Gluten Free Sourdough Pancakes

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! 

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. 
• Milk – you can use plant or pasteurized whole dairy milk. I use Homemade Cashew Milk half diluted with water. 
• 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. 
• Super Fine Almond Flour – be sure to use super fine almond flour for proper texture, binding and flavor. 

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. 

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. 

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Gluten Free Sourdough Pancakes (Same Day or Overnight)

4.46 stars (from 22 ratings)

By Traci York

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 18 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 pancake recipe!

Time above does not include time to rest the pancakes: overnight pancakes rest 8-12 hours; same day pancakes rest 10-20 minutes.

*UPDATE* a few makers have reported crumbly pancakes. This could be due to the type of almond flour and GF sourdough starter used in the recipe. Be sure to use Super-Fine Almond Flour in this recipe, I use Bob’s Red Mill. Also, I tested this recipe with my Gluten Free Sourdough Starter (linked here and on the recipe). Substituting ingredients or using a different starter containing different flours or hydration may result in different results than the recipe below.

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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

Weigh your ingredients for best outcome.

**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.

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

Serving: 1pancake | Calories: 93kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 123mg | Potassium: 126mg | Fiber: 1g | Sugar: 3g | Vitamin A: 65IU | Calcium: 60mg | Iron: 1mg

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

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