Easy overnight or same day gluten free pancakes with the delicious flavor of sourdough. They feature earthy oat and almond flour, a bit of butter, a touch of maple syrup and eggs. Like in my Gluten Free Sourdough Waffles, use your discarded Gluten Free Sourdough Starter in this fluffy and flavor-packed sourdough pancake recipe! | Disclosure: This post is brought to you by Bob’s Red Mill!Â
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 bread. The texture and fluffy factor of these pancakes had to be just so before I shared the recipe with y’all. And finally, after a lot of testing, this recipe came together.
Made in partnership with Bob’s Red Mill, I’m 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.
Bob’s Red Mill Gluten Free Rolled Oats are naturally gluten free, but to ensure 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.
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About the Key Ingredients
- Gluten Free Sourdough Starter Discard – this is a high hydration (120%) sourdough starter that is an essential ingredient in this recipe.Â
- Milk – you can use plant or pasteurized whole dairy milk. I use Homemade Cashew Milk half diluted with water.Â
- Eggs – aids in binding and helps create a fluffy texture.
- Homemade Oat Flour – from Gluten Free Rolled Oats. I DIY oat flour in a Vitamix. It’s quick, easy and economical.Â
- Super Fine Almond Flour – be sure to use super fine almond flour for proper texture, binding and flavor.Â
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.
At a Glance: 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 (or in the refrigerator) overnight.
- Third, the next morning, whisk in the egg, butter or oil, baking powder and soda, and salt.
- Last, bake on a nonstick griddle or skillet.
For Same Day Pancakes:
- First, whisk your sourdough starter discard with the oil and other wet ingredients.
- Next, whisk in the dry ingredients.
- Last, bake on a nonstick griddle or skillet.
Tips for Making the Best Pancakes!
- 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!
- 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.
- Share with real maple syrup and top with sweet cherry compote, blueberry compote or stewed apples.Â
Traci’s Tips
- Overnight Ferment: if you prefer not to rest pasteurized milk batter overnight at room temperature, you can put the batter in the refrigerator overnight to ferment. Pull the batter out of the fridge then rest at room temperature for about an hour before mixing in the eggs, butter and leaveners.
- 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.
- Weigh Your Ingredients for best outcome.Â
Gluten Free Sourdough Pancakes (Same Day or Overnight)
Ingredients
- 1 cup (240 grams) Gluten Free Sourdough Starter, discard, I recommend my recipe linked here for best results
- 1/2 cup (120 grams) Milk, I use homemade cashew milk
- 4 tablespoons Maple Syrup, + more for serving
- 1 1/2 teaspoons Vanilla Extract
- 2/3 cup + 2 tablespoons (90 grams) Gluten Free Oat Flour, I DIY oat flour
- 2/3 cup + 2 tablespoons (90 grams) Super Fine Almond Flour, I use Bob's Red Mill
- 2 tablespoons Unsalted Butter , or Coconut Oil melted (if using coconut oil, warm to the touch)
- 2 Eggs, large
- 1/4 +1/8 teaspoon Fine Sea Salt
- 4 teaspoons Baking Powder, non aluminum
- 1 teaspoon Baking Soda
Top With (optional):
- Stewed Apples
- Rhubarb Jam
- Berries, butter, bananas!
Instructions
For Overnight Pancakes (**see note):
- 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 (affiliate link) or buttered cast iron 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 (affiliate link) or buttered cast iron 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 sweet cherry compote, blueberry compote, easy stewed pears or stewed apples.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
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I made these pancakes, and they tasted good but were very “crumbly”. They weren’t dry really, but fell apart when you cut them or moved them around on the plate. Is this how they are supposed to be?? Also the texture was a little mealy.
Hi Elizabeth! I’m sorry to hear your pancakes were mealy and crumbly. I’m not sure what would have caused that. While these pancakes are tender, I wouldn’t say they fall apart. I’m curious about possible ingredient substitutions or what type of oats used?
YUMMM! I made the same day pancakes but subbed cassava flour for almond. They came out great! Will definitely try the overnight next time. I love that I can use leftover discard that’s been accumulating in the fridge! Thank you!
Yummm cassava flour! So happy to hear, Mia. Thank you for your note!
Hi there! Thank you for making this recipe! I followed the recipe exactly and it came out super crumbly, but still yummy. Should I add more egg or milk next time?
Hi Tanya! Thank you for your note and giving the pancakes a go. I’ve had a few other makers experience the same thing, but I’m not able to replicate the crumbly in my kitchen for troubleshooting. You can try whisking the ingredients for a full minute just before baking. An extra egg may work, however I’ve not tried it.
I’ve made this overnight recipe 3 times now and still love it! I ran out of oat flour so I used a homemade GF flour mix and it turned out fine.
