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Sourdough Buckwheat Pancakes

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

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts

Ingredients

Original recipe (1X) yields 4 servings

  • 2 cups sourdough starter

  • 2 eggs, beaten

  • 1 tablespoon vegetable oil

  • 3 tablespoons white sugar

  • ½ teaspoon vanilla extract

  • 1 teaspoon salt

  • 1 cup buckwheat flour

  • ½ cup all-purpose flour

  • ½ teaspoon baking soda

  • 1 teaspoon ground ginger

Directions

  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!

Nutrition Facts (per serving)

457 Calories
8g Fat
77g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 457
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 7%
Cholesterol 94mg 31%
Sodium 803mg 35%
Total Carbohydrate 77g 28%
Dietary Fiber 9g 33%
Total Sugars 13g
Protein 18g 36%
Vitamin C 0mg 0%
Calcium 78mg 6%
Iron 5mg 30%
Potassium 493mg 10%

* 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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