Gluten Free Sourdough Pancakes

Easy overnight or same day gluten free pancakes with the fabulous flavor of sourdough. Use your discarded gluten free sourdough starter in this fluffy and flavor-packed sourdough pancake recipe! This recipe is vegetarian, gluten free and easily dairy free | Disclosure: This post is sponsored by Bob’s Red Mill! Thank you for supporting brands that help make Vanilla And Bean possible.

Pantry Staples

I’ve been futzin’ with this gluten free sourdough pancake recipe since last fall after creating my first gluten free sourdough starter and then a loaf of gluten free sourdough. The texture and fluffy factor of these pancakes had to be just so before I shared the recipe with y’all. And finally, this gluten free pancake recipe came together.

Made in partnership with Bob’s Red Mill, I’m super excited to share their pantry staples with you, highlighting a brand I trust for high quality ingredients to fuel my family’s lifestyle. Bob’s Red Mill pantry staples are accessible and offers a wide array of whole grain and gluten free options should you need.

Last year I was on a gluten free trial and Bob’s Red Mill Gluten Free Rolled Oats were a life saver. Oats are naturally gluten free, but to ensure that these oats maintain their gluten free integrity, Bob’s Red Mill handles them with care in their dedicated gluten free facility and batch tests to ensure gluten free status.

Using Bob’s Almond Flour and Gluten Free Rolled Oats, ground into oat flour, takes the texture, flavor and whole grain goodness of these pancakes over the top! In addition, the gluten free discarded sourdough starter makes an ordinary pancake recipe extraordinary and with little effort. 

How to Manage Gluten Free Sourdough Discard

I store my sourdough discard in a jar in the refrigerator and add to it when I refresh my gluten free sourdough starter. When ready to use my sourdough discard, like in a this pancake recipe, the discard is mixed with the wet ingredients. I also use it in gluten free waffles.

Using sourdough starter discard is a practical way to use all the ingredients it takes to maintain a sourdough starter rather than throwing it in the trash. Discarded sourdough starter also freezes well. So if it’s going to be a few weeks before making pancakes or waffles, I freeze the discard then thaw it in the refrigerator before using it again.

Ingredients for Gluten Free Sourdough Pancakes

This no flour oatmeal pancake recipe comes together with ease using pantry staples. Here’s what you’ll need:

• Gluten Free Sourdough Starter Discard
• Milk – I use Homemade Cashew Milk
• Maple Syrup – the real stuff!
• Vanilla Extract
• Eggs 
• Butter or Coconut Oil
• Baking Powder and Soda
• Homemade Oat Flour – from Gluten Free Rolled Oats
• Almond Flour

When developing this recipe, I tested to see if I could make it egg free. To replace the eggs I tried flax and chia eggs, a banana and applesauce. I made a lot of pancakes! None of these ingredients worked for me in this particular recipe as they made the pancakes gummy rather than light and fluffy.

How to Make Gluten Free Sourdough Pancakes

Allowing the batter to rest overnight amps up the sourness in such a good way. But too, this gluten free pancake recipe can be whipped up quickly when cravings strike. Either way, you’ll have pancakes on the table in no time! Here’s how to do it:

For Overnight Pancakes:

• First, whisk your sourdough starter discard with milk, maple, vanilla extract, then add the dry ingredients: gluten free oat flour, and almond flour.
• Second, cover the mixture and let it rest at room temperature overnight for 8 – 12 hours. The mixture will ferment overnight and be fluffy the next morning.
• Third, the next morning, to the fluffy sourdough mixture whisk in the egg, butter or oil, baking powder and soda, and salt.
• Last, in a nonstick griddle or skillet on medium heat (375-400f / 190-204c) add the pancake batter to the griddle. Flip the pancake when bubbles appear around the edges with a few on top. 

For Same Day Pancakes:

• First, whisk your sourdough starter discard with milk, maple, vanilla extract, butter or oil and egg.
• Next, whisk in the dry ingredients: gluten free oat flour, almond flour, baking powder and soda, and salt.
• Last, in a nonstick griddle or skillet on medium heat (375-400f / 190-204c) add the pancake batter and bake flipping the pancake when bubbles appear around the edges with a few on top. 

Tips for Making the Best Pancakes!

• Use a nonstick griddle or skillet. I use no added oil when using nonstick surfaces.
• Test to see if the griddle is hot enough. I set mine at 375F but notice the temperature fluctuates a bit as it attempts to maintain the proper temperature. To see if the griddle is ready, flick a few drops of water on it. If the drops sizzle and evaporate fast, it’s ready. You can also make a tiny pancake!
• Leave enough room between the pancakes for flipping. There’s nothing like flipping a pancake only to have it land, overlapping on another!
• The edges of the pancakes will cook first, so that’s where you’ll see bubbles first appear. As the pancakes cook, bubbles will appear and pop in the center. Once you see these bubbles, gently lift the pancake and take a peak underneath. When golden (I like mine a bit darker), flip and finish cooking the pancake.
• Keep the pancakes warm in a 200F oven until ready to share or even better, share right off the griddle.
• Serve with real maple syrup.

A Few Recipe Notes

• This recipe calls for gluten free oat flour. I DIY my own using Bob’s Red Mill Gluten Free Oats. It’s super easy and economical – see my how to make oat flour post if needed.
• New to gluten free sourdough? Check out my easy gluten free sourdough starter guide then whip up a loaf of the best gluten free multigrain sourdough bread!
• Freezer Friendly? Yes Please! Although the pancakes are best fresh, they can be frozen. Freeze individual pancakes flat on a parchment lined sheet pan, then stack in a storage container until ready to use. Reheat in a 350F oven for about 4-5 minutes or until heated through. Toasting dries them out too much.
• Use a nonstick griddle or nonstick pan to create the best sourdough pancakes! No added oil is required.
• Make it Dairy Free: use vegan butter or coconut oil and nut milk. I use homemade cashew milk.
• Maker’s Note: Tyler said “I used two mashed bananas in sub of eggs to make these vegan and oh my!”

