Sorghum Flour Pancakes Recipes


Pancake Tuesday this year revolved around a bag of recently acquired sorghum flour. An ancient cereal grain, sorghum’s mild, sweet taste and soft texture makes it a versatile ingredient. The sorghum flour pancakes turned out well in both the sweet and savoury recipe versions. Sorghum doesn’t have an inedible hull like some other grains, so the flour is ground with all of the grain’s outer layers, thereby retaining the majority of its nutrients.

Sorghum flour pancakes two ways

The gluten-free community uses sorghum flour largely for sweet pancakes while in India sorghum (or jowar) flour is usually used for savoury pancakes. Here is my interpretation of sorghum flour for both sweet and savoury pancakes.

Sweet sorghum flour pancakes gluten free
Sweet sorghum flour pancakes with ground almonds, desiccated coconut and flax seeds
Sorghum flour savoury spiced pancake
Savoury sorghum flour pancake with grated courgette, green chilli, ginger and coriander


  • 45g sorghum flour
  • 25g ground almonds
  • 25g desiccated coconut
  • 25g potato flour
  • 2 tbsp flax seeds
  • 20g maple syrup
  • 1/4 tsp salt
  • 220g milk
  • 2 eggs
  • 2 tbsp coconut oil, melted

Day 1 evening

  1. Combine all ingredients except oil in a medium bowl and whisk together. Beat well to avoid lumps.
  2. Cover the bowl and place in the fridge overnight (or for at least an hour if you are moving more quickly).

Day 2 morning

  1. Take the batter out of the fridge and bring back to room temperature. Add a little bit more milk in case the batter has become too thick overnight.
  2. Add the coconut oil to the batter and whisk thoroughly.
  3. Heat a medium non-stick frying pan over medium high heat.
  4. Make one thin pancake at a time. Be careful when it’s time to flip. Sorghum pancakes are prone to breaking easily. I used a large, wide spatula to help with this.
  5. Serve immediately.
Sweet sorghum flour pancake banana maple syrup
Sweet sorghum flour pancake with banana & maple syrup


  • 120g sorghum flour
  • 250g milk
  • 2 eggs
  • 1/2 courgette, grated
  • 1 green chilli, finely chopped
  • 1 small onion, finely chopped
  • 1 cm piece of ginger, finely chopped
  • A handful coriander, finely chopped
  • 3/4 tsp salt
  • 1/2 tsp ground turmeric
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 tbsp butter, melted
  1. Combine the sorghum flour, milk and eggs in a medium bowl and whisk together well to make a batter of pouring consistency; covering the back of a spoon without being too runny.
  2. Add the remaining ingredients and mix well.
  3. Use a non-stick frying pan to make the pancakes. They’ll need a few minutes on each side. Carefully turn when the top is covered with bubbles and the pancake’s edges look cooked.
  4. Serve immediately with chutney and yoghurt.
Sorghum flour savoury pancake
Savoury sorghum flour pancake, displaying ‘the turmeric effect’
  • Emma

    Thank you for your recipe again Pam, I made the sweet version of the above (yesterday and this AM) and both a great success. On both attempts, I double the quantity as this was going to be brekkie for 4 sons and a spare for hubby but hadnt enough eggs in house so ended up using only 3 eggs and more milk. I also omitted the maple syrup, in fact this was a genuine omission, just forgot about it as was making batter late at night, tired and all that. Following morning, had to add a bit more liquid as you say but the pancakes cooked a beautiful golden brown and were very easy to flip. Great success with kids, maple syrup spread on the cooked pancakes (much easier for me to control sugar ingested this way, battle against sugar in all its forms going on at the moment, trying to wean kids of the white stuff). This morning’s fare followed the recipe much more closely (ie full complement of eggs, still no syrup in batter, did replace some of the milk with water as do that in my normal pancake batter as this makes the pancake a bit lighter and I’ve got this idea prob wrong that it hydrates the flour more fully), batter also prepared last night. This morning’s pancakes were much fluffier with the additional egg so was happy about that, but more difficult to flip (although no big deal, as I said in previous comment, I make paper-thin French crêpes which require a fair bit of practice). Kids reported no change in taste and liked as much as before, my husband did find they were eggier (in a good way). So I think I can safely report that your recipe works a treat with the syrup not in batter, with or without full counts of eggs and with milk partly swapped with water. Great way to use cupboard not so staples such as sorghum, dessicated coconut etc. Many many thanks. Have you ever thought of self-editing your own recipe book or gather them in an e-book and sell for a fee?

    • paemsn

      Hi Emma, thanks for your kind comment and great to hear the sorghum flour pancakes were a success with your family. There are no immediate plans for my own recipe book but this is certainly a longer term ambition 🙂