• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Start Here
  • Recipes
    • Recipe Index
    • Vegetarian Recipes
    • Vegan Recipes
    • Sourdough
      • Gluten-Free Sourdough
      • Sourdough Discard
    • Seasonal Recipes
      • Spring
      • Summer
      • Fall
      • Winter
    • Main Dish Recipes
    • Lunch Recipes
    • Breakfast and Brunch
    • Appetizers & Snacks
    • Dessert Recipes
    • Bread Recipes
      • Sweet Breads
      • Savory Breads
    • Condiment Recipes
    • Drink Recipes
      • Cocktails
      • Non Alcoholic
Vanilla And Bean

Vanilla And Bean

Sweet and Savory Vegetarian

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Subscribe
  • Shop
  • About
    • Subscribe
    • A little bit about me…
    • Contact
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
You are here: Home / Recipes / Breakfast & Brunch / Gluten Free Sourdough Discard Recipes / Gluten Free Sourdough Pancakes

Gluten Free Sourdough Pancakes

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

Easy overnight or same day gluten free pancakes with the fabulous flavor of sourdough. Like in my Gluten Free Sourdough Waffles, 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 brought to you by Bob’s Red Mill! 

A stack of Sourdough Pancakes with maple being drizzled on top

Table of Contents

  • Pantry Staples
  • How to Manage Gluten Free Sourdough Discard
  • Ingredients for Gluten Free Sourdough Pancakes
  • Tips for Making the Best Pancakes!
  • A Few Recipe Notes
  • Gluten Free Sourdough Pancakes

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.

Gluten free sourdough starter in a jar with a spoon in it.    Ingredients for Gluten Free Sourdough Pancakes

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.

Whisking Gluten Free Pancake batter in a bowl.   Gluten Free Pancakes on the Griddle Pancakes on the Griddle   A Stack of Gluten Free Sourdough Pancakes on a plate with berries.

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.

Quick Guide: 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. 

Gluten free oatmeal pancake recipe with butter on top.   Gluten Free Oat Pancakes with Maple Poured Over the 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.
  • Share with real maple syrup and top with blueberry compote or stewed apples. 

A Stack of No Flour Oatmeal Pancakes on a plate with berries on top.

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, wrapped in foil so they don’t dry out, 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!”

For more recipes using Bob’s Red Mill Gluten Free Oats and Almond Flour and so many other fabulous ingredients head to their website. 

More Gluten Free Sourdough Recipes to Love

  • DIY Gluten Free Sourdough Starter
  • Seeded Gluten Free Sourdough Bread
  • Gluten Free Sourdough Pizza Crust
  • Gluten Free Sourdough Waffles
Stack of Gluten Free Sourdough Pancakes
Print Recipe

Gluten Free Sourdough Pancakes

Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Servings:18 Pancakes
Calories:132kcal
Author:Traci York | Vanilla And Bean
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 above does not include time to rest the pancakes: overnight pancakes rest 8-12 hours; same day pancakes rest 10-20 minutes.

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

Top With (optional):

  • Stewed Apples
  • Rhubarb Jam
  • Berries, butter, bananas!

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.

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.

To Serve:

  • Share right away or place on a plate and keep warm in a 200F (93c) oven until ready to share.
    Share with real maple syrup and top with blueberry compote, easy stewed pears or stewed apples.

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 a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1pancake | 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
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Gluten Free Sourdough Pancakes

You might also like:

Overhead shot of naturally sweetened Blueberry-Oat Flax Muffin

Blueberry-Oat Flax Muffins – gluten free + vegan

Gluten Free Sourdough Waffles on a plate topped with berries and syrup being poured over the top.

Gluten Free Sourdough Waffles

Sourdough Vegan Pancakes topped with butter and maple being drizzled over the top.

Sourdough Vegan Pancakes

Banana-Pecan Oat Waffles drizzled with maple syrup on a plate ready for sharing.

Banana-Pecan Oat Waffles

Shares2kPinShareYummly

Join the Vanilla And Bean community to receive free sweet and savory vegetarian recipes, and get my Five Secrets to Vegetarian Cooking email series delivered to your inbox!

You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review the Vanilla And Bean privacy policy.
Previous Post: « Mushroom and Goat Cheese Veggie Panini
Next Post: Sweet Pea and Radish Salad »

Primary Sidebar

well hello!

