Sourdough Buttermilk Gingerbread Pancakes (Gluten-Free)

Now that I have a gluten-fee sourdough starter I have to use it!  These pancakes are easy and delicious.  I don’t always make them gingerbread flavoured.  If you leave out all the spices, dried fruit and all but 2 Tablespoons of the sugar you will have delicious plain sourdough buttermilk pancakes.  I like to eat them with plain whole milk yogurt and fresh fruit (pears are really good).  I personally don’t think that they need any syrup.

Sourdough Buttermilk  Gingerbread Pancakes

  • 1 cup ripe room temperature sourdough starter
  • 2 Tbsp mild oil
  • 1 egg, beaten
  • 1/4 cup brown sugar
  • 1 teaspoon  molasses
  • 1/4 cup golden raisins
  • 1/4 cup crystalized ginger, minced
  • 1 cup buckwheat/ Teff mix (Recipe below)
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 2 tsp ginger
  • 2/3 cup buttermilk (more if like them thin and crepe like)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • a little bit of water
  1. Put sourdough starter into a large non metallic bowl.
  2. Stir in oil with wooden or plastic spoon (no metal!)
  3. Beat the egg with the sugar and molasses and add to starter mixture.
  4. Using a wooden or plastic spoon, stir in the ginger, raisins, flour, nutmeg, cinnamon and ginger.
  5. Using a wooden or plastic spoon, stir in the buttermilk.
  6. Mix baking soda, salt, and a little water.  After a minute or so the mixture should bubble.  When it does, add it to the batter.
  7. Heat  some butter or mild oil in a cast iron skillet over medium heat.  Drop about 1/4 cup batter into the oil.  Repeat as many times as you can in your skillet
  8. Cook the pancakes until bubbles begin to appear on the edges.  Carefully flip the pancakes and cook for about 2 minutes more on the other side.  Remove to a warmed plate.
  9. Add more butter if needed and repeat the process until all of the batter is used.  This recipe makes about 8 pancakes.
  10. Serve with yogurt and fresh fruit!

Buckwheat/Teff Gluten-Free Flour Mix

  • 4 ounces Teff flour
  • 4 ounces Buckwheat flour
  • 4 ounces arrowroot starch
  • 4 ounces potato starch
  • 4 ounces tapioca starch

Mix them all together!  This will make 20 ounces, enough to make a loaf of sourdough bread and one batch of pancakes with a bit left over.  Or you can make many batches of pancakes.


9 Comments Add yours

  1. Allison says:

    Yum! That whole flavor combination sounds amazing… sourdough AND gingerbread?! Sounds divine.

  2. Glenda Berry says:

    Hi Erin, I have just used up the last of your original gluten free flour mix making these wonderful pancakes in a no buckwheat vegan version. What is the recipe for you non-buckwheat flour mixture? I need to make more!
    For vegan pancakes, I used 1 T. Flax meal mixed with 1/8 cup warm water in stead of the egg, and Almond milk with a teaspoon of lemon juice instead of the buttermilk. LOVE the gingerbread flavor, great with applesauce and toasted walnuts!!

    1. Mama, look at the Amaranth Pancake recipe. That is the pancake mix that I made and left at your house…is that the one you are talking about? That was a long time ago!

      1. Glenda says:

        HI, OK. I will make more Amaranth mix. I had a wee bit left in the freezer. Maybe you could post your flour mixes under pantry, for quick reference? Librarian moment! Love, Mum

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