Gluten-Free Sourdough Pancakes
Delight in the perfect fusion of rich, tangy flavor and fluffy texture with these gluten-free sourdough pancakes! This recipe features an active and bubbly gluten-free sourdough starter, lending a subtle zing and enhanced depth of flavor to every bite. Made with a gluten-free all-purpose flour blend, these pancakes are ideal for those with dietary restrictions, without compromising on taste or fluffiness. A quick resting period allows the batter to ferment slightly for even lighter pancakes, while ingredients like vanilla extract and maple syrup add complementary sweetness. From kitchen prep to finishing flips, this recipe is simple to follow, yielding golden-brown pancakes in under 45 minutes. Serve these versatile pancakes warm with maple syrup, fresh fruit, or any of your favorite toppings for a breakfast or brunch that's downright irresistible and entirely gluten-free. Perfect for sourdough enthusiasts and pancake lovers alike!
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Recipe Information
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)
Instructions
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.
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.
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.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with neutral oil or melted butter.
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.
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.
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.
Serve warm with your favorite toppings such as butter, maple syrup, fresh fruit, or a sprinkle of powdered sugar. Enjoy!
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 1902 mg | 83% | |
| Total Carbohydrate | 168.6 g | 61% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 35.3 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 349 mg | 27% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 541 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
