Fluffy, Gluten-Free Pancake Recipe


Prep Time

12 Minutes

Make Time

20 Minutes



Sorghum Form


Recipe developed by:
Barbara Kliment, Executive Director-Nebraska Grain Sorghum Board


  • 1 3/4 cups sorghum flour
  • 1/4 cup cornstarch
  • 3 tsp baking powder
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1/2 cup powdered buttermilk
  • 3 Tbls butter, melted
  • 2 eggs
  • 1 1/2 cups water


  1. Combine dry ingredients. In separate bowl, beat together eggs, oil and water; add to dry ingredients and mix just until well blended. Heat a large skillet or griddle over med-low heat. Spray the pan with cooking oil. Wet your fingertips under the faucet and shake them over the hot griddle. If the water droplets “ sizzle ,” the heat is right to begin making the pancakes. For large cakes pour 1/4 cup of batter into the pan; for small, use 2 T of batter. Cook until bubbles form on the top; flip and cook until golden brown on the bottom. Transfer to a baking sheet and keep warm in a 200° oven while making the rest of the pancakes. Serve warm with butter and syrup.

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