Enjoy a hearty and healthy breakfast with these Overnight Sourdough Buckwheat Pancakes. This recipe combines the tangy flavor of sourdough with the nuttiness of buckwheat for a delicious and nutritious stack of pancakes. With the added benefit of being able to prep the batter the night before, you can simply cook them in the morning for a hassle-free start to your day. Serve these pancakes with your favorite toppings and enjoy a satisfying and wholesome breakfast experience.
Ingredients
- 1 cup sourdough starter
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 2 tablespoons honey or maple syrup
- 1 1/2 cups milk
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Butter or oil for cooking
- Toppings of your choice (such as fresh fruit, maple syrup, or yogurt)
Directions
- In a large bowl, combine the sourdough starter, buckwheat flour, all-purpose flour, and honey or maple syrup. Mix well.
- Add the milk and eggs to the bowl and stir until the batter is smooth and well combined.
- Cover the bowl with plastic wrap or a kitchen towel and let it sit at room temperature overnight, or for at least 8 hours.
- The next morning, preheat a griddle or non-stick skillet over medium heat.
- Stir the baking soda and salt into the pancake batter until fully incorporated.
- Grease the griddle or skillet with butter or oil.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and keep warm.
- Repeat the process with the remaining batter, adding more butter or oil as needed.
- Serve the pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, or yogurt.
