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Home » Recipes by Course » Breakfast

Published: Jun 18, 2020 · Modified: Aug 28, 2023 by Cathy Brak · This post may contain affiliate links

Home » Recipes by Course » Breakfast

Sorghum Pancakes

Jump to Recipe

Sorghum Pancakes are a wonderful light, fluffy breakfast basic. You don't need to be gluten free to love them! This recipe is also free from dairy, nuts, and (optionally) xanthan gum.

stack of pancakes with blueberries and syrup on top
Jump to:
  • Simple Pancakes
  • Gather Your Ingredients
  • Substitutions
  • Easy Pancakes
  • Recipes Notes
  • Expert Tips
  • Serving Tips
  • Storage Tips
  • Freezer Instructions
  • Variations
  • Recipe FAQ's
  • Here are some more sorghum recipes for you to try:
  • Recipe

Simple Pancakes

One Flour

I am excited about these pancakes! Not only are they light, fluffy, and delicious, but being made with only one flour, they're as easy to whip up as any wheat pancake!

Not a Mix

This is not a gluten free flour mix. This is one single flour! Now I know I've told you that you can't just substitute one gluten free flour for wheat flour in a recipe.

It's true that you can't just replace the flour in any recipe with sorghum flour, but it works really well for these pancakes! The flavour is lovely! This recipe was developed specifically for sorghum flour and not for wheat flour.

Gather Your Ingredients

sorghum flour, egg, vanilla, oil, baking powder, salt, and xanthan gum set out in small bowls
  • Sorghum Flour - An excellent gluten free alternative to wheat, sorghum has a neutral, sometimes sweet flavour and light colour.
  • Dairy Free Milk - Use cashew, almond, coconut, or whatever kind of milk you prefer.
  • Xanthan Gum - Used to help hold everything together as gluten does in wheat flour.
  • Avocado Oil - A healthful oil that stands up well to heat.

Substitutions

I've been using psyllium husk fiber in place of xanthan gum recently, and I really like the texture it gives. There are health benefits, too. Psyllium husk provides fiber for digestive health. And, you avoid any taste or sticky texture from the gum.

Whisk 1 tablespoon of psyllium husk into the dry flour mixture in place of xanthan gum. Then allow the batter to sit for 15 minutes while you make other meal preparation. Psyllium husk absorbs a lot of moisture, so your runny batter will become thicker.

Easy Pancakes

Whisk the dry ingredients together.

whisk in flour mixture in glass bowl

Whisk the egg into the centre.

whisk in egg in centre of flour mixture

Add the other ingredients and whisk until smooth. If you're using psyllium husk, allow the batter to sit for 15 minutes fo absorb moisture.

whisk in batter in glass bowl

Scoop some batter into a hot, oiled pan and spread it out to form a pancake.

partially cooked pancake in black cast iron pan

When bubbles begin to break the surface, flip the pancake over to cook on the other side.

cooked pancake in centre of pan

Hint: Don't be alarmed if your batter seems runny at first. It will thicken up as it sits. Sorghum flour absorbs some moisture, and psyllium husk even more.

Recipes Notes

I make this recipe often for my family and have really come to prefer using psyllium husk over xanthan gum.

The recipe doubles and triples nicely to feed more people. Use the little slider bar that pops up when you hover over the number of servings in the header of the recipe card to adjust quantities.

This is a screenshot of the recipe header with a yellow arrow pointing to the number of servings.

Expert Tips

To keep the first pancakes warm while you make the rest, lay them out in a shallow layer on a baking pan in a warm (200F/ 93C) oven until you're ready to serve them.

Serving Tips

Sorghum pancakes are perfect with breakfast sausage or bacon and eggs. I love them with butter melted over them. Although they're great with maple syrup, they don't really need it.

Storage Tips

If you have any pancakes leftover, seal them in an airtight container and refrigerate them for up to two or three days.

Freezer Instructions

Freeze pancakes in single layers between parchment paper in an airtight container for up to two or three months.

Variations

Sorghum Pancakes make great blueberry pancakes! They seem hearty and wholesome rather than white and fluffy. Simply stir a handful of blueberries or other berries into the batter before cooking.

Shredded apple makes another nice addition to stir into pancakes batter. You could add a sprinkle of cinnamon!

My husband likes raisins in them.

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Recipe FAQ's

What is sorghum flour?

As I outlined in my article with Gluten Free Bread that is Easy to Make, sorghum flour is an ancient grain originally from the dry African plains. Also grown in Asia and Central and North America now, sorghum is the fifth most popular cereal crop in the world.  The Guardian has called sorghum the 'new wonder grain,' as it's said to be high in protein, fibre, and antioxidants.

How do you cook sorghum flour?

If you want to replace wheat flour with sorghum flour for baking, you'll need a binder to hold your food together and keep it from crumbling. That might be xanthan or guar gum, egg whites, unflavoured gelatin, psyllium husk, or cornstarch. Any good recipe that's been developed to be gluten free will have taken this into account.

two black plates with two pancakes and some blueberries on each

Here are some more sorghum recipes for you to try:

  • Gluten Free Bread That is Easy to Make
  • Sweet Potato Bread with Pecans
  • Dutch Windmill Cookies
  • Fruit Cocktail Cake
  • Simple, Crusty Artisanal Bread
gluten free blueberry muffins with text: 26 GF MUFFIN RECIPES, learn more

Recipe

stack of sorghum pancakes with blueberries

Sorghum Pancakes

Gluten free sorghum flour is the only one needed for these tasty, light, fluffy pancakes! There is an option to make them with psyllium husks, which I prefer, rather than xanthan gum.
4.28 from 11 votes
Print Pin Rate
Course: Breakfast
Cuisine: American, Canadian
Diet: Gluten Free
Keyword: dairy free, gluten free, nut free, pancakes, sorghum
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Resting Time (optional): 15 minutes minutes
Total Time: 35 minutes minutes
Servings: 9 small pancakes
Calories: 90kcal
Author: Cathy

Equipment

  • 1 Mixing bowl
  • 1 set measuring cups and spoons
  • 1 Whisk
  • 1 griddle
  • 1 flipper

Ingredients

  • 1 cup sorghum flour
  • 1 tablespoon baking powder
  • ½ teaspoon xanthan gum OR 1 tablespoon psyllium husks
  • ¼ teaspoon fine sea salt
  • 1 large egg
  • 2 tablespoon avocado oil (plus a little more for pan)
  • 1 ¼ cup dairy free milk (use coconut milk from the carton for nut free)
US Customary - Metric

Instructions

  • In a large mixing bowl, whisk together the flour, baking powder, xanthan gum or psyllium husk, and salt.
  • Add the egg to the flour mixture. Whisk it into the centre of the dry mixture enough to break it up.
  • Whisk in the oil and milk. The batter will thicken as it sits.
  • If you're using psyllium husks instead of xanthan gum, allow the batter to sit for 15 minutes to absorb moisture.
  • Heat a nonstick skillet (I like cast iron.) or griddle to medium heat. Coat it very lightly with avocado oil.
  • Scoop some batter onto the hot surface, spreading it out to flatten it. Cook each pancake until bubbles start to break the surface. Flip over and finish cooking on the second side.
  • Serve pancakes warm.

Notes

Don't be surprised when the batter thickens as it sits. If it gets too thick for your liking, mix a little more dairy free milk into the batter.

Nutrition

Serving: 1pancake | Calories: 90kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 264mg | Potassium: 50mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 30IU | Calcium: 125mg | Iron: 1mg
golden pancakes layered on a black plate with random blueberries sprinkled on top.

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