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:
- 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!
- 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 me at @The.Roasted.Root on Instagram!
Fluffy Gluten-Free Sourdough Pancakes
Dairy-free, gluten-free sourdough pancakes that are moist and delicious!
- 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!
*Use un-fed sourdough starter.
Nutrition InformationYield 12 Serving Size 1 of 12
Amount Per Serving Calories 133Total Fat 6gUnsaturated Fat 0gCarbohydrates 18gFiber 1gSugar 1gProtein 3g
Monday 20th of February 2023
I have some discard I. The fridge that hasn’t been fed for several days, that will be fine to use for the pancake recipe? I’ve never used any unfed starter before and the recipe so I just wanna make sure I’m doing this right :)
Monday 20th of February 2023
Hi Tara! Yes, absolutely, the unfed starter will work great for the pancakes :) Simply measure out the amount you need and keep the rest of the starter in the refrigerator (or feed it). Hope you enjoy! xo
Tuesday 18th of October 2022
Would it have the same effect to rest the batter in the refrigerator overnight? We use regular milk and the thought of the milk being on the counter in room temp overnight is making me cautious to try this.
Saturday 7th of May 2022
I was wondering if you could use almond flour as a substitute for the gluten free all purpose flour? The only starter I have right now is made from einkorn. Do you think I could use my starter in this recipe? Any tips would be great I’m trying to make these for Mother’s Day.
Thank you!! 😊
Monday 9th of May 2022
Hi Zak! My apologies, I just saw this! I've never tried using almond flour with sourdough starter, so I'm not sure how it would work out. I have, however, seen other recipes from bloggers for sourdough goodies that call for almond flour, so I know it can be done. I would try googling a sourdough pancake recipe with almond flour so that it turns out well! Off the cuff, I found this one: https://vanillaandbean.com/gluten-free-sourdough-pancakes/ and this one: https://ohsofoodie.com/keto-sourdough-pancakes/ which may get you closer to where you want to be :) xo
Thursday 14th of April 2022
These pancakes turned out so good! My non gluten free husband loved them! I added blueberries to half of them and it was amazing! Since I found out I have celiacs a couple months ago, I am working on finding recipes that both of us would like, so I don't have to make two different dishes.
Saturday 16th of April 2022
I'm so happy you and your husband enjoy them, Betsy! Thanks so much for the sweet note! My heart goes out to you on your diagnosis...sounds like you're making the best of it! xoxo
Monday 14th of March 2022
I like using my food scale whenever possible. Since I made two batches, here's the average weights: 232 g of full fat coconut milk 147 g for 1 cup of gluten free all purpose flour Bob's Red Mill (no xathan gum) 36 g for 1/4 cup of GF APF (mentioned above) Total 183 g of flour. Looking forward to having these pancakes in the morning.
Thursday 17th of March 2022
Thanks so much for sharing, Stephanie! That's super helpful!
Tuesday 15th of March 2022
I forgot to add that the cup of starter is 200 g.
I had my pancakes this morning. They were on the runny side, so they were really crisp and thin. I forgot the baking powder.
My husband's Lenten pancakes were fluffy and gummy. I used psyllium husk as the binder.