The most delicious and fluffy sourdough buckwheat pancakes. These healthy, gluten free pancakes are perfectly crispy around the edges and fluffy in the middle.
If you saw my previous post, you may have seen I recently created a gluten free sourdough starter and utilized buckwheat flour to make it.
One of the easiest sourdough recipes to begin with (besides discard recipes) is pancakes.
No long fermentation or rising requirement. Just throw together and cook to perfection.
It also helps that it makes a delicious and healthy breakfast.
Fermented grains… check. Healthy fat… check. Protein… check. Happy, full children with a stable energy source… check.
Soon enough, we will be able to serve them with a delicious glass of raw goat’s milk straight from a new mama goat.
Did I mention that some sweet pregnant mama goats, Jennie and Blair, joined us at the farm a week or two ago?
We were patiently waiting a few weeks for the goats to have their babies. Lo and behold, only after a few days of her being at the farm, she had twins.
Such a fun and adorable surprise. Goats are the best.
Are buckwheat pancakes healthy?
Yes! Not only are these buckwheat pancakes full of protein and fiber, they also have the fermented component making them more digestible and the nutrients more bioavailable.
Also, they are a great gluten free option.
What’s the difference between buckwheat pancakes and regular pancakes?
Compared to traditional wheat pancakes, buckwheat pancakes have lighter and more airy texture with a stronger, more nutty and earthy flavor.
They also soak up make syrup like a sponge. Yum.
Tips For Making This Recipe:
- Smaller amounts of batter work better. I usually like to pour about 1/4 cup of batter per pancake.
- I like to fry them in coconut oil. Get the pan and oil nice and hot before adding the batter, to give it a more fried taste. You can also fry them in butter.
- Even though there is wheat in the name ‘buckwheat’, this recipe is totally gluten free. Buckwheat is actually a grass and not a grain. So, if you or someone you know is gluten free, this is the perfect recipe to serve.
- If you are new to GF sourdough, check out how to make a gluten free sourdough starter here.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Tools you may need:
Large bowl
Measuring cups and spoons
The Ingredients:
2 cups buckwheat sourdough starter – you can use discard or fed starter. Either will work.
2 eggs
½ teaspoon pure vanilla extract
2 tablespoons honey
1/4 cup coconut oil + more for cooking.
1/2 teaspoon salt
1 teaspoon baking soda
Watch How To Make A Gluten Free Sourdough Starter And Get The Recipe
How To Make Sourdough Buckwheat Pancakes
- Preheat skillet over medium or medium low heat with coconut oil.
- The key to making these pancakes crispy on the edges is to get the skillet and oil nice and hot before pouring the batter in.
- In a large bowl, mix together all of the ingredients.
- Pour about 1/4 cup of pancake batter into the hot skillet.
- Smaller pancakes work better than larger ones.
- Allow to cook through until the bubbles stop popping and no more bubbles are being produced.
- Flip and cook 1-2 more minutes.
- Place on a plate to cool before serving.
- Serve with your favorite pancake toppings like fresh fruit, homemade butter, maple syrup or honey, nut butter, jam or apple butter, whipped cream… whatever suits your fancy.
Find More Farmhouse Favorites:
- Sourdough Crepes
- Homemade Apple Pie With Einkorn Crust
- Grain Free Granola With Dark Chocolate And Cherries
- Toasted Coconut Popsicles
- Gluten Free Granola Bars
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @farmhouseonboone with your delicious creation.
Sourdough Buckwheat Pancakes
Ingredients
- 2 cups buckwheat sourdough starter
- 2 eggs
- ½ teaspoon pure vanilla extract
- 2 tablespoons honey
- 1/4 cup coconut oil + more for cooking
- 1/2 teaspoon salt
- 1 teaspoon baking soda
Instructions
- Preheat skillet over medium heat with coconut oil.
- In a large bowl mix together the ingredients.
- Pour about 1/4 cup of pancake batter into the hot skillet.
- Allow to cook through until the bubbles stop popping and no more bubbles are being produced.
- Flip and cook 1-2 more minutes.
- Place on a plate to cool before serving.
- Serve with your favorite pancake toppings.
Notes
- Small amounts of batter at a time work better. I usually like to pour about 1/4 cup of batter per pancake.
- I like to fry them in coconut oil. Get the pan and oil nice and hot before adding the batter to give it a more fried taste. You can also fry them in butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Approximately, how much does a cup of buckwheat starter weigh. I do almost all of my baking by ingredient weight in grams.
I’m not sure how much a buckwheat starter weighs, but my regular sourdough starter weighs 227g per cup of active starter and 285g for discard.
Has anyone tried these egg free, maybe with a flax eggs?
