Sorghum Belgian Waffles

Prep Time

12 Minutes

Make Time

20 Minutes


4-5 waffles

Sorghum Form


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


  • 1 1/3 cups Sorghum Flour 2/3 cup cornstarch
  • 3 tsp. Baking Powder
  • 1 tsp. Sugar
  • 3/4 tsp. Salt
  • 1/2 Cup Non-Fat Powdered Buttermilk 3 T. Butter, Melted
  • 3 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. Spoon approximately 2/3 cup of batter onto hot waffle maker and bake until golden brown. Makes 4-5 Belgian Waffles. Serve immediately with warm syrup or fresh fruit and whipped cream.

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