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 Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Servings: 3servings
Ingredients
Dry Ingredients
¾cup(90 g) sorghum flour (or try millet or oat flour by weight)
½cup(75 g) sweet white rice flour (or try GF AP blend such as Bob's Red Mill 1 to 1)
½teaspoonbaking powder
½teaspoonbaking soda
½teaspoonfine sea salt
Wet Ingredients
1cup(235 ml) well-shaken buttermilk (add 2-4 more tablespoons if you want more thin, crisp pancakes)
1large egg
1tablespoon(15 ml) maple syrup, plus more for serving
1teaspoonvanilla extract
3tablespoons(45 g) butter, melted
ghee or neutral high-heat vegetable oil (such as sunflower), for cooking
Instructions
Make the Batter
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.
Cook
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 the pancakes 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.
Notes
VARIATIONSGluten-Free Blueberry PancakesGently stir 1 cup fresh or frozen blueberries into the batter.Dairy-Free Gluten-Free PancakesOmit 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 PancakesIn 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 PancakesOmit 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.Nutritions facts are for 1 of 3 servings.