Gluten Free Sourdough Pancakes - These Gluten Free Sourdough Pancakes are rich in tangy buckwheat flavor and delicious. Smother with pastured butter, favorite berries and real maple syrup.
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5 from 6 votes

Gluten Free Sourdough Pancakes

These gluten free pancakes are traditionally fermented with a sourdough starter. Enjoy with lots of butter and your choice of topping. 
Course Breakfast
Cuisine American
Prep Time 8 hours
Cook Time 20 minutes
Total Time 8 hours 20 minutes
Servings 6
Author Shannon Stonger | Traditionally Fermented Foods

Ingredients

Instructions

  • Combine the sourdough starter, buckwheat flour, rice flour and milk in a medium mixing bowl. Combine with a fork until all ingredients are hydrated. Cover and allow to ferment overnight at room temperature.
  • In the morning, preheat a griddle pan or skillet over medium heat.
  • Uncover the fermented batter and mix lightly with a fork to break up a bit. Make a well in the middle. 
  • Crack the eggs into the well and beat. Add the vanilla and salt and begin incorporating the egg mixture into the surrounding batter.
  • Once the dough is nearly mixed, sprinkle the baking powder over the top and stir until completely combined. 
  • When the griddle is hot, great it lightly with butter, lard or coconut oil. Ladle 1/3 cup of the batter onto the griddle to form a pancake. Cook for 2-3 minutes until small bubbles just begin to appear and the edges begin to firm.
  • Carefully flip and cook an additional 2 minutes or until golden brown. 
  • Serve piping hot with butter and jam, syrup or honey. 

Notes

To make a gluten free sourdough starter: 
Days 1 - 3: In a quart jar, combine 1/2 cup of gluten free flour such as teff, sorghum, or buckwheat, and a scant 1/2 cup of water. Mix vigorously to incorporate air. Cover with a clean cloth and secure with a rubber band. Leave at room temperature for 12 hours. Repeat feedings with the same amounts of flour and water. 
Days 4 - 7: Continue to feed every 12 hours and discard half of the starter before very feeding. You can add the discarded starter to any quick bread recipe, crepes or fritters.