Gluten-free sourdough pancakes made with no additional flour! Using sourdough discard and a few basic ingredients, you can make the easiest pancakes that are low-carb and big on sourdough flavor. You won’t believe how moist, soft and flavorful these pancakes are!
If you belong to any of the following camps, this crazy simple recipe for sourdough pancakes is for you:
- You’re out of flour
- You don’t want to wait the 8 recommended hours for your pancake batter to ferment in the refrigerator because you want pancakes MEOW!
- “Fun” is your middle name.
- You’re a human on planet earth.
True story: I ran out of flour because my gluten-free sourdough starter ate it all.
But I wanted to make pancakes and there my sourdough starter was, all full and ready to be used
…so I put on my thinking cap and I whipped up a batch of sourdough pancakes using sourdough discard only and no additional flour. Cue the bells, whistles, and parade!
All you need is sourdough discard, an egg, butter/ghee/oil, baking powder and baking soda. THAT’S it!
The result? Pancakes that actually taste like sourdough, are nice and squishy, not at all fluffy, soft and chewy, but did I mention not fluffy?
Just thought I would set the proper expectation.
Actually, these pancakes remind me of 50’s diner-style flapjacks…you know the ones that are actually flat instead of fluffy? That’s these. But gluten-free. And tasting all sourdough like.
I smear them with almond butter and fold them up like a pancake burrito. Fun fact.
Let’s make them.