Fresh Milled Sourdough Oven Pancake Recipe (Gluten Free)
Fresh milled sourdough oven pancakes are a super simple and quick recipe to make. It is filled with nourishing and filling ingredients while still being light fluffy. Is the perfect quick and easy breakfast or is even great for a quick lunch or dinner!
Equipment
- 1 8 or 9 inch cast iron skillet
- Mixing Bowl and Whisk or Stand Mixer
- Measuring Cups and Utensils
Ingredients
- 3/4 cup Sourdough Starter active or discard
- 1/3 cup Milk
- 4 Large Eggs preferably pasture raised
- 1 tbsp Maple, Syrup, or Sugar
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 4 tbsp Butter melted
Instructions
- Place a 8 or 9 inch cast iron pan in the oven and preheat oven to 425 degrees Fahrenheit. It is VERY important that the cast iron pan is fully heated to ensure that the oven pancake will puff up correctly.
- Add all ingredients except the butter to a stand mixer or mixing bowl. Turn the stand mixer on low or whisk ingredients together until combined.
- Once the oven and cast iron pan are fully heated, place the butter in the pan to melt.
- Gently swirl the butter around in the pan to coat it evenly and pour in your pre-mixed batter.
- Place pan in oven and cook at 425 degrees for 15-18 minutes or until golden brown on top.
- Top with fresh fruit, maple syrup, powdered sugar, or whipped cream and enjoy!
Notes
What type of fresh milled gluten free flour should I use in an oven pancake? I primarily use three different gluten free flours that I mill fresh which are millet, sorghum, and buckwheat. While each has its own beneficial properties (buckwheat has a wonderful nutty flavor), any combination of the three types can be used in this recipe. My preference is a 50/50 ratio of millet and sorghum since this combination has the most similar properties to flour with gluten. Can you reheat an oven pancake? While it is certainly best when fresh, you can absolutely reheat any leftovers. The oven pancake will maintain its light, fluffy texture best when reheated in the oven. Just preheat your oven to 350 degrees and place it in an oven safe dish. Let it warm up for about 10 minutes depending on the size of your slice. I also like to add the maple syrup to let that get warm too. Can you double an oven pancake recipe? Yes, the recipe can easily be doubled. You have a couple of options when it comes to this. Either use a a larger cast iron skillet (12 inch instead of an 8 or 9 inch one) or use two different cast iron past to bake. This will ensure that the oven pancake cooks through thoroughly while still remaining light and fluffy. If it is cooked all in one smaller pan, it will be more dense and take longer to cook. Do you really need to use that much butter for an oven pancake? For optimal flavor and rise, it is best to use all the butter the recipe calls for. However, it will still taste very good with half the amount of butter. It will just be a bit less butter and may not rise quite as much as when using the full amount of butter. What toppings go well on an oven pancake? Perhaps the better question is "what doesn't go well on an oven pancake"? Just kidding, I'm sure there are many things. While of course you can't go wrong with a drizzle of maple syrup, you can also include toppings like jams, jellies, fresh fruit, whipped cream, yogurt, honey, applesauce, nuts, and chocolate chips. I'm sure there are so many more great options. Comment below what your favorite toppings are!