Gluten Free Sourdough Pancakes
Gluten-free sourdough pancakes are a delicious way to use up A LOT of extra sourdough starter. These pancakes can be savory or sweet. See the section above for some fun and fancy serving suggestions.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4-6 1x
- Category: Breakfast
- Method: Sourdough
- Diet: Gluten Free
Ingredients
Units
Scale
- 1 1/2 cups of active sourdough starter (or feed up the starter the night before, see notes)
- 1/4 cup starch
- 1/4 cup gluten-free flour (see notes)
- 2 eggs
- 3 Tbsp vegetable oil or melted butter
- 1/2 tsp baking soda
- 3/4 tsp salt
- 2 Tbsp sugar (optional)
Instructions
- Mix all of the ingredients into the sourdough starter. Only include the sugar if you want a sweet pancake. Feel free to skip it for a savory pancake. The pancake batter can be mixed and cooked right away. For a super relaxed morning, mix the pancake batter the night before and stash it in the fridge. Just be sure to give it a good stir before cooking the pancakes the next morning.
- Heat a griddle or frying pan on medium. Scoop out 1/4 cup of batter per pancake. Pour it onto the hot griddle.
- When the pancake starts to bubble and the edges firm up, flip and cook for another 2 minutes. They should be nicely browned on both sides.
- Serve immediately. See the section above for some savory pancake additions and some sweet pancake toppings.
Notes
- If you don’t have extra gluten-free starter or sourdough discard, then mix 1/2 cup of starter with 1 cup of water and 1 1/4 cups of flour the night before.
- Gluten-free starches include potato starch
, sweet rice flour
, tapioca flour, arrowroot flour
, and cornstarch.
- For the flour, use your favorite GF flour. I like whole-grain oat or buckwheat flour since they’re full of flavor.
- I typically don’t bake or cook with sugar. However, a little bit of sugar helps to balance the sourness of these pancakes.Â
, 
, tapioca flour, arrowroot flour
, and cornstarch.