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Fluffy Gluten-Free Sourdough Pancakes

Delicious and airy pancakes made with gluten-free sourdough starter, perfect for breakfast or brunch.
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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
  

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
Wet Ingredients
  • 1 cup Gluten-Free Sourdough Starter (discard or active) Make sure it's active for the lightest pancakes.
  • 1 cup Milk of choice
  • 2 large Eggs
  • 2 tbsp Melted Butter or Coconut Oil
  • 1 tbsp Cane Sugar or Honey For sweetness.
  • 1 tsp Vanilla Extract

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. Be careful not to overmix.
  4. Let the batter rest for 15-20 minutes to help the ingredients hydrate.
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. Cook until bubbles form on the surface.
  3. Flip the pancakes and cook until golden brown on both sides.
Serving
  1. Serve warm with your favorite toppings such as maple syrup, fresh fruits, or yogurt.

Notes

Make sure your gluten-free sourdough starter is active for the lightest pancakes. Use a measuring cup for consistent pancake sizes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.