Sourdough Buckwheat Pancakes Recipe

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Most Helpful Positive Review

Nov 13, 2005

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. :)

—saharamz

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Most Helpful Critical Review

May 04, 2009

Unfortunately this was not very worth the making... kinda bland and no fireworks of flavors as one would expect with sourdough, so I recommend using the full amount of ginger, or trying pumpkin pie spice

—Sam Nemati

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21 Ratings

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Mar 30, 2008

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.

—Lori

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Feb 02, 2004

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.

—GREGLING

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Nov 30, 2008

I used my Amish friendship starter in this recipe. I omitted any sugar, as the starter is sweet enough on it's own, and added a tsp. of baking powder and added just a little more milk. These were perfect. Fluffy and filling. I was full after one but my kids ate two each. The batter is thick, but spreads out well on the hot griddle. Both my kids loved this and asked for it again. YOU CAN USE YOUR AMISH STARTER IN THIS RECIPE! Yay. So happy.

—Sarah Jo

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Jul 19, 2008

Since I can't get buckwheat now, I figured I'd make these subbing whole wheat for buckwheat. They are good!

—sueb

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Nov 22, 2008

Today was the second time for making these pancakes. I think these are so good you should make sourdough starter for these alone. I have substituted different spices for the ginger. (pumpkin spice or cinnamon) I make half a recipe and it is perfect quantity for husband and me.

—SUMWUNN

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Mar 25, 2006

My pancakes came out great -- fluffy and tall without me having to apply any tricks (such as beating eggwhites to stiff or adding carbonated liquids). My starter is pretty thick, which might have something to do with it (I had to add some water to thin down the batter a bit). A very nice way to use buckwheat.

—chiaoapple

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Nutrition

Calories
457 kcal
23%

Carbohydrates
76.8 g
25%

Cholesterol
106 mg
35%

Fat
7.9 g
12%

Fiber
9.1 g
36%

Protein
18.1 g
36%

Sodium
803 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sourdough Buckwheat Pancakes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 457
Calories from Fat: 71

% Daily Value *
Total Fat 7.9g 12 %
Saturated Fat 1.4g 7 %
Cholesterol 106mg 35 %
Sodium 803mg 32 %
Potassium 493mg 14 %
Total Carbohydrates 76.8g 25 %
Dietary Fiber 9.1g 36 %
Protein 18.1g 36 %
Sugars 13.4g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 10 %
Iron 54 %
** Thiamin 14 %
Niacin 66 %
** Vitamin B6 12 %
** Magnesium 10 %
** Folate 164 %

* 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.