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.
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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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Perfect little pancakes made with all purpose sourdough starter (working on 4 years with this starter)! Toppings:avacado with hot honey, maple syrup with fruit and coconut whipped cream, garlic butter with garlic Chives for little open faced sandwiches or with speghetti
These were delicious! I ate them with nutbutter and blueberries and really enjoyed them. Thank you for your recipes. I come here first for sourdough recipes and was pleased to find 100% buckwheat sour dough recipes. I made the starter and it bubbles nicely after just 3-4 days. My first use was these pancakes and I plan to try bread after a few more days maturing the starter.