Enjoy the benefits of a fermented breakfast with these Low Gluten, Refined Sugar, and Dairy Free Sourdough Discard Pancakes!

I love to use up my sourdough discard when timing permits! This recipe is low gluten because the only flour used has been fermented in the sourdough starter. These pancakes are dairy free and refined sugar free, and a great addition to your recipe collection!

What is Sourdough Discard?

Sourdough discard is a mixture of flour and water that you separate from your sourdough starter to through away or use in a discard recipe every time you feed your starter. Every starter is a little different depending on your environment in what it takes to keep it healthy, and so for us I usually am taking out one half to two thirds of my starter before feeding.

Before today’s recipe my sourdough was fed about 15 hours before in our cooler home and left out on the counter. Right before using it for this recipe I did not feed it again. A ripe or fed starter would be starter after a feeding, about 4-5 hours later. This starter is fully risen and ready for your recipe! For these pancakes however, I took the starter right from the jar and placed it in the metal mixing bowl, unfed. Then, I fed my starter and put it in the fridge. It will stay there for a week or until my next recipe.

My Sourdough discard was bubbly and smelled great (sour!). You can certainly try this recipe with an immature starter, but may not get the same results. This would also affect the gluten content. An immature starter does not have a high yeast presence and so the gluten content will not be as broken down as in a mature starter. In a mature starter those yeasts have been busy working, making the gluten more easily digestible and providing beneficial bacteria!

How to Make Low Gluten, Refined Sugar, and Dairy Free Sourdough Discard Pancakes

Lightly mix all the ingredients until the batter is pourable but well combined. Overmixing will make them chewy! We still find them delicious either way!

The batter should look bubbly and ready for to be cooked!

Heat your frying pan. We use a made in USA cast iron griddle with a low rim to make flipping easy. You can grease with butter or keep it dairy free with oil.

We use an ice cream scoop to create even sized pancakes. Each pancake is about 4 inches in diameter. We can fit three on a pan at once!

If you look in the photo above you can see the difference in the batter when it is time to flip! It is solid with light brown edges.

Allow the pancakes to finish cooking on the other side and set them aside to cool. Repeat until the batter is gone!

These sourdough discard pancakes are delicious, and healthy. They use simple ingredients and are quick to make! Yet they are still from food from scratch, and made with love.

Now that breakfast is planned, looking for an easy dinner to end the day with? Check out our Home Butcher Block for some inspiration!

Will you be trying these sourdough discard pancakes? Let us know in the comments below!

Thank you, and I hope this post brings joy!

Stella Maris, Ora Pro Nobis!