Fluffy Gluten-Free Sourdough Discard Buckwheat Pancakes
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.
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.