Gluten-Free Sorghum Pancakes: champion of breakfasts.

Who doesn’t love pancakes?

No one, right? From kids to their parents – and grandparents – everyone is a flapjack fan.

Which is why we love this gluten-free pancake recipe. When we say everyone loves pancakes, we mean EVERYONE: even those of you following a gluten-free diet.

Meet Amy Trage, one of our new bloggers. Amy is a member of our customer service bakers team, which means you may have spoken with her if you called with a question – especially one involving gluten-free baking.

Amy has three young children, and the whole family is living the gluten-free lifestyle. These pancakes are one of their favorite Saturday morning breakfasts, so we figured the recipe would be a good one for Amy’s first exposure to the blog process: taking pictures with one hand, while measuring, stirring, pouring, and flipping with the other!

Let’s get started.

Whisk together the following:

1 cup sorghum flour
1 cup King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend (below)
2 tablespoons whole flax meal
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder

If you’d rather make your own blend of GF flours, the following brown rice flour blend, featuring stabilized brown rice flour, works well when substituted for our GF multi-purpose flour; and it tastes better than a blend using regular brown rice flour. The recipe below makes 9 cups, so you’ll have plenty for future GF baking projects.

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 starch or tapioca flour. 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).

In a separate bowl or measuring cup, whisk together the following:

3 tablespoons melted butter or vegetable oil
2 large eggs
1 1/2 cups room-temperature buttermilk (about 70°F)

Whisk this liquid mixture into the dry ingredients until well combined.

Don’t worry about a few lumps in the batter; they’re fine.

Let the batter sit for about 15 minutes to thicken slightly while heating your waffle iron or griddle; if you’re using an electric griddle, heat it to 375°F to 400°F.

Lightly grease the griddle. Scoop the batter onto the hot surface; a ¼-cup muffin scoop works well here.

Allow the pancakes to cook for 2 to 3 minutes on the first side.

Watch for the slightest sign of bubbles, which will be your signal that the pancakes are about ready to turn. Unlike regular pancakes made with wheat flour, you won’t see many bubbles; and even the ones you see won’t really rise to the surface and pop. They’ll just kinda bulge.

When the pancakes are brown on the bottom, flip them over. Cook for another 1 to 2 minutes on the other side, or until nicely browned.

“Cmon, let’s see some bubbles; we need a closeup here…”

Perfectly browned – wonderfully delicious!

Serve hot, with butter and syrup.

And, most important of all – involve the kids!

Read, make, and review (please) our recipe for Gluten-Free Waffles and Pancakes.

Print just the recipe.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Marigrace Larke

    The second batch I cooked had a much better texture. I think it is related to the timeleft in the pan.Also for flavor I added 3 the.blood orange infused olive oil.Tasted fantastic with a banana cut up on top.

    1. MaryJane Robbins

      Hi Nelly,
      You might want to check into using barley flour for the sorghum. You can use soured milk for the buttermilk, or even thinned yogurt. Others recommend a combination of brown rice flour and oat flour too. ~ MJ

    2. Marina

      Don’t use barley flour if you need the pancakes to be gluten-free. Barley technically does not contain gluten, but does contain a protein that is chemically so similar to gluten as far your body is concerned that it should be avoided as well. Also, check that the oat flour is gluten-free, oats are gluten-free naturally but are often processed on same equipment as wheat & so get contaminated w/ gluten that way.

  2. Cynthia James

    We love King Arthur Gluten Free Pancakes. We got the mix to make for a friend who was visiting but it has become our favorite. Just one thing – someone on this site should mention there were some boxes which have a typo on them – they say, “for half a recipe, 1/3 cup of mix” instead of 1 1/3 cup. The 1/3 makes excellent crepes though 🙂 I have both of the boxes now, they are identical except for the omission of the extra cup. Anyway, just want to make note for anyone who is googling it the morning they are trying to make half a batch when it doesn’t sound right!

    1. PJ Hamel, post author

      Thanks – we’ve fixed that mistake awhile ago, so all boxes currently being delivered are corrected. Glad you could make crepes when you realized what had happened! 🙂 PJH

  3. Julie Bessire

    What could be used for the eggs, as my son has an egg allergy??? Will the texture be different when the egg substitution is made?

    1. The Baker's Hotline

      There are several options for replacing eggs that are available. However, many of them are not tested with our recipes, so results may vary. We find that a flax replacer tends to work quite well. Jon@KAF

  4. LisaH

    We loved these! We also made them (mostly) casein free by substituting soured almond milk (2T lemon juice/1 cup almond milk) for the buttermilk; we kept the butter. My husband didn’t even realize they were gluten-free until I told him. They just have such a nice, normal pancake texture and flavor.

  5. Nicole

    HELP! I am extremely new to gluten free baking and have recently found out that along with having to eat gluten free I can no longer have rice of any kind, tapioca, quinoa, spelt or buckwheat. How can I make these without rice ir tapioca. My son loves pancakes, and I would love to be able to make and eat them with him.
    Thank you,
    Hi Nicole! I recommend using all sorghum flour for this recipe and replacing the tapioca with potato or corn starch. ~Amy

  6. lukekb

    What brand of lamp are you using? It seems like a nice hassle free way of taking photos in the kitchen.

    Can’t tell the brand, but it has a “daylight” bulb – bulb whose spectrum of light is supposed to mimic daylight. Actually, it’s more tungsten, but if you set your camera correctly, it works pretty well. PJH

  7. kaw11851

    Can’t wait to try this! I noticed there is no xanthan gum in this as I am accustomed to seeing in gluten free recipes. Is there a specific reason it isn’t needed here? Thanks!

    I think it’s because pancakes are flat, and don’t really need the added help with structure. Amy and I noticed that too, as we were making them; but they came out just fine without, so go for it! PJH


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