Fresh out of the skillet, these buckwheat pancakes go great with homemade sausage. This is a forgiving recipe, and each kitchen and cook seems to add a personality to the pancakes. Follow the general process, and after you have learned that, have fun!

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
8 hrs
total:
8 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine buckwheat and all-purpose flour in a mixing bowl. Add buttermilk and yeast. Stir with a spoon until batter is smooth. Add more buttermilk, 1 tablespoon at a time, if batter is too stiff.

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  • Cover bowl with a dinner plate and let stand in a draft-free place, 8 hours to overnight.

  • Add sugar, baking soda, and salt after the overnight rest. Mix in enough hot water to give batter a thin, pourable consistency.

  • Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Reserve some batter as a starter for the next batch.

Cook's Notes:

After making desired number of pancakes, add enough buckwheat flour and buttermilk to make a batter. Cover and let stand in a draft-free place until more pancakes are to be made. Repeat steps 3 and 4 for each batch of pancakes, then make more batter each time following this step. Batter may be kept at room temperature and used repeatedly for 3 weeks. If any batter is left after 3 weeks, discard it.

Substitute 1 1/2 packets active dry yeast in 1 cup warm water if preferred.

Nutrition Facts

175 calories; protein 6.8g; carbohydrates 35.5g; fat 1.4g; cholesterol 1.2mg; sodium 230.3mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
03/01/2019
Just like my mother used to make. Well worth the overnight process. I cut the recipe in half and still had enough for two days. Read More
(1)

Most helpful critical review

Rating: 1 stars
05/14/2020
Something is not right with this recipe... 3 cups of flour product to 1 cup liquid wasn’t even stirable! The amounts of each ingredient seem way off.. there’s minimal sugar, salt, etc.. they came out grey (just like the batter) flour cakes. No flavor at all. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/01/2019
Just like my mother used to make. Well worth the overnight process. I cut the recipe in half and still had enough for two days. Read More
(1)
Rating: 1 stars
05/14/2020
Something is not right with this recipe... 3 cups of flour product to 1 cup liquid wasn’t even stirable! The amounts of each ingredient seem way off.. there’s minimal sugar, salt, etc.. they came out grey (just like the batter) flour cakes. No flavor at all. Read More
Rating: 5 stars
05/27/2020
Recipe worked fine. I would like to know more about the process of keeping the batter going. Do you have to use it daily or can you keep it a few days and then make a new batch? I was trying to make cakes like a friends mother made in West Virginia. They don’t use any white flour at all. Still tasted great with the white flour. If gluten is an issue omit white flour. Read More
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Rating: 4 stars
03/14/2021
I don't care for Sour Buckwheat Pancakes but my hubby does. These were made for him. He liked them but would have preferred them to be more sour. The starter had set for a day and a half before cooking. Next time I'll leave them set for 3 or 4 days. I do agree that the liquid measurement was way off. I used almost 2 cups of buttermilk and about 1 1/2 cups of water. They were still thicker like regular pancakes. Not sure if I can keep the rest of the batter but I will certainly try Read More