Easy gluten free sourdough pancakes made with the discarded sourdough starter, sorghum flour and without dairy. This gluten free sourdough pancake recipe makes 10 light and fluffy pancakes perfect for your weekend mornings!
In a bowl add together all ingredients besides baking soda and lemon juice, stir to combine.
When everything is incorporated add the lemon juice and baking soda (when you are ready to cook), stir lightly but not over mix, the batter will bubble.
Lightly grease a hot griddle or skillet. Drop the batter (about 1/3 cup) and cook until light brown and bubbles start to appear on top or when the sides start to get dry, then flip to cook the other side. Remove from the pan once the pancake is golden-brown.
Serve these gluten free sourdough pancakes warm with your desired toppings! Here I used some cranberry sauce mixed with maple syrup.
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Notes
Tips to Make The Best Gluten Free Sourdough Pancakes
Gluten Free Sourdough Starter: make sure you stirred the starter before measuring and it was fed in the past 24 hours.Batter Consistency: You might need to adjust the amount of sorghum flour depending on the stiffness of your sourdough starter. If you're using a more liquid starter you might need to add a few tablespoons more of sorghum flour.Overnight Fermentation Option: You get "true sourdough pancakes" when you let the batter ferment overnight. That's what gives them that sweet tang. Combine the milk, apple sauce and flour with the sourdough starter the night before. In the morning add the rest of ingredients.Fermenting time makes the (sorghum) flour easier to digest for some people, but if you don’t suffer from any digestion issues, you should be fine with making the pancakes the same morning.Thin Or Thick And Fluffy Pancakes: If you like your pancakes thin use a more liquid batter. If you prefer fluffy, add a bit more flour to the batter. You also want to make sure your pan isn’t too hot or the pancakes will burn before they are cooked through.Add your favorite mix-ins like fruits or chocolate chips!