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Stack of gluten-free sourdough discard pancakes with butter on a plate

Gluten-Free Sourdough Discard Pancakes

Fluffy gluten-free pancakes that use a cup of gluten-free sourdough discard, with eggs for structure and a small rice flour blend for a tender crumb.
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Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 10 minutes
Total Time 35 minutes
Servings: 8 pancakes
Course: Breakfast
Cuisine: American
Calories: 141
Ingredients Equipment Method Notes

Ingredients
  

  • 240 g (about 1 cup) gluten-free sourdough discard how to make a gluten-free starter
  • 2 large eggs
  • 30 g (2 Tbsp) whole milk or plant milk
  • 28 g (2 Tbsp) neutral oil
  • 21 g (1 Tbsp) honey
  • 30 g (about 3 Tbsp) brown rice flour
  • 15 g (about 1½ Tbsp) white rice flour
  • 15 g (about 2 Tbsp) tapioca starch
  • 2 g (½ tsp) gluten-free baking powder
  • 1 g (a pinch) fine sea salt

Equipment

  • Mixing bowl
  • Whisk
  • Skillet
  • ¼-cup measure
  • Spatula

Method
 

  1. Whisk the discard, eggs, milk, oil and honey until smooth.
  2. Whisk in the brown rice flour, white rice flour, tapioca starch, baking powder and salt until no dry spots remain.
  3. Rest the batter 10 minutes, or 20 to 30 if the first pancake tastes gritty.
  4. Heat a lightly oiled skillet over medium-low heat.
  5. Scoop ¼ cup of batter per pancake and cook 1 to 2 minutes, until bubbles form and the edges look set.
  6. Flip once and cook about 1 minute more, until golden and cooked through.

Notes

Fed or unfed discard both work. Rest the batter longer if the pancakes taste gritty, and keep the heat at medium-low so the bottoms do not darken before the centers cook.