Overnight Sourdough Buckwheat Pancakes recipe

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Ingredients

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
1 pinch salt
cooking spray

Nutrition Info

153.8 calories
carbohydrate: 21.1 g
cholesterol: 56.7 mg
fat: 5.3 g
fiber: 1.6 g
protein: 6 g
saturatedFat: 2.7 g
servingSize: -
sodium: 115.7 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 pancakes

Recipe Note

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.

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