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Overnight Sourdough Buckwheat Pancakes

Rated as 3.33 out of 5 Stars
9

"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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Ingredients

8 h 25 m servings 154
Original recipe yields 8 servings (8 pancakes)

Directions

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  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.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 154 calories; 5.3 21.1 6 57 116 Full nutrition

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Reviews

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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...