Easily whip up these healthy, delicious, light & fluffy Gluten Free Sourdough Pancakes in a jiffy! So easy, kids can make their own Gluten Free Sourdough Pancakes in 10 mins flat! Plus you have a use for your gluten free sourdough discard!
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!