There’s something special about slow mornings and a stack of warm pancakes—especially when they’re made with sourdough. These gluten-free sourdough pancakes have quickly become a staple in our home. They’re soft, fluffy, and have just the slightest tang from the starter that makes them feel extra nourishing and homemade.
What I love most about this version is the simple, from-scratch flour blend. Instead of relying on a store-bought mix, we’re using brown rice flour, buckwheat flour, and arrowroot powder. It gives these pancakes a hearty texture while still keeping them light and tender.
Whether you’re using up sourdough discard or an active starter, this recipe is flexible, forgiving, and perfect for everyday cooking on the homestead.
Makes approximately 18 (4-inch) pancakes
Ingredients
- 1/2 cup sourdough starter (active or discard)
- 1/2 cup brown rice flour
- 1/2 cup buckwheat flour
- 1/4 cup arrowroot powder (or corn starch or potato starch)
- 1/2 tsp xanthan gum
- 2 tbsp maple syrup or sugar
- 3 1/2 tsp baking powder
- 1 cup to 1 1/4 cups milk (dairy or non-dairy)
- 1 egg
- 3 tbsp butter, melted (or neutral oil of choice)
- 1 tsp vanilla
- Optional add-ins: blueberries, chocolate chips, etc.
I source all my staples for this recipe through Azure Standard. They offer high-quality groceries and offer the option to purchase in bulk and save. You can save 15% off our first order of $100 or more using the code “SOURDOUGH15” at checkout. If you’d like to find a drop location near you or see what they have to offer, click here.
Instructions
- Heat a griddle or skillet over medium heat.
- In a bowl, whisk together the brown rice flour, buckwheat flour, arrowroot powder, sugar, xanthan gum, and baking powder.
- Add the sourdough starter, 1 cup of milk, egg, melted butter, and vanilla. Mix until smooth.
- Add more milk as needed to reach your desired pancake batter consistency. (The exact amount can vary depending on your starter and flours.)
- Gently fold in any add-ins if using.
- Let the batter rest for a few minutes to thicken slightly.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
For more delicious gluten-free breakfast recipes, you can check out my complete cookbook library here. Specifically, Gluten-Free Made Simple Volume 2 has a whole breakfast section.
Can you omit the xanthan gum? Yes, if you wish, you can omit the xanthan gum from this recipe. Note you may need to reduce your milk slightly & your pancakes won’t have quite the same spongy texture as a traditional pancake.
Notes from My Kitchen
This flour combination creates a really nice balance—brown rice flour keeps things neutral, buckwheat adds a rich, almost nutty depth, and arrowroot keeps the texture light instead of dense.
If your batter feels thin at first, don’t rush to add more flour. Letting it sit for a few minutes makes a big difference as the flours hydrate.
We love these served simply with butter and maple syrup, but they’re just as good with fresh fruit or a dollop of homemade whipped cream.
This is one of those recipes that proves gluten-free doesn’t have to feel limiting. When you focus on real ingredients and simple methods, it just becomes good food—plain and simple.
Looking to source high-quality ingredients? Azure Standard has become my favorite place to purchase the majority of our gluten-free pantry staples because they offer high-quality groceries and offer the option to purchase in bulk and save. You can save 15% off our first order of $100 or more using the code “SOURDOUGH15” at checkout. If you’d like to find a drop location near you or see what they have to offer, click here.
This 15% off promotion is exclusively available to new customers. To qualify, customers must create a new Azure account and place a minimum order of $100 or more in products, which will be shipped to a drop location of their choice. The promo code must be entered at checkout. This offer expires on December 31, 2026, unless extended.
Fluffy Gluten-Free Sourdough Discard Buckwheat Pancakes
Ingredients
- 1/2 cup sourdough starter active or discard
- 1/2 cup brown rice flour
- 1/2 cup buckwheat flour
- 1/4 cup arrowroot powder
- 1/2 tsp xanthan gum
- 2 tbsp maple syrup or sugar
- 3 1/2 tsp baking powder
- 1 cup to 1 1/4 cups milk dairy or non-dairy
- 1 egg
- 3 tbsp butter melted (or neutral oil of choice)
- 1 tsp vanilla
- Optional add-ins: blueberries chocolate chips, etc.
Instructions
- Heat a griddle or skillet over medium heat.
- In a bowl, whisk together the brown rice flour, buckwheat flour, arrowroot powder, sugar, xanthan gum, and baking powder.
- Add the sourdough starter, 1 cup of milk, egg, melted butter, and vanilla. Mix until smooth.
- Add more milk as needed to reach your desired pancake batter consistency. (The exact amount can vary depending on your starter and flours.)
- Gently fold in any add-ins if using.
- Let the batter rest for a few minutes to thicken slightly.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
