Fluffy sourdough pancakes with bold buckwheat flavor.
With a subtle tang and well-rounded flavor, sourdough pancakes are one of my favorite weekend treats. And with the addition of nutty buckwheat flour, they are even more delectable. These sourdough buckwheat pancakes are also tender and fluffy, with a bit of honey for sweetness. They are easy to make, and turn a delightfully deep golden brown when cooked. Cutting them open reveals the signature speckling of buckwheat. Top them with butter and syrup, fresh fruit, or whipped cream. Or, for something novel, use them as the bread in a bacon, egg, and cheese sandwich.
They also make a healthy treat for dogs (and my dog Grus happens to loves them) so be sure to use any extra batter for mini-pancakes to reward your furry friends. For more dog recipes check out this collection.
Did you know buckwheat isn’t actually wheat at all? Learn more about this interesting grain here.
Sourdough Buckwheat Pancakes
Ingredients
- 74 grams (½ cup) buckwheat flour
- 35 grams (¼ cup) all purpose flour
- 1.5 grams (¼ tsp) fine salt
- 4 tsp (1 tsp) baking powder
- 3 grams (½ tsp) baking soda
- 1 large egg
- 42 grams (2 tbsp) honey
- 125 grams (½ cup) sourdough discard 100% hydration
- 180 grams (¾ cup) milk
- 14 grams (1 tbsp) butter melted, plus more for pan
Instructions
- Heat a griddle or large skillet over medium-low heat.
- In a medium bowl combine flours, salt, baking powder, and baking soda. Whisk together.
- In a small bowl combine egg, honey, sourdough discard, milk, and melted butter. Whisk until uniformly combined.
- Add wet ingredient mixture to dry ingredient mixture. Stir together with a rubber spatula or wooden spoon until just combined. Leave batter lumpy to avoid over mixing.
- Add about a teaspoon of butter to the griddle or skillet. When butter is melted pour on batter in ¼-cup portions.
- When pancakes are bubbly on top, flip and continue to cook until pancakes are cooked through and golden-brown on both sides, about 2-4 minutes.