More Gluten Free Breakfasts to Love

• Banana-Pecan Oat Waffles
• Breakfast Banana Nut Muffins
• Maple Pecan Granola 
• Blueberry Oat Flax Muffins 
• Peanut Butter Banana Chocolate Chip Breakfast Bars 
• Healthy Almond-Orange Oat Waffles

Print Recipe

5 from 5 votes

Gluten Free Sourdough Pancakes

Easy overnight or same day gluten free pancakes with the fabulous flavor of sourdough. Use your discarded sourdough starter in this fluffy and flavor-packed sourdough pancake recipe! gluten free + easily dairy free *time below does not include time to rest the pancakes: overnight pancakes rest 8-12 hours; same day pancakes rest 10-20 minutes.

Prep Time15 mins

Cook Time15 mins

Course: Breakfast

Cuisine: American

Keyword: Dairy Free Pancakes, Gluten Free Pancakes, Gluten Free Sourdough Pancakes, Oatmeal Pancakes, Overnight Gluten Free Pancakes

Servings: 18 Pancakes

Calories: 132kcal

Author: Traci York | Vanilla And Bean

Ingredients

• 1 C (240g) Gluten Free Sourdough Starter discard
• 1/2 C (120g) Milk I use homemade cashew milk
• 4 Tbs Maple Syrup + more for serving
• 1 1/2 tsp Vanilla Extract
• 2/3 C + 2 Tbs (90g) Gluten Free Oat Flour I DIY oat flour
• 2/3 C + 2 Tbs (90g) Almond Flour I use Bob's Red Mill
• 2 Tbs Butter or Coconut Oil melted (if using coconut oil, warm to the touch)
• 2 Eggs large
• 1/4 +1/8 tsp Fine Sea Salt
• 4 tsp Baking Powder
• 1 tsp Baking Soda
• Berries, butter, jam, sauteed apples or pears, nuts optional toppings

Instructions

For Overnight Pancakes:

• Whisk your sourdough starter discard with milk, maple, vanilla extract, then add the gluten free oat flour, and almond flour. Whisk to incorporate.
• Cover the mixture and let it rest at room temperature overnight for 8 - 12 hours. The mixture will ferment overnight and be fluffy the next morning (it will look dryish).
• The next morning, to the fluffy sourdough mixture whisk in the egg, butter or oil, baking powder and soda, and salt. The mixture will seem dryish at first, but once the ingredients are incorporated, the batter will be thinner. Whisk to incorporate the ingredients. You'll notice right away how fluffy and light the batter becomes.
• Heat a nonstick griddle or skillet on medium heat (375-400f / 190-204c). Before scooping the batter, stir it down (you may have to do this several times through the cooking process because the batter is so fluffy!). There's no need to oil or butter the pan if using a nonstick pan. If not using a non stick pan, lightly oil or butter the pan.
• Use a measuring cup to scoop up the batter, add about 3 Tbs to the griddle and spread it gently in a circle pattern (the pancakes will be about 4" in diameter). When bubbles start appearing towards the center of the pancake, gently lift the edge of the pancake to see if it's golden-brown. Bake a little longer if needed. Flip the pancake when the color is to your liking or bubbles appear around the edges with a few on top. Cook the pancake until the underside is golden-brown and the pancake is cooked through. Share right away or place on a plate and keep warm in a 200F (93c) oven until ready to share.

For Same Day Pancakes:

• Whisk your sourdough starter discard with milk, maple, vanilla extract, butter or oil and eggs. Whisk in the dry ingredients: gluten free oat flour, almond flour, baking powder and soda, and salt. You'll notice right away how fluffy and light the batter becomes. Set aside and allow the batter to rest for 10-20 minutes.
• Heat a nonstick griddle or skillet on medium heat (375-400f / 190-204c). Before scooping the batter, stir it down (you may have to do this several times through the cooking process because the batter is so fluffy!). There's no need to oil or butter the pan if using nonstick. If not using non stick pan, lightly oil or butter the pan.
• Use a measuring cup to scoop up the batter, add about 3 Tbs to the griddle and spread it gently in a circle pattern (the pancakes will be about 4" in diameter). When bubbles start appearing towards the center of the pancake, gently lift the edge of the pancake to see if it's golden-brown. Flip the pancake when the color is to your liking or bubbles appear around the edges with a few on top. Cook the pancake until the underside is golden-brown and the pancake is cooked through. Share right away or place on a plate and keep warm in a 200F (93c) oven until ready to share.

Notes

Although best fresh, these pancakes can be frozen. Freeze individual pancakes flat on a parchment lined sheet pan, then stack in a storage container until ready to use. Transfer pancakes right from freezer to a 350F oven for about 4-5 minutes or until heated through. Toasting dries them out too much.

*Egg Replacement: When developing this recipe, to replace the eggs, I tried flax and chia eggs, banana and applesauce. None of these ingredients worked for me in this particular recipe as they made the pancakes gummy. 

Nutrition is provided as an estimate (per serving) and courtesy. If this information is important to you, please verify it independently.

Calories: 132kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 133mg | Potassium: 161mg | Fiber: 2g | Sugar: 3g | Vitamin A: 25IU | Calcium: 79mg | Iron: 0.9mg

Tried this recipe?Loved it? Leave a comment below! Take a snap of what you made and share it on social: @VanillaAndBean, tag #VanillaAndBean!