These incredibly fluffy sorghum pancakes bring a nutty, slightly sweet flavor to your breakfast table that regular flour just can’t match. Perfect for those seeking a gluten-free alternative or simply wanting to explore ancient grains, these sorghum pancakes deliver on both taste and texture. With their golden color and tender crumb, they’re destined to become your new weekend favorite.
SERVES: 4 | PREP: 15 MIN | COOK: 20 MIN | TOTAL: 35 MIN
Ingredients
Dry Ingredients
| Ingredient | Amount |
|---|---|
| Sorghum flour | 2 cups |
| Baking powder | 2 teaspoons |
| Salt | 1/2 teaspoon |
| Sugar | 2 tablespoons |
| Cinnamon | 1/4 teaspoon |
Wet Ingredients
| Ingredient | Amount |
|---|---|
| Large eggs | 2 |
| Milk (whole) | 1 3/4 cups |
| Melted butter | 3 tablespoons |
| Vanilla extract | 1 teaspoon |
For Serving
- Butter pads
- Pure maple syrup
- Fresh berries (optional)
Step-by-Step Instructions
Phase 1: Preparation (5 minutes)
Step 1: Heat your griddle or large skillet over medium heat. This gentle temperature prevents burning while ensuring even cooking throughout.
Step 2: In a large mixing bowl, whisk together sorghum flour, baking powder, salt, sugar, and cinnamon. Whisk vigorously for 30 seconds to eliminate any lumps and ensure even distribution.
Step 3: Create a well in the center of your dry ingredients using a spoon. This technique helps prevent overmixing when you add the wet ingredients.
Phase 2: Batter Creation (5 minutes)
Step 4: In a separate medium bowl, crack the eggs and whisk until completely smooth. No white streaks should remain visible.
Step 5: Add milk, melted butter, and vanilla extract to the eggs. Whisk until the mixture is completely uniform and the butter is fully incorporated.
Step 6: Pour the wet ingredients into the well you created in the dry ingredients. Using a wooden spoon or rubber spatula, gently fold the mixture together with 12-15 strokes maximum.
Step 7: Stop mixing when you still see small lumps of flour. These lumps will dissolve during cooking, and overmixing creates tough, dense pancakes.
Phase 3: Cooking Process (15 minutes)
Step 8: Test your griddle temperature by sprinkling a few drops of water on the surface. They should sizzle and evaporate within 2-3 seconds.
Step 9: Lightly grease your griddle with butter or cooking spray. Too much grease creates uneven browning.
Step 10: Using a 1/4 cup measuring cup, pour batter onto the griddle, spacing pancakes 2 inches apart. Each pancake should be roughly 4 inches in diameter.
Step 11: Cook for 2-3 minutes until you see bubbles forming across the entire surface and the edges look set. The bubbles should pop and not immediately fill back in.
Step 12: Flip each pancake using a wide spatula in one confident motion. Cook the second side for 1-2 minutes until golden brown.
Step 13: Test doneness by gently pressing the center with your spatula. A properly cooked pancake springs back immediately.
Step 14: Transfer finished pancakes to a warm plate and cover loosely with aluminum foil to maintain temperature while cooking remaining batches.
Step 15: Repeat the process, re-greasing the griddle between batches and adjusting heat if pancakes brown too quickly.
Chef’s Notes
Sorghum Flour Secrets: Sorghum flour absorbs liquid differently than wheat flour, so let your batter rest for 2-3 minutes before cooking. This allows the flour to fully hydrate for better texture.
Temperature Control: Keep your heat at medium throughout cooking. Sorghum pancakes can burn more easily than traditional pancakes due to their natural sugars.
Batter Consistency: Your sorghum pancakes batter should be slightly thicker than regular pancake batter but still pourable. Add milk by tablespoons if too thick.
Make-Ahead Magic: Mix your dry ingredients the night before and store in an airtight container. This saves time and ensures even distribution of leavening agents.
