Gluten Free Sourdough Pancakes are adapted from my mom’s sourdough pancake recipe. They make sourdough pancakes easy.
Growing up my mom made pancakes at least once a week. She made the same recipe. It was a tried and true favorite that we all loved.
The recipe she has made for years was one she adapted from a sourdough pancake recipe. The recipe she came up with isn’t your typical sourdough pancake recipe though. It is more of a shortcut sourdough pancake recipe.
My mom loves to find ways to make cooking easier. That is exactly what she did with her pancake recipe. She took a basic sourdough pancake recipe and made it easier.
When I went gluten free I knew that my mom’s pancakes were one of the recipes that I needed to adapt to gluten free.
Because the batter sits overnight it actually adapted very well to gluten free. It is now a favorite with my family.
This recipe is also dairy free so it works great for those needing a gluten free dairy free pancake.
Need more gluten free breakfast recipes?
Make Ahead of Time
- 1 1/2 cups white or brown rice flour
- 1/2 cup potato starch
- 1/3 cup tapioca starch
- 2 cups water
- 1 tablespoon of yeast
Add When Read to Cook
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 teaspoon xanthan gum ( you don't have to add this but I think is better with it)
- 2 tablespoons oil
The night before, or 6- 8 hours ahead of time:
- In a glass, plastic, or stoneware bowl, (Use anything but metal because it rises better in a nonmetal bowl) mix together rice flour, potato starch, tapioca starch, water, and yeast. Stir to combine well.
- Cover and let sit overnight on the counter. You do not need to refrigerate the batter just leave out on the counter to rise.
When ready to cook:
- Add eggs, baking soda, salt, sugar, xanthan gum, and oil to the batter. Stir to combine.
- Lightly grease a griddle or pan and heat to a medium-high heat.
- Pour about 1/4 cup batter for each pancake, or desired size, onto hot griddle or pan.
- Cook until the surface is bubbly. Turn pancakes over and cook on the remaining side until golden brown.
This also works with a gluten free flour blend. I have used Bob's Red Mill 1 to 1 Gluten Free Flour blend and it turns out great. If using a blend that contains xanthan gum do not add the xanthan gum call for in the recipe. Make the rest of the recipe as directed.
Amount Per Serving: Calories: 183Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 361mgCarbohydrates: 32gFiber: 2gSugar: 2gProtein: 4g