Gluten-Free Sourdough Pancakes
Wake up to the tantalizing aroma of fluffy, golden-brown **gluten-free sourdough pancakes**—a breakfast delight that's as wholesome as it is indulgent! This recipe combines the tangy flavor of an active, bubbly gluten-free sourdough starter with a soft, light texture achieved by a careful blend of gluten-free flour, eggs, and leavening agents. Resting the batter allows for mild fermentation, enhancing both flavor and digestibility. Perfectly golden and slightly crisp at the edges, these pancakes are quick to whip up in just 35 minutes and cater to both dairy and non-dairy diets. Top with maple syrup, fresh fruit, or a pat of butter for a satisfying, gluten-free morning feast that everyone will adore!
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Ingredients
- 1 cup Gluten-free sourdough starter (active and bubbly)
- 1 cup Gluten-free all-purpose flour blend
- 0.75 cup Milk (dairy or non-dairy)
- 2 large Eggs
- 2 tablespoons Maple syrup or honey
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 tablespoon Neutral oil or melted butter (for greasing the pan)
Directions
Step 1
In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour blend, and milk. Stir until well combined. Cover the bowl with a clean towel and let it rest at room temperature for 30 minutes to allow the batter to ferment slightly.
Step 2
After the resting period, whisk the eggs, maple syrup (or honey), and vanilla extract in a small bowl. Add this mixture to the batter and stir until fully incorporated.
Step 3
Sprinkle the baking powder, baking soda, and salt evenly over the batter. Gently fold them in, ensuring no clumps remain but being careful not to overmix as this can deflate the batter.
Step 4
Heat a non-stick skillet or griddle over medium heat and lightly grease it with neutral oil or melted butter.
Step 5
Scoop 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a circular shape if needed.
Step 6
Cook the pancakes for 2-3 minutes on the first side, or until you see bubbles forming on the surface and the edges appear set. Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
Step 7
Transfer the cooked pancakes to a plate and keep them warm by covering them with a clean kitchen towel while you cook the remaining pancakes.
Step 8
Serve warm with your favorite toppings such as butter, maple syrup, fresh fruit, or a sprinkle of powdered sugar. Enjoy!
Nutrition Facts
| Serving size | (704.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1036.1 |
| Total Fat 28.9g | 0% |
| Saturated Fat 7.4g | 0% |
| Cholesterol 387.0mg | 0% |
| Sodium 1902.3mg | 0% |
| Total Carbohydrate 168.6g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 35.3g | |
| Protein 23.4g | 0% |
| Vitamin D 157.0IU | 0% |
| Calcium 349.3mg | 0% |
| Iron 3.2mg | 0% |
| Potassium 541.3mg | 0% |
Source of Calories