Previously on this blog I posted a recipe called "Transitional Sourdough Pancakes", which I had created as a compromise for my family when they didn't like the taste of completely sourdough pancakes. However, I have a new favorite pancake recipe for our family, and no compromise is required! In fact, these pancakes are so good I can eat them as is, without any syrup or adornments at all. However, you may want to try them with homemade fruit syrup (see below) or buttermilk syrup.
This recipe makes a large batch: big enough for our family of 6. Even if your family is not this large, I would suggest making a big batch of pancakes because once they are cool you can freeze them (put parchment paper between each one and put in an air tight container). Then when someone needs a quick snack, or you find yourself running late one morning, you can just grab them, pop them in the toaster & in a minute you'll have pancakes!
If you have a gluten free sourdough starter going, then these will be completely gluten free. If you're like me and keep a wheat sourdough starter then these will be "nearly" gluten free (sourdough breaks down some of the gluten in wheat). This recipe started out as one from the Cooking Traditional Foods Menu Mailer website. I modified it slightly, made it a much bigger batch, and arranged the ingredients and instructions so it was easier for me (and hopefully you too).
Tip: the night before you make these pancakes you want to make sure you have enough sourdough starter for the next morning. I normally only keep about 1 cup of starter going on my counter, so what I do is get another jar (see my reused peanut butter jars in the photo?), divide my existing starter between the two jars, and then add another cup of flour and water to each. Be aware that with such a big feeding your starter is going to get really excited and will grow quite a bit beyond where it starts; allow enough space for it to nearly double its size during the night. I put my jars in a small bowl just in case they overflow- because that's a mess I have experienced a few times & it's not fun!
Big Batch Sourdough Pancakes
1/2 cup butter or coconut oil
1/2 cup coconut flour
1/2 cup tapioca, bean, or other gluten free flour
2 teaspoons baking soda
1 teaspoon salt
4 cups sourdough starter
4 tablespoons honey
1 cup milk (or milk substitute)
1. Put your frying pan on low heat and melt the butter or coconut oil in there while you complete the rest of the recipe. Once melted set aside in a measuring cup to cool slightly.
2. In a large bowl whisk together the flours, baking soda, and salt; removing all lumps.
3. Add remaining ingredients (including melted butter or coconut oil) and whisk to combine.
4. Turn heat up to medium on your frying pan. Once pan is hot, place a desired amount of pancake mix on to cook. If you prefer thinner pancakes (as we do) use your measuring cup to smooth/spread the batter on the pan.
5. Flip once the bubbles on the surface begin to pop. Cook an additional minute or two. Keep warm on a plate in the oven (with the light on or just slightly warmed & turned off) while you cook the rest of the batter.
Variations: When you add in the wet ingredients you can also add 1 cup fruit or vegetable puree. Such as smashed ripe bananas, applesauce, sweet potato, squash, etc. Add a bit of cinnamon too if you do!
3 cups frozen berries (such as: blueberries, raspberries, or a mixture)
1/2 cup real maple syrup
1/2 teaspoon ground cinnamon
Combine all ingredients in a small pot over medium heat until berries are juicy. You can put it in a blender if you want a thin syrup instead of with fruit bits. Serve warm. Store leftovers in the refrigerator.
*This syrup is also a great flavoring for homemade yogurt or cream cheese. Yum!