Sourdough Buckwheat Pancakes

Sourdough Buckwheat Pancakes

23 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Recipe by  Carina

“Buckwheat pancakes are the best! I love them with a fresh blueberry syrup and loads of sweet cream butter!”

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Adjust Servings

Original recipe yields 4 servings



  1. In a large bowl mix the starter, egg, vegetable oil, sugar and vanilla together. Stir in the salt, buckwheat flour, all-purpose flour, baking soda and ginger. Mix until just combined. Adjust consistency with more flour or some water, depending upon how thick your starter is. The batter should be pourable, but not runny.
  2. Heat a griddle to 400 degrees F (200 degrees C). Lightly grease griddle and ladle 1/4 to 1/3 cup of batter onto hot greased griddle. Cook for about 3 to 4 minutes or until top is full of bubbles. Use a spatula to turnover and cook other side for and additional 2 minutes or so. Serve hot!

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Reviews (23)

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I made a couple of changes to this recipe before ever trying it and the pancakes turned out great! I omitted the vanilla and ginger, used whole wheat flour instead of all-purpose white flour, and used honey instead of sugar. Great recipe; definitely a keeper. :)



There's an oatmeal pancake recipe on this very site that is my family's favorite so they were skeptical when I started making something different but I have sourdough coming out my ears and wanted to try these. They're wonderful! Trust me folks, if you're wondering if you should make some sourdough starter, if you'd use it often enough to justify keeping something alive in your fridge ON PURPOSE this recipe is your justification. The only change I made was to add a little oatmeal as a concession the other recipe and I cut down on the wheat flour replacing it with white since my family still doesn't know they're eating wheat in almost everything (sssshhhhh). Very nice texture and wonderful flavor. This very well may be the new favorite pancake at our house.



Thias is an excellent buckwheat pancake recipe. I served with blackberry syrup and the sweetness of that mixed perfectly with the heartiness of the buckwheat and the slight sour bite of sourdough.

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Amount Per Serving (4 total)

  • Calories
  • 457 cal
  • 23%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 76.8 g
  • 25%
  • Protein
  • 18.1 g
  • 36%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 803 mg
  • 32%

Based on a 2,000 calorie diet



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Whole Wheat Pancakes


next recipe:

Coconut Buckwheat Pancakes