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.
How to Make Sourdough Pancakes with No Added Flour:
In a mixing bowl, whisk together the egg and ghee until well-combined. Stir in the sourdough discard until combined.
Sprinkle the baking powder, baking soda, and sea salt over the mixture and stir well. The batter should instantly grow and become very bubbly.
Heat a large non-stick skillet over medium heat and add just enough coconut oil to coat the surface, about 1 tablespoon.
Measure out ¼ cup of batter and pour it onto the hot skillet. Allow it to cook until sides have firmed up and lots and lots of bubbles have risen to the top.
Carefully flip and cook another 30 seconds to 1 minute.
Repeat for remaining pancake batter.
Top pancakes with your favorite toppings and enjoy!
Are Sourdough Pancakes Low-Carb?
Because sourdough discard is fermented, the bacteria and yeast have consumed much of the carbohydrate. For that reason, replacing flour and liquid with sourdough discard in any type of recipe will yield a result that is lower in carbohydrate than its non-sourdough counterpart.
That said, according to my google research, these pancakes have about a third of the carbohydrate (and calories) than regular pancakes since they are made using nothing but the discard with no extra flour.
But What If I Want To Use Flour?
So all of this is great and lovely…but what if you want sourdough pancakes that ARE fluffy and do use flour? Follow my recipe for Fluffy Gluten-Free Sourdough Pancakes. BOOM, you’re all set!
So to review, these pancakes are:
- Basically carb-less. Just kidding, they aren’t
- Moist and full of air pockets
- Hold together REALLY nicely
- Perfect for making pancake tacos/burritos using your favorite pancake toppings as stuffers
- Spongy, chewy, not fluffy, tastes like sourdough, good
More Healthy Pancake Recipes:
- Sweet Potato Rolled Oat Protein Pancakes
- Vegan Banana Pancakes
- Coconut Flour Zucchini Pancakes
- Lemon Coconut Flour Pancakes for Two
- Paleo Apple Cinnamon Pancakes
What are you waiting for? Go attack your sourdough discard like a wild banshee!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
- In a mixing bowl, whisk together the egg and ghee (or coconut oil)until well-combined. Stir in the sourdough discard (aka unfed sourdough starter) until combined.
- Sprinkle the baking powder, baking soda, and sea salt over the mixture and stir well. The batter should instantly grow and become very bubbly.
- Heat a large non-stick skillet over medium heat and add just enough coconut oil to coat the surface, about 1 tablespoon.
- Measure out ¼ cup of batter and pour it onto the hot skillet. Allow it to cook until sides have firmed up and lots and lots of bubbles have risen to the top.
- Carefully flip and cook another 30 seconds to 1 minute. Repeat for remaining pancake batter.
- Top pancakes with your favorite toppings and enjoy!
Nutrition InformationYield 8 Serving Size 1 of 8 pancakes
Amount Per Serving Calories 79Total Fat 4gUnsaturated Fat 0gCarbohydrates 10gSugar 1gProtein 2g