For a richer flavor, try using brown butter to grease the griddle. Experiment with adding spices like cinnamon or nutmeg to the batter for a warm, comforting twist. If you don't have fresh yeast, you can substitute with 2 1/4 teaspoons of active dry yeast. Proof the dry yeast in warm water with a pinch of sugar before adding it to the flour mixture. These pancakes are best served immediately, but can be reheated in a toaster oven or skillet.
Old-Fashioned Sour Buckwheat Pancakes
-
PREP TIME15 mins
-
COOK TIME10 mins
-
TOTAL TIME8 hrs 25 mins
-
SERVING8 People
-
VIEWS15
Experience the rustic charm of these sourdough buckwheat pancakes, a delightful twist on a breakfast classic. Their tangy, slightly nutty flavor pairs perfectly with a drizzle of maple syrup or your favorite homemade sausage. This recipe allows for creativity – make it your own!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate36 g
-
Cholesterol1 mg
-
Fiber4 g
-
Protein7 g
-
Saturated Fat0 g
-
Sodium230 mg
-
Sugar3 g
-
Fat1 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large mixing bowl, whisk together the buckwheat flour and all-purpose flour. Add the buttermilk and yeast. Stir until the batter is smooth, ensuring no lumps remain. If the batter appears too thick, gradually add more buttermilk, one tablespoon at a time, until a thick but pourable consistency is achieved. (Approximately 5 minutes)
02
Step
12 hrs
Cover the bowl tightly with plastic wrap or a lid and let it stand in a warm, draft-free place for 8 hours, or preferably overnight, to allow the yeast to ferment and develop that signature sour flavor. (8-12 hours)
03
Step
3 mins
After the overnight rest, gently stir in the sugar, baking soda, and salt. Gradually add hot water, mixing until the batter reaches a thin, pourable consistency. Be careful not to overmix, as this can develop the gluten and make the pancakes tough. (Approximately 3 minutes)
04
Step
5 mins
Heat a lightly oiled griddle or large skillet over medium heat. A non-stick surface is ideal for easy flipping. (Approximately 5 minutes)
05
Step
6 mins
Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles begin to appear on the surface and the edges look dry and set, about 3 to 4 minutes. Flip the pancakes carefully and cook for another 2 to 3 minutes, or until golden brown on the other side. (Approximately 5-7 minutes per batch)
06
StepFor the next batch, reserve about 1/4 cup of the current batter to act as a 'starter'. This will help maintain the sourdough flavor and improve the texture of subsequent pancakes. Repeat the cooking process until all the batter is used.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Tina Ferry
Jun 30, 2025These pancakes are amazing! The sourdough flavor is so unique and delicious.
Dalton Bogisich
Jun 22, 2025My family loves these pancakes! I add a little bit of vanilla extract to the batter for extra flavor.
Kris Thiel
Jun 21, 2025I've made these several times now, and they always come out perfectly. The overnight rest is key!
Cody Conn
May 8, 2025The texture is fantastic! Not too dense, not too fluffy, just right.