These fluffy Buckwheat Sourdough Pancakes make a wholesome breakfast with the rich, distinctive flavor of buckwheat. This easy recipe works with either fresh-milled buckwheat groats or store-bought buckwheat flour. I make these regularly for my son, who is obsessed with pancakes, and he loves them!
An Easy Overnight Breakfast
The night before, mill the buckwheat groats if you’re using fresh flour. Combine the flour with your sourdough starter, buttermilk, and maple sugar, then leave the mixture to ferment overnight.
In the morning, stir in the remaining ingredients. Let the batter rest while your pan heats so the buckwheat flour has a little more time to absorb the liquid. Then cook the pancakes until golden brown and wonderfully fluffy.
Active Starter or Sourdough Discard?
I prefer using an active sourdough starter because it fully ferments the batter and produces the fluffiest pancakes. Sourdough discard works well too, however, and still makes delicious pancakes.
Are these Pancakes Gluten-Free?
Buckwheat is a naturally gluten-free pseudo-grain packed with nutrients—especially when it is freshly milled. To make these pancakes completely gluten-free, use a gluten-free sourdough starter. If you don’t need them to be gluten-free, you can use a starter fed with any type of flour.
How to Freeze and Reheat
These pancakes freeze beautifully, making them perfect for meal prep. Allow the leftover pancakes to cool completely, then arrange them in a single layer on a parchment-lined baking sheet. Freeze for several hours before transferring them to a freezer bag. Store them in the freezer for up to six months.
To reheat, place the frozen pancakes in a 325°F oven for about 10 minutes, or until warmed through.
Enjoy!
I hope you enjoy these buckwheat pancakes!! If you try the recipe, please share it with your friends and family. Leave a comment below if you have any questions.
Buckwheat Sourdough Pancakes
Equipment
- 1 Kitchen Scale
- 1 Grain Mill optional for fresh-milled buckwheat flour
Ingredients
- 120 g buckwheat groats or flour
- 100 g active sourdough starter
- 210 g buttermilk
- 14 g maple sugar or cane sugar
- 1 large egg
- 1/2 tsp baking soda
- 2 g salt
- 28 g butter, melted plus more for cooking the pancakes
Instructions
- The night before you want to make pancakes, mill the buckwheat groats on the finest setting of your grain mill (if using store bought flour, start with step two)
- To a medium mixing bowl, add the starter, buttermilk, and sugar. Whisk to combine.
- Add the flour to the wet ingredients and stir until no dry flour remains in the bowl. Cover and let sit at room temperature overnight.
- The next morning, add the egg, baking soda, salt, and butter. Whisk to fully combine. Cover and let rest while the pan heats up.
- Heat a small cast iron skillet or griddle over medium heat. Once hot add a tablespoon of butter to the pan, and then scoop 1/3 cup of the pancake batter into the pan. Once you see bubbles and browning around the sides of the pancake, flip it and continue cooking for 1-2 minutes until golden brown. Repeat for the remaining pancakes.
- Serve warm with maple syrup if desired.
Notes
- This recipe can easily be doubled or tripled for large family breakfasts
- Storage – for best results, freeze the pancakes after they cool. Place the pancakes on a parchment lined baking sheet and place in the freezer for several hours. Then transfer them to a freezer bag for long term storage. Reheat at 325 degrees F for 10 minutes.
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