Buckwheat Sourdough Pancakes
Easy and delicious overnight buckwheat sourdough pancake recipe.
Servings: 7 pancakes
Calories: 147kcal
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.
Nutrition
Serving: 75g | Calories: 147kcal | Carbohydrates: 18.8g | Protein: 4.5g | Fat: 5.6g | Saturated Fat: 2.9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.6g | Cholesterol: 39.3mg | Sodium: 146.7mg | Potassium: 148.2mg | Fiber: 3g | Sugar: 3.7g | Vitamin A: 52IU | Calcium: 48.9mg | Iron: 1.1mg