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Stack of sorghum pancakes on a plate

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 pancakeā€”I think they're even better, and they're totally gluten free!

Course Breakfast, Brunch
Cuisine American, Gluten Free, Southern
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 pancakes
Calories 119 kcal
Author Katie Moseman

Ingredients

Dry Mix

  • 1 1/2 cups sorghum flour 204 grams by weight
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Mix

  • 4 tablespoons salted butter melted
  • 1 cup buttermilk room temperature
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup water

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Remove cooked pancakes to a plate and cover to keep warm, or place in a warm oven until all pancakes are cooked.  Serve immediately.

Nutrition Facts
Sorghum Pancakes (Gluten Free)
Amount Per Serving
Calories 119 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 39mg13%
Sodium 163mg7%
Potassium 151mg4%
Carbohydrates 15g5%
Sugar 3g3%
Protein 2g4%
Vitamin A 190IU4%
Calcium 59mg6%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.