Whether you are eating Gluten Free or baking for someone who is, everyone will LOVE these absolutely scrumptious Gluten Free Sourdough Pancakes! With healthy, simple ingredients you can mix these up in a jiffy!
My Gluten Free Pancake Mix makes these pancakes even easier! With healthy, simple ingredients you can whisk this mix up and keep it in the pantry for when the pancake cravings hit! The Gluten Free Pancake Mix can be made ahead of time & stored in an airtight container.
Being Gluten Free doesn’t mean you have to eat, flat, flavourless pancakes. With my easy to make gluten free pancake mix, fluffy, gorgeous pancakes (that are even more flavourful then wheat ones) are right at your fingertips! I just know you will LOVE, LOVE, LOVE these Gluten Free Sourdough Pancakes!
I always mix up 5x the amount of Gluten Free Pancake Mix so that I have it ready to go and my kiddos can easily make themselves pancakes in 10 minutes flat! This way when I am reactivating my gluten free sourdough starter, I can use any discard I may have to quickly whip up pancakes.
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INGREDIENTS
Have you ever thought of pancakes as healthy? Me either. To be honest, they have always been a Sunday morning treat! However, my pancake mix contains ingredients that are not only easier to digest, but also have numerous health benefits! Check it out.
INGREDIENTS IN GLUTEN FREE SOURDOUGH PANCAKES
1. Gluten Free Pancake Mix
My Gluten Free Pancake Mix is super easy to whip up in 3 simple steps! Check it out here.
This pancake mix is a blend of gluten free whole grain flours, starchy flours, binders & leavening agents. I’ve included many options for each so that this pancake mix can fit your specific dietary needs!
In fact, this pancake mix is so easy that my 10 year old daughter whips it up on her own! You’re going to love the fact that kids can use this pancake mix to easily make either regular gluten free pancakes or these gluten free sourdough pancakes!
2. Wet Ingredients
- Gluten Free Sourdough Starter
- You can use any Gluten Free Sourdough Starter for this recipe. It can be either discard or active (recently fed or replenished) starter!
- If you are looking to make a gluten free sourdough starter I’ve got you covered! Please check out my easy to follow video guide that will walk you through all you need to know to get started today!
- Milk (or alternative of choice)
- I use 3% Dairy milk but any plant based milk is equally as delicious!
- Butter (or plant based alternate)
- I use butter made from the milk from grass fed cows, but any plant based alternate is equally as delicious!
- Maple Syrup
- I love using pure Canadian Maple Syrup in my pancakes, however, you can also use honey or agave syrup as a substitute.
- I love using pure Canadian Maple Syrup in my pancakes, however, you can also use honey or agave syrup as a substitute.
HOW TO MAKE FLUFFY & DELICIOUS GLUTEN FREE SOURDOUGH PANCAKES
- Mix up your Gluten Free Pancake Mix (or grab some if you’ve pre-mixed it like I always do).
- In a large pot, warm the milk, butter & maple syrup until the butter is fully melted. Make sure it is just slightly warm & not hot! If to hot it will kill the active yeast culture in your sourdough starter which will prevent your pancakes from rising!
- Add Sourdough Starter & mix well.
- Add 200g of Gluten Free Pancake Mix & whisk well to create a smooth batter.
- Next, heat your griddle nice and hot (375°F) but not too hot or it will burn your pancakes!
- Let batter rest for 5′ to thicken. Add a little more milk if too thick after resting. NOTE: Don’t stir your batter any further or you will lose all of the lovely bubbles! This is what makes your pancakes fluffy!
- Lightly oil griddle if needed (I don’t need to with mine) and scoop out about 1/3 to 1/2 cup of batter per pancake. Cook until 1st side shows bubbles on top and edges are slightly dry, then flip and cook for about 1-2 mins until done.
Enjoy these fluffy, delicious gluten free pancakes hot! I always serve with a blueberry compote (recipe coming soon) and greek yogurt. YUM! Enjoy!
