Gluten Free Sourdough Pancakes are a delicious way to use your gluten free sourdough starter.
Gluten free sourdough pancakes make the perfect weekend breakfast! Pancakes are great for any day, but Saturday morning pancakes are always a favorite at our house.
This pancake recipe is one that I have been working on for a while. I wanted to get the texture just right.
The recipe is similar to my mom’s easy sourdough pancake recipe, which she has been making for over 40 years. Her recipe is a quick sourdough pancake because you don’t need sourdough starter to make it.
I wanted a more authentic sourdough pancake, so I set out to create a light, fluffy gluten-free sourdough pancake recipe.
My recipe calls for active sourdough starter. Using a starter that has been fed and is active yields a much lighter, fluffier pancake. You can use sourdough discard that has not been fed, but the end result will not be quite the same.
I used Bob’s Red Mill 1-to-1 Gluten Free Flour blend for these pancakes, and it worked great. Other blends may work, but I have not tested them.
One of the great things about this recipe is that it is also dairy-free, so these work great for anyone who needs to eat gluten-free, dairy-free.
Ingredients
- active gluten free sourdough starter
- eggs
- oil
- honey
- salt
- baking soda
- Bob’s Red Mill Gluten Free 1 to 1 Blend
Gluten Free Sourdough Pancakes
Make pancakes with your gluten free sourdough starter.
Ingredients
- 2 cups active gluten free sourdough starter
- 2 eggs
- 1/4 cup oil
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup Bob's Red Mill Gluten Free 1 to 1 Blend
Instructions
- In a bowl, combine gluten-free sourdough starter, eggs, oil, and honey. Mix until combined,
- Stir in gluten free flour and baking soda. Mix until combined.
- Heat a griddle or skillet on the stove to medium.
- Pour batter onto a hot skillet, using 1/3 to 1/2 cup per pancake.
- Turn the heat down to medium-low.
- Cook until the top has bubbles and the bubbles are starting to pop. This takes 2-3 minutes.
- Flip the pancakes and cook for 1-2 minutes, or until browned and set.
- Serve with butter, syrup, etc.
Notes
This recipe was tested with Bob's Red Mill 1 to 1 Blend. Other gluten-free blends may work, but they have not been tested.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 358Total Fat: 14gSaturated Fat: 2gUnsaturated Fat: 12gCholesterol: 62mgSodium: 975mgCarbohydrates: 48gFiber: 2gSugar: 8gProtein: 11g
Nutritional values are approximate and aren't always accurate.
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