Gluten-Free Sorghum Waffles and Pancakes

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Hands-on time:
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Yield: 6 to 8 waffles or about 15 pancakes
Recipe photo

These tasty waffles or pancakes have wonderfully old-fashioned flavor: think Grandma's flapjacks. "These pancakes are reminiscent of the buckwheat pancakes my dad used to make us for breakfast," says … More »

Gluten-Free Sorghum Waffles and Pancakes

(1) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 6 to 8 waffles or about 15 pancakes
Published: 11/09/2011

Ingredients

  • 1 cup sorghum flour or Ancient Grains Flour Blend
  • 1 cup King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
  • 2 tablespoons whole flax meal
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 tablespoons melted butter or vegetable oil
  • 2 large eggs
  • 1 1/2 cups room-temperature buttermilk (about 70°F)
  • *See tips from our bakers, below.

Tips from our bakers

  • *Make your own blend
    Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

    The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

    Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).
  • For extra-light waffles, separate your eggs. Add the egg yolks with the milk. Beat the whites until soft peaks form, and fold into the batter after it?s had its 15-minute rest.
  • Refrigerating the batter for several hours (or overnigh) will make thicker, fluffier pancakes.
  • For extra crunch and fiber, add 3 tablespoons flax, sesame, or sunflower seeds to the batter.

Directions

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1) In a large bowl whisk together the flours, flax meal, sugar, salt, baking soda, and baking powder.

2) In a separate bowl, whisk together the melted butter or oil, eggs, and buttermilk.

3) Whisk the buttermilk/egg mixture into the dry ingredients until well combined; a few lumps are fine.

4) Let the batter sit for about 15 minutes to thicken slightly while heating your waffle iron or griddle.

5) Rub a small amount of vegetable oil on the waffle iron or griddle, or spray with non-stick baking spray. To keep the cakes gluten free, be sure the spray doesn't contain flour

6) Bake waffles as directed on your waffle maker.

7) To make pancakes, scoop the batter onto the hot surface to the desired size, about 4" to 5"; a ¼-cup muffin scoop works well here. Allow the pancakes to cook for 2 to 3 minutes on the first side. Watch for bubbles on the surface of the pancake; when bubbles start to rise to the surface at the center of the pancake, flip it over. Cook for another 1 to 2 minutes, or until nicely browned.

8) Serve waffles or pancakes with butter and maple syrup.

Yield: 6 to 8 waffles, or 14 to 15 pancakes.

Reviews

1
  • 01/16/2012
  • Millie from Virginia
  • I haven't made it - I'm writing to point out that Step 1 includes as its last item "xanthan gum", which I couldn't find in the Ingredients list.
    Sorry about that, we'll get that fixed. Frank @ KAF.
1

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