Dish📝 About This Recipe
Discover the rustic, nutty charm of ancient grains with these incredibly light and tender sorghum pancakes. Sorghum flour lends a unique, toasted sweetness and a delicate crumb that pairs perfectly with the tang of cultured buttermilk. These pancakes are a wholesome, gluten-friendly alternative to traditional wheat flapjacks, offering a sophisticated depth of flavor that will transform your breakfast into a gourmet experience.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Sorghum flour (finely ground)
- 1/2 cup Tapioca starch (helps with binding and lightness)
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Ground cinnamon (optional for warmth)
Wet Ingredients
- 1 3/4 cups Buttermilk (full fat, at room temperature)
- 2 large Eggs (at room temperature)
- 3 tablespoons Unsalted butter (melted and slightly cooled)
- 2 tablespoons Honey or Maple Syrup
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
For Cooking & Serving
- 2 tablespoons Neutral oil or Ghee (for the griddle)
- 1 cup Fresh Blueberries (for topping)
- 1/2 cup Maple Syrup (warmed for serving)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sorghum flour, tapioca starch, baking powder, baking soda, salt, and cinnamon until thoroughly combined and aerated.
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2
In a separate medium bowl, beat the eggs lightly. Whisk in the buttermilk, honey, and vanilla extract until the mixture is uniform.
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3
Slowly pour the melted butter into the wet ingredients while whisking constantly to prevent the eggs from scrambling.
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4
Make a well in the center of the dry ingredients and pour in the wet mixture all at once.
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5
Gently fold the ingredients together using a silicone spatula. Do not overmix; a few small lumps are perfectly fine and ensure a tender pancake.
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6
Allow the batter to rest for 10 minutes. This is crucial for sorghum flour as it allows the grains to hydrate, resulting in a smoother texture.
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7
Preheat a heavy-bottomed cast iron skillet or electric griddle over medium heat. Test the heat by dropping a bead of water on the surface; it should sizzle and dance.
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8
Lightly coat the cooking surface with a small amount of oil or ghee using a paper towel or pastry brush.
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9
Ladle approximately 1/4 cup of batter onto the griddle for each pancake, leaving enough space between them for easy flipping.
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10
Cook for 2-3 minutes. Look for bubbles forming on the surface and the edges appearing matte and set.
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11
Carefully flip the pancakes with a thin spatula. Cook for another 1-2 minutes on the second side until golden brown and cooked through.
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12
Transfer the finished pancakes to a wire rack set over a baking sheet in a 200°F (95°C) oven to keep warm while you finish the remaining batter.
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13
Wipe the skillet between batches and add more oil as needed to maintain a non-stick surface.
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14
Stack the warm pancakes high and top with a knob of butter and fresh berries.
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15
Drizzle generously with warm maple syrup and serve immediately while the edges are still crisp.
💡 Chef's Tips
Don't skip the resting time; sorghum flour is grittier than wheat and needs those 10 minutes to soften. If the batter thickens too much while resting, add a tablespoon of buttermilk to loosen it back to a pourable consistency. Use a low-medium heat; sorghum contains natural sugars that can brown more quickly than all-purpose flour. For a vegan version, substitute the eggs with flax eggs and use almond milk with a teaspoon of apple cider vinegar instead of buttermilk. For the best texture, use a 'superfine' grind of sorghum flour to avoid a sandy mouthfeel.
🍽️ Serving Suggestions
Pair with a side of thick-cut smoked bacon or savory breakfast sausage to balance the sweetness. Serve alongside a hot cup of chicory coffee or a robust Earl Grey tea. Top with a dollop of Greek yogurt and a sprinkle of toasted pecans for added protein and crunch. Fresh sliced peaches or sautéed apples make an excellent seasonal fruit accompaniment. A light drizzle of sorghum syrup (sweet sorghum) instead of maple syrup provides an authentic, Southern-style finish.