a stack of crispy browned millet pancakes topped with smoked salmon and dill

Homemade Crispy Millet Pancake Recipe

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


This easy Millet Pancake Recipe is gluten-free and makes such tasty, crunchy pancakes. You can top them with something salty like smoked salmon or with something sweet like berries. Enjoy! -Christine xo


  • 3/4 cup uncooked millet*
  • Salt
  • 2 eggs
  • 2/3 cup Greek yogurt, divided
  • 3 Tbsp. cornstarch
  • 1/2 cup chopped green onion (optional)
  • 6 tsp. vegetable oil
  • 4 oz. smoked salmon
  • 2 Tbsp. chopped dill


  1. In a medium saucepan combine the millet with 3 cups cool water and 1/2 teaspoon salt. Bring it to a boil.
  2. Reduce heat to medium and let it simmer until tender, 15-20 minutes. Drain well. Return millet to the saucepan and spread it out in there.
  3. In a medium bowl beat the eggs lightly. Add 1/3 cup of the Greek yogurt, the cornstarch and 1/2 teaspoon of salt. Stir. Add the millet and the green onions (if using) and stir until well combined.
  4. Preheat oven to 250F.
  5. Heat 2 teaspoons of the oil over medium heat in a large nonstick or well-seasoned cast iron skillet.
  6. Add 4 big spoonfuls to the pan, spaced out with room to smoosh them down.
  7. 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.
  8. 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).
  9. 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.
  10. Remove pancakes from the oven. Arrange 3 pancakes on a plate.
  11. Top with 1 ounce of smoked salmon, a heaping tablespoon of Greek yogurt and one quarter of the dill. Repeat with remaining pancakes.


*If you already have cooked millet, you’ll need 3 cups of it for this recipe.

**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