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Fluffy Gluten-Free Sourdough Pancakes

Delicious and fluffy pancakes that cater to gluten sensitivities, featuring a slight tang from sourdough starter and customizable toppings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Gluten-Free Sourdough Starter (discard or active) Ensure starter is active for best flavor.
  • 1 cup Milk of choice Substitute with plant-based milk for dairy-free.
  • 2 large Eggs
  • 2 tbsp Melted Butter or Coconut Oil Use coconut oil for a dairy-free option.
  • 1 tbsp Cane Sugar or Honey
  • 1 tsp Vanilla Extract
Dry Ingredients
  • 1.5 cups Gluten-Free All-Purpose Flour (with xanthan gum)
  • 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, then flip and cook until golden brown on both sides.
Serving
  1. Serve warm with toppings like maple syrup, fresh fruits, or yogurt.

Notes

For added flavor, you can add chocolate chips, sliced bananas, or nuts to the batter. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them with parchment paper between layers.