Overnight Sourdough Buckwheat Pancakes
Ingredients8 h 25 m servings 154
- 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.
- Stir in eggs, butter, baking powder, vanilla extract, and salt the next morning. Whisk until smooth.
- 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.
- Cook's Note:
- If you don't use up all the batter, cook pancakes and reheat them later. If you let the batter sit, it will become too sour.
Per Serving: 154 calories; 5.3 21.1 6 57 116 Full nutrition
ReviewsRead all reviews 3
We really enjoyed these pancakes. I love buckwheat so I was fulfilled ! the dough was a little too thick and I added some water to get the right texture
Honestly..sorry..i found them kinda too dense...i much prefer a good ol english or Dutch pancake...slender n sweet. The recipe is ok but i wud cut back on the buckwheat in order to produce a sof...