How to Make
Sourdough Buckwheat Pancakes
Learn how to make this easy and quick sourdough pancake recipe!
Why You'll Love This Recipe
•Can easily be made gluten-free. •Can you active sourdough starter or sourdough discard. •Have crispy edges with fluffy centers. •Come together in less than 30 minutes!
•Buckwheat flour •Baking powder and soda •Salt •Sugar •Buttermilk •Egg •Sourdough discard •Vanilla extract •Melted butter •Coconut oil, or other oil for frying
1. Mix the Dry Ingredients
Mix the buckwheat flour, salt, baking powder, baking soda, and sugar together in a bowl. Set aside.
2. Whisk the Wet Ingredients
In another bowl, whisk the buttermilk, egg, sourdough discard, and vanilla extract together. Add the melted butter last.
3. Mix the Batter
Add the dry ingredients to the wet ingredients and mix together just until the flour is hydrated. Some lumps are okay!
4. Cook the Pancakes
I like to use a ¼ cup or ladle to make even-sized pancakes and a cast-iron skillet for crispy edges. Preheat coconut oil in pan until you see wisps of smoke.
Add the batter to the hot oil and cook on one side for 2-3 minutes. Use a spatula to check the underside to make sure it's browned enough and there are bubbles all over the surface.
Quickly flip the pancake over and cook for another 2-3 minutes until evenly brown and cooked through.
How to Keep Warm
As you cook the pancakes, keep cooked pancakes crispy and warm in the oven at 200ºF on a baking sheet or on a warming zone on your stovetop.
How to Serve Buckwheat Pancakes
Serve the sourdough buckwheat pancakes with maple syrup, softened butter, and/or fresh fruit!
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The recipe includes a how-to guide with photos and detailed instructions.