Fluffy Gluten-Free Sourdough Pancakes Recipe

Fluffy Gluten-Free Sourdough Pancakes. Look, you’ve probably tried fifteen million pancake recipes and ended up with stuff you wouldn’t even serve at a gas station. I get it. You’re craving pancakes that are actually fluffy, gluten-free (obviously), and sourdough—the kind you can drown in maple syrup on a Saturday morning. If you love a good sourdough project (or have half a mind to finally use your bubbling gluten-free sourdough starter), you’re in just the right place. Plus, if you’re already into making things like crispy crust gluten-free sourdough bread, these pancakes are…kind of life-changing. Like, could-eat-a-stack-myself life-changing.

Why You Will Love This Recipe

Making these pancakes is like giving your breakfast routine a total glow-up. They’re light, but not so pillowy that they fall apart when you poke them. The gluten-free thing? You can fool anyone, seriously. Even my super skeptical dad (he eats like four things total) said, “These taste like real pancakes.” Which is high praise from him. They puff up on the pan, get golden edges, and honestly—no weird aftertaste. If you’ve ever wrestled with a gummy, flat pancake (ugh), these fix that mess even if you “accidentally” use an extra squirt of vanilla.

Best part: No one can tell they’re gluten-free unless you blurt it out. They freeze like champs, too, so don’t think you have to eat all twelve in one sitting (unless you want to…I won’t judge).

“Never thought I’d be obsessed with gluten-free pancakes till I made these. Tastes just like regular, maybe better! My brunch was a five-star restaurant moment.” – Jodie P.

Ingredients for Sourdough Pancakes

You honestly don’t need anything weird for these, but here’s the scoop so you can plan ahead.

• 1 cup active gluten-free sourdough starter (the star of the show!)
• 2 large eggs
• 2 tablespoons sugar (or honey/maple if you want to go wild)
• 1 cup milk (dairy or whatever non-dairy is lurking in your fridge)
• 1/4 cup neutral oil or melted butter
• 1 teaspoon vanilla extract
• 1 1/4 cups gluten-free flour blend (look for baking blends, not just straight rice flour)
• 1 teaspoon baking soda
• 1/2 teaspoon salt (go a little heavy if you use unsalted butter)

Optional: Pinch of cinnamon, handful of blueberries, chocolate chips for giving the people what they want (or just yourself).

Step-by-Step Instructions

So, now for the magic. This is not rocket science, seriously. Here’s how I make ‘em:

1. Whisk together your eggs and sugar till foamy. You can do this in your sleep.
2. Stir in the starter, milk, oil, and that splash of vanilla. Mix well—you want it smooth, not chunky.
3. Dump in the flour, salt, and baking soda. Stir just until combined. Got a few lumps? Totally fine. Don’t overmix.
4. Let the batter chill out for about 10 minutes. It helps the bubbles wake up and makes your pancakes even fluffier.
5. Now heat a skillet on medium. (Test with a drop of water; it should skitter and sizzle.)
6. Pour 1/4 cup-ish of batter per pancake. Wait for bubbles to form and edges to set—then flip. Give the second side another minute or two.
7. Serve hot. If you want to stack them high, go for it.

If your first pancake is funky, pretend it never happened. Even the best pancake makers have a test round.

Recipe Highlights

This is where it gets fun. You can pile these up, freeze leftovers, or even stuff them with, I don’t know, peanut butter if you’re having a week. And they don’t get gummy or weird when reheated (unlike some gluten-free breads I’ve met).

• Ridiculously fluffy texture that isn’t heavy at all
• Perfect for using extra gluten-free sourdough starter
• Pairs with anything: berries, syrup, lemon curd, stolen Halloween candy pieces
• Freezes awesomely for weekday breakfasts

Plus, if you want even more gluten-free baking projects, check out this gluten-free sourdough sandwich bread recipe for your next carb-fest.

Recipe Customizations

Listen, life’s too short for boring pancakes. I’ve tried all sorts of tweaks, and these pancakes just keep getting better when you experiment. Stuff in chopped nuts or toss in those wrinkly blueberries hiding in the back of your fridge. If you want chocolate chip pancakes, go wild. Feeling like cinnamon swirl? Just sprinkle some in. They also play nice with non-dairy options and don’t mind a little extra starter if yours is super bubbly.

Don’t forget, if you’re in a gluten-free baking mood, try gluten-free sourdough cinnamon rolls. They might just ruin every other breakfast roll for you, but in the best way possible.

The Final Stack: Why You’ll Actually Keep This Recipe Forever

Fluffy Gluten-Free Sourdough Pancakes are the kind of breakfast that make you want to put your phone down and just eat. You get the tang from good sourdough, a stack that puffs up and soaks in syrup like a sponge, AND you don’t feel weighed down after. Easy to whip up, super customizable, and—if you’re anything like me—it beats anything from a boxed mix. To keep leveling up your breakfast, you can always check out related ideas like Gluten-free Sourdough Discard Pancakes – Mile High Mitts or deep-dive into the best gluten-free sandwich bread options. Trust me, your gluten-free breakfast game is about to get a major upgrade. No more sad, floppy pancakes. Give this a shot and drop a comment if your family destroys a whole batch. Happy flipping!

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