Best 3 Sourdough Buckwheat Pancakes Recipes

Sourdough buckwheat pancakes are a delicious and nutritious breakfast option that is perfect for those who are looking for a healthier alternative to traditional pancakes. Made with a combination of sourdough starter, buckwheat flour, and other wholesome ingredients, these pancakes are packed with flavor and essential nutrients. Whether you are a seasoned sourdough baker or new to the world of fermented foods, this article will provide you with everything you need to know to create the perfect sourdough buckwheat pancakes. From gathering the necessary ingredients to mastering the art of flipping pancakes, we will guide you through the entire process, ensuring that you end up with a stack of fluffy, golden-brown pancakes that will satisfy your taste buds and nourish your body.

Let's cook with our recipes!

OVERNIGHT SOURDOUGH BUCKWHEAT PANCAKES

Overnight Sourdough Buckwheat Pancakes image

I find the taste of pure buckwheat pancakes too strong so I am using half all-purpose and half buckwheat flour. The pancakes can be served with syrup for breakfast, or like blinis with savory toppings such as smoked salmon and sour cream.

Provided by nch

Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes

Time 8h25m

Yield 8

Number Of Ingredients 10

Ingredients

⅔ cup all-purpose flour
⅔ cup buckwheat flour
½ cup sourdough starter
1 cup 2% milk
2 eggs, lightly beaten
2 tablespoons unsalted butter, melted and cooled
1 teaspoon baking powder
½ teaspoon vanilla extract
1 pinch salt
cooking spray

Steps:

Stir all-purpose flour, buckwheat flour, sourdough starter, and milk together in a 1-quart container with a tight-fitting lid until evenly combined. Cover with lid and let sit on the counter, 8 hours to overnight.
Stir in eggs, butter, baking powder, vanilla extract, and salt the next morning. Whisk until smooth.
Spray a skillet with cooking spray and heat over medium heat. Pour about 2 tablespoons of batter into the skillet for each pancake and cook until bubbles form and the tops look dry, about 2 minutes. Flip pancakes over and cook for 1 more minute.

Nutrition Facts : Calories 153.8 calories, Carbohydrate 21.1 g, Cholesterol 56.7 mg, Fat 5.3 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 2.7 g, Sodium 115.7 mg, Sugar 2.2 g

SOURDOUGH BUCKWHEAT PANCAKES

Sourdough Buckwheat Pancakes image

Buckwheat pancakes are the best! I love them with a fresh blueberry syrup and loads of sweet cream butter!

Provided by Carina

Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups sourdough starter
2 eggs, beaten
1 tablespoon vegetable oil
3 tablespoons white sugar
½ teaspoon vanilla extract
1 teaspoon salt
1 cup buckwheat flour
½ cup all-purpose flour
½ teaspoon baking soda
1 teaspoon ground ginger

Steps:

In a large bowl mix the starter, egg, vegetable oil, sugar and vanilla together. Stir in the salt, buckwheat flour, all-purpose flour, baking soda and ginger. Mix until just combined. Adjust consistency with more flour or some water, depending upon how thick your starter is. The batter should be pourable, but not runny.
Heat a griddle to 400 degrees F (200 degrees C). Lightly grease griddle and ladle 1/4 to 1/3 cup of batter onto hot greased griddle. Cook for about 3 to 4 minutes or until top is full of bubbles. Use a spatula to turnover and cook other side for and additional 2 minutes or so. Serve hot!

Nutrition Facts : Calories 456.7 calories, Carbohydrate 76.8 g, Cholesterol 93.7 mg, Fat 7.9 g, Fiber 9.1 g, Protein 18.1 g, SaturatedFat 1.4 g, Sodium 802.9 mg, Sugar 13.4 g

OLD FASHIONED BUCKWHEAT PANCAKES

Old Fashioned Buckwheat Pancakes image

This came from a recipe book that I received from my mother for graduation from High School many years ago. According to this book the pancake was brought to USA by the early Dutch settlers. Later the Germans in Pennsylvania would serve the pancakes for breakfast, lunch, or dinner.

Provided by BeckyF

Categories Breakfast

Time 40m

Yield 36 pancakes

Number Of Ingredients 9

Ingredients

1 (1/4 ounce) package active dry yeast
1/2 cup warm water, about 115 degrees
2 cups cold water
1 cup sifted flour
1/2 teaspoon salt
1 tablespoon molasses
1/4 cup butter, melted
1 teaspoon baking soda, dissolved in
1/2 cup water

Steps:

Dissolve yeast in warm water.
Add cold water.
sift dry ingredients.
mix in rest.
Let the ingredients stand at room temperature for at least 30 minutes.
Heat griddle while mixing the batter the next morning.
To test sprinkle with drops of water.
If bubbles"skitter around," heat is just right and cakes will brown immediately.
Pour batter from tip of a large spoon or from a pitcher, in pools a little apart (for perfectly round cakes).
If it is necessary grease griddle very lightly.
Turn pancakes as soon as they are puffed and full of bubbles, but before they break, important for light cakes.
Turn and brown on the other side.
Keep pancakes hot for desserts, etc.
by placing between folds of wax paper in a warm oven.
Or place pancakes separately on a rack in a very low oven with the door ajar.
(DO NOT STACK THEM).

Tips:

Use fresh ingredients. This will make a big difference in the flavor of your pancakes.
Make sure your sourdough starter is active. If it's not, your pancakes won't rise properly.
Don't overmix the batter. Overmixing can make your pancakes tough.
Cook the pancakes over medium heat. This will help them cook evenly without burning.
Serve the pancakes immediately with your favorite toppings.

Conclusion:

Sourdough buckwheat pancakes are a delicious and healthy breakfast option. They're easy to make and can be customized to your liking. Whether you like them plain or with toppings, these pancakes are sure to please everyone at the table.