If you love pancakes as much as I do, this will be your new favorite recipe. These gluten free blueberry sourdough pancakes are so light and fluffy. My husband is gluten free & dairy free so I like to experiment with recipes that he can enjoy.
My posts may contain affiliate links. If you purchase something from one of our links we may earn a small commission, doesn’t cost you any more but helps us to bring you more great tips, recipes and garden ideas. Also, as an Amazon Associate, I earn from qualifying purchases.
After years of baking with normal flours, the switch to gluten free can be a little challenging. I have made and ruined numerous bread recipes, biscuit recipes and dinner roll recipes by trying various recipes that were posted online and none of them turned out as good as their gluten flour counterparts. However, I feel like I have struck gold with this GF pancake recipe.
What you need to make these Gluten Free Blueberry Pancakes:
BlueberriesSkillet or Flat Cast Iron Griddle / Pan
The Sour Dough Starter
Sourdough starter is really effortless to make, it just takes some time and patience. I will be posting a recipe for my Millet Flour Sour Dough Starter soon, so make sure to follow me here, Instagram (@yardibles), or Facebook. This is the starter I love to use in this recipe. However, any gluten-free starter will do. If you want to speed up the time it takes to make a starter, here is some great starters that will have you making bread and other recipes quickly:
These gluten-free sourdough pancakes are simple to make….
Once you have your sourdough starter ready, these pancakes just take a few easy ingredients that are easy to whip together. You can either use discard from your starter or feed your starter the night before for an active sourdough starter in the morning. Either way makes for delicious, fluffy pancakes.
I used Bob’s Red Mill Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce, Pack of 4. This flour works out perfectly for these pancakes. I also used Pink Himilayan salt and reduced the amount to 1/2 tsp. I tent to use olive oil in most of my recipes, but vegetable oil would work perfectly as well.
Gluten Free Sourdough Pancakes
- 2 Cups Gluten Free Flour (or All Purpose if Not GF) I use Bobs Red Mill 1:1 GF Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 2 tbsp granulated or organic sugar
- 2 tbsp olive or vegitable oil We use Olive Oil
- 1 Egg (beaten)
- 1 cup Millet Sour Dough Starter, or other GF starter
- 1 1/2 Cup Water
- 1 cup Fresh or frozen blueberries
- Add all ingredients to a large bowl, mix well with a wisk until smooth
- Heat a large skillet on the stove, set temperature to medium low
- Gently fold blueberries into the batter
- Scoop 1/4 cup of pancake batter onto the skillet to form a pancake. Depending on the size of your skillet, you may be able to cook 2-3 at once.
- Once you see bubbles form on top of pancake, (1-3 minutes) flip it over. If your pancakes begin to burn, turn down the heat. Low and slow is the key.
- Check to see if they are cooked through, remove from pan, repeat the last 2 steps with the rest of the batter.