Stack of Gluten Free Sourdough Pancakes
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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.
Course Breakfast
Cuisine American
Keyword Dairy Free Pancakes, Gluten Free Pancakes, Gluten Free Sourdough Pancakes, Oatmeal Pancakes, Overnight Gluten Free Pancakes
Prep Time 10 minutes
Cook Time 10 minutes
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

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