• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Gluten-Free Baking logo
  • Home
  • Recipes
  • About
    • About Me
    • Contact
    • My Cookbooks
    • Work with Me
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Contact
    • Facebook
    • Instagram
  • ×
    Home » Pancakes and Waffles

    Whole Grain Gluten-Free Pancakes

    Elizabeth Barbone
    Modified: May 27, 2020 · Published: Feb 4, 2016 by Elizabeth · This post may contain affiliate links · 3 Comments
    Jump to Recipe

    Light and fluffy, these gluten-free pancakes are made from whole grains. Sorghum flour and millet combine to give a robust flavor to the pancakes while a generous amount of baking powder keep them light. To save time on a weekend morning, mix up the dry ingredients the night before you plan to make a batch.

    Whole Grain Gluten-Free Pancakes on a fork.

    Whole Grain Gluten-Free Pancakes

    I love pancakes. LOVE THEM.  In fact, I think I could write a gluten-free pancake cookbook.

    Often on Sunday mornings, I change up my favorite pancake recipe, swapping ingredients as my mood and taste dictate. When I found myself returning again and again to one variation to tweak it, I knew I’d hit on my new “favorite” (for now) pancake recipe.

    Based on my classic pancake recipe, these pancakes use whole grains but remain just as light and fluffy as the original recipe. Sorghum and millet flour replace the white and sweet rice flours, and potato starch steps in for cornstarch, making this recipe great for anyone who needs to avoid rice and corn. To enhance the nutty grain-flavor, I added a little ground flax meal.  If you don’t have ground flax meal on hand, go ahead and leave it out. The recipe works with it or without.

    Whole Grain Gluten-Free Pancakes: Allergy Variations

    Dairy-Free.

    If you’re dairy-free, a non-dairy milk works well in this recipe. Simply replace the milk with an equal amount of liquid non-dairy milk, like soy or almond milk.

    Egg-Free

    To make the pancakes without eggs, follow this a minor adjustment to the recipe: In a small bowl, combine the ground flax called for in the recipe with  1/4 cup hot water. Stir to combine. Allow mixture to stand until it thickens and cools. Add flax to recipe as you would eggs. If pancake batter is too thick, add an additional tablespoon or two of milk to the batter. Pancakes made without eggs are slightly denser than pancakes made with eggs, but almost indistinguishable in flavor.

    Fluffy Gluten-Free Whole Grain Pancakes.
    Print

    Whole Grain Gluten-Free Pancakes

    Prep Time 15 minutes
    Cook Time 4 minutes
    Total Time 19 minutes
    Servings 4
    Author GlutenFreeBaking.com

    Ingredients

    • 3/4 cup sorghum flour (3 ounces; 85 grams)
    • 3/4 cup millet flour (3 ounces; 85 grams)
    • 1/2 cup potato starch (2 ounces; 56 grams)
    • 1/4 cup dark brown sugar (2 ounces; 56 grams)
    • 3 tablespoons ground flax meal (1 ounce; 26 grams)
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon xanthan gum
    • 1 1/2 cups milk (12 ounces; 340 grams)
    • 2 large eggs (3 1/2 ounces; 100 grams)
    • 1/4 cup vegetable oil (1 3/4 ounces; 50 grams)
    • 2 teaspoons vanilla extract
    • vegetable oil for greasing pan

    Instructions

    1. In medium bowl, whisk together sorghum flour, millet, potato starch, brown sugar, ground flax meal, baking powder, salt, and xanthan gum. In small bowl, whisk together milk, eggs, oil, and vanilla extract. Pour wet ingredients over dry ingredients and whisk until smooth.

    2. Lightly oil flat griddle pan with vegetable oil. Heat griddle over medium-high heat. Pour batter, approximately 1/4 cup per pancake, onto griddle. (Batter should sizzle when it hits the pan. )
    3. Cook for approximately three minutes. Flip pancakes when bubbles appear on the surface of the pancakes and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1-1 1/2 minutes.

    Reader Interactions

    Comments

    1. Amy says

      November 07, 2020 at 10:46 am

      Awesome recipe! I am a waffle person, so I converted: 1 cup almond milk (what I had in fridge) and 1/2 cup olive oil, everything else the same. So light fluffy and taste great! Thank you, so glad I found this website!

      Reply
      • Asmira says

        December 08, 2020 at 6:51 pm

        It really annoys me when ingredients are listed and then skipped in the instructions!
        What happens with the sugar???

        Reply
        • Elizabeth says

          December 08, 2020 at 7:05 pm

          Hi Asmira,
          The brown sugar is whisked together with the dry ingredients in step one.

          Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Get Recipes Delivered to Your Inbox! (Free Weekly Newsletter!)




    Elizabeth Barbone

    I'm Elizabeth. Welcome to GlutenFreeBaking.com --- a judgment-free baking space. Here you'll find easy recipes, product reviews, and other good stuff that makes gluten-free living easy and a lot more fun!

    Read More About Elizabeth →

    • Facebook
    • Instagram
    • Pinterest

    Foods You Miss the Most

    • A stack of gluten-free pancakes topped with maple syrup and butter on a plate.
      The Best Gluten-Free Pancakes
    • Gluten-free chocolate chip cookies on a cooling rack.
      Gluten-Free Chocolate Chip Cookies
    • Loaf of Baked Gluten-Free Sandwich Bread on Red Cutting Board.
      How to Make the Best Gluten-Free Sandwich Bread: An Easy Recipe for Everyone!
    • Gluten-free flour tortillas on plate.
      How to Make the Best Gluten-Free Flour Tortillas

    Footer

    ↑ back to top

    Terms

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Statement

    Follow Us

    • Facebook
    • Instagram
    • Pinterest

    About

    • Contact
    • About

    Copyright © 2025 Gluten-Free Baking