5 from 3 votes

Fluffy Gluten-Free Pancakes with Sorghum Flour & Buttermilk {dairy-free option}

Start your day off right with these nourishing pancakes! They're crispy on the outside with fluffy, tender middles redolent with the flavor of nutty sorghum flour. See the variations below for dietary substitutions and other options.
Prep: 10 minutes
Cook: 20 minutes
Servings: 3 servings
Author: The Bojon Gourmet



  • ¾ cup (90 g) sorghum flour
  • ½ cup (75 g) sweet white rice flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup (235 ml) well-shaken buttermilk (add 2-4 more tablespoons if you want more thin, crisp pancakes)
  • 1 large egg
  • 1 tablespoon (15 ml) maple syrup, plus more for serving
  • 1 teaspoon vanilla extract
  • 3 tablespoons (45 g) butter, melted
  • ghee or neutral high-heat vegetable oil (such as sunflower), for cooking

For serving:

  • maple syrup
  • seasonal fruit
  • Greek yogurt
  • hemp seed


  • In a large bowl, whisk or sift together the sorghum and sweet rice flours with the baking powder, baking soda, and salt.
  • In a measuring pitcher or bowl, whisk together the buttermilk, egg, maple syrup, and vanilla.
  • Pour the buttermilk mixture into the flour mixture and quickly stir with a flexible spatula until halfway combined; 8 to 10 strokes. Pour in the melted butter and quickly but gently mix until the batter is just combined and no butter or flour streaks remain. Some lumps are ok. Take care not to overmix the batter or it will become thin and the pancakes will cook up flatter and more tough.
  • Set the batter aside for a minute or two to thicken. Meanwhile, preheat a wide skillet or griddle over medium heat. I prefer well-seasoned cast iron or ceramic nonstick. When the pan is hot, lower to medium-low or low.
  • Coat the hot pan with a thin layer of ghee or oil. Drop the batter by ¼ - 1/3 cups into the hot oil. Cook on the first side until the bottoms are golden, 2-3 minutes. Gently flip, taking care not to deflate the pancakes. Cook on the second side until the bottoms are golden, 2-3 more minutes.
  • Remove the pancakes to a wire rack. When you’re ready to serve, reheat any cooled pancakes in the hot pan. Alternatively put them in a low oven while you cook the remaining pancakes.
  • Serve with your favorite toppings. I like mine piled high with fresh seasonal fruit, a big dollop of Greek yogurt, a sprinkle of hemp seed, and a drizzle of maple syrup.
  • Pancakes can be made ahead and warmed in a hot skillet or toaster oven when ready to serve. They will keep for up to 4 days airtight in the refrigerator.


Gluten-Free Blueberry Pancakes
Gently stir 1 cup fresh or frozen blueberries into the batter.
Dairy-Free Gluten-Free Pancakes
Omit the buttermilk and use ¾ cup plant yogurt and ¼ cup plant milk (or as needed to create a thick batter). Use vegan butter in place of dairy butter. Cook the pancakes in sunflower oil.
Vegan Gluten-Free Pancakes
In place of the egg, use ¼ cup aquafaba (the liquid from canned or jarred chickpeas or white beans) or Just Egg and follow the dairy-free substitutions above.
Gluten-Free Teff Pancakes
Omit the sorghum flour and use ½ cup + 3 tablespoons (90 g) teff flour.
To Freeze Pancakes:
These pancakes keep well refrigerated for up to 4 days. To freeze, place cooled pancakes on a baking sheet lined with parchment paper. Freeze until firm, 20 minutes or so. Remove from the pan and place in an airtight container. Freeze for up to 1 month.
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!