Sourdough Buckwheat Pancakes
These sourdough buckwheat pancakes are fluffy with crispy edges! Buckwheat flour adds an earthiness to the pancakes along with a beautiful grayish hue. For the crispiest edges, I fry them in coconut oil in a cast-iron skillet. Use a buckwheat sourdough starter (or other gluten-free starter) to make them gluten-free.
Yield or Serving: 10 Pancakes
Equipment
- 1 Whisk
- 1 Cast Iron Skillet, for crispy edges, but can use non-stick or a griddle
- 1 Spatula, for flipping
Ingredients
- 120 g Buckwheat Flour, 1 cup
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 2 TBS Granulated Sugar
- ½ tsp Kosher Salt
- 224 g Buttermilk, 1 cup
- 1 Egg
- 120 g Sourdough Discard, ½ cup, or active starter, or buckwheat/gluten-free starter to make gluten-free pancakes
- 1/2 tsp Vanilla Extract
- 2 TBS Unsalted Butter, melted
- Refined coconut oil, for frying, or another neutral oil such as vegetable, grapeseed, canola, or avocado oil
Instructions
- Mix the dry ingredients together in a medium mixing bowl. Set aside.120 g Buckwheat Flour, 1 tsp Baking Powder, ½ tsp Baking Soda, 2 TBS Granulated Sugar, ½ tsp Kosher Salt
- Whisk the wet ingredients in another mixing bowl. Stir in the melted butter last.224 g Buttermilk, 1 Egg, 120 g Sourdough Discard, 1/2 tsp Vanilla Extract, 2 TBS Unsalted Butter
- Add the dry ingredients to the bowl of wet ingredients and mix just until combined and some lumps remain.
- Heat a preferably cast-iron skillet with about 2-3 TBS of coconut oil over medium heat until you see wisps of smoke. Turn down to medium-low heat.Use a ¼ cup measuring cup, ladle, or spoon to scoop out about ¼ cup of pancake batter into the hot oil (or whatever size you prefer).Cook for 2-3 minutes until you use visible bubbles all over the surface and the bottom is crispy and evenly brown. Slide your spatula underneath and quickly flip the pancake and cook for another 2-3 minutes.Repeat with the remaining batter, adding more oil to the pan as necessary in between frying. Keep the cooked pancakes warm in a baking sheet in the oven at 200ºF or if you have a warming zone on your stovetop.Serve warm with maple syrup (a must), a couple dabs of softened butter, and fresh berries if you have.Refined coconut oil
Notes
- Follow my guide above for more detailed instructions, tips, and photos to make this recipe.
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