These gluten-free sourdough pancakes are the kind of breakfast that feels both comforting and effortless. The overnight fermentation adds a gentle tang and depth of flavor while creating a batter that’s easy to work with and easy to digest. Made with simple, whole food ingredients and no xanthan gum, these pancakes cook up tender and golden – perfect for slow mornings or anytime you want a nourishing breakfast everyone will love.
Pancakes have been a hard thing for me to make gluten-free for some reason. Most recipes I have found for gf pancakes include xanthan gum or a store bought flour blend that also contains it. Also, whenever I tried to make the recipes fit my preferences, they turned out terribly. They tasted terrible and just generally failed miserably! My son loves pancakes, so I was determined to figure something out though.
It turns out that it worked beautifully to use the regular sourdough pancake recipe I was using before, but playing around with different gluten-free combinations for the flour. I found that the taste and texture was perfect using a combination of millet, buckwheat, and tapioca.
As with my gluten-free sourdough dinner rolls, these pancakes are not picture perfect! They are not perfectly fluffy or perfectly round – they are rustic and delicious though! They do spread quite a bit in the pan which does make them rather thin, but this isn’t a problem for my family. Once again, I’m choosing flavor over presentation!
If you love these pancakes, please let me know in the comments with a rating and review! As always, if you have any questions, I’m happy to help! Please SHARE with friends and family if you know anyone that would enjoy this recipe!
*This recipe contains affiliate links.
Gluten-Free Sourdough Pancakes
Equipment
Ingredients
Overnight Sponge
- 113 g gluten-free sourdough starter discard or active
- 227 g plain yogurt
- 14 g maple sugar
- 48 g tapioca flour
- 36 g millet flour
- 36 g buckwheat flour
Next Morning
- 1/2 tsp baking soda
- 2 g salt
- 1 large egg
- 28 g melted butter
Instructions
- Add the starter, yogurt, and sugar to a medium mixing bowl and whisk to combine. Then add the tapioca, millet, and buckwheat. Stir to combine. Cover and let sit at cool room temperature overnight (up to 12 hours).113 g gluten-free sourdough starter, 227 g plain yogurt, 14 g maple sugar, 48 g tapioca flour, 36 g millet flour, 36 g buckwheat flour
- The next morning, add the baking soda, salt, egg, and melted butter. Use a dough whisk to fully combine.1/2 tsp baking soda, 2 g salt, 1 large egg, 28 g melted butter
- Preheat a cast iron skillet or griddle over medium heat. When hot add a tablespoon of butter to coat the bottom of the pan or griddle. Pour a 1/3 cup of batter into the hot skillet for each pancake. Cook 2-3 minutes per side until golden brown. Serve warm with maple syrup if desired.
Notes
- Yogurt – use buttermilk, whole milk, or cashew milk
- Millet – use brown rice flour
- Buckwheat – use sorghum or oat flour
- Tapioca – use arrowroot powder
Leave a Comment