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The Fluffiest Gluten Free Sourdough Pancakes

Gluten Free Sourdough Pancakes

Chantal
These by far are the fluffiest most delicious gluten free sourdough pancakes I have ever had. This recipe has now become my family’s favorite gluten free pancakes. These gluten free sourdough pancakes make the perfect Christmas breakfast, or weekend breakfast especially when paired with some perfectly cooked Oven Baked Bacon and some scrambled eggs.
Prep Time 10 minutes
Cook Time 15 minutes
Fermentation Time 1 hour
Total Time 1 hour 25 minutes
Course Breakfast
Cuisine American
Servings 6

Equipment

  • Measuring cups
  • Measuring Spoons
  • Medium mixing bowl
  • Whisk
  • Small non-stick pan or a cast iron skillet
  • Rubber spatula
  • Ladle
  • Shrink wrap
  • Spatula

Ingredients
  

Dry Ingredients

  • 1 cup Chantal’s Gluten Free All Purpose Flour Blend
  • 2 tablespoons coconut flour
  • ½ tsp xanthan gum
  • ½ teaspoon salt
  • 2 tablespoons sugar

Wet Ingredients

  • 1 cup fed Gluten Free Sourdough Starter
  • 1 cup and 2 tablespoons lactose free milk
  • ½ stick of melted butter equal to ¼ cup plus extra butter for buttering the pan
  • 2 large eggs
  • 1 teaspoon vanilla extract

Rising Agents

  • 1 tablespoon baking powder
  • 1 tsp baking soda

Instructions
 

  • Make sure the sourdough starter is fed and frothy before you begin making these pancakes.
  • Melt the butter in a small non-stick pan on low heat. Once the butter has melted, remove from heat and set aside.
  • Meanwhile, in a medium bowl, add in Chantal’s Gluten Free All Purpose Flour Blend, coconut flour, salt, sugar, and xanthan gum. Using a whisk, mix everything together until well combined.
  • Add in the sourdough starter, eggs, milk, and vanilla extract. Whisk until well combined.
  • Slowly add in the butter while whisking the mixture in order to prevent the butter from cooking it. Using a rubber spatula, scrape in any leftover butter into the mixture. Whisk for about 30 seconds to ensure everything is well combined and the mixture is smooth and not clumpy.
  • Cover the mixture and set aside in a warm place away from draft for 1 to 2 hours or until it is bubbly and sort of frothy.
  • Once the mixture becomes light and bubbly, sprinkle in the baking powder and baking soda and whisk until well combined. Set aside for a couple minutes to allow the rising agents to take action.
  • Meanwhile, preheat a non-stick pan or a cast iron skillet on medium to low heat.
  • You can cover the surface of the pan with some butter to prevent the pancake from sticking. I find that if I use a non-stick pan, I do not need to add any butter to prevent the pancakes from sticking to the pan.
  • Once the pan is heated and the mixture is ready, using a ladle, pour in some of the mixture on to the preheated pan, and lightly using the bottom of the ladle spread the mixture along the surface of the pan by gently bouncing the ladle along the surface of the mixture to make a circular shape. Try not to apply any pressure as you perform this step because this will deform the pancake and cause it to deflate.
  • Allow the pancake to get baked at the bottom for a few minutes until you start seeing a light brown rim around the pancakes and the surface of the pancake becomes bubbly and slightly begins to dry. Once the pancake reaches this stage, it is now time to flip it. Allow it to bake after flipping it for about 10 to 15 seconds or until golden brown. You can check after about 10 seconds of flipping to see if it has achieved the desired color.
  • Continue to cook the pancakes in the same manner mentioned above. You may need to add a bit of butter between every couple pancakes, and you may also need to adjust the heat as you continue to cook the pancakes.
  • Now it’s time to serve with maple syrup, or honey and your favorite topping.

Video

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