"Buckwheat pancakes are the best! I love them with a fresh blueberry syrup and loads of sweet cream butter!" — Carina
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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. :)
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
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.
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.
Since I can't get buckwheat now, I figured I'd make these subbing whole wheat for buckwheat. They are good!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sourdough Buckwheat Pancakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 71
Using buttermilk gives these pancakes a nice tang and makes them fluffy.
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