Old-Fashioned Sour Buckwheat Pancakes

3.8
(5)
5 Reviews
5 Photos

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

Submitted by Scott Magee
Updated on July 27, 2024
5
5
5
Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
8 hrs
Total Time:
8 hrs 25 mins
Servings:
8
Jump to Nutrition Facts

Ingredients

  • 2 cups buckwheat flour

  • 1 cup all-purpose flour

  • 1 cup buttermilk, or more as needed

  • ½ (0.6 ounce) cake fresh yeast

  • 1 teaspoon white sugar

  • 1 teaspoon baking soda

  • ⅛ teaspoon salt

  • 1 cup hot water, or as needed

Directions

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

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

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

  4. Heat a lightly oiled griddle over medium heat.

  5. Drop batter by large spoonfuls onto the griddle and cook until bubbles appear and 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 Note

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 Step 3 and Step 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 (per serving)

175 Calories
1g Fat
36g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 175
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 1mg 0%
Sodium 230mg 10%
Total Carbohydrate 36g 13%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 7g 14%
Vitamin C 0mg 0%
Calcium 51mg 4%
Iron 2mg 11%
Potassium 236mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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