Hi Lisa
Joy here from Australia. Thank you so much for making food we can actually eat. We have food allergies so gluten free is great. Love making the sourdough starter and the pancakes. I didn’t have buckwheat so used brown rice flour and they worked a treat. Wondering if you have any more GF recipes like blueberry muffins or any kind of muffins? Thank you so much. Joy
I have a few gluten free recipes on the blog — you can use the search bar and type in gluten free and they will pop up! I do have a Banana Muffins that can be made gluten free. Here is that recipe: https://www.farmhouseonboone.com/sourdough-banana-muffins
Thank you so much for your knowledge and wisdom on sourdough. I had to try this recipe to get my craving out of the way for anything bread/carb like. Im pregnant with baby #2, im a plus size mom, so i have to have a plant based diet. I did try the recipe differently the second time around by eliminating the coconut oil, vanilla extract, and replaced honey with maple syrup and wow still so delish. I am happy i found your website very quick during my hunt on figuring out sourdough starter. You were only the second website i encountered and I have learned so much from sourdough to motherhood, thank you.
Glad you were still able to enjoy it with those swaps. And congrats on baby #2!
Can you use gluten free King Arthur measure for measure flour making the buckwheat pancakes?
Kathy Showers
These turned out so good for me. I added a teaspoon of xanthan gum. My kids had never tasted sourdough anything before, and they rejected the “aftertaste” sadly. So what can I do to make them less sour? I really want to keep making them.
It’s probably not the sourdough but the buckwheat flour they didn’t like the taste of. I made these and my kids didn’t like the taste of buckwheat but they like sourdough with other flour. Now I’m trying to figure out what to do with the rest if the buckwheat flour since we didn’t care for the taste.
I’ve just started out with sourdough breads with Andrew Whitley’s book “Do Sourdough”. It has recipes for zero waste (zero discard) starters. He says that starters are not like animals or babies and do not need to be fed – they just go dormant if not fed. So you can have a backup starter in the fridge for years and you can generally take it out and refresh it without issues.
General principle with sourdough: liquid batters ferment a lot quicker than dough!
Also, I am a big fan of “Dosa”, fermented savoury pancakes that are a staple in southern parts of India (similar recipes in Brittany region of France with buckwheat). Dosa are popularly known to be made with a mix of rice and lentils (either flour, or grains that are soaked and ground into batter), but other versions are made with buckwheat, oats, sorghum and other grains and fit well in a busy lifestyle. They ferment in 2-3 days and, aside from briskly whisking the batter for 10 minutes when making it, it will need at most one stir until fermentation. The easy process allows a variety of grains to be used, important for a healthy diet but also varying taste from day-to-day.
Hope this helps and good luck with your sourdough pancake journey!
I’ve just started out with sourdough breads with Andrew Whitley’s book “Do Sourdough”. It has recipes for zero waste (zero discard) starters. He says that starters are not like animals or babies and do not need to be fed – they just go dormant if not fed. So you can have a backup starter in the fridge for years and you can generally take it out and refresh it without issues.
Also, I have long made “Dosa”, fermented savoury pancakes that are a staple in southern parts of India (similar recipes in Brittany region of France with buckwheat). Dosa are popularly known to be made with a mix of rice and lentils (either flour, or grains that are soaked and ground into batter), but other versions are made with buckwheat, oats, sorghum and other grains. Fermented in 2-3 days and, aside from briskly whisking the batter for 10 minutes when making it, it will need at most a stir until fermentation. The easy process allows a variety of grains to be used, important for a healthy diet but also varying taste from day-to-day.
General principle with sourdough: liquid batters ferment a lot quicker than dough!
Hope this helps and good luck with your sourdough pancake journey!
Wow!!! I made a starter with Teff flour for 7 days. On day 8, i fed it with millet flour, and this morning (day 9), i made these pancakes. DELICIOUS!!! Wow, i did not need to put any topping. The taste of honey and crispy oil is fantastic!! I can’t wait to eat it all, and make more.
Can i keep the rest in the refregerator, and could i freeze it? See, my due date was last thursday, so i can go into labor anytime now ! I would make more and freeze it so i can enjoy the first weeks.
I also want to thank you so much, for who you are, for your generosity and sharing. You are a big part of my days for a week now, i learned so much about a bunch of stuff. I discovered you with your cast iron skillet vidéo, as i was trying to restore mine. And then, discovered your channel, your blog and podcast! Love it!!!
Thank you again! Keep up the good work!
– From Montréal, Canada
Thank you!!! thank you!!!! thank you!!!! I have been wanting to try sourdough recipes, but have a son with celiac disease. This will be such a blessing for our family (we have 5, with #6 on the way!) Please keep the GF sourdough recipes coming!!!