
Healthy Sourdough Funfetti Pancakes. Light and fluffy sourdough pancakes are an excellent gut healthy breakfast to make on the weekend.
My Healthy Funfetti Sourdough Pancake Recipe is:
- Great way to use sourdough discard
- Gut healthy
- Light and fluffy
- Great for birthday breakfast
Do you love sourdough and want to learn more? Make sure to check out my Beginner Friendly Sourdough Guide that walks you through a simple, no discard method for creating a sourdough starter and baking your first loaf! Plus, it's packed with gut friendly benefits thanks to natural fermentation.
SOURDOUGH FUNFETTI PANCAKE (OR WAFFLES) INGREDIENTS
- 1 ½ cups white wheat flour or all purpose flour
- 4 teaspoons baking powder (aluminum free)
- 1 teaspoon pink sea salt
- ½ cup sourdough discard
- 1 large egg
- 1 cup vanilla soy milk (or milk of choice)
- 1 teaspoon pure vanilla extract
- 3 tablespoons melted butter (or coconut oil, avocado oil, or vegan butter)
- ⅓ cup natural rainbow sprinkles
If I had to pick a favorite flavor, I think that would be so hard! But, one of my favorite flavors is definitely funfetti. Cookies, cupcakes, and now pancakes!
WHAT IS IN FUNFETTI PANCAKE MIX?
PILLSBURY FUNFETTI COMPLETE PANCAKE AND WAFFLE MIX INGREDIENTS: ENRICHED BLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, CANDY BITS (SUGAR, VEGETABLE OIL [PALM AND PALM KERNEL], MODIFIED CORN STARCH, SOY LECITHIN, YELLOW 5, RED 40, BLUE 1, CONFECTIONER'S GLAZE, YELLOW 6), DEXTROSE, LEAVENING (BAKING SODA, CALCIUM PHOSPHATE, SODIUM ALUMINUM PHOSPHATE), BUTTERMILK, CONTAINS 2% OR LESS OF: SALT, CANOLA OIL, POTASSIUM BICARBONATE, CALCIUM CARBONATE, CORN STARCH, YELLOW 5, RED 40, IRON, NIACIN, VITAMIN B6, RIBOFLAVIN, THIAMIN MONONITRATE, FOLIC ACID, VITAMIN B12.
MY HOMEMADE ALL NATURAL SOURDOUGH FUNFETTI PANCAKE MIX INGREDIENTS: FLOUR, BAKING POWDER, SEA SALT, WHOLE WHEAT FLOUR SOURDOUGH DISCARD, EGG, ORGANIC VANILLA SOY MILK, PURE VANILLA EXTRACT, ORGANIC BUTTER, NATURAL RAINBOW SPRINKLES.
GUT HEALTHY BENEFITS OF SOURDOUGH DISCARD FUNFETTI PANCAKES
Who says funfetti pancakes can’t be both fun and gut friendly? By adding sourdough discard into this pancake recipe, you’re not only reducing food waste but also boosting the gut health benefits of your breakfast.
Here’s why these pancakes are a win for your digestive system:
1. Prebiotic Power
Sourdough discard contains prebiotics (fibers that feed the good bacteria in your gut). These beneficial microbes thrive on the fermented compounds found in sourdough, promoting better digestion and gut balance.
2. Easier to Digest
Thanks to the natural fermentation process, sourdough discard helps break down gluten and phytic acid, making sourdough pancakes gentler on digestion. This is especially great for those who struggle with bloating or mild gluten sensitivity.
3. Blood Sugar Friendly
Unlike traditional pancakes made with refined flour, sourdough discard pancakes help slow down carb digestion. This means fewer blood sugar spikes and longer lasting energy—keeping you fueled without the dreaded sugar crash.
4. Nutrient Boost
Fermented grains in sourdough discard make minerals like magnesium, zinc, and iron more bioavailable, meaning your body can absorb these nutrients more efficiently. This can support overall health, from metabolism to immune function.
