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Sourdough Buckwheat Pancakes

Sourdough Buckwheat Pancakes

"Buckwheat pancakes are the best! I love them with a fresh blueberry syrup and loads of sweet cream butter!"
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40 m servings 457 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 76.8g
  • 25%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 803 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

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  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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Read all reviews 27
  1. 28 Ratings

Most helpful positive review

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, an...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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, an...

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 want...

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 sourdou...

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 wer...

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 ...

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 hav...

All I have to say is, "YUM!"

Great recipe! I added a photo of the pancakes I made with this recipe. First recipe I made with my new sourdough starter. I have never been able to have an entire batch of pancakes eaten, but I ...

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