Hooray! So happy to hear Jane! Thank you for your tip on using homemade GF flour mix.
Great gluten-free pancake recipe! I made my own oat flour in the blender and substituted dried nut milk pulp flour for the almond flour. Even though I weighed the flours, I ended up using about one cup of homemade hemp milk, probably because the nut milk pulp flour may be drier than almond flour. I ended up with exactly 18 delicious pancakes nevertheless. I made the overnight version and was excited to smell the mix’s doughy aroma in the morning. The texture and flavor were great! Even my young adult sons approved!
Hi Claudia! Thank you for your note, sharing your experience AND adjusting the recipe to your needs! Isn’t that overnight dough wonderful? So happy to hear your son approved! :D
Awesome pancakes! We liked it so much, I also tried this recipe in a waffle maker! The only change I made was I increased the butter to 1/4c. They were very tasty, but a little crumbly. Next time I plan to try adding a bit of starch (potato and/or tapioca) to see if that helps them hold together a little better.
HI Monica! Hooray! Thank you for your note and tips on waffles – yes to tapioca! SO happy to hear you enjoyed the recipe!
Yummy! I used “flax eggs” (1 T ground flax + 2T water per egg), and the batter was a smidge thick but the pancakes were very tasty. No sour flavor – will be a hit with the kids!
Hooray! Thank you for your note Rebecca!
Delicious! I’ve been making GF sourdough starter for a week now and have experimented with making crackers and finally made these pancakes this morning. They were great!
I had quite a few really ripe bananas, so I used one blended chia egg and 2 bananas in place of the 2 eggs and they came out perfect. I also swapped out the oats (it’s a cross reactor for my gluten sensitivity), with a combo of millet and buckwheat. They were light and fluffy and very tasty. My whole family enjoyed them! What a great recipe!
Hi Jennifer! Thank you for your note and sharing your tips! So happy to hear everyone enjoyed them and the subs worked! …. crackers?! Oh my that sounds amazing!
Have you found a sourdough cracker recipe that works? If so, what is it or where did you find it?
I’m growing a GF starter for my sister who has celiacs. I have experience with a regular sourdough starter, but I want to experiment with the GF starter before I give it to her, so that I can also give her tested recipes to work with. I am not widely experienced with GF baking, so any help is appreciated.
Hi Donald! Thank you for your note. Unfortunately a GF sourdough cracker recipe is not one I’ve explored. Sending my best!
These are amazing!! I used two mashed bananas in sub of eggs to make these vegan and oh my! Such a hit at the cafe!
Hi Tyler! Thank you for your note and giving the recipe a go! SO happy to hear the mashed bananas worked for you and the pancakes were a hit at the cafe (where is it located?)! I tried one banana before when I was testing this recipe and it didn’t work for me. Sounds like I need to try two!
How do you make gluten-free sourdough waffles? Usually, waffles have more oil/fat than pancakes. We really liked our sourdough pancakes and waffles before going gluten-free.
Hi Robert! I’m working on a recipe for the blog. Stay tuned!
These were excellent! Thank you for sharing your recipe.
Because I can’t leave well enough alone, I did make some changes right out of the gate. I have a Sorghum Flour GF sourdough starter, so I used that. I set up my overnight pancake batter the night before with my starter a couple of hours after I had fed it earlier that afternoon, so the starter was nice and active (I did this instead of using discarded starter). For the flour portion, I used 2/3 c. plus 2 T. of Oatflour that I made myself by running oats through my Vitamiz dry blender jar. For the rest of the flour portion, I used 1/3 cup of Sorghum flour, 1/3 cup of Rice Flour, & 2 T. Potato Starch. I did this on a lark because I didn’t have Almond flour, but had those other flours in instead. I covered the Pyrex measuring cup of batter lightly with plastic wrap and left it on my counter top overnight. In the morning, I mixed the Vanilla extract (because I forgot to put it in the night before), with the oil, eggs, baking powder, & baking soda and set that aside while I prepped my cast iron frying pan on the stove. What happened next was a surprise to me because I’d never done it that way – when I turned back to the egg mixture, I was surprised at how bubbly & frothy it was because of the baking powder & soda. Next, I mixed in the overnight batter mix with a wire whisk and proceeded with cooking the pancakes.
These were the softest, fluffiest GF pancakes I have ever made. The batter kept its bubbles all the way through to the very last pancake that I fried. This is my new, favorite recipe for GF pancakes. Since having to go wheat free about 3 years ago, I’ve been missing good, fluffy pancakes. I have finally found a decent substitute! Thank you!
Hii Chris! Thank you for your note and sharing your tips about the alternative flours! So happy to hear the recipe was a jumping off point to give gf sourdough pancakes a go! Hooray for fluffy gf pancakes!!