5. A Happy Gut = A Happy Mood
Your gut and brain are connected, and a balanced gut microbiome can help improve mood and reduce inflammation. Starting your day with a gut friendly breakfast sets the tone for better digestion, energy, and overall well-being.
So go ahead—enjoy these colorful, fluffy sourdough pancakes guilt-free, knowing they’re doing good for your gut while satisfying your sweet tooth!
HOW TO MAKE HEALTHY FUNFETTI PANCAKES WITH SOURDOUGH DISCARD
First, sift together your dry ingredients in a medium sized mixing bowl:
- 1 ½ cups all purpose or white wheat flour
- 4 teaspoons aluminum free baking powder
- 1 teaspoon sea salt
Set dry ingredients aside while you whisk together the wet ingredients:
- ½ cup sourdough discard
- 1 egg
- 1 cup milk of choice (I used unsweetened organic soy milk)
- 1 teaspoon pure vanilla extract
- 3 tablespoons melted butter, melted coconut oil, or avocado oil
Whisk your wet sourdough pancake ingredients well until completely combined.
Next, fold the dry ingredients into the wet ingredients. Don't over mix the matter or you can end up with tough sourdough pancakes. And we want sourdough pancakes to be light and fluffy!
Finally, stir your rainbow sprinkles into your sourdough funfetti pancake batter!
Scoop the batter by either ⅓ or ½ cup scoops onto an oiled griddle.
Cook them until bubbles form on top. Flip them and cook the other side until it is just golden brown.
Enjoy!
Serve with my coconut whipped cream recipe!
All you need is a chilled can of full fat coconut milk and some hand held beaters!
Make a wish! Every day is a day to celebrate!
If you love these healthy sourdough pancakes, you're going to love these Pancakes & Waffles next!
- Pumpkin Waffles
- Dark Chocolate Waffles
- Almond Pulp Pancakes
- Pink Pitaya Pancakes
- Healthy Beet Root Pancakes
- Healthy Rainbow Mini Pancake Cereal
- Golden Milk Pancakes
- Blue Spirulina Pancakes
- Healthy Christmas Pancakes
If you try my Healthy Sourdough Funfetti Pancake Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!
Healthy Sourdough Funfetti Pancakes
Equipment
- Whisk
- Frying pan
Ingredients
Dry Ingredients:
- 1 ½ cups white wheat or all-purpose flour
- 4 teaspoon baking powder
- 1 teaspoon pink sea salt
Wet Ingredients:
- ½ cup sourdough discard
- 1 lg egg
- 1 cup milk of choice
- 1 teaspoon pure vanilla extract
- 3 tablespoon melted butter, melted coconut oil, or avocado oil
- ⅓ cup natural rainbow sprinkles
Instructions
- Sift together the flour, baking powder, and salt. Set aside.1 ½ cups white wheat or all-purpose flour, 4 teaspoon baking powder, 1 teaspoon pink sea salt
- In a separate bowl, whisk together the sourdough discard, egg, milk, vanilla, and melted butter.½ cup sourdough discard, 1 lg egg, 1 cup milk of choice, 1 teaspoon pure vanilla extract, 3 tablespoon melted butter, melted coconut oil, or avocado oil
- Fold the dry ingredients into the wet ingredients along with the rainbow sprinkles.⅓ cup natural rainbow sprinkles
- Drop by ⅓-1/2 cup scoops on a buttered frying pan. Cook until bubbles form on top. Flip and cook the other side until golden brown.
- Add whipped cream and syrup. Enjoy!
Beth
These are soooo good!! I’m so happy to find a recipe without cake mix and without white flour! I’m not gluten free but seeing how healthy the gluten free flour is I picked some up to try it out! They were so light and fluffy yum!!!
Dani
These were so good!! I made your coconut whip since I’m dairy free and it was the perfect pancake topping even my kids loved them!!
Rosemary
I'm so glad you tried gluten free flour! I'm not GF either but I love using it all the time!
Rosemary
Kid approved is always the best feeling! I'm so happy everyone enjoyed them!