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maple syrup being poured over a stack of buckwheat pancakes topped with butter and fruit
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Sourdough Buckwheat Pancakes

Fluffy sourdough buckwheat pancakes are a simple and tasty breakfast. This is a gluten free and no wait sourdough recipe.
Course Sourdough
Cuisine American
Keyword buckwheat pancakes, gluten free pancakes, sourdough buckwheat pancakes, sourdough pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 15 pancakes
Calories 78kcal
Author Lisa Bass

Ingredients

  • 2 cups buckwheat sourdough starter
  • 2 eggs
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons honey
  • 1/4 cup coconut oil + more for cooking
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda

Instructions

  • Preheat skillet over medium heat with coconut oil.
  • In a large bowl mix together the ingredients.
  • Pour about 1/4 cup of pancake batter into the hot skillet.
  • Allow to cook through until the bubbles stop popping and no more bubbles are being produced.
  • Flip and cook 1-2 more minutes.
  • Place on a plate to cool before serving.
  • Serve with your favorite pancake toppings.

Notes

  • Small amounts of batter at a time work better. I usually like to pour about 1/4 cup of batter per pancake.
  • I like to fry them in coconut oil. Get the pan and oil nice and hot before adding the batter to give it a more fried taste. You can also fry them in butter.

Nutrition

Serving: 1pancakes | Calories: 78kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 159mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 32IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.1mg