Fluffy Sourdough Buckwheat Pancakes

A stack of buckwheat pancakes with blackberries and honey dripping from the top.

5 from 3 votes

Fluffy Sourdough Buckwheat Pancakes

These delicious fluffy gluten-free sourdough buckwheat pancakes need only 6 ingredients, 1 bowl, and less than an hour of your time!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American, Eastern European

Keyword: gluten-free sourdough buckwheat pancakes, sourdough buckwheat pancakes

Servings: large pancakes

Calories: 245kcal

Author: Natasha Levai

Cost: 5

Equipment

1 digital scale highly recommended
1 cast iron pan or griddle, highly recommended

Ingredients

120 grams buckwheat flour, light or dark
25 grams sugar, or maple syrup/honey
8 g baking powder, make sure it is gluten-free
3 medium-large eggs, room temperature
2 tablespoon oil of choice, sunflower, coconut, or any other neutral oil can be used
260 grams gluten-free sourdough starter discard brown rice, sorghum, buckwheat, millet, teff, or another starter can be used
a pinch of salt, optional

Metric - US Customary

Instructions

First, add the buckwheat flour, sugar, and baking powder to a large mixing bowl and whisk to incorporate.
You can add a pinch of salt to add to the flavor!
Then, add the eggs, oil, and sourdough discard to the bowl and mix until well combined.
Don't worry about overmixing! Since there is no gluten in the batter, the pancakes won't toughen.
TIP: Rest the pancake batter in the fridge overnight for a more sour flavor.
Add some oil to the cast iron pan or griddle (use sunflower, vegetable, canola, grapeseed, or avocado oil) and preheat over medium-high heat. Don't fry the pancakes in butter because butter is more prone to burning due to its low smoke point.
I recommend using a cast iron pan because it allows for a more even cook-through and a more pronounced golden color of your pancakes!
Once the pan is preheated (a drop of water will sizzle), add the pancake batter to the pan using a ladle or ¼ cup. I like making my pancakes bigger, so I use a ladle, for smaller pancakes use ¼ cup.
Fry for 2-3 minutes until you start seeing bubbles in the middle of the pancake batter. Lift the side of the pancake to see if the edges are golden brown and flip. Fry for another 2-3 minutes and transfer to a plate. Repeat with the rest of the batter and enjoy!

Notes

Tips:

Use a large metal spatula to flip the pancakes so they don't break as you flip!

To keep pancakes warm, place them in a preheated oven (200F/90C) on a baking sheet until ready to serve!

Topping ideas

1. I love serving pancakes with some homemade plum jam or canned cherries!

1. Maple syrup or honey are also a great way to sweeten your breakfast.

1. Growing up in Russia, we often ate pancakes with homemade condensed milk!

1. Fresh berries like strawberries, blueberries, blackberries, raspberries, and other berries will add freshness to the dish.

1. Add peanut butter and Nutella for a more filling plate.

1. Finally, a dollop of whipped cream will turn these pancakes into a buckwheat dessert!

Storage

- Keep sourdough buckwheat pancakes at room temperature for 1 day;

- In the fridge for 3-4 days;

- In the freezer for up to 3 months.

To freeze, simply wrap each pancake in a plastic wrap and transfer to a freezer bag. Alternatively, you can just line each pancake with a small piece of parchment paper and keep them all in a bag this way.

To defrost, pop the pancakes into a microwave for a couple minutes.

Nutrition