You will be blown away by these fluffy, gluten-free buckwheat and sorghum pancakes.The batter has an addition of acid- and enzyme-rich yogurt, so the longer it sits and soaks, the more digestible it becomes.
These delicious, wholesome, filling pancakes are going to be gentle on your gut while giving you the energy you need for the day.
Make-Ahead Batter for Busy Mornings
Our family has busy mornings! This recipe makes 16 to 20 pancakes, and the batter can be used over the course of several days to a week. We make the batter and cook the pancakes as needed, keeping it in the refrigerator until we’re ready to use it. Having a hot breakfast that’s as easy as flipping pancakes is essential to our health-conscious, busy lifestyle. I hope it works for yours as well.
Health Benefits of Buckwheat and Sorghum Flour
Buckwheat and sorghum flours are nutrient powerhouses, offering gluten-free goodness packed with protein, fiber, antioxidants, and essential minerals like magnesium and iron to support heart health, stable blood sugar, and digestion.
Similarly to traditional sourdough pancakes, soaking these grains in an acidic medium like yogurt reduces phytic acid—an anti-nutrient that blocks mineral absorption—unlocking more bioavailable nutrients and enhancing overall digestibility for a truly nutrient-dense meal.
Check out Azure Standard for ordering organic ingredients like buckwheat flour, sorghum flour, frozen blueberries, pure monk fruit sweetener, and much, much more.
Fluffy Gluten-Free Buckwheat and Sorghum Pancakes: A Simple Soaked Grain Breakfast Recipe
Indulge in fluffy gluten-free buckwheat and sorghum pancakes—a simple soaked grain recipe that's easy to digest, nutrient-packed, and perfect for busy mornings.
Ingredients
- 1 cup buckwheat flour
- 2 cups sorghum flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon pure monk fruit powder (or equivalent to 1/2 cup sweetener of choice)
- 6 eggs
- 1 cup yogurt
- 1 to 1 1/2 cups milk, depending on consistency
- 1/2 stick (4 tablespoons) butter, melted
- Optional fresh or frozen blueberries or other fruit, nuts or seeds of choice
Instructions
- In a large bowl, mix the buckwheat flour, sorghum flour, salt, baking powder, baking soda, and sweetener.
- Add the eggs, yogurt, milk, and melted butter; whisk well to combine.
- Stir in blueberries if desired.
- Set the batter aside and preheat a griddle over medium-low heat.
- Cook each pancake for approximately 60 to 90 seconds per side.
- If adding blueberries, they may take longer to cook completely.
- Store unused batter in a covered container in the refrigerator for up to one week.
Notes
- This recipe calls for 1 to 1 1/2 cups of milk. Start with 1 cup and adjust the consistency as needed.
- The batter may separate a little during refrigeration. Just whisk thoroughly before cooking.
- We only add fresh or frozen blueberries to the portion of the batter that we will be using immediately. It's a good idea to stir the blueberries into the batter completely so that they are coated with batter before cooking. Avoid dropping them on the top of the batter once it's put on the griddle. You want enough batter around each blueberry that, when you flip the pancake, some of the batter drips down onto the griddle and actually cooks around the berry, keeping it from burning on the griddle.
- Buckwheat is not a true grain—it's a pseudocereal, a seed from a flowering plant related to rhubarb and sorrel, not the grass family like wheat or rice. It behaves nutritionally like a grain with its high starch content in flours, porridges, or soba noodles, and is naturally gluten-free.
Recommended Products
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NOW Foods, Certified Organic Monk Fruit Extract Powder, Zero Calorie Sweetener, Large Bottle for Serving Scoop, Certified Non-GMO, 0.7-Ounce -
Lodge L9OG3 Cast Iron Round Griddle, Pre-Seasoned, 10.5-inch -
Pyrex 8-piece 100 Years Glass Mixing Bowl Set (Limited Edition) -
Lodge Pre-Seasoned Cast Iron Reversible Grill/Griddle With Handles, 20 Inch x 10.5 Inch
