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Gluten-free Sourdough Pancakes from Discarded Starter


This recipe utilizes what some refer to as discarded starter, or the portion of starter you might toss out when feeding your starter. These pancakes are a perfect use for that extra starter.

Coconut flour is listed as an ingredient to create a thicker batter which produces fluffier pancakes. It can be omitted, if desired, but will create thinner pancakes. Alternatively, you can feed your starter with a higher ratio of flour than water the night before to create a very thick starter and proceed with the recipe as written.


  • 2 eggs
  • 1-1/2 cups discarded starter (fed so that it is quite thick)
  • Pinch of salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons coconut flour (optional)


  1. Preheat skillet over medium heat.
  2. Beat eggs in a medium-size mixing bowl. Whisk in starter, salt, baking soda, and coconut flour, if using.
  3. Once the skillet is very hot, ladle in 2 to 3 tablespoons of batter per pancake. Cook until bubbles just start to form and edges are firming up. Carefully flip and cook the other side for a few minutes or until golden brown.
  4. Transfer cakes to a platter and keep warm in the oven while you continue cooking up the rest of the batter.

Serve warm with butter and syrup, or other favorite toppings.



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