FAQ
HOW TO STORE, FREEZE & REHEAT GLUTEN FREE PANCAKES
Fantastic Lunch: My children LOVE these pancakes as a treat lunch for school. Simply wait until the cooked pancakes are cooled, then store in an airtight container for up to 3 days. My kiddos eat them cool with a drizzle of maple syrup & fresh fruit.
Reheat: simply warm up on a frying pan, griddle or in the microwave until warmed.
Freeze: Once cooked pancakes are cooled, store in an airtight container & freeze for up to a month.
Thaw: simply take out of the freezer & reheat or let pancakes come to room temperature on the counter then reheat.
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NEED TO MAKE A GLUTEN FREE SOURDOUGH STARTER?
Want to make gluten free sourdough bread or bagels but don’t have a gluten free sourdough starter yet? I’ve got you! Follow along with me in my easy video series to make a gluten free sourdough starter in just 4-5 days, you can make incredible gluten free sourdough bread, bagels and so much more! You can make RICE-FREE sourdough starter too!
RECIPE DETAILS
INGREDIENTS
Dry Ingredients
- 200 g Gluten Free Pancake Mix
Wet Ingredients
- 200 g Gluten Free Sourdough Starter Discard or active
- 300 g Milk of your choice, warmed Dairy, Oat, Almond etc.
- 60 g Butter, melted Or any plant based alternate
- 15 g Pure Maple Syrup
INSTRUCTIONS
GLUTEN FREE PANCAKE MIX
- Using a scale, measure out all dry ingredients. Whisk together well.
- Store in an air tight container and use to make Gluten Free Pancakes anytime!
GLUTEN FREE SOURDOUGH PANCAKES
- Warm (not hot) the milk, butter & maple syrup until the butter is fully melted.
- Add Gluten Free Sourdough Starter & whisk until fully incorporated.
- Add 200g of Gluten Free Pancake Mix & whisk well to create a smooth batter.
- Let batter rest for 5' to thicken. Add a little more milk if too thick after resting. NOTE: Don't stir your batter any further or you will lose all of the lovely bubbles! This is what makes your pancakes fluffy!
- Heat your griddle (or frying pan) nice and hot (375°F). Not too hot or it will burn your pancakes!
- Lightly oil griddle if needed and scoop out about 1/3 to 1/2 cup of batter per pancake. Cook until 1st side shows bubbles on top and edges are slightly dry, then flip and cook for about 1-2 mins until done.
- Enjoy these fluffy, delicious gluten free pancakes hot! I always serve with a blueberry compote and greek yogurt. YUM! Enjoy!
Video
Notes
- NOTE: 200g of dry Gluten Free Pancake Mix is the perfect amount for 1 batch of Gluten Free Sourdough Pancakes. I always make 5x the listed amount of Gluten Free Pancake Mix and use 200g at a time.
- When heating milk, butter & maple syrup, make sure it is just slightly warm & not hot! If it's too hot it will kill the active yeast culture in your sourdough starter which will prevent your pancakes from rising!
Nutrition
PLEASE RATE & COMMENT
I know you’ll just love this Gluten Free Sourdough Pancake Recipe as it will make you the most perfectly fluffy, moist & delicious GF Pancakes! Aside from being incredibly delicious, you honestly can’t tell they are gluten free! In fact, many of my readers & family members have told me they are better than wheat pancakes! Now, that says a lot right?!
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8 Responses
So Good !! I have hard time making pancakes this perfect that are plant based. Yours are the best! Thanks for sharing!
I messed up and used salted butter.. even at 2g in the flour mix, they were wayyyyy too salty. Slathered with peanut butter and ganash and cherries, all better!
I’m so happy to hear you loved them! Thank you so much for your kind review ♡
This is an amazing recipe. Thanks for sharing!
You’re most welcome. Thank you for your positive feedback!
So delicious and healthy pancakes
So happy you love them Bev!
Awesome recipe! So delicious! Thank you for sharing!
You’re most welcome Mike. Thank you kindly for the comment. ♡