Pancakes were one of the first things that I tried to make gluten free. They were also one of the first major disappointments I had in cooking gluten free. I just could not get them right.
My family has eaten pancakes almost every Saturday for years. We started this when my husband and I were first married, and we have continued the tradition. Pancakes were something that I knew I must figure out, but it was a challenge.
The first few batches that I made were from blends that contained rice flours. The pancakes were just wrong. The texture was off and they took forever to get done.
Then I started trying pancakes recipes that were from gluten free cookbooks. They were also a big disappointment. They were thick, would not get done, and most had the odd taste that gluten free things sometimes have.
I was not about to give up. I knew I must conquer pancakes. I wanted so bad to find something that my family could enjoy. I wanted it to be close to the pancakes that we had enjoyed for years.
It was at this point that I really started to look into the science behind gluten free cooking. I started realizing why some recipes call for certain gluten free flours and others did not. What works for one recipe, may not work for something else.
I kept reading about the wonders of sorghum and what it did for gluten free cooking. I was very intrigued with it. Not only that, I started to realize the health benefits of sorghum as opposed to using some of the other gluten free flours. I decided to give sorghum a try.
The first pancakes that I made using sorghum were a hit. After taking a bite, my husband said, “You finally figured it out, these are as good as the ones that you used to make.” I was thrilled. I finally had good gluten free pancakes. I figured out that sorghum flour was the trick to getting pancakes that my family would love.
This is the recipe I have been using to make my mini oven pancakes, but I also love it for regular pancakes.
Gluten Free Pancakes
- ¾ cup sorghum flour
- ¾ cup potato starch
- ½ cup tapioca flour
- 1/4 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons sugar
- 2 eggs, lightly beaten
- 3 cups buttermilk
- 4 tablespoons butter, melted
Mix together sorghum flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda, salt, and sugar.
Add remaining ingredients and whisk to combine. Whisk just until combined and let sit for 5 minutes.
Cook pancakes on heated griddle or pan that has been greased. ( I used a nonstick griddle and I do not grease it.)