The Fluffiest Gluten Free Pancakes

These pancakes are rich, delicious, and doughy with a hint of sweetness. They are perfect for a weekend breakfast or brunch - they are certainly part of Saturday morning at our house!

And with a little bit of butter syrup? Divine.

My husband is especially fond of the texture of these pancakes. They are not exactly like wheat-ed pancakes. Yes, they are fluffy. But they are also soft and doughy in a way specific to gluten free recipes. The key is using Namaste Perfect Flour Blend. I have tried with other gluten free flour blends, and they do not quite come out the same. I think it is the combination of white rice flour, and xanthum gum, in the Namaste mix.

A Sourdough Discard recipe

I will often add a half cup of Sourdough Starter or Discard to the pancake batter. Since I do not leave the batter to rise or ferment, it barely gives it any sourdough flavor, but it does make the pancakes just a little more nutritious!

If you don't have sourdough starter to use, then you can skip the sourdough. Just increase the water amount a little if the batter seems too thick without the extra moisture from the starter.

Delicious Doughy Pancake Recipe (Gluten Free)

1/2 cup Sourdough Starter
1 cup Namaste Perfect Flour Blend
2 tablespoons Sugar (ideally raw)
1 tablespoon Baking Powder
A pinch of Salt
1 1/2 cup Water
2 Eggs (medium)
1 teaspoon Vanilla Extract

(1) Heat your pan over medium heat on the stove. I use a cast iron pan, so this can take a few minutes. Best to get it out of the way while you are mixing up the batter. Add your oil or fat of choice to grease the pan - I use butter.

(2) Starting with the sourdough starter, add your ingredients in order, mixing well as you go. If you don't have sourdough starter, then it is safe to skip it. Just add extra milk to compensate! The batter will probably be stiff; add extra milk if it gets difficult to stir.

(3) Ladle your batter into the pre-heated pan, about one large ladleful at a time (about 1/3 of a cup). Spread the batter out in the pan with the back of your spoon - it should be thick, so it won't spread too much on its own.

(4) Cook each pancake for ~2-3 minutes on each side, or until golden brown. Press down on the top of the pancake when it is cooking on side 2 - you should be able to tell if it is done by how "squishy" it feels. If it feels liquid in the middle, it needs more time.

(5) Serve with the syrup of your choice!

Last updated
May 7, 2024

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