Homemade Crispy Millet Pancake Recipe

This Millet Pancake Recipe is easy and gluten-free. And it makes such tasty, crunchy pancakes.

Homemade Crispy Millet Pancake Recipe

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When I posted about How to Cook Millet last week, I had a few questions from readers. Mostly, you guys wanted to know what to *do* with millet once you’d cooked it.

Millet is really versatile and so over the next couple of weeks I’ll be bringing you some different recipes that use it.

And today, I bring you the best.

The thing about millet is that it’s a tad dry even when cooked. That might sound like a bad thing. And it could be. Except if you have a plan involving bit of heat and a bit of oil. Then that dryness is magic.

You see, when panfried, millet gets crunchy.

Which is why, when Stonyfield asked me to come up with a yogurt pancake recipe for Pancake Month (February!), I instantly thought of millet and the super-crisp little appetizer pancakes that I could make out of it.

The batter for these homemade savory pancakes is made of cooked millet mixed with eggs, Greek yogurt, cornstarch and green onion. It’s therefore a nice and tasty gluten-free pancake batter.

A nice and tasty gluten-free pancake batter that really sizzles when it hits the pan.

I know you’re going to love my crispy homemade millet pancake recipe!

Homemade Crispy Millet Pancake Recipe

Oh wait, I almost forgot, if you’re looking to try millet, click here to enter to win a big box full of new grains to try (including millet!) from Bob’s Red Mill.

5.0 from 1 reviews
Homemade Crispy Millet Pancakes with Smoked Salmon
Prep time
Cook time
Total time
These millet pancakes are fantastic as a base for smoked salmon or caviar. We serve them as an appetizer but we also quite often have them with a salad for dinner. These pancakes can be made ahead.* Instructions are below. Yield: 12 3-inch pancakes.
Recipe type: appetizer
Serves: 4
  • ¾ cup uncooked millet
  • salt
  • 2 eggs
  • ⅔ cup Stonyfield Greek yogurt, divided
  • 3 Tbsp. cornstarch
  • ½ cup chopped green onion
  • 6 tsp. vegetable oil
  • 4 oz. smoked salmon
  • 2 Tbsp. chopped dill
  1. In a medium saucepan combine the millet with 3 cups water and ½ teaspoon salt. Bring it to a boil. Reduce heat to medium and let it bubble until tender, 15-20 minutes. Drain well. Return millet to the saucepan and spread it out in there.
  2. In a medium bowl beat the eggs lightly. Add ⅓ cup of the Greek yogurt, the cornstarch and ½ teaspoon of salt. Stir. Add the millet and the green onions and stir until well combined.
  3. Preheat oven to 250F.
  4. Heat 2 teaspoons of the oil over medium heat in a large nonstick or well-seasoned cast iron skillet. Add 4 big spoonfuls to the pan, spaced out with room to smoosh them down. Smoosh them until they're pretty flat and about 3 inches round. Cook until bottoms are well browned, 2-3 minutes, adjusting temperature if they're cooking too quickly or not quickly enough. Flip and cook until small brown spots appear on the underside, about 1 minute more. Transfer pancakes to a pan and put in the oven to stay warm (or see note* below for Make-Ahead instructions). Add 2 teaspoons more oil to the pan and cook another batch of 4 pancakes. Then 2 teaspoons more oil and another batch of pancakes.
  5. Remove pancakes from oven. Arrange 3 pancakes on a plate. Top with 1 ounce of smoked salmon, a heaping tablespoon of Greek yogurt and one quarter of the dill. Repeat with remaining pancakes.
*These pancakes can be made ahead. They won't be quite as crisp but they're still delicious. Here's how to do it: Once you have removed the pancakes from the skillet, transfer them to a plate to cool. Once all pancakes are cooked and then cooled, cover with plastic wrap and refrigerate for up to 5 hours. When ready to serve, arrange them in a single layer on a pan. Heat at 400F until heated through, 6-8 minutes.

Do you love love love easy appetizers?
Click here for all my super-simple appetizer recipes

Don’t those pancakes look crunchy? Head over to the Cook the Story Facebook Page and tell me what you think. Or scroll down to leave a comment here.

Disclosure: I’m a brand ambassador for Stonyfield meaning that I am paid to develop recipes that use their products and promote their products on my blog and across social media. They also give me lots of free yogurt coupons, which I love. Bob’s Red Mill has provided the big box of grains as the giveaway item mentioned in this post. They gave me a similar box and some extra millet when my recipe-testing went wild. Bob’s Red Mill has not paid me to write about their products. All opinions are my own.

Homemade Crispy Millet Pancakes with Smoked Salmon

5 Responses to “Homemade Crispy Millet Pancake Recipe”

  1. Rosie — October 10, 2014 @ 2:19 pm (#)

    I recently tried millet for the first time a few weeks ago. I like to experiment with different grains. I just had it plain like rice – I’d love to try millet with this recipe – it looks soo good!

  2. Adventuresindinner — February 27, 2014 @ 7:05 pm (#)

    They sound (and look) so amazing


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