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Gluten-Free Sorghum Waffles and Pancakes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

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.

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directions on our blog

At a glance

6 to 8 waffles or about 15 pancakes


Choose your measure:

  • 1 cup sorghum flour
  • 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.


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