1 1/2cups of active sourdough starter (or feed up the starter the night before, see notes)
1/4cup gluten-free flour (see notes)
3 Tbsp vegetable oil or melted butter
1/2 tsp baking soda
3/4 tsp salt
2 Tbsp sugar (optional)
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.
If you don’t have extra gluten-free starteror sourdough discard, then mix 1/2 cup of starter with 1 cup of water and 1 1/4 cups of flour the night before.