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Sorghum Bran Pancakes Recipe

American · Breakfast · 25 min total

A wholesome and hearty pancake made with sorghum bran, perfect for a nutritious breakfast that's naturally gluten-free.

Ingredients

• 1 cup sorghum bran
• 1/2 cup all-purpose flour (or gluten-free flour blend)
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter or oil
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together sorghum bran, flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, combine buttermilk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; batter will be thick.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip and cook until golden brown, about 1-2 minutes more.
7. Serve warm with maple syrup, fresh fruit, or yogurt.

Tips

• For extra fluffiness, let the batter rest for 5 minutes before cooking.
• Store leftover pancakes in the refrigerator for up to 3 days or freeze for up to 1 month.
• Substitute buttermilk with 1 cup milk mixed with 1 tablespoon lemon juice if needed.

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