Gluten Free Sourdough Pancakes
Need a lift? Here is a recipe that is sure to add a tangy zip to your stack: gluten free sourdough pancakes. We love them!!! That’s a three exclamation point promise. Whip up a batch in a single bowl, it only takes minutes. Allow the batter to bubble while you heat up the griddle and you will have a golden stack of sourdough pancakes in less than 15 minutes. Now, that’s a meal worth serving during crazy times.
Add a Tangy Zip to Your Stack with the Perfect Starter
Perfect sourdough pancakes need the perfect foundation: sourdough starter. We nurture our own homemade gluten free sourdough starter by feeding it every week. It has it’s own section of real estate in our refrigerator, taking up precious space in a half gallon glass container with a loose fitting lid. Our sourdough starter is hydrated 100%. This means that we add the same amount of water and superfine brown rice by weight at every feeding. We are also mindful to remove the amount we are about to put in. Maintaining the same amount of starter works for our family, and seems to create a more stable sourdough starter. Culling and feeding time is the perfect opportunity to bake up a loaf of sourdough bread or make pancakes. Baked sourdough products freeze well for up to a month. Bonus!
To make your own sourdough starter, find your way to the recipe by visiting our main recipe page. We have a link devoted to the topic of sourdough that includes recipes. This link is a work in progress as we continue to learn more about the way gluten free sourdough behaves, especially with our Flour Farm Organic Gluten Free Flour. This pancake recipe, interestingly enough, does not contain any additional flour or liquid. It is based off of sourdough starter alone, and is actually an adaptation of our Fluffy Gluten Free Pancake recipe. We hope you love all of our pancake recipes as much as we do. Find them at our recipe page Breakfast and Brunch.
Please let us know how your gluten free sourdough pancakes turned out! We love to receive feedback. Please rate this recipe and leave a comment in the section provided below. Thank you.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Photos by DuPree ProductionsPrint
Need a lift? How about a tangy zip? Whip up a batch of these sourdough pancakes and put a smile on your face today.
Choose Gluten Free, Non-GMO & Organic Ingredients.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
Zip in a Bowl
- 227g (8 oz) GF Sourdough Starter, room temp (1 C if using our starter – see note below)
- 1 T Cane Sugar (14g)
- 1 1/2 tsp Aluminum Free Double Acting Baking Powder (6g)
- 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
- 1 tsp Apple Cider Vinegar (5 ml)
- 1 Large Pasture Raised Egg (50g)
- 2 T Butter, melted and cooled (28g/1 oz)
- 1 tsp Pure Vanilla Extract (5 ml)
Equipment: Digital scale (preferred), Griddle, Mixing bowl, Whisk, Spatula, Serving plate
Before You Dive In – Prep:
- Bring sourdough starter to room temperature (it will puff and expand in size)
- Bring egg to room temperature (preferred)
- Melt and cool butter
- Lightly grease/butter a griddle
Step 1: Add all ingredients to a medium/large mixing bowl and whisk until combined.
Step 2: Allow batter to sit for a few minutes while the griddle heats to 350 F (177C). The griddle is ready if drops of water sizzle and dance on contact.
Step 3: Pour batter onto griddle in your favorite shape and size. For this recipe, we made 9 pancakes weighing one ounce (28g) in a the shape of a circle.
Step 4: Cook pancakes on each side for a few minutes. Wait to flip pancakes until bubbles that appear on the surface start to pop and the edges pull up.
Step 5: A pancake is ready if you push gently on middle and the cake springs back. If your finger leaves an indentation or batter leaks out, cook for a few more minutes. Transfer to a warm serving platter and dress them up if you like. Eat immediately.
Store: Pancakes store in the freezer for up to a month. Reheat in the microwave or toaster oven set to warm.
Sourdough Starter: Click on this link to make your own sourdough starter.
The nutrition information provided below is for the recipe as written using lightly salted organic butter and our own sourdough starter that uses superfine brown rice flour. Each pancake weighs about 28g (1oz).
- Category: brunch
- Serving Size: 1 pancake
- Calories: 70
- Sugar: 2g
- Sodium: 250mg
- Fat: 2.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg
Keywords: gluten free sourdough pancakes
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