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+ servings

Sorghum, Honey, & Cornmeal Waffles

Classic way to start the morning off with delightful waffles that are perfect to hold you for the day to come.

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 6 waffles
Calories 294 kcal
Author Kimberly Henricks-Friendhoff


  • 1 cup white flour unbleached, unbromated, unenriched
  • 1/2 cup sorghum flour
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 4 large eggs
  • 3 tablespoons honey
  • 1 stick unsalted butter melted


  1. Preheat waffle iron on highest heat setting.
  2. In a large bowl, thoroughly whisk together the flours, cornmeal, baking powder, and salt, making sure everything is evenly distributed.
  3. In a medium bowl, whisk together the buttermilk, eggs, and honey. Pour the wet ingredients over the flour mixture, and whisk gently to combine. Some lumps are okay; do not overmix the batter. Gently fold in the melted butter until just combined.
  4. Pour 1/2 to 3/4 cup batter into the center of waffle iron (depending on the size of waffle iron), spreading batter to within 1/2 inch of the edge. Close waffle iron, and cook waffles for 2 to 3 minutes, until golden brown.
  5. Serve warm with syrup and butter as desired.

Recipe Notes

I used Bob's Red Mill unbleached/unbromated white flour, sorghum flour, and cornmeal for this recipe. Additionally, I was able to find buttermilk and butter that contained only ingredients that pass the kitchen test, but I had to read quite a few labels first so be sure to read the labels too!