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Buttermilk Pancakes

M A K E S  4  P A N C A K E S  ( 4  I N C H E S  E A C H )

Buttermilk makes pancakes lighter. To make small silver-dollar pancakes, use 2 tablespoons of batter per pancake; for 4-inch pancakes, use ¼ cup of batter; for large 5-inch pancakes, use 13 cup of batter.

1 cup Sorghum Blend

2 tablespoons sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon xanthan gum

½ cup buttermilk well-shaken, or more as needed

2 tablespoons unsalted butter or buttery spread, such as Earth Garden, melted, or canola oil

1 large egg

1 teaspoon pure vanilla extract

Additional butter, buttery spread, or canola oil for frying



In a mixing bowl or large measuring cup sift together the sorghum blend, sugar, baking powder, baking soda, salt, and xanthan gum.


Gradually whisk in the buttermilk, butter, egg, and vanilla until very smooth. Let the batter stand 5 minutes and then adjust the consistency, if needed.


In a large nonstick (gray, not black) skillet, heat the butter over medium-high heat until hot but not smoking. Pour ¼ cup batter onto the skillet and cook until bubbles appear on top of the pancake, about 2 to 3 minutes. Turn and cook until browned on other side. Serve immediately.

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