Nutrition Information (Per Serving)
- Calories: 285
- Protein: 9g
- Carbohydrates: 42g
- Fat: 9g
- Fiber: 3g
- Iron: 15% DV
Creative Variations
Blueberry Sorghum Delight
Fold 1/2 cup fresh blueberries into the batter after mixing. The berries add natural sweetness and beautiful color contrast. For extra flavor depth, try these rice paper pancakes for a different texture experience.
Chocolate Chip Morning Treat
Add 1/3 cup mini chocolate chips to create a dessert-like breakfast that still maintains the wholesome sorghum benefits.
Spiced Apple Cinnamon
Incorporate 1/2 cup finely diced apples and increase cinnamon to 1/2 teaspoon. This variation pairs beautifully with the nutty sorghum flavor.
Vanilla Bean Premium
Replace vanilla extract with vanilla bean paste and add 1 tablespoon honey for a gourmet twist. These elevated flavors complement our sweet cream pancakes collection perfectly.
Storage & Reheating Guide
Refrigerator Storage
Store leftover sorghum pancakes in an airtight container for up to 3 days. Layer parchment paper between pancakes to prevent sticking.
Freezer Storage
Freeze pancakes for up to 2 months by wrapping individually in plastic wrap, then placing in freezer bags. Label with date and contents.
Reheating Methods
Toaster: Pop frozen pancakes directly into the toaster for 1-2 cycles until heated through. Oven: Reheat at 350°F for 5-7 minutes, covering with foil to prevent drying. Microwave: Heat for 30-45 seconds, but texture may become slightly chewy.
Troubleshooting Common Issues
Problem 1: Dense, Heavy Pancakes
Solution: You’ve overmixed the batter. Sorghum flour is more delicate than wheat flour. Mix just until ingredients are barely combined, leaving small lumps visible.
Problem 2: Pancakes Falling Apart When Flipping
Solution: Wait longer before flipping. Sorghum pancakes need extra time to set properly. Look for bubbles across the entire surface, not just the edges.
Problem 3: Burnt Outside, Raw Inside
Solution: Lower your heat to medium-low. Sorghum flour browns faster than regular flour due to natural sugars, but needs gentle cooking to cook through.
Problem 4: Pancakes Sticking to Griddle
Solution: Ensure your griddle is properly preheated and lightly greased between each batch. Sorghum batter can be stickier than traditional batters.
Problem 5: Gritty Texture
Solution: Let your batter rest for 5 minutes before cooking. Sorghum flour needs time to fully hydrate, and insufficient resting creates a gritty mouthfeel.
Equipment Essentials
- Large mixing bowls (2)
- Wire whisk
- Rubber spatula
- 1/4 cup measuring cup
- Wide spatula for flipping
- Non-stick griddle or large skillet
- Medium bowl for wet ingredients
Equipment Alternatives
No griddle? Use a large non-stick skillet or cast-iron pan. No wire whisk? A fork works for mixing dry ingredients, though it takes more effort.
Shopping List
Baking Aisle
- Sorghum flour (2 cups needed)
- Baking powder
- Vanilla extract
- Sugar
- Ground cinnamon
- Salt
Dairy Section
- Large eggs (2 needed)
- Whole milk (1 3/4 cups needed)
- Butter (for melting and serving)
Pantry Staples
- Pure maple syrup
- Cooking spray (optional)
Fresh Produce (Optional)
- Fresh berries for serving
Success Secrets
1. Always measure sorghum flour by spooning it into your measuring cup and leveling off. Packed flour creates dense pancakes.
2. Use room temperature ingredients for better mixing and more tender results. Cold milk can cause melted butter to solidify in clumps.
3. Don’t skip the resting time after mixing. Those extra few minutes allow the sorghum flour to fully absorb the liquid.
4. Keep your first batch as a test. Adjust heat and timing based on how they turn out before cooking the remaining batter.
5. Serve immediately for the best texture and flavor. Sorghum pancakes are at their peak when fresh off the griddle, warm and fluffy.
