Gluten-Free Sourdough Pancakes

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These overnight gluten-free sourdough pancakes are simple, cozy, and incredibly delicious. Mix up the flour, starter, yogurt, and sugar the night before and finish the next morning. This gives the flour time to fully ferment making these pancakes easier to digest and way more flavorful!

Prep Time10

Cook Time20

Overnight Ferment12

Total Time12 30

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Keyword: gluten-free sourdough, gluten-free sourdough discard, pancakes

Servings: pancakes

Calories: 134kcal

Author: Laura

Equipment

1 Kitchen Scale
1 Dough Whisk

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

Ingredient Substitutions

Yogurt - use buttermilk, whole milk, or cashew milk
Millet - use brown rice flour
Buckwheat - use sorghum or oat flour
Tapioca - use arrowroot powder

*Don't use discard that is really old. It should be fed within a few days of making the pancake batter.

Nutrition