whole ingredients suitable for sensitive diets.
Gluten Free Sourdough Pancakes With Sourdough Discard
This recipe makes 9–10 large pancakes and starts with 1 cup of active gluten-free sourdough starter. If you keep a refrigerated starter, these pancakes are a great way to use up the discard without waste.
I usually keep extra starter in the fridge so I can bake frequently. With a jar on hand, you can make sourdough pumpernickel, buns, pancakes or quick loaves any week. When I use most of the starter I feed it and return it to the fridge.
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How To Make Fluffy Gluten Free Sourdough Pancakes
I prefer a slightly thick batter for airy, fluffy pancakes. For thinner pancakes, add more liquid. These directions make larger pancakes; reduce the batter portion for smaller ones. The ingredient list uses plant milk and applesauce instead of dairy for moisture and tenderness.
Instructions
- Measure ingredients. This version uses sorghum flour for a mild, slightly sweet flavor that suits pancakes well. Buckwheat, oat or almond flour can be substituted, and a fine gluten-free pastry mix will give a smoother texture.
- Make the batter. Combine all ingredients except baking soda and lemon juice in a bowl and stir until uniform.
- When ready to cook, add the lemon juice and baking soda, stir gently — the batter will bubble. Do not over-mix.
- Cook. Lightly grease a hot griddle or skillet. Drop about 1/3 cup batter per pancake. Cook until edges look set and bubbles appear on top, then flip and cook until golden brown. Remove when cooked through.
- Serve warm with toppings of your choice. The photos show these served with cranberry sauce and maple syrup.
Healthy Mix-Ins To Add
- Sunflower seeds, pumpkin seeds
- Chocolate chips or cacao powder
- Coconut sugar with cinnamon
- Dried cranberries or raisins
- Fresh strawberries, blueberries, banana or pineapple
How To Store The Pancakes
Freezing works well: lay pancakes in a single layer on a baking sheet and freeze for an hour, then transfer to a sealed bag or container. Reheat from frozen in a toaster or thaw overnight in the fridge and warm in a skillet or microwave.
Reusable silicone bags are a good, reusable option for storage and are dishwasher-safe.
More Healthy Pancake Recipes and Breakfast Ideas
- Oat Flour Pancakes: Moist & Fluffy
- Perfect Fluffy Sweet Potato Pancakes
- Three Dairy-Free Waffle Recipes
- Gluten Free Dairy Free Crepes — Sweet & Savory
- Healthy Strawberry Muffins (Gluten Free)
- Gluten Free Dairy Free Blueberry Muffins with Crumb Topping
More Recipes With Gluten Free Sourdough Starter
Teff & Buckwheat Sourdough Bread (GF Pumpernickel-Style)
Gluten Free Sourdough Buns (No Egg, Vegan)
Gluten Free Sourdough Banana Bread (Vegan, Moist)
GF Sourdough Bread (Vegan, No Yeast, No Xanthan)
Potato Tortillas – Flexible Gluten Free Vegan Wraps
Gluten Free English Muffins (Vegan, Sourdough)
Enjoy these gluten free sourdough pancakes and leave a comment if you make them — I’d love to hear your thoughts!
Your feedback helps other readers — thank you!
Gluten Free Sourdough Pancakes – Light, Fluffy & Dairy Free
Ingredients
- 1 cup gluten-free sourdough starter
- 1 cup sorghum flour (or buckwheat flour)
- 1/2 cup applesauce (organic preferred)
- 2 eggs (organic, pasture-raised if available)
- 1/4 cup plant milk (coconut, hemp, tigernut or almond)
- 2–3 tbsp maple sugar or preferred sweetener
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp lemon juice or apple cider vinegar
Instructions
- In a bowl, combine all ingredients except baking soda and lemon juice and mix until incorporated.
- When ready to cook, add lemon juice and baking soda, stir lightly — the batter will bubble. Avoid over-mixing.
- Heat a lightly greased griddle or skillet. Drop about 1/3 cup batter per pancake. Cook until edges set and bubbles form, then flip and cook until golden-brown. Remove when cooked through.
- Serve warm with desired toppings — cranberry sauce blended with maple syrup is a great option.
Notes & Tips
Starter: Stir the starter before measuring and use one fed within the last 24 hours for best flavor and activity.
Batter consistency: Adjust sorghum flour depending on your starter’s hydration. A very runny starter may require extra flour.
Overnight option: For a pronounced sourdough tang, combine starter, milk, applesauce and flour the night before. Add eggs, sweetener and other ingredients in the morning before cooking.
Texture: For thinner pancakes add more liquid; for thicker, fluffier pancakes add a bit more flour. Cook on medium heat so the center cooks without the surface burning.
Add mix-ins like fruit, seeds or chocolate chips as desired.
Nutrition
Nutrition is an estimate provided by an online calculator.
Gluten Free Dairy Free Cookbook
284 pages: 128 gluten-free, dairy-free recipes with photos. Recipes include paleo, Whole30 and vegan options, focusing on whole ingredients and minimal processing.