Gluten-Free Sorghum Waffles and Pancakes

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 test kitchen baker Sue Gray, who created this recipe.

Prep
15 mins
Bake
10 to 12 mins
Total
35 mins
Yield
6 to 8 waffles or about 15 pancakes
Gluten-Free Sorghum Waffles and Pancakes

Instructions

  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.

Tips from our Bakers

  • For extra crunch and fiber, add 3 tablespoons flax, sesame, or sunflower seeds to the batter.
  • 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.