I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

Learn More About Traci  or  The Blog.

Get on the List!

Join the Vanilla And Bean community to receive Sweet and Savory Vegetarian Recipes, and get my Five Secrets to Vegetarian Cooking email series delivered to your inbox!

Right this Way to Subscribe

Start Here!

Why vegetarian, what you’ll find on Vanilla And Bean and fan favorites all right here!

Right this Way to Start

Footer

Affiliate Info

Vanilla And Bean is monetized in part through the use of affiliate links. As an Amazon Associate I earn from qualifying purchases. This means that if you click on a link and/or purchase an item after clicking on a link, Vanilla And Bean may receive a percentage of the sales price. I only recommend products that I love and use through my affiliate links. To learn more please see my Affiliate Policy. Thank you for your support!

© Vanilla And Bean, LLC  – 2023. Unauthorized use and/or duplication of any content or images without express and written permission from this blog’s owner is prohibited. Licensing inquiries for publication, general distribution, and/or commercial use, please contact me on my contact page.

Copyright © 2023 · Vanilla and Bean · Website by Meyne

Menu

Home · Recipes · Contact · Privacy Policy
Terms of Use · Accessibility · California Privacy Notice

Copyright © 2023 · Vanilla and Bean On Genesis Framework · Log in

Get On The List!
Get On The List!
_____________________

Join the Vanilla And Bean community to receive sweet and savory vegetarian recipes, as well as my Five Secrets to Vegetarian Cooking email series delivered to your inbox.

You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review our Privacy Policy.
  • Recipes
    ▼
    • Recipe Index
    • Breakfast and Brunch
    • Appetizers & Snacks
    • Lunch Recipes
    • Main Dish Recipes
    • Bread Recipes
      ▼
      • Sweet Breads
      • Savory Breads
    • Seasonal Recipes
      ▼
      • Fall
      • Winter
      • Spring
      • Summer
    • Sourdough
      ▼
      • Sourdough Discard Recipes
      • Gluten Free Sourdough
    • Vegan Recipes
    • Vegetarian
    • Condiment Recipes
    • Drink Recipes
      ▼
      • Cocktails
      • Non Alcoholic
    • Dessert Recipes
  • Sign Up For Weekly Newsletter!
  • Start Here
  • Home
  • Shop
  • About
    ▼
    • Contact
    • A little bit about me…
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
Vanilla And Bean and our partners use cookies to enhance user experience and to analyze performance and traffic on our website. By using the Site, you consent to the use of cookies. Learn More

COOKIE SETTINGS   ACCEPT
Cookie Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.

Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

CookieTypeDurationDescription
__cfduid14 weeksThe cookie is set by CloudFare. The cookie is used to identify individual clients behind a shared IP address d apply security settings on a per-client basis. It doesnot correspond to any user ID in the web application and does not store any personally identifiable information.
cookielawinfo-checkbox-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-non-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Non Necessary".
OptanonConsent01 yearTracks users cookie consent preferences
viewed_cookie_policy011 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Advertisement
CookieTypeDurationDescription
IDE12 yearsUsed by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile.
VISITOR_INFO1_LIVE15 monthsThis cookie is set by Youtube. Used to track the information of the embedded YouTube videos on a website.
Analytics

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

CookieTypeDurationDescription
_ga02 yearsThis cookie is installed by Google Analytics. The cookie is used to calculate visitor, session, camapign data and keep track of site usage for the site's analytics report. The cookies store information anonymously and assigns a randoly generated number to identify unique visitors.
_gid01 dayThis cookie is installed by Google Analytics. The cookie is used to store information of how visitors use a website and helps in creating an analytics report of how the wbsite is doing. The data collected including the number visitors, the source where they have come from, and the pages viisted in an anonymous form.
ad-id16 monthsProvided by amazon-adsystem.com for tracking user actions on other websites to provide targeted content
GPS030 minutesThis cookie is set by Youtube and registers a unique ID for tracking users based on their geographical location
Performance

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

CookieTypeDurationDescription
_gat01 minuteThis cookies is installed by Google Universal Analytics to throttle the request rate to limit the colllection of data on high traffic sites.
YSC1This cookies is set by Youtube and is used to track the views of embedded videos.
YTCpersistent10 minutesThis cookie is set by Youtube to manage the embed and viewing of videos