Gluten free pancakes
gluten free sorghum pancakes: a delicious start to your day
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30 Sept 2025⭐Must-Have Products I Use & Recommend!⭐
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I personally use and love these products in my kitchen. I only recommend what I trust!
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Remember those weekend mornings as a kid? The smell of pancakes wafting through the house, the sound of sizzling batter, and the anticipation of that first, syrup-soaked bite? Good times, right? Well, being gluten-free shouldn't mean missing out on those comforting moments. That's why I'm beyond excited to share my recipe for gluten-free sorghum pancakes! One of my friend once told me that they loved a gluten-free diet, and I thought that that was great. She seems to live a healthier lifestyle than I do.
Sorghum, a naturally gluten-free grain, brings a subtle sweetness and a wonderfully light texture to these pancakes. Trust me, even gluten-enthusiasts will devour these! Forget about those dense, rubbery gluten-free pancakes of the past – these are light, airy, and packed with flavor. Plus, they're incredibly easy to make. What does this mean for you? A happy tummy, of course!
This recipe is more than just a list of ingredients and instructions; it's about creating a moment. It’s about gathering around the table with loved ones, sharing stories, and enjoying a delicious, wholesome meal together. It's about proving that gluten-free can be just as delicious (if not more so!) than traditional recipes. The only challenge you might find is holding everyone back from eating them all in one sitting! My sister made these last week, and they turned out better than she expected!
Required Equipments
- Large Mixing Bowl
- Whisk
- Griddle or Frying Pan
- Spatula
- Measuring Cups and Spoons
Gluten Free Sorghum Pancakes: A Delicious Start to Your Day: Frequently Asked Questions
Gluten Free Sorghum Pancakes: A Delicious Start to Your Day
Start your morning with these fluffy and flavorful gluten-free sorghum pancakes! Made with simple ingredients, they're a delightful and healthy way to kick off your day.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Combine dry ingredients: In a large bowl, whisk together 1 cup sorghum flour, 2 tablespoons sugar (or your preferred sweetener), 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Make sure there aren't any lumps!
- Mix wet ingredients: In a separate bowl, whisk together 1 cup milk (dairy or non-dairy), 2 tablespoons melted butter (or oil), 1 large egg (or flax egg for vegan option), and 1 teaspoon vanilla extract. I once forgot the vanilla, and they still tasted great!
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough pancakes.
- Heat the griddle: Heat a lightly oiled griddle or frying pan over medium heat. A drop of water should sizzle gently on the surface when it's ready.
- Pour the batter: Pour 1/4 cup of batter onto the hot griddle for each pancake. Leave enough space between pancakes so they don't run into each other.
- Cook the first side: Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Don’t flip them too early!
- Flip and cook: Flip the pancakes with a spatula and cook for another 1-2 minutes, or until golden brown on the second side. They should be springy to the touch.
- Serve immediately: Serve the pancakes immediately with your favorite toppings, such as fresh berries, maple syrup, whipped cream, or chocolate chips. A little pat of butter on top never hurts either!
📝 Notes
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
- Get creative with toppings! Try sliced bananas, chopped nuts, or a drizzle of honey.
🍎 Nutrition
Calories: 180 kcal
Protein: 4 g
Fat: 5 g
Carbohydrates: 30 g
Fiber: 2 g
Calcium: 80 mg
