Best Sourdough Pancakes (Gluten-Free or Regular) (Vegan)

We've tried several, and these are the easiest, best GF sourdough* pancakes we've found. First, they use a ton of spent sourdough starter at one time, which I like. Second, they're light and fluffy, with crispy edges—the test of a good pancake to me. Don't skip the baking soda step, and do it separately like the recipe says. Yum!

2 C. sourdough starter, room temp (straight out of the fridge will work)

1/4 C. milk if starter is very thick (use nut milk for vegan)

2 Tbsp. sugar (I use coconut sugar)

1 egg (or flax egg for vegan)

4 Tbsp. oil (I use aapplesauce)

1/2 tsp. salt

1 tsp. baking soda (reserve for later)

1 Tbsp. warm water

1) In a large mixing bowl, combine sourdough starter, sugar, egg, olive oil, and salt. Mix well. If batter is very thick, add 1/4 milk or to desired consistency. Set aside.

2) In a small bowl, dilute 1 tsp. baking soda in 1 Tbsp. warm water. Set aside until ready to cook your pancakes.

NOTE: Only add the baking soda/water mixture to the pancake batter just before you are ready to cook the pancakes. Make certain everything is ready to go and the griddle is hot, so the pancakes can be cooked while the air is still working in the batter. This will produce lighter, fluffier pancakes.

3) When ready to cook your pancakes, fold the baking soda/water mixture gently into the prepared pancake batter. (Do not beat it!) This will cause a gentle foaming and rising action in the batter. Let the mixture bubble and foam a minute before using.

4) Ladle batter onto hot griddle. (We cook them in butter!)

5) Cook as you usually do pancakes: 1-2 minutes per side, flipping once you see bubbles beginning to form on the top side. Remove from heat and serve immediately (or keep them in a warm oven until ready to serve). Enjoy!

* If you don't have a GF sourdough starter—and don't have a GF sourdough friend who can give you some—you can start your own! Follow the directions here.

This recipe is adapted from this original wheat sourdough pancake recipe, which is delicious and is our very favorite! The regular wheat sourdough starter makes thinner pancakes, almost like crepes. Yum!