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Fluffy Gluten-Free Sourdough Pancakes

Delicious and airy pancakes made using gluten-free sourdough starter, perfect for breakfast or any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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.