Okay, so you’ve regularly been feeding your gluten-free sourdough starter for about a week now, and it’s nice and bubbly (and perhaps a little stinky). But what do you do with it now?!

We suggest making gluten-free sourdough pancakes! This is a fun and easy recipe to break in a newly active sourdough starter, and who doesn’t like pancakes?

Keep in mind, this batter should be made the night prior to your pancake breakfast. When you wake up the next morning, all you have to do is check on the fermented batter and cook your pancakes over a warm skillet.


*Note: These pancakes are NOT sweet. If you want a sweeter option, add an additional tablespoon of coconut sugar, for a total of 4 tablespoons of sugar.

Serves: 1-2 people (about 12 mini pancakes)

Dry Ingredients

  • 3/4 cup buckwheat flour
  • 1/2 cup sorghum flour
  • 1/2 cup arrowroot
  • 3 tbsp coconut sugar
  • 3/4 tsp psyllium husk powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Wet Ingredients

  • 3/4 cup plain yogurt (non-dairy yogurt should work well here)
  • 3/4 cup water 
  • 1/4 cup sourdough starter
  • 1/4 cup avocado oil or other mild-flavored oil


Stir dry ingredients together in a mixing bowl. Add wet ingredients and stir until well combined.

Once mixed, cover your dough with a plate or damp towel to ferment overnight.

In the morning, look for air bubbles and a slightly raised/domed surface, and when you break the surface, you'll want to see an airy network of bubbles inside the batter.

Heat up a skillet over low heat. You're looking for an even heat across the whole pan, so preheat for a while. Lightly oil the pan once hot, and drop in your batter. Note that this is a thicker batter than a conventional pancake recipe. Use a spoon to spread it until it is your desired shape/size/thickness. For a thick pancake, give it an extra long cook. 

Let your pancakes cook on low heat until you see plenty of air holes on the top surface, and they no longer look shiny and wet. Flip to finish cooking. 

Serve with your dream toppings, and enjoy!