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Gluten Free Sourdough Pancakes


  • Author: Teri Delany
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 9 pancakes 1x

Description

Need a lift? How about a tangy zip? Whip up a batch of these sourdough pancakes and put a smile on your face today.


Scale

Ingredients

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)

Instructions

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.

Enjoy!


Notes

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

Nutrition

  • 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