Easy Sourdough Pancakes Recipe | Gluten Free
A Sourdough Pancakes Recipe is a must-have for anyone who keeps a starter. Whether you’re using a small amount of your active starter or the discard you’ve saved, it will help transform these pancakes into a light and tangy breakfast.
Key Ingredients
Nothing beats homemade pancakes. The use of basic ingredients you’ll likely already have in the refrigerator and pantry make them all the more appealing. And the added joy here is the milk and flour used make these pancakes dairy-free and gluten free too.
- Active sourdough starter or discard (fed and bubbly) – Provides the signature tangy flavor and acts as a natural leavening agent for a light texture.
- Buckwheat flour – A naturally gluten-free flour with a nutty, earthy taste that gives the pancakes a distinctive flavor and tender crumb.
- Almond milk – Adds moisture to the batter while contributing a subtle nutty flavor. Any milk alternatives preferred will all work fine.
- Eggs – Act as a binder for the ingredients, providing richness and helping the pancakes hold their shape.
- Maple syrup – A natural sweetener that balances the sourdough tang and helps the pancakes caramelize to a golden brown.
- Vanilla essence – Enhances the overall flavor profile with a warm, aromatic note.
- Baking powder and baking soda – Leavening agents that contribute to the fluffy texture and work with the sourdough to give the pancakes extra lift.
- Sea salt – Balances the sweetness and amplifies the other flavors in the batter.
- Coconut oil, ghee, or butter – Ghee is always my choice, as it imparts a rich, buttery flavour.
Aside from the above you will also need any of your favorite toppings. Things like yoghurt, fresh berries or any other fresh fruit, nuts and seeds, chocolate chips, or even just a little butter and extra maple syrup.
Substitutions And Variations
Don’t have your own sourdough starter? Ask around! You’ll be surprised how many of your friends and family keep a little starter going.
If you’re not a fluffy pancakes fan, simply mix the batter and cook straight away. You can also make the batter ahead and leave it in the fridge to use when you like if fluffiness is not a factor for you.
If you’re not in the mood for pancakes, this batter makes great sourdough waffles too.
Tips For Success With This Recipe
Olive oil while fine to use is not a great choice for pan-frying. It imparts a very savoury taste into the pancakes that’s not necessarily the best match for a sweet batter toppings.
Make sure the pancake batter is being poured into a hot pan. Not doing so will mean they can be difficult to flip.
If your batter is too thick once mixed, add a tablespoon of milk (or two if required). If it’s too thin, add a tablespoon of flour. Remember, the consistency of your starter can vary, so you might need to adjust.
More Fermentation Recipes
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Gluten-Free Sourdough Pancakes
Ingredients
- ½ cup active brown rice sourdough starter
- ½ cup buckwheat flour
- ¼ cup almond milk (or your milk of choice)
- 2 free range eggs
- 2 Tbsp maple syrup (or 1 Tbsp honey)
- 1 tsp vanilla essence
- 1 tsp gluten free baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- Ghee for frying (or your fat of choice)
- Toppings of choice – I used coconut yoghurt, walnuts and fresh figs here.
Instructions
- Combine all the wet ingredients (except for the ghee) in a large bowl and mix well.
- Add in the buckwheat flour, baking powder, baking soda and salt then stir again until the mix forms a batter with a runny consistency.
- Heat a frying pan over medium heat and add a little ghee to coat the pan – you’ll need to add a little ghee before each pancake is cooked.
- Add a ladle of batter to the pan (approx. ¼ cup for each pancake). When the surface starts to bubble and the edges have firmed up (about 1-2 minutes), flip and cook the other side until golden brown.
- Set each pancake aside as it’s cooked and keep warm until they’re ready to serve.
Notes
- Nut butter with berries, coconut yoghurt and honey
- Peanut butter with banana, cacao nibs, melted organic dark chocolate and goji berries
- Goat’s cheese with pan-fried prosciutto and pesto for something savoury and completely different.
Delicious! I used cassava instead of buckwheat as I had just run out. Loved them!
Oh that’s amazing! Thanks for letting me know Brenda. I’m going to try that too! So glad you enjoyed them.