Overnight Sourdough Buckwheat Pancakes

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.


Recipes · Breakfast and Brunch · Pancake Recipes · Whole Grain Pancake Recipes


Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 8 hrs 25 mins
Additional Time: 8 hrs
Servings: 8
Yield: 8 pancakes

Ingredients

Ingredients List

  • 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 (Optional)

  • 1 pinch salt

  • cooking spray


Directions

  1. 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.

  2. Stir in eggs, butter, baking powder, vanilla extract, and salt the next morning. Whisk until smooth.

  3. 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.

Cook's Note:

If you don't use up all the batter, cook pancakes and reheat them later. If you let the batter sit, it will become too sour.


Nutrition Facts (per serving)

Nutrition Facts
154 Calories
5g Fat
21g Carbs
6g Protein


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