Ingredients
Scale
- 1 cup active gluten-free sourdough starter
- 2 large eggs
- 2 tablespoons sugar (or honey/maple)
- 1 cup milk (dairy or non-dairy)
- 1/4 cup neutral oil or melted butter
- 1 teaspoon vanilla extract
- 1 1/4 cups gluten-free flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: Pinch of cinnamon, handful of blueberries, chocolate chips
Instructions
- Whisk together eggs and sugar until foamy.
- Stir in sourdough starter, milk, oil, and vanilla until smooth.
- Mix in flour, salt, and baking soda until just combined (lumps are fine).
- Let the batter rest for 10 minutes to help it rise.
- Heat a skillet over medium heat.
- Pour 1/4 cup of batter for each pancake, cooking until bubbles form and edges set, then flip.
- Cook the second side for another minute or two.
- Serve hot with your favorite toppings.
Notes
Pancakes can be frozen and reheated without getting gummy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Gluten Free