This recipe was sponsored by Bob’s Red Mill. All opinions are my own.
These sorghum pancakes have crisp, lacy edges and perfect golden brown color. Made with sorghum flour, real buttermilk, real vanilla, and butter, they’re as good as any traditional pancake—I think they’re even better, and they’re totally gluten free!
Sorghum Pancakes (Gluten Free)
When I first learned that I had to go gluten free, I panicked. Overnight, everything from pasta to pizza, from croissants to croutons, every well-loved recipe and restaurant, all of it became off limits.
Being a stubborn sort, as well as a recipe developer by trade, I decided to work on converting as many of my favorite gluten-filled foods as possible into gluten free foods. It has taken months of work, but I’m proud of the results. (I’m really proud of this shortbread.)
This time, I’m using Bob’s Red Mill Sorghum Flour. Sorghum flour can be used in all kinds of baked goods. Many gluten free bakers prefer it to rice flour because it has a smoother, less gritty texture. Its mild and slightly sweet flavor makes it perfect for pancakes and muffins.
Although many gluten free recipes are complex (due to the necessity of additional, less common ingredients that compensate for not using wheat flour), this gluten free sorghum pancakes recipe is as simple as it gets. It’s basically a traditional buttermilk pancake recipe that swaps in sorghum flour for wheat flour. Nothing fancy, nothing intimidating; if you can make traditional pancakes, you’ll feel right at home with this recipe.
Sorghum Pancakes (Gluten Free)
These sorghum pancakes have crisp, lacy edges and perfect golden brown color. Made with sorghum flour, real buttermilk, real vanilla, and butter, they're as good as any traditional pancake—I think they're even better, and they're totally gluten free!
- 1 1/2 cups sorghum flour 204 grams by weight
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons salted butter melted
- 1 cup buttermilk room temperature
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup water
Whisk together the dry mix ingredients in a large mixing bowl and make a well in the center. Place a nonstick skillet on a burner and preheat it over medium low heat while you continue to make the wet mix.
Combine all the wet mix ingredients in another mixing bowl and whisk until thoroughly combined. It may look curdled or slightly chunky; that's normal.
Test the pan by flicking in a few drops of water. If they immediately sizzle, the pan is ready. Pour the wet mix into the well of the dry mix and whisk until well combined. The batter should be easily pourable; if it is too thick, add 1/4 cup of water and whisk it into the batter thoroughly.
Add batter to the pan approximately 1/4 cup at a time. Cook each pancake on one side until the bubbles that appear in the batter burst and stay open, then flip to cook on the other side until the pancake puffs up in the middle. Repeat with the rest of the batter. Note: the pan may start to get too hot as it continues to heat. If pancakes are over-browning before they cook through, lower the heat slightly.
Remove cooked pancakes to a plate and cover to keep warm, or place in a warm oven until all pancakes are cooked. Serve immediately.