Ultra moist and fluffy gluten-free sourdough pancakes made dairy-free! These delightful pancakes have that unique sourdough flavor and are fun for the whole family! Make the batter the night before for an amazing breakfast or brunch the next day!
After making my Gluten-Free Sourdough Starter and Gluten-Free Blueberry Sourdough Muffins, I’ve been on a sourdough pancake rampage.
We’re talking sourdough pancakes for dinner, breakfast, snack, oops I didn’t mean to eat a stack of pancakes just now, but I did just now kind of torrid love affair.
All of this to say, if you haven’t tried sourdough pancakes yet, this experience alone is worth the trouble of growing your own sourdough starter…in my humble opinion.
What you need to know about these pancakes is the following:
- Gluten-Free
- Dairy-Free
- Ultra Fluffy
- Very pronounced sourdough flavor
- Lower in carbohydrate than regular pancakes.
Allowing the batter to sit overnight gives it the opportunity to ferment, yielding an incredibly delicious sourdough flavor. The longer it sits, the more the bacteria and yeast will feed and reproduce, generating more sourdough flavor and less residual carbohydrate.
Do I Have Let the Batter Sit for 8 Hours?:
You do not need to allow the pancake batter to sit for 8 hours in order to use it. You can use it immediately – the pancakes will just not be quite as fluffy and they won’t have as pronounced of a sourdough flavor. If you do have the time and forethought, though, I do recommend allowing the batter to sit so you can get the full experience!
Are Sourdough Pancakes Low-Carb?
Provided you allow the batter to sit overnight (8 to 10 hours), the pancakes will be lower in carbohydrate than regular pancakes, as the bacteria and yeast will feed on the carbohydrate in the flour and use it to grow and reproduce. The longer the batter sits, the less residual carbohydrate there will be.
To put it into perspective, 1 cup of sourdough discard contains 47 grams of carbohydrate, whereas 1 cup of the gluten-free flour I use contains 120 grams of carbohydrate.
The flip side of this is you don’t want the batter to sit for too long, as the bacteria and yeast will run out of food and die, leaving you with pancake batter that won’t leaven (in other words, the pancakes won’t be fluffy).
How to Make Gluten-Free Sourdough Pancakes:
Stir together the sourdough discard, flour and coconut milk in a mixing bowl. Cover with a kitchen towel and allow it to sit overnight (4 to 10 hours). This will be very thick!
When you’re ready to make the pancakes, whisk together the egg, oil, and pure maple syrup in a small bowl.
Sprinkle the baking powder and sea salt over the sourdough pancake batter, then add the egg/oil mixture to the mixing bowl. Stir everything together until very well combined.
Heat a non-stick skillet over medium to medium-high heat and add enough coconut oil or cooking oil of choice to coat the surface, about 1 tablespoon.
Once the skillet is fully hot, measure out ¼ cup of pancake batter and pour onto the hot skillet. Allow pancakes to cook until sides have firmed up, about 2 to 3 minutes. Flip and cook another minute or two, until pancakes are cooked through.
Top with desired toppings and enjoy!
Recipe Adaptations:
- Use regular milk instead of coconut milk
- Swap the avocado oil for melted butter
- If you don’t eat a gluten-free diet, follow this same recipe using regular all-purpose flour
- Add chocolate chips, fresh blueberries, and/or chopped nuts to the batter just before cooking the pancakes.
- Add 1 teaspoon ground cinnamon to the batter just before cooking the pancakes.
- Use regular sugar in the batter instead of pure maple syrup.
More Amazing Gluten-Free Pancake Recipes:
- Coconut Flour Zucchini Pancakes
- Paleo Avocado Pancakes
- Vegan Lemon Poppy Seed Pancakes
- Paleo Carrot Cake Pancakes
- Vegan Poppy Seed Pancakes with Caramelized Figs
- Vegan Sweet Potato Pancakes
What’ll you put on your sourdough pancakes?!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Fluffy Gluten-Free Sourdough Pancakes
Dairy-free, gluten-free sourdough pancakes that are moist and delicious!
Ingredients
- 1 cup sourdough starter *
- 1 1/4 cups gluten-free all-purpose flour
- 1 cup full-fat canned coconut milk or regular milk
- 2 large eggs
- 2 Tbsp avocado oil or melted butter
- 2 Tbsp pure maple syrup
- 1 tsp baking powder
- 1 pinch sea salt
Instructions
-
Stir together the sourdough discard, flour and coconut milk in a mixing bowl. Cover with a kitchen towel and allow it to sit overnight (4 to 10 hours). This will be very thick!
-
When you’re ready to make the pancakes, whisk together the egg, oil, and pure maple syrup in a small bowl.
-
Sprinkle the baking powder and sea salt over the sourdough pancake batter, then add the egg/oil mixture to the mixing bowl. Stir everything together until very well combined.
-
Heat a non-stick skillet over medium to medium-high heat and add enough coconut oil or cooking oil of choice to coat the surface, about 1 tablespoon.
-
Once the skillet is fully hot, measure out ¼ cup of pancake batter and pour onto the hot skillet.
-
Allow pancakes to cook until sides have firmed up, about 2 to 3 minutes. Flip and cook another minute or two, until pancakes are cooked through.
-
Top with desired toppings and enjoy!
Recipe Notes
*Use un-fed sourdough starter.
I made the Gluten-Free Blueberry Sourdough Muffins last night and I was so surprised how light they were. I can imagine these pancakes will be as light and flavorful as well.
These are the BOMB!!! Kids devoured, and anti-sourdough husband loved them. Thank you. Best sourdough pancake recipe I’ve found.
Yaaaaay I’m so thrilled to hear it, Elsie! I really enjoy them too…I’m happy you and your family like them! Thanks for the sweet note. xoxo
Fluffy indeed! We left the pancake starter sitting for 17 hours instead of your recommended 4-10hrs. It definitely had more pronounced sourdough taste but still good. Next time will let it between between 4-10hrs. Also we replaced maple syrup with yacon syrup. Also made a separate batch with blueberries added to the batter. Great recipe. Many thanks!!