Sourdough Buckwheat Pancakes – 52 Weeks of Fresh Breakfast Ideas – Week 2

Sourdough Buckwheat Pancakes
This entry is part 2 of 32 in the series 52 Fresh Breakfast Ideas


Sourdough Buckwheat Pancakes
Sourdough Buckwheat Pancakes

Buckwheat Pancakes are nothing new in my home but somehow the thought of them recently left my mouth watering. I also regularly make sourdough pancakes so I thought why not combine the two?

In my previous versions of Buckwheat Pancakes, they are all Buckwheat flour (I get mine from Bob's Redmill) but these are a mixture of buckwheat and my sourdough starter.

I don't know if some find buckwheat too strong of a flavor but I love it! I use it in dinner rolls, crackers, even cookies sometimes. I don't know how to describe the flavor except to say, for me, it's like adding roasted flour to my baked goods. It adds a nice oomph! Some find the flavor bitter but I've never thought so. I use Bob's Red Mill Buckwheat and it works well.

Is Buckwheat Good For You?

Buckwheat is not only good for you it tastes good. Even though it is not a grain, but a seed, many people use the flour in gluten-free baked goods. Buckwheat supports heart health and can help prevent diabetes and digestive disorders ( Buckwheat is also called “groats” and contain antioxidants.

Ready to give it a try?

This simple (well except for the sourdough part ) recipe

Sourdough Buckwheat Pancakes


  • 1 cup sourdough starter
  • 1 each egg
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon vanilla
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup buckwheat flour
  • 1/4 cup flour
  • 1/4 teaspoon baking soda


  1. Mix the sourdough starter, olive oil, egg, vanilla, and sugar together.

  2. Next add the salt, buckwheat flour, regular flour (all purpose), and baking soda and mix well.

  3. Let your batter sit a little while you heat up your skillet to medium. Add some oil or butter too so your pancakes won't stick.

  4. When you're ready to cook measure out about 1/4 cup of batter or a ladle full and pour it on your greased skillet. Wait until bubbles form on top of the pancake and then flip to the other side. Cook for another minute or so and voila! Yummy!

  5. I eat my pancakes with maple syrup or powdered sugar and berries. 

Other Versions of Buckwheat Pancakes

  • Gluten Free Soaked Buckwheat Pancakes you'll have to purchase Healthy Breakfasts. But buckwheat pancakes in and of themselves are nothing new and you can find another gluten free (but a tad bit different because Katie aims for a bit more healthy oomph in her foods) here.
  • I have some vintage tips for great pancakes on another post here.




“Disclosure: I am an affiliate of Kitchen Stewardship’s eBooks, which means I’ll earn a small commission from any sales made through these links. However, I do love her ebooks. Do you think I wouldn’t be telling you about where to find the recipe anyway?”



For the Display of His Splendor
Series Navigation<< Quinoa for Breakfast – 52 Weeks of Fresh Breakfast Ideas – Week 1Breakfast Quiche 52 Weeks of Fresh Breakfast Ideas : Week 3 >>

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  1. We love pancakes here, but I don’t love making them. LOL We’ve been gluten free (temporarily) so far this year, but I haven’t gone as far as finding and using buckwheat. I did use a gf bisquick mix for some pancakes though, and they were yummy!

    Great post, thanks for sharing and for linking up with 52 Weeks series. Blessings!

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