Fluffy Gluten-Free Sourdough Pancakes

Why Make This Recipe

Fluffy Gluten-Free Sourdough Pancakes are not just a delicious breakfast option but also a great way to use up gluten-free sourdough starter. These pancakes are light, airy, and have a unique flavor that comes from the sourdough. Whether you follow a gluten-free diet or just want to try something new, these pancakes are easy to make and perfect for any occasion.

How to Make Fluffy Gluten-Free Sourdough Pancakes

Ingredients:

• 1 cup Gluten-Free Sourdough Starter (discard or active)
• 1.5 cups Gluten-Free All-Purpose Flour (with xanthan gum)
• 1 cup Milk of choice
• 2 large Eggs
• 2 tbsp Melted Butter or Coconut Oil
• 1 tbsp Cane Sugar or Honey
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Sea Salt
• 1 tsp Vanilla Extract

Directions:

1. In a large bowl, whisk together the gluten-free sourdough starter, milk, eggs, melted butter or coconut oil, and sweetener until well combined.
2. In a separate bowl, sift together the gluten-free all-purpose flour, baking powder, baking soda, and sea salt.
3. Gently fold the dry ingredients into the wet mixture until just combined.
4. Let the batter rest for 15-20 minutes.
5. Heat a griddle to medium-low and lightly grease it.
6. Pour 1/4 cup of batter for each pancake onto the griddle.
7. Cook until bubbles form on the surface.
8. Flip the pancakes and cook until golden brown on both sides.
9. Serve warm with toppings of your choice.

How to Serve Fluffy Gluten-Free Sourdough Pancakes

These pancakes are best served hot and can be enjoyed with various toppings. You can add maple syrup, honey, fresh fruits, or a sprinkle of powdered sugar. For a richer experience, consider adding a dollop of yogurt or a spread of nut butter.

How to Store Fluffy Gluten-Free Sourdough Pancakes

If you have leftovers, let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. To reheat, simply pop them in the toaster or microwave until warmed through.

Tips to Make Fluffy Gluten-Free Sourdough Pancakes

• Make sure to use a gluten-free all-purpose flour that contains xanthan gum for the best texture.
• Letting the batter rest is key to achieving fluffiness.
• Cook on low heat to ensure even cooking without burning the pancakes.

Variation

You can add blueberries, chocolate chips, or even nuts to the batter for a fun twist. Just fold them in gently after combining the wet and dry ingredients.

FAQs

Can I use regular sourdough starter?
No, regular sourdough starter contains gluten. Use a gluten-free sourdough starter for these pancakes.

How do I make them dairy-free?
You can substitute the milk with any non-dairy milk and use coconut oil instead of butter.

Can I use a different sweetener?
Yes, you can use any sweetener you prefer, such as agave syrup or maple syrup, as a substitute for cane sugar or honey.

Fluffy Gluten-Free Sourdough Pancakes

Delicious and airy pancakes made using gluten-free sourdough starter, perfect for breakfast or any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 pancakes

Course: Breakfast, Brunch

Cuisine: American, Gluten-Free

Calories: 150

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1 cup Gluten-Free Sourdough Starter (discard or active)
• 1 cup Milk of choice Can be substituted with any non-dairy milk.
• 2 large Eggs
• 2 tbsp Melted Butter or Coconut Oil Use coconut oil for a dairy-free option.
• 1 tbsp Cane Sugar or Honey Any sweetener can be used as a substitute.
• 1 tsp Vanilla Extract

Dry Ingredients

• 1.5 cups Gluten-Free All-Purpose Flour (with xanthan gum) Ensure it has xanthan gum for best results.
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Sea Salt

Method

 

Preparation

1. In a large bowl, whisk together the gluten-free sourdough starter, milk, eggs, melted butter or coconut oil, and sweetener until well combined.
2. In a separate bowl, sift together the gluten-free all-purpose flour, baking powder, baking soda, and sea salt.
3. Gently fold the dry ingredients into the wet mixture until just combined.
4. Let the batter rest for 15-20 minutes.

Cooking

1. Heat a griddle to medium-low and lightly grease it.
2. Pour 1/4 cup of batter for each pancake onto the griddle.
3. Cook until bubbles form on the surface.
4. Flip the pancakes and cook until golden brown on both sides.

Notes

These pancakes are best served hot and can be enjoyed with various toppings such as maple syrup, honey, fresh fruits, or a sprinkle of powdered sugar. For rich flavor, consider adding yogurt